Creamy Pumpkin Pie Filling

Creamy Pumpkin Pie Filling

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Pumpkin Cream Pie
Pumpkin Cream Pie from www.thebakerchick.com

As the leaves change colors and the air grows crisp, it’s time to indulge in the flavors of the season. And what better way to do that than with a creamy pumpkin pie filling? This recipe is perfect for fall gatherings, holiday parties, or just a cozy night at home with loved ones. So, let’s get started!

Ingredients:

  • 1 can (15 ounces) of pumpkin puree
  • 1 can (14 ounces) of sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of salt

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth.
  3. Pour the mixture into a 9-inch pie dish.
  4. Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 35-40 minutes, or until the filling is set.
  5. Let the pie cool to room temperature before serving.

Nutritional Information:

One serving of this creamy pumpkin pie filling contains approximately:

  • Calories: 250
  • Total Fat: 10g
  • Cholesterol: 65mg
  • Sodium: 300mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 30g
  • Protein: 6g
See also  Best Pumpkin Pie Crust Recipe

Cooking Time:

This recipe takes approximately 55-60 minutes to prepare and cook.

Equipment:

  • Large mixing bowl
  • Whisk
  • 9-inch pie dish
  • Oven

Serving Suggestions:

This creamy pumpkin pie filling is delicious on its own, but you can also top it with whipped cream or serve it with a scoop of vanilla ice cream.

Variations:

If you want to switch things up, try adding a tablespoon of maple syrup or a pinch of cloves to the filling mixture.

Substitutions:

If you don’t have sweetened condensed milk, you can substitute it with evaporated milk and 3/4 cup of sugar. You can also use homemade pumpkin puree instead of canned.

Storage:

You can store any leftover pumpkin pie filling in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure to use pumpkin puree and not pumpkin pie filling, which already has added sugar and spices.
  • Don’t overmix the filling, as this can cause it to crack while baking.
  • Let the pie cool completely before slicing, as this will help the filling set and make it easier to cut.

Notes:

This recipe makes enough filling for one 9-inch pie. If you want to make a crust from scratch, check out our recipe for a homemade pie crust.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin instead of canned. Just make sure to roast and puree it before using it in the recipe.

Can I freeze leftover pumpkin pie filling?

Yes, you can freeze leftover pumpkin pie filling in an airtight container or freezer bag for up to 2 months. Just make sure to thaw it in the refrigerator before using it.

See also  Pumpkin Pie Recipe With Evaporated Milk And Pumpkin Pie Spice

Can I use this filling for mini pies?

Yes, you can use this filling for mini pies. Just adjust the baking time accordingly.

Personal Thoughts:

This creamy pumpkin pie filling is one of my favorite fall treats. It’s so easy to make and tastes absolutely delicious. The combination of spices and sweetened condensed milk creates the perfect balance of flavors, and the texture is smooth and creamy. I love serving it with a dollop of whipped cream and a sprinkle of cinnamon. Give this recipe a try and see for yourself!

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