Are you looking for a tasty and easy pumpkin pie filling canning recipe to make this fall? Look no further! This recipe is perfect for all pumpkin lovers out there who want to enjoy the flavors of the season all year round. With just a few simple ingredients and some basic equipment, you can make your own homemade pumpkin pie filling in no time.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1 can (12 oz) evaporated milk
Instructions
- Mix pumpkin puree, sugar, spices, and salt in a large saucepan.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally.
- In a separate bowl, beat eggs and add evaporated milk.
- Add egg mixture to pumpkin mixture and whisk until well combined.
- Cook over low heat for an additional 10 minutes, stirring constantly.
- Remove from heat and let cool for 10 minutes.
- Pour mixture into sterilized canning jars, leaving 1/2 inch of headspace.
- Process jars in a pressure canner at 10 pounds of pressure for 55 minutes.
- Remove jars from canner and let cool completely.
- Check the seals and store in a cool, dry place for up to 1 year.
Nutritional Information
Per serving (1/2 cup):
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 65mg
- Sodium: 220mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 6g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Processing Time: 55 minutes
Total Time: 1 hour 50 minutes
Equipment
- Large saucepan
- Bowl
- Whisk
- Sterilized canning jars with lids and bands
- Pressure canner
Serving Suggestions
This delicious pumpkin pie filling can be used to make pies, tarts, and other desserts. Serve it with whipped cream or a scoop of vanilla ice cream for a tasty treat.
Variations
You can customize this recipe by adding different spices or using brown sugar instead of granulated sugar. You can also add a tablespoon of vanilla extract for extra flavor.
Substitutions
If you don’t have evaporated milk, you can use heavy cream or half-and-half instead. You can also use fresh pumpkin puree instead of canned.
Storage
Store the canned pumpkin pie filling in a cool, dry place for up to 1 year. Once opened, refrigerate any leftovers and use within 3-4 days.
Tips
- Make sure your canning jars are sterilized before using them to prevent bacterial growth.
- Use a ladle or funnel to fill the jars with the pumpkin pie filling to prevent spills.
- Make sure you follow the processing time and pressure requirements for your pressure canner to ensure safe canning.
Notes
This recipe makes approximately 5 cups of pumpkin pie filling, which is enough to fill 4-5 pint-sized canning jars. Adjust the recipe as needed if you want to make more or less.
Frequently Asked Questions
Can I use this pumpkin pie filling recipe to make pies right away?
Yes, you can use this pumpkin pie filling recipe to make pies right away. Simply pour the filling into a pie crust and bake according to your recipe’s instructions.
Do I need to refrigerate the canned pumpkin pie filling after opening it?
Yes, you should refrigerate any leftover canned pumpkin pie filling after opening it and use it within 3-4 days.
Can I freeze the canned pumpkin pie filling instead of canning it?
Yes, you can freeze the pumpkin pie filling in freezer-safe containers for up to 6 months. Thaw in the refrigerator before using.
Homemade pumpkin pie filling canning is a delicious and easy way to enjoy the flavors of fall all year round. This recipe is perfect for making pies, tarts, and other desserts that your whole family will love. The best part is that you can store the canned pumpkin pie filling for up to a year, so you can enjoy the taste of the season whenever you want. So go ahead and try this recipe out for yourself – your taste buds will thank you!