PUMPKIN PIE FILLING RECIPE: November 2025

Pumpkin Pie Filling Recipe




Pumpkin Pie Filling Recipe

Pumpkin Pie Filling (Classic Recipe)

Ingredients

Pumpkin Base

  • 1 can (15 oz) pumpkin purée (not pumpkin pie mix)

  • 2 large eggs

Creamy Liquids

  • 1 can (12 oz) evaporated milk
    or substitute 1 cup heavy cream for a richer pie

Sweeteners

  • ¾ cup granulated sugar

  • ¼ cup light brown sugar (optional but adds depth)

Spices

  • 1½ teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon nutmeg

  • ¼ teaspoon allspice (optional)

  • ½ teaspoon salt

Optional Flavor Boosters

  • 1 teaspoon vanilla extract

  • 1 tablespoon cornstarch (helps the custard set cleanly)

🥣 Instructions

1. Mix the Dry Ingredients

In a large bowl whisk together:

  • Granulated sugar

  • Brown sugar

  • Cinnamon, ginger, cloves, nutmeg

  • Salt

  • Cornstarch (if using)

Break up any spice clumps so the filling stays smooth.

2. Add Pumpkin & Eggs

Whisk in:

  • Pumpkin purée

  • Eggs

Mix until glossy and uniform.

3. Add Milk & Vanilla

Pour in:

  • Evaporated milk

  • 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:

  • 1 unbaked 9-inch pie shell OR

  • A blind-baked crust if you prefer a crispier base

Tap the pan gently to pop any air bubbles.

5. Bake

  • Bake at 425°F (220°C) for 15 minutes

  • Then reduce to 350°F (175°C) and bake 35–45 minutes more

The pie is done when:

  • The center jiggles slightly (like Jell-O), not sloshes

  • The edges are puffed and set

  • 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

  • If the edges brown too fast, cover the crust with foil or a pie shield.

  • Overnight chilling deepens the spice flavor.

  • Serve with whipped cream, maple whipped cream, or vanilla ice cream.


OTHER RECIPES

Ingredients
  • 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
INSTRUCTIONS

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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Pumpkin Pie Filling Recipe 3


Pumpkin Pie Filling Recipe 3 (Extra Creamy & Spiced)

This version uses a blend of heavy cream and evaporated milk for a silky, luxurious texture. It also includes a warm spice mix and a touch of brown sugar for depth.

Ingredients

Pumpkin Base

  • 1 can (15 oz) pumpkin purée (NOT pumpkin pie mix)

  • 2 large eggs

  • 1 egg yolk (adds extra custard richness)

Creamy Liquid Blend

  • 1 cup heavy cream

  • ½ cup evaporated milk
    (You may use all heavy cream or all evaporated milk if needed.)

Sweeteners

  • ½ cup granulated sugar

  • ½ cup light brown sugar, packed

Spices

  • 2 teaspoons ground cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon cloves

  • ¼ teaspoon allspice

  • ¼ teaspoon salt
    (Or replace all spices with 2–2½ tsp pumpkin pie spice.)

Flavor Enhancers

  • 1 tablespoon cornstarch (helps set the filling perfectly)

  • 1 teaspoon vanilla extract

  • 1 tablespoon maple syrup (optional but AMAZING for depth)

🥣 Instructions

1. Prepare the Spice & Sugar Base

In a large mixing bowl, whisk together:

  • Granulated sugar

  • Brown sugar

  • Cinnamon, nutmeg, ginger, cloves, allspice

  • Salt

  • Cornstarch

This prevents clumps and ensures even flavor.

2. Add the Pumpkin & Eggs

Add to the bowl:

  • Pumpkin purée

  • Eggs

  • Egg yolk

Whisk until smooth, glossy, and uniform.

3. Add the Liquids

Pour in:

  • Heavy cream

  • Evaporated milk

  • Vanilla extract

  • Maple syrup (if using)

Whisk until the mixture is silky and well combined.
The filling should be pourable but slightly thick.

4. Rest the Filling (Optional but recommended)

Let the filling rest 10–15 minutes.
This relaxes air bubbles and helps it bake evenly.

5. Pour into Prepared Crust

Pour into a blind-baked or unbaked pie crust (depending on your preference).

6. Bake

Bake at 425°F (220°C) for 15 minutes.
Then reduce temperature to 350°F (175°C) and bake 35–45 minutes more.

The pie is done when:

  • The center jiggles slightly like gelatin

  • Edges are set

  • A knife inserted near the edge comes out clean

7. Cool Completely

Cool for at least 2 hours before slicing.
Pumpkin pie sets as it cools, becoming perfectly custardy.

🍁 Tips for the Best Pumpkin Pie Filling

  • Do not skip the extra egg yolk — it makes it ultra silky.

  • Use a metal pie pan for even baking.

  • Cover crust edges with foil mid-bake if browning too fast.

  • Chill overnight for best flavor.

🍂 Variations for Filling #3

Brown Butter Version

Replace 2–3 tbsp heavy cream with brown butter.

Coconut Pumpkin Pie

Use coconut milk instead of cream.

Bourbon Pumpkin Pie

Add 1–2 tablespoons bourbon for warmth.


OTHER RECIPES
A nice pumpkin pie filling recipe....

INGREDIENTS

* 1 ounce melted butter
* 2 ounces honey
* 1/2 pound light brown sugar
* 1 cup half and half
* 1-1/4 pounds canned pumpkin
* 1 teaspoon ground cinnamon
* 1/4 teaspoon each, nutmeg, cloves, ginger, allspice
* 1/2 teaspoon salt
* 2 Tablespoons cornstarch
* 1 teaspoon vanilla extract
* 5 ea. eggs lg.
* 1 cup half and half

INSTRUCTIONS

1. Put the first four ingredients in a sauce pan and heat to melt the butter and dissolve any lumps in the sugar. Set aside.
2. Sift the cornstarch with the spices to break up any lumps. Stir into the pumpkin. Stir in the other liquid ingredients, combining well before each addition. Finally stir in the ingredients in the saucepan.
3. Pour into a par-baked 12" pie shell and bake at 325 F about fifty minutes, until knife inserted 1" from the edge comes out clean. The center will finish baking from internal heat.
The pumpkin pie filling recipe is ready,....
delicious-pumpkin-pie-filling.recipe

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