PUMPKIN PIE FILLING RECIPE

Brown Family's Favorite Pumpkin Pie

Brown Family's Favorite Pumpkin Pie

Rich, Creamy, and Bursting with Classic Pumpkin Spice

The Brown Family’s Favorite Pumpkin Pie is a cherished recipe passed down through generations. Known for its perfectly creamy filling, balanced spices, and flaky crust, this pumpkin pie has earned a permanent spot on holiday tables. Its nostalgic flavor evokes the warmth of family gatherings, crisp autumn air, and cozy kitchens filled with the aroma of baked pumpkin and spices.

This recipe is easy to follow, yet produces a pie that tastes like it was made by a seasoned baker with decades of tradition behind it.

Why the Brown Family’s Pie Stands Out

Classic custard-style filling with the perfect balance of sweet and spice
Rich, creamy texture without being heavy
Flaky pie crust for that traditional bite
Time-tested flavor that appeals to all ages

Ingredients

Pie Crust

1 unbaked 9-inch pie crust (homemade or store-bought)

Pumpkin Pie Filling

1 can (15 oz) pumpkin puree (100% pumpkin)
¾ cup (150 g) granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
1 can (12 fl oz) evaporated milk
1 teaspoon vanilla extract

Optional Topping

Whipped cream
Sprinkle of cinnamon or nutmeg

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 425°F (220°C).
Place pie crust in a 9-inch pie pan. Flute edges as desired.

2. Make the Filling

In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
Beat in eggs, evaporated milk, and vanilla extract until smooth and creamy.

3. Assemble the Pie

Pour the pumpkin mixture into the prepared pie crust and smooth the top.

4. Bake

Bake at 425°F (220°C) for 15 minutes.
Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes, or until a knife inserted near the center comes out clean.
If edges brown too quickly, cover them with foil.

5. Cool

Allow pie to cool at room temperature for at least 2 hours to let the filling set. Refrigerate if serving later.

Tips for Perfect Brown Family Pumpkin Pie

Use 100% pumpkin puree, not pumpkin pie mix
Cool completely before slicing for clean pieces
Adjust spices to taste for a personal touch
Serve with fresh whipped cream for the traditional finish

Variations

Brown Family Maple Pumpkin Pie: Replace half of the sugar with pure maple syrup
Ginger Snap Crust: Use crushed ginger snaps for the crust instead of traditional pastry
Mini Pies or Tartlets: Bake in individual tart pans for smaller servings
Sugar-Free Option: Replace sugar with monk fruit, stevia, or erythritol

Storage & Shelf Life

Store covered at room temperature for up to 2 days
Refrigerate for up to 4–5 days
Freeze baked pie for up to 2 months (best sliced individually)

Frequently Asked Questions

Why does the filling sometimes crack?
Overbaking or rapid cooling causes cracks. Cover the edges with foil and avoid overbaking.

Can I use fresh pumpkin instead of canned?
Yes! Roast and puree the pumpkin, and adjust spices as desired.

How can I prevent a soggy crust?
Blind bake the crust for 5–7 minutes or brush with egg white before filling.

Final Thoughts

The Brown Family’s Favorite Pumpkin Pie is a timeless dessert that brings warmth, nostalgia, and unforgettable flavor to the table. Its creamy texture, classic spices, and buttery crust make it a holiday must-have and a recipe that will be loved for generations.

OTHER RECIPES

Ingredients

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.

Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.

In a large glass or metal bowl, whip egg whites until soft peaks form.

Gently fold into pumpkin mixture.

Pour filling into pie shell.
Bake for 15 minutes in the preheated oven.

While the pie is baking, prepare the streusel topping:

In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon.

Blend in the cold butter with a fork or pastry blender until the mixture is crumbly.

Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C).

Bake an additional 40 minutes, or until set. Enjoy !

VIDEO:

Old Fashioned Pumpkin Pie

Old Fashioned Pumpkin Pie

Classic, Creamy, and Perfectly Spiced

There’s nothing quite like an Old-Fashioned Pumpkin Pie—a dessert that brings back memories of cozy kitchens, family gatherings, and the warm aroma of pumpkin and spices filling the house. This recipe captures that traditional, creamy texture with a perfectly balanced spice blend, baked in a flaky pie crust for a timeless fall dessert.

