PUMPKIN PIE FILLING RECIPE

Pumpkin Pie Filling Recipe 2

The ultimate Pumpkin Pie recipe is flawless in every aspect, and you have the option to enhance it with a delightful homemade caramel pecan topping that elevates it to new heights!

Pie, magnificent pie! There are few desserts I cherish more on this entire planet than pie (except for a delectable chocolate cake, of course!). I have shared most of my beloved pie recipes with you, including my Grandma's Lemon Chiffon Pie and Chocolate Cream Pie.

We can likely all concur that Pumpkin Pie is the quintessential Thanksgiving dessert. I have experimented with numerous recipes, and I truly appreciate the simplicity and perfect flavor and texture of the traditional Libby's pumpkin pie recipe. It has been tried and tested by millions, proving to be the best pumpkin pie recipe!

You can elevate it by serving a slice with a dollop of warm, scrumptious caramel pecan topping. There is no pie that deserves the title of “Queen Bee” more!

Instructions for making Pumpkin Pie from scratch:

Combine: Whisk the eggs and canned pumpkin puree together. In a separate bowl, mix the sugar, cinnamon, salt, ginger, and cloves, then incorporate this mixture into the pumpkin blend.

Eggs, pumpkin, sugar, and spices in a glass mixing bowl to create the batter for pumpkin pie from scratch.

Add Evaporated Milk: Evaporated milk can be replaced with half and half or cream.

Evaporated milk being added to a pumpkin batter for a simple pumpkin pie.

Bake: Pour the mixture into an unbaked pie shell and bake at 425 degrees F for 15 minutes to firm up the crust, then lower the temperature to 350 and bake for 40 to 50 minutes, until set.

A pumpkin mixture being poured into a pie crust to prepare Libby's pumpkin pie recipe.

Prepare Caramel Pecan Topping (optional): I enjoy making a straightforward Caramel Pecan Topping for guests to drizzle over their slice of pie, if they wish. It can be prepared in about 5 minutes, using a saucepan with brown sugar, whipped cream, corn syrup, butter, pecans, and vanilla extract. I have included the complete recipe in the notes of the printable recipe card.

Pro Tips:

Use an unbaked crust: For pumpkin pie, an unbaked pie shell is essential (Homemade is preferable – here are my step-by-step photos and video tutorial, although store-bought options are also acceptable). You will observe that we begin baking the pumpkin pie at a high temperature, which helps the pie crust to set, and subsequently, we reduce the baking temperature for the remainder of the cooking time. Therefore, it is unnecessary to blind bake (pre-bake the crust) for this straightforward pumpkin pie recipe.

How to determine when Pumpkin Pie is ready: The simplest method to check if a pumpkin pie is fully cooked is to gently jiggle the pan while using an oven mitt. If the center is excessively jiggly, it requires additional time. A slight jiggle in the center is acceptable, as it will continue to firm up as it cools. Alternatively, it is considered done when a sharp knife inserted into the center comes out clean.

How to prevent cracks in your pumpkin pie: The primary cause of cracking on the surface of a pumpkin pie is over-baking. To prevent cracking, inspect the pie after the first 55 minutes and give it a gentle shake, ensuring the filling is set (slightly soft on top but not excessively jiggly). Keep in mind that it will continue to cook after being removed from the oven! Additionally, do not rush the cooling process, as this could also lead to cracking. Allow it to cool completely, undisturbed, at room temperature.

To prepare Pumpkin Pie using Fresh Pumpkin, utilize sugar pie pumpkin to create my easy pumpkin puree recipe, and then incorporate the puree as directed in this pumpkin pie recipe.

Make Ahead, Storing, and Freezing Instructions:

To Make Ahead: You can prepare the entire pumpkin pie recipe from scratch the day prior and store it in the refrigerator, or you can prepare the pie crust and filling the day before and keep them separately in the refrigerator until you are ready to bake the following day.

