If you’re a fan of pumpkin pie, then you know that the filling is the most important part. And what’s better than making your own pumpkin pie filling from scratch? Canning it! This way, you can enjoy the taste of pumpkin pie all year round. In this article, we’ll show you how to can pumpkin pie filling from scratch in a fun and easy way. Let’s get started!
Ingredients
- 6 cups pumpkin puree
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 cups whole milk
- 8 eggs, beaten
Instructions
- In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until well combined.
- In a separate bowl, whisk together the whole milk and beaten eggs until smooth.
- Add the milk and egg mixture to the pumpkin mixture and stir until well combined.
- Pour the pumpkin pie filling into sterilized canning jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars clean, then place the lids on top and tighten the bands to finger-tight.
- Process the jars in a pressure canner at 10 pounds of pressure for 90 minutes.
- Remove the jars from the canner and let them cool on a wire rack.
- Once the jars are cool, check the seals by pressing on the center of the lids. If the lids don’t pop back, then the jars are sealed.
- Label the jars with the date and store them in a cool, dark place for up to 1 year.
Nutritional Information
Serving size: 1/2 cup
Calories: 170
Fat: 4g
Saturated Fat: 2g
Cholesterol: 75mg
Sodium: 220mg
Potassium: 330mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 26g
Protein: 5g
Cooking Time
90 minutes
Equipment
- Large bowl
- Whisk
- Sterilized canning jars
- Pressure canner
Serving Suggestions
Canned pumpkin pie filling can be used in any recipe that calls for pumpkin puree. Use it to make pumpkin pie, pumpkin bread, pumpkin muffins, or even pumpkin soup!
Variations
If you want to mix things up, try adding a teaspoon of vanilla extract or a pinch of nutmeg to the pumpkin pie filling.
Substitutions
If you don’t have whole milk, you can use 2% or skim milk instead. You can also use coconut milk or almond milk for a dairy-free version.
Storage
Canned pumpkin pie filling should be stored in a cool, dark place for up to 1 year.
Tips
- Make sure your canning jars and lids are sterilized before using.
- Make sure you leave enough headspace in the jars to allow for expansion during processing.
- Check the seals on your jars before storing them. If a jar isn’t sealed, you can either reprocess it or store it in the refrigerator and use it within a few days.
Notes
This recipe makes enough pumpkin pie filling to fill about 8 pint-sized canning jars.
Frequently Asked Questions
Can I use this pumpkin pie filling recipe to make pumpkin pie?
Yes! Just pour the canned pumpkin pie filling into a prepared pie crust and bake according to your favorite pumpkin pie recipe.
Do I need to add lemon juice to the pumpkin pie filling?
No, this recipe doesn’t require lemon juice.
Can I use this pumpkin pie filling recipe to make pumpkin soup?
Yes! Just add some chicken or vegetable broth to the pumpkin pie filling and simmer until heated through.
Personal Thoughts
Canning pumpkin pie filling from scratch is a great way to enjoy the taste of pumpkin pie all year round. This recipe is easy to follow and the end result is delicious. I love using this canned pumpkin pie filling in all sorts of recipes, from pumpkin bread to pumpkin soup. Give it a try and see for yourself!