Why Old-Fashioned Pumpkin Pie is Special

Classic texture: smooth, creamy, and custardy
Perfectly spiced: cinnamon, nutmeg, ginger, and cloves
Flaky crust: adds traditional structure and buttery flavor
Timeless appeal: the pie that everyone remembers from holidays past

Ingredients

Pie Crust

1 unbaked 9-inch pie crust (homemade or store-bought)

Pumpkin Filling

1 can (15 oz) pumpkin puree (100% pumpkin)
¾ cup (150 g) granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
1 can (12 fl oz) evaporated milk
1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 425°F (220°C).
Place pie crust in a 9-inch pie pan. Flute edges if desired.

2. Make the Filling

In a large bowl, whisk together pumpkin puree, sugar, salt, and spices.
Beat in eggs, evaporated milk, and vanilla extract until smooth and creamy.

3. Fill the Pie

Pour pumpkin mixture into the prepared pie crust. Smooth the top with a spatula.

4. Bake

Bake at 425°F (220°C) for 15 minutes.
Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes, or until a knife inserted near the center comes out clean.
If the crust edges brown too quickly, cover them with foil.

5. Cool

Allow pie to cool at room temperature for at least 2 hours to let the custard set.
Refrigerate if serving later.

Tips for Perfect Old-Fashioned Pumpkin Pie

Use 100% pumpkin puree, not pumpkin pie mix
Let the pie cool completely for clean slices
Add a pinch of ground allspice or cardamom for extra warmth
Serve with whipped cream for classic presentation

Variations

Maple-Spiced Pumpkin Pie: Replace half of the sugar with pure maple syrup
Ginger Snap Crust: Swap the traditional crust for ginger snap crumbs for added spice
Mini Pies: Use tart pans for individual servings
Sugar-Free Version: Use sugar substitutes like erythritol or monk fruit

Storage & Shelf Life

Store covered at room temperature for up to 2 days
Refrigerate for up to 4–5 days
Freeze baked pie for up to 2 months (best sliced and wrapped individually)

Frequently Asked Questions

Why did my pie crack?
Overbaking or rapid cooling can cause cracking. Cover the edges and avoid overbaking.

Can I use fresh pumpkin?
Yes! Roast and puree the pumpkin, then adjust spices to taste.

How do I keep the crust from getting soggy?
Blind bake the crust for 5–7 minutes before adding filling, or brush lightly with egg white.

Final Thoughts

The Old-Fashioned Pumpkin Pie is a fall classic for a reason—creamy, warmly spiced, and nostalgic. It’s a dessert that brings people together and never goes out of style.

OTHER RECIPES

INGREDIENTS

2 eggs plus the yolk of a third egg
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée (can also use puréed cooked butternut squash)
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1 good crust (see pâte brisée recipe or our no-fail flaky pie crust recipe)

Instruction
1 Preheat your oven to 425°F.
2 Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
4 Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream. Enjoy !

VIDEO:

Maple Walnut Pumpkin Pie

Sweet Maple, Crunchy Walnuts, and Classic Pumpkin Perfection

Maple Walnut Pumpkin Pie is the ultimate fall dessert—combining the rich, creamy pumpkin filling with the sweet, deep flavor of maple syrup and the crunch of toasted walnuts. This pie elevates the traditional pumpkin pie with layers of texture and warm flavor, making it perfect for Thanksgiving, autumn gatherings, or holiday celebrations.

Why Maple Walnut Pumpkin Pie Is Special

Maple syrup adds natural sweetness and depth
Toasted walnuts bring crunch and nutty flavor
Creamy pumpkin filling with warm fall spices
Beautiful presentation with a topping of chopped walnuts or whipped cream

Ingredients

Crust

1 unbaked 9-inch pie crust (store-bought or homemade)

Filling

1 can (15 oz) pumpkin puree
¾ cup (180 ml) maple syrup
½ cup (120 ml) milk or half-and-half
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup (60 g) chopped walnuts, toasted

Optional Topping

Whipped cream
Extra chopped toasted walnuts
Drizzle of maple syrup

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 350°F (175°C).
Place the pie crust in a 9-inch pie pan. Flute edges as desired.