To Store: Store-bought pumpkin pie can remain at room temperature due to the preservatives included, whereas homemade pumpkin pie must be refrigerated if it has not been consumed within 2 hours of being left out. Leftover pumpkin pie can be stored in the refrigerator for 3-4 days. Ensure that the pumpkin pie is allowed to cool completely before covering it loosely with plastic wrap for storage.

To Freeze: A fully baked pumpkin pie can be frozen for a maximum of 3 months. After allowing it to cool completely, cover it with a layer of plastic wrap followed by a double layer of aluminum foil. Freeze for up to 3 months. Additionally, the pie crust can also be frozen for up to 3 months. Thaw it overnight in the refrigerator prior to serving.

More Pie Recipes:

Lemon Sour Cream Pie
Chocolate Mousse Cheesecake Pie
Perfect Apple Pie
Chocolate Cream Pie
Banana Cream Pie
Triple Berry Pie

Notes

Pie pan: The filling is best suited for a 9x2 inch pie pan. If a smaller pan is used, not all of the filling will be necessary.

Make Ahead Instructions: The entire pie can be prepared the day before and stored in the refrigerator, or alternatively, the pie crust and filling can be made the day before and stored separately in the refrigerator until ready to bake the following day.

Storage Instructions: Store-bought pumpkin pies can remain at room temperature due to the preservatives added, but homemade pumpkin pie should be refrigerated if it has not been consumed within 2 hours of being left out. Leftover pumpkin pie can be kept in the refrigerator for 3-4 days. Ensure that the pumpkin pie is allowed to cool completely before covering it loosely with plastic wrap for storage.

Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months if well covered. The pie crust can also be frozen for up to 3 months. Thaw the pumpkin pie overnight in the refrigerator before serving.

Caramel Pecan Topping:

½ cup light brown sugar, packed
2 tablespoons heavy whipping cream
1 tablespoon light corn syrup
1 tablespoon butter
½ cup chopped pecans
½ teaspoon vanilla extract

Combine brown sugar, cream, corn syrup, and butter in a small saucepan over medium-high heat.

OTHER RECIPES

Ingredients :
Filling : -- mix these together --

1 cup heavy cream
1 cup whole milk
3 eggs
2 egg yolks
1 teaspoon vanilla extract

-- mix these together --

1 can of 100% pumpkin puree
1 can of sweet potatoes -- these will probably be called candied yams
3/4 cup sugar
1/4 cup maple syrup
2 tablespoons apple cider
2 teaspoons grated ginger
1/2 teaspoon ground cinnamon
about a quarter of nutmeg nut micro-ground, or 1/4 teaspoon ground nutmeg (once you start using fresh ground nutmeg, you won't want touse pre-ground)
1 teaspoon salt

The pumpkin pie filling recipe is ready.....

pumpkin-pie-filling-recipe-3

PUMPKIN PECAN PIE SQUARES

Sweet, Spiced, and Perfectly Portable Fall Dessert

Pumpkin Pecan Pie Squares combine the creamy, spiced pumpkin layer with the sweet, nutty crunch of pecans, all baked into easy-to-serve squares. They’re perfect for holiday parties, potlucks, or an easy weeknight dessert, offering all the flavor of pumpkin pie with less fuss and mess.

These bars are rich, indulgent, and beautifully layered, making them a crowd-pleaser for any fall occasion.

Why Pumpkin Pecan Pie Squares Are Perfect

Easy to slice and serve—no pie slicing necessary
All-in-one dessert with pumpkin custard and pecan topping
Portable—great for lunchboxes, picnics, and potlucks
Classic fall flavors of pumpkin, cinnamon, and pecans

Ingredients

Crust

1 cup (125 g) all-purpose flour
½ cup (115 g) unsalted butter, softened
¼ cup (50 g) granulated sugar
¼ teaspoon salt

Pumpkin Filling

1 can (15 oz) pumpkin puree
½ cup (100 g) granulated sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup (60 ml) milk or evaporated milk

Pecan Topping

½ cup (60 g) chopped pecans
2 tablespoons brown sugar
1 tablespoon butter, melted

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 350°F (175°C).
In a medium bowl, cream together butter and sugar.
Mix in flour and salt until a crumbly dough forms.
Press dough evenly into a 9x9-inch baking pan.
Bake for 10–12 minutes, until lightly golden.

