Pumpkin Pie Filling Recipe



Pumpkin Pie Filling Recipe 

Classic, Creamy, and Perfectly Spiced

Nothing says fall like pumpkin pie—a dessert that’s creamy, warmly spiced, and instantly comforting. The pumpkin pie filling is the heart of the pie, and making it from scratch ensures rich flavor, perfect texture, and control over sweetness and spices.

This recipe is easy to follow, produces a smooth, custardy filling, and works perfectly for pies, tarts, or even mini dessert cups.

Why Make Your Own Pumpkin Pie Filling?

  • Full control of sweetness and spices

  • No artificial additives

  • Smooth, creamy texture that sets perfectly in a pie

  • Versatile: use in pies, tarts, muffins, or parfaits

Ingredients

  • 1 can (15 oz) pumpkin puree (100% pumpkin)

  • ¾ cup (150 g) granulated sugar (adjust to taste)

  • 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 Ingredients

Preheat oven if making a pie. Measure all ingredients for smooth mixing.

2. Mix Dry Ingredients

In a large bowl, combine sugar, salt, cinnamon, ginger, nutmeg, and cloves.

3. Add Pumpkin and Eggs

Stir in pumpkin puree until smooth.
Beat in eggs until fully incorporated.

4. Add Milk and Vanilla

Gradually stir in evaporated milk and vanilla extract until the mixture is smooth and well blended.

5. Use or Bake

  • For pie: Pour into a pre-baked 9-inch pie crust and bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake 35–40 minutes, until set.

  • For storage: Refrigerate in an airtight container until ready to use.

Tips for Perfect Pumpkin Pie Filling

  • Use 100% pumpkin puree, not pumpkin pie mix, to control flavor and sugar

  • Do not overmix eggs to keep filling smooth and creamy

  • Let the pie cool completely before slicing for clean cuts

  • Adjust spices to taste—add more cinnamon or nutmeg for warmth

Variations

  • Sugar-Free Pumpkin Pie Filling: Replace sugar with a sugar substitute like monk fruit or erythritol

  • Dairy-Free: Use coconut milk or almond milk instead of evaporated milk

  • Extra Creamy Filling: Fold in ½ cup cream cheese for richness

  • Mini Pumpkin Parfaits: Layer cooled filling with whipped cream for single servings

Storage & Shelf Life

  • Store in the refrigerator for up to 4–5 days

  • Freeze for up to 2 months (thaw overnight in the fridge)

  • Can be used in pies, tarts, muffins, pancakes, or desserts

Frequently Asked Questions

Can I use fresh pumpkin?
Yes! Roast and puree fresh pumpkin, and adjust spices as needed.

Do I have to bake the filling?
Yes, if using in a pie—it sets the custard. For parfaits or no-bake desserts, baking isn’t necessary.

Can I make it ahead of time?
Absolutely—make the filling a day ahead to save time on baking day.

Final Thoughts

This Pumpkin Pie Filling Recipe is a classic, reliable base for all your fall desserts. Smooth, flavorful, and perfectly spiced, it’s the heart of a memorable homemade pumpkin pie.

OTHER RECIPES



 Pumpkin Pie Filling Ingredients 

 * 2 fresh pumpkin 
 * 1/2 cup butter 
 * 1 cup brown sugar 
 * fresh ground nutmeg 
 * fresh ground cinnamon 
 * kosher salt 

 Pumpkin Pie Filling INSTRUCTIONS

 1.Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern. 
 2.Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.). 
 3.Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish. 
 4.Smear the inner surfaces of the pumpkins with the butter. 
 5.Sprinkle the brown sugar and spices, including a small bit of salt, over the shells. 
 6.Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork. 
 7. Let stand to cool. 
 8. Gently cut away the outer skin. . 
 9.Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie. The pumpkin pie filling recipe is ready to serve.... pumpkin-pie-filling-recipe_05

Pumpkin Pie Filling Recipe Video:



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