2. Toast Walnuts

Place walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool.

3. Make the Filling

In a medium bowl, whisk together pumpkin puree, maple syrup, milk, eggs, and vanilla extract until smooth.
Add cinnamon, nutmeg, ginger, cloves, and salt. Whisk until fully incorporated.

4. Assemble the Pie

Pour pumpkin mixture into the prepared pie crust.
Sprinkle the toasted walnuts evenly on top.

5. Bake

Bake for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
If edges brown too quickly, cover them with foil.

6. Cool & Serve

Cool the pie on a wire rack for at least 2 hours before serving.
Top with whipped cream, extra walnuts, or a drizzle of maple syrup for extra flair.

Tips for the Perfect Maple Walnut Pumpkin Pie

Use pure maple syrup, not imitation, for the best flavor
Toast walnuts just before baking to preserve crunch and aroma
Let the pie cool completely to set the filling
For extra flavor, add ½ teaspoon allspice or a pinch of cardamom

Variations

Maple Pecan Pumpkin Pie: Substitute pecans for walnuts
Mini Maple Walnut Pies: Bake in tart pans for individual servings
Gluten-Free Version: Use a gluten-free pie crust
Sugar-Free Option: Substitute maple syrup with a sugar-free maple-flavored syrup

Storage & Shelf Life

Store covered in the refrigerator for 3–4 days
Freeze for up to 2 months (bake before freezing for best results or freeze fully baked slices individually)
Best served chilled or at room temperature

Frequently Asked Questions

Can I make the pie ahead of time?
Yes, bake the pie a day in advance. Keep refrigerated and serve chilled or slightly warmed.

Can I use canned pumpkin pie mix instead of plain pumpkin puree?
It’s best to use 100% pumpkin puree to control spices and sweetness.

How do I prevent the walnuts from burning?
Toast lightly before baking and watch closely, or add them after the pie is baked.

Final Thoughts

This Maple Walnut Pumpkin Pie is the perfect blend of sweet maple, nutty walnuts, and creamy pumpkin filling. Elegant, flavorful, and festive, it’s a standout dessert for Thanksgiving or any autumn gathering.

OTHER RECIPES

Ingredients

* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 2 eggs
* 1 teaspoon maple flavoring
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg

* Walnut Topping:
* 1 (9 inch) Graham cracker pie crust or unbaked pie shell
* 1/3 cup firmly packed brown sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter
* 1/2 cup chopped walnuts

Directions

1. Preheat oven to 425 degrees F.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator. Enjoy !

VIDEO:

Cake mix and Pumpkin Pie Filling Recipe

Cake mix and Pumpkin Pie Filling Recipe

Moist, Spiced, and Incredibly Easy Pumpkin Cake

If you love pumpkin but don’t want to fuss with complicated baking, this Cake Mix and Pumpkin Pie Filling recipe is your answer. Using just a boxed cake mix and canned pumpkin pie filling, you can create a moist, flavorful pumpkin dessert in less than an hour.

This recipe is perfect for fall gatherings, weeknight desserts, or last-minute celebrations, and can be served plain, glazed, or topped with cream cheese frosting.

Why This Recipe Works

Boxed cake mix saves time and ensures consistent texture
Pumpkin pie filling adds moisture, spice, and classic pumpkin flavor
Minimal ingredients, minimal effort
End result is soft, tender, and perfectly spiced

Ingredients

1 box yellow or spice cake mix (about 15.25 oz)
1 can (15 oz) pumpkin pie filling
3 large eggs
½ cup vegetable oil (or applesauce for lighter version)
1 teaspoon vanilla extract
Optional: ½ cup chopped nuts or chocolate chips

Step-by-Step Instructions

1. Preheat the Oven

Preheat oven to 350°F (175°C).
Grease a 9x13-inch baking pan or line with parchment paper.