2. Make the Pumpkin Filling

In a bowl, whisk together pumpkin puree, sugar, eggs, cinnamon, ginger, nutmeg, salt, and milk until smooth.
Pour the pumpkin mixture evenly over the partially baked crust.

3. Add the Pecan Topping

In a small bowl, combine chopped pecans, brown sugar, and melted butter.
Sprinkle evenly over the pumpkin filling.

4. Bake

Bake for 30–35 minutes, or until the pumpkin layer is set and pecans are golden.
Allow to cool completely at room temperature.

5. Slice and Serve

Cut into 16 squares and serve as-is or with a dollop of whipped cream.

Tips for Perfect Pumpkin Pecan Pie Squares

Don’t overbake—the filling should be set but slightly soft in the center
Toast pecans lightly for extra crunch and flavor
Use a rimmed baking pan to prevent overflow
Chill before cutting for cleaner squares

Variations

Maple Pecan Pumpkin Squares: Replace brown sugar with maple syrup in topping
Chocolate Chip Pumpkin Squares: Add ½ cup mini chocolate chips to pumpkin layer
Gluten-Free Version: Use a gluten-free flour blend for the crust
Mini Squares: Bake in mini muffin tins for individual servings

Storage & Shelf Life

Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze for up to 1 month, wrap tightly in plastic wrap and foil

Frequently Asked Questions

Can I use a store-bought crust?
Yes! Simply press it into a 9x9-inch pan and follow the recipe as written.

Can I make these ahead of time?
Absolutely! Make a day ahead and store in the fridge. Bring to room temperature before serving.

Can I use pumpkin pie filling instead of puree?
It’s best to use pure pumpkin puree to control sugar and spices.

Final Thoughts

Pumpkin Pecan Pie Squares are the perfect fall dessert—rich, spiced, nutty, and portable. Easy to make and always a crowd-pleaser, they’re a fantastic way to enjoy all the flavors of pumpkin pie in a convenient bar form.

OTHER RECIPES

Great dessert to complete any meal. Makes a great dessert for holiday parties.

INGREDIENTS

1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

INSTRUCTIONS

PREHEAT oven to 350°F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream. Cool. Enjoy the PUMPKIN PECAN PIE SQUARES recipes !!!

PUMPKIN PECAN PIE SQUARES VIDEO :

CINNAMON-PUMPKIN CHEESECAKE PIE

Creamy, Spiced, and Perfect for Fall Gatherings

The Cinnamon-Pumpkin Cheesecake Pie is a decadent twist on classic pumpkin pie, blending smooth pumpkin puree with creamy cheesecake filling and the warm, comforting aroma of cinnamon and fall spices. It’s a dessert that’s both elegant and comforting, perfect for Thanksgiving, holiday parties, or anytime you want to impress with minimal effort.

Why This Pie Stands Out

Creamy cheesecake layer adds richness and depth
Spiced pumpkin layer delivers classic autumn flavor
Flaky or cookie crust balances the creamy filling
No overly sweet pumpkin pie—perfectly balanced flavors

Ingredients

Crust

1 unbaked 9-inch pie crust (or graham cracker crust)
Optional: 2 tablespoons sugar for a slightly sweetened crust

Pumpkin Cheesecake Filling

8 oz (225 g) cream cheese, softened
1 can (15 oz) pumpkin puree
¾ cup (150 g) sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup (120 ml) evaporated milk or half-and-half

Optional Topping

Whipped cream
Ground cinnamon or pumpkin spice sprinkle
Crushed gingersnap cookies or toasted pecans

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 350°F (175°C).
Place pie crust in a 9-inch pie pan and crimp edges as desired.
If using a graham cracker crust, press mixture firmly into the pan.

