Pumpkin Pie Filling Recipe
Pumpkin Pie Filling (Classic Recipe)
Ingredients
Pumpkin Base
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1 can (15 oz) pumpkin purée (not pumpkin pie mix)
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2 large eggs
Creamy Liquids
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1 can (12 oz) evaporated milk
or substitute 1 cup heavy cream for a richer pie
Sweeteners
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¾ cup granulated sugar
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¼ cup light brown sugar (optional but adds depth)
Spices
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1½ teaspoons ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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¼ teaspoon nutmeg
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¼ teaspoon allspice (optional)
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½ teaspoon salt
Optional Flavor Boosters
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1 teaspoon vanilla extract
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1 tablespoon cornstarch (helps the custard set cleanly)
🥣 Instructions
1. Mix the Dry Ingredients
In a large bowl whisk together:
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Granulated sugar
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Brown sugar
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Cinnamon, ginger, cloves, nutmeg
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Salt
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Cornstarch (if using)
Break up any spice clumps so the filling stays smooth.
2. Add Pumpkin & Eggs
Whisk in:
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Pumpkin purée
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Eggs
Mix until glossy and uniform.
3. Add Milk & Vanilla
Pour in:
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Evaporated milk
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Vanilla extract
Whisk until smooth and fully combined.
The filling will be somewhat runny — perfect for custard pies.
4. Pour into Pie Crust
Pour into:
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1 unbaked 9-inch pie shell OR
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A blind-baked crust if you prefer a crispier base
Tap the pan gently to pop any air bubbles.
5. Bake
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Bake at 425°F (220°C) for 15 minutes
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Then reduce to 350°F (175°C) and bake 35–45 minutes more
The pie is done when:
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The center jiggles slightly (like Jell-O), not sloshes
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The edges are puffed and set
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A knife inserted near the edge comes out clean
6. Cool Completely
Cool at room temperature for 2 hours before slicing.
This sets the custard and prevents cracks.
🍁 Tips for Best Results
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If the edges brown too fast, cover the crust with foil or a pie shield.
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Overnight chilling deepens the spice flavor.
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Serve with whipped cream, maple whipped cream, or vanilla ice cream.
- 2 cups pumpkin
- 1/2 cup splenda
- 3 eggs
- 1/2 teaspoon vanilla
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup skim milk
1. Combine all ingredients in mixing bowl or blender. Use the blender when using fresh pumpkin.
2. Pour into crust of your choice.
3. Bake at 450 degrees for 15 minutes. Then bake at 350 degrees until toothpick inserted in center come out clean about 45 minutes. The pumpkin pie filling recipe is ready...enjoy it !
pumpkin-pie-filling-recipe-2
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