2. Mix Wet Ingredients

In a large bowl, combine pumpkin pie filling, eggs, oil, and vanilla extract. Mix until smooth.

3. Add Cake Mix

Gradually stir in the cake mix until fully combined.
Optional: fold in nuts or chocolate chips for added texture.

4. Pour into Pan

Spread the batter evenly in the prepared pan.

5. Bake

Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve

Allow to cool for at least 15 minutes before serving.
Optional: frost with cream cheese frosting or dust with powdered sugar.

Tips for Best Results

Use spice cake mix for extra warm flavor
Do not overmix once the cake mix is added—this keeps the cake tender
For a lighter version, substitute half the oil with unsweetened applesauce
Serve warm with whipped cream or ice cream for an extra treat

Variations

Pumpkin Chocolate Chip Cake

Fold in ½ cup chocolate chips before baking.

Pumpkin Streusel Cake

Top with a simple brown sugar and cinnamon streusel before baking.

Mini Bundt Cakes

Bake in a greased mini bundt pan for individual servings.

Gluten-Free Option

Use a gluten-free yellow or spice cake mix.

Storage & Shelf Life

Store covered at room temperature for 3–4 days
Refrigerate up to 5–6 days
Freeze baked cake for up to 2 months (wrap tightly in foil and freeze)

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned pie filling?
Yes, but add sugar and spices to mimic the pumpkin pie flavor.

Can I make cupcakes with this recipe?
Absolutely—bake for 18–22 minutes at the same temperature.

Is this cake very sweet?
It balances sweetness from the cake mix with the rich pumpkin flavor. Adjust sugar by using a sugar-free cake mix for a lighter option.

Final Thoughts

This Cake Mix and Pumpkin Pie Filling Recipe is perfect for busy bakers who want rich, moist, and perfectly spiced pumpkin cake without the fuss. Whether you serve it as a simple dessert or dress it up with frosting, it’s guaranteed to please any pumpkin lover.

OTHER RECIPES

A nice pumpkin pie filling recipe to try !

INGREDIENTS
Pumpkin Pie squares
Crust: 1 package of yellow cake mix (reserve 1 cup)

1/2 cup margarine
1 egg, beaten
Combine crust ingredients and pat into a greased 9x13 baking pan, set aside

Filling: 3 cups or 1 can pumpkin pie mix**

2/3 canned milk
2 eggs, beaten
Combine pumpkin filling ingredients until smooth pour over cake mixture.

Topping: 1 cup reserved cake mix

1/4 cuup sugar
1 teaspoon cinnamon
1/4 cup margarine
Mix until crumbly. Sprinkle over top of pumpkin mixture

INSTRUCTIONS
First of all bake at 350 degrees 45 to 50 minutesor until a knife inserted comes out clean.
And then top with whipped cream.

If you use fresh or canned pumpkin be sure to season it like you would for pumpkin pie.

The pumpkin pie filling recipe with cake mix is ready !...Enjoy it !
Tru this Cooking Recipe Book! pumpkin-pie-filling-recipe

VIDEO:

Mincemeat/Pumpkin Chiffon Pie Recipe

Mincemeat Pumpkin Chiffon Pie Recipe

Festive, Fluffy, and Full of Warm Holiday Spices

The Mincemeat Pumpkin Chiffon Pie is a perfect dessert for the holidays—a light, airy pumpkin filling layered with the rich, spiced complexity of mincemeat. Unlike traditional pumpkin pies, this chiffon version is airy, fluffy, and melt-in-your-mouth delicious, making it a standout on any dessert table.

It’s ideal for family gatherings, festive parties, or when you want a unique twist on pumpkin pie that combines nostalgia with sophistication.