2. Make the Cheesecake Layer

In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and continue beating until fully incorporated.
Add eggs and vanilla, mixing until smooth.

3. Make the Pumpkin Layer

In a separate bowl, combine pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and evaporated milk.
Stir until smooth.

4. Assemble the Pie

Spread cream cheese mixture evenly over the crust.
Pour the spiced pumpkin mixture on top.
Smooth the top gently with a spatula.

5. Bake

Bake at 350°F (175°C) for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Optional: Cover crust edges with foil if browning too quickly.

6. Cool & Chill

Cool pie at room temperature for 1–2 hours.
Refrigerate for at least 4 hours or overnight before serving to allow layers to set.

Tips for the Perfect Cinnamon-Pumpkin Cheesecake Pie

Use full-fat cream cheese for the creamiest texture
Beat cream cheese first to avoid lumps in the cheesecake layer
Chill thoroughly before slicing for clean layers
Adjust spices for your preference—more cinnamon or ginger can enhance the warmth

Variations

Maple Cinnamon-Pumpkin Cheesecake Pie: Add 2–3 tablespoons maple syrup to pumpkin layer
Ginger Snap Crust: Use crushed gingersnap cookies instead of traditional crust
Mini Cheesecake Pies: Bake in tart pans for individual servings
Sugar-Free Option: Substitute sugar with erythritol or monk fruit sweetener

Storage & Shelf Life

Store refrigerated in an airtight container for up to 4–5 days
Pie can be frozen for up to 1 month; thaw in the refrigerator overnight
Topping with whipped cream is best just before serving

Frequently Asked Questions

Can I make this pie ahead?
Yes—chill overnight for best flavor and firm layers.

Can I use canned pumpkin pie mix?
It’s best to use plain pumpkin puree so you can control sweetness and spices.

How can I prevent cracking?
Do not overbake, and let the pie cool gradually at room temperature.

Final Thoughts

The Cinnamon-Pumpkin Cheesecake Pie is a luxurious, creamy, and perfectly spiced dessert that combines the best of pumpkin pie and cheesecake. Elegant, rich, and comforting, it’s a dessert that will impress family, friends, and guests alike.

OTHERS RECIPES

Pâte Sucre (sweet pie crust)

Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.

INGREDIENTS
Filling:

2 (3 oz.) pkg. cream cheese, softened
18 oz. container fresh ricotta cheese
1 (16 oz.) can solid pack plain pumpkin
2 large eggs
1/2 cup light brown sugar, firmly packed
2 tablespoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

INSTRUCTIONS

In food processor or blender, process cream cheese and ricotta until well blended and smooth.

Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.

Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.

Cool on wire rack.

Topping:
INGREDIENTS

1/4 cup orange marmalade
1/2 cup heavy cream
2 tablespoons confectioners sugar
1 tablespoon grated orange peel
1 tablespoon orange flavored liqueur, optional
2 naval oranges, cut into thin wedges
fresh mint leaves, optional

Spread marmalade over surface of cooled pie.

In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired).

Swirl cream over center of pie.

Arrange orange wedges around outside edge.

Decorate with mint leaves, if desired.

Cool. Enjoy the CINNAMON-PUMPKIN CHEESECAKE PIE !!!

CINNAMON-PUMPKIN CHEESECAKE PIE VIDEO :

Luscious Pumpkin Ice Cream Pie

Creamy, Spiced, and Irresistibly Cool

If you love pumpkin desserts but want something cool and creamy, the Luscious Pumpkin Ice Cream Pie is a showstopper. It combines rich pumpkin flavor, warm autumn spices, and the smooth creaminess of ice cream, all nestled in a buttery crust. Perfect for Thanksgiving, holiday dinners, or any festive gathering.

Why This Pumpkin Ice Cream Pie Works

No baking required for the filling
Perfect balance of spices and sweetness
Velvety ice cream texture with classic pumpkin flavor
Customizable crusts: graham cracker, gingersnap, or chocolate

Ingredients

Crust

1½ cups (150 g) graham cracker crumbs (or gingersnap crumbs)
5 tablespoons (70 g) unsalted butter, melted
2 tablespoons sugar

Pumpkin Ice Cream Filling

2 cups pumpkin ice cream (store-bought or homemade)
1 cup canned pumpkin puree (unsweetened)
½ cup sugar (or sugar substitute for lower sugar)
1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves + pinch ginger)
½ teaspoon vanilla extract
1 cup whipped topping or whipped cream

Optional Topping

Whipped cream
Cinnamon or nutmeg sprinkle
Crushed toasted pecans or gingersnaps

Step-by-Step Instructions

1. Prepare the Crust

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press firmly into a 9-inch pie pan.
Freeze for 10–15 minutes to set.

2. Make the Pumpkin Ice Cream Filling

In a large bowl, soften pumpkin ice cream slightly by letting it sit at room temperature for 5–10 minutes.
Stir in pumpkin puree, sugar, pumpkin pie spice, and vanilla until smooth.
Fold in whipped topping for extra creaminess.

3. Assemble the Pie

Pour the filling into the prepared crust.
Smooth the top with a spatula.
Cover with plastic wrap and freeze for at least 4–6 hours (overnight is best).

4. Serve

Remove from the freezer 10–15 minutes before serving for easier slicing.
Top with whipped cream, a sprinkle of cinnamon or nutmeg, and optional toasted pecans.

Tips for Perfect Pumpkin Ice Cream Pie

Use softened ice cream, not melted, for smooth mixing
Freeze thoroughly before slicing to maintain shape
Customize the crust: chocolate cookie crust works beautifully for extra indulgence
For extra flavor, swirl in caramel sauce or maple syrup before freezing

Variations

Maple Pecan Pumpkin Ice Cream Pie: Fold in ½ cup toasted pecans and 2 tablespoons maple syrup
Chocolate Chip Pumpkin Pie: Fold in ½ cup mini chocolate chips
Vegan/Dairy-Free Version: Use coconut milk-based ice cream and dairy-free whipped topping
Mini Ice Cream Pies: Use muffin tins for single-serving treats

Storage & Shelf Life

Keep frozen in an airtight container for up to 1 month
Thaw 10–15 minutes before serving for perfect slices
Avoid refreezing after thawing

Frequently Asked Questions

Can I make this ahead of time?
Yes—make it 1–2 days in advance and keep frozen until ready to serve.

Can I use pumpkin pie filling instead of puree?
No—the pumpkin pie filling already contains sugar and spices, which can make the pie too sweet. Use pure pumpkin puree for best results.

What crusts work best?
Graham cracker, gingersnap, chocolate cookie, or shortbread all work well.

Final Thoughts

The Luscious Pumpkin Ice Cream Pie is a creamy, festive, and irresistible dessert that combines all the best flavors of pumpkin pie in a chilled, airy format. It’s perfect for holiday gatherings or anytime you want a cool, spiced pumpkin treat.

OTHER RECIPES

Ingredients

* 50 vanilla wafer cookies
* 1/2 cup walnuts
* 1/4 cup butter, melted
* 2 tablespoons maple syrup
* 1 quart vanilla ice cream, softened
* 1 cup canned pumpkin puree
* 2 teaspoons pumpkin pie spice
* 3/4 cup heavy cream
* 2 tablespoons granulated sugar
* 4 tablespoons shortening
* 2/3 cup semisweet chocolate chips

Pumpkin Pie Instructions

1. In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
2. In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
3. Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
4. In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
5. Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie. Cool. Enjoy the Luscious Pumpkin Ice Cream Pie recipes !!!

Luscious Pumpkin Ice Cream Pie Video :

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:

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 !

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