Why This Mincemeat Pumpkin Chiffon Pie Works

Light and airy pumpkin filling thanks to whipped egg whites
Sweet, spiced mincemeat adds depth and holiday warmth
No dense custard—perfect for those who prefer chiffon texture
Beautiful layered presentation for festive tables

Ingredients

Crust (Graham Cracker or Pastry)

1½ cups (150 g) graham cracker crumbs or 1 pre-made pie crust
⅓ cup (65 g) sugar
5 tablespoons (70 g) unsalted butter, melted

Pumpkin Chiffon Filling

1 cup (225 g) canned pumpkin puree
½ cup (100 g) sugar (adjust to taste)
1 teaspoon pumpkin pie spice
¼ teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
¾ cup (180 ml) evaporated milk
3 large egg whites
½ teaspoon cream of tartar

Mincemeat Layer

¾ cup prepared mincemeat (store-bought or homemade)
Optional: 1–2 tablespoons brandy or rum

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press firmly into a 9-inch pie pan.
Bake 8–10 minutes, then let cool completely.

2. Prepare Pumpkin Chiffon Base

In a medium saucepan, whisk egg yolks, sugar, pumpkin puree, pumpkin pie spice, salt, and evaporated milk.
Cook over medium heat, stirring constantly until slightly thickened (about 5 minutes). Remove from heat and stir in vanilla. Let cool slightly.

3. Beat Egg Whites

In a clean bowl, beat egg whites and cream of tartar until stiff peaks form.
Gently fold egg whites into cooled pumpkin mixture in thirds, preserving as much air as possible.

4. Layer the Pie

Spread mincemeat evenly over the baked crust.
Carefully spoon the pumpkin chiffon mixture over the mincemeat layer. Smooth the top.

5. Chill

Refrigerate pie for at least 4 hours or overnight until set.

6. Optional Whipped Topping

Top with lightly sweetened whipped cream before serving. Garnish with a sprinkle of cinnamon or nutmeg.

Tips for the Perfect Chiffon Pie

Whip egg whites in a clean, grease-free bowl for maximum volume
Fold gently to retain air in the chiffon
Use a thin layer of mincemeat to prevent overpowering the pumpkin flavor
Chill thoroughly before slicing for clean, layered cuts

Variations

Bourbon-Spiked Version: Add 2 tablespoons bourbon to the mincemeat for an adult twist
Ginger Crust: Use ginger snaps instead of graham crackers for extra spice
Mini Pies: Make in tart pans for single servings

Storage & Shelf Life

Store in the refrigerator for up to 3 days
Do not freeze—egg whites may separate
Best served chilled for maximum fluffiness

Frequently Asked Questions

Can I make the pie ahead?
Yes—chill overnight for best texture.

Can I use homemade mincemeat?
Absolutely! It adds a rich, personal flavor.

What if my egg whites don’t whip?
Ensure your bowl and whisk are clean and dry. Add a pinch of cream of tartar.

Can I use a traditional pie crust?
Yes—pastry crust works beautifully.

Final Thoughts

This Mincemeat Pumpkin Chiffon Pie is the perfect holiday dessert that blends light, airy pumpkin chiffon with rich, spiced mincemeat. It’s festive, elegant, and sure to impress family and guests alike.

OTHER RECIPES

A nice pumpkin pie filling recipe to try !

Pumpkin Pie Filling Recipe Ingredients :

* 1 cup solid pack pumpkin puree
* 1/2 cup packed brown sugar
* 3/4 teaspoon ground cinnamon
* 3/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 3 eggs
* 1/2 cup heavy whipping cream
* 1 cup prepared mincemeat pie filling
* 1 (9 inch) pie shell

Pumpkin Pie Filling Recipe Instructions :

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set. Cool slightly on a wire rack and the pumpkin pie filling recipe of chiffon is ready to serve warm...enjoy the pie !
pumpkin-pie-filling-recipe-2.

VIDEO:

Sugarless Pumpkin Pie Filling Recipe

Healthy, Naturally Sweetened, and Perfectly Spiced

Pumpkin pie is a beloved fall classic, but the sugar content can be a concern for those watching their diet or managing blood sugar. This sugarless pumpkin pie filling recipe delivers all the rich, creamy pumpkin flavor without added sugar.

It’s versatile, easy to make, and works perfectly for pies, tarts, parfaits, or even as a wholesome snack on its own.

Why You’ll Love This Sugarless Pumpkin Pie Filling

Naturally sweetened with fruit or sugar substitutes
Lower in calories and diabetic-friendly
Creamy texture without heavy cream or butter
Keeps the classic pumpkin pie spices you love

Ingredients

2 cups (450 g) canned pumpkin puree (unsweetened, 100% pumpkin)
½ cup unsweetened applesauce (adds natural sweetness)
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 tablespoons cornstarch or arrowroot powder (to thicken)
½ cup unsweetened almond milk or skim milk (optional for creamier texture)
2 teaspoons vanilla extract
Optional: 2–3 tablespoons sugar substitute (erythritol, monk fruit, or stevia) for extra sweetness)

Step-by-Step Instructions

1. Combine Dry Ingredients

In a medium saucepan, whisk together cornstarch (or arrowroot), salt, and spices.

2. Add Pumpkin and Applesauce

Stir in pumpkin puree and applesauce until smooth.

3. Cook Until Thickened

Place over medium heat. Stir constantly until the mixture thickens and begins to bubble (5–7 minutes).

4. Add Milk and Vanilla

Slowly whisk in milk for a creamier texture. Remove from heat and stir in vanilla extract.

5. Cool & Use

Let filling cool slightly before pouring into a pre-baked pie shell, or refrigerate for parfaits, tarts, or custard-style desserts.

Tips for Best Results

Use 100% pumpkin puree, not pumpkin pie mix, for full control of sweetness
Whisk constantly while cooking to avoid lumps
Adjust spices to taste; add more cinnamon or nutmeg for extra warmth
For a richer texture without sugar, fold in a little Greek yogurt after cooking

Variations

Sugarless Pumpkin Pie – Bake the filling in a sugar-free or low-carb pie crust
Pumpkin Parfaits – Layer cooled filling with sugar-free whipped topping
Pumpkin Protein Dessert – Mix in vanilla protein powder for a high-protein option
Mini Tarts – Fill small tart shells for portion-controlled desserts

Storage & Shelf Life

Store in an airtight container in the refrigerator for up to 5 days
Freeze for up to 3 months in freezer-safe containers
Reheat gently on the stovetop or microwave before serving

Frequently Asked Questions

Can I use fresh pumpkin?
Yes! Roast and puree fresh pumpkin for best flavor.

Is this recipe suitable for diabetics?
Yes—using a sugar substitute keeps it low in sugar.

Will it thicken without cornstarch?
Arrowroot or tapioca starch works as a substitute. Without a thickener, the texture will be more custard-like.

Can I make it vegan?
Yes—use plant-based milk and a vegan-approved sugar substitute.

Final Thoughts

This Sugarless Pumpkin Pie Filling is a healthier way to enjoy all the warm, comforting flavors of pumpkin pie without the added sugar. It’s versatile, naturally sweetened, and can be used in pies, tarts, or even as a simple fall snack.

OTHER RECIPES

A nice pumpkin pie filling recipe to try !

Pumpkin Pie Filling Recipe INGREDIENTS :

1 c. thawed frozen apple juice concentrate (sugarless),
1 3/4 cups pumpkin(not pumpkin pie filling),
3 tbsp. butter or margarine, melted and cooled slightly;
3 eggs, lightly beaten,
1/2 c. evaporated milk,
1 tsp. cinnamon,
1/2 tsp. ginger,
1/4 tsp. nutmeg,
1/8 tsp. ground cloves.

Pumpkin Pie Filling Recipe INSTRUCTIONS
Pour apple juice concentrate into a medium size saucepan.

Bring to boil. Reduce heat and simmer for 7 minutes. Cool.
Combine pumpkin, concentrate, butter or margarine, eggs, milk, and spices.

Whisk mixture until completely smooth.

Pour into pastry crust.
Place pie in preheated 350 degree oven and bake 40 minutes or until pumpkin pie is set in center.

Cool pie and refrigerate.

Bring out of refrigerator one hour before serving.

The pumpkin pie filling recipe is ready...enjoy !
pumpkin-pie-filling-recipe

VIDEO: