Introduction
Fall is the perfect time to indulge in the sweet, spicy flavors of pumpkin pie. Whether you’re making a homemade version or using store-bought crust, the key to a delicious pie is the filling. In this blog post, we’ll show you how to make pumpkin pie filling from scratch that is sure to impress your friends and family.
Ingredient List
Here’s what you’ll need: – 1 can (15 ounces) pumpkin puree – 1 can (14 ounces) sweetened condensed milk – 2 large eggs – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/2 teaspoon ground nutmeg – 1/2 teaspoon salt
Instructions
1. Preheat your oven to 425°F. 2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined. 3. Pour the mixture into an unbaked pie crust. 4. Bake the pie for 15 minutes at 425°F. 5. Reduce the oven temperature to 350°F and continue baking for an additional 35-40 minutes, or until a toothpick inserted in the center of the pie comes out clean. 6. Remove the pie from the oven and let it cool to room temperature. 7. Once the pie is cool, cover it with plastic wrap and refrigerate for at least 2 hours before serving. 8. Serve with whipped cream and a sprinkle of cinnamon, if desired. 9. Enjoy your delicious pumpkin pie! 10. Don’t forget to share with your loved ones!
Nutritional Information
Here’s the nutritional information for one serving of pumpkin pie filling: – Calories: 292 – Fat: 10g – Carbohydrates: 44g – Protein: 9g – Sugar: 32g – Sodium: 329mg
Cooking Time
Total cooking time is approximately 1 hour and 10 minutes.
Equipment
– Large mixing bowl – Whisk – Pie dish – Oven
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream and a sprinkle of cinnamon for the perfect finishing touch.
Variations
– Use pumpkin pie spice instead of cinnamon, ginger, and nutmeg for a more traditional flavor. – Add a tablespoon of vanilla extract for extra flavor. – Top with chopped nuts or caramel sauce for added texture and sweetness.
Substitutions
– Use evaporated milk instead of sweetened condensed milk for a less sweet filling. – Substitute coconut sugar or maple syrup for the white sugar.
Storage
Store your pumpkin pie in the refrigerator for up to 3-4 days.
Tips
– Use a high-quality pumpkin puree for the best flavor. – Be sure to let your pie cool completely before slicing. – For a flaky crust, brush the edges with an egg wash before baking.
Notes
– This recipe makes enough filling for one 9-inch pie. – You can use a store-bought crust or make your own from scratch.
Frequently Asked Questions
Q: Can I freeze pumpkin pie filling? A: Yes, you can freeze pumpkin pie filling for up to 2 months. Thaw in the refrigerator before using. Q: Can I use fresh pumpkin instead of canned? A: Yes, but you’ll need to roast and puree the pumpkin first. Q: Can I double the recipe? A: Yes, simply double all of the ingredients and bake in two separate pie dishes.
Conclusion
Making pumpkin pie filling from scratch is easier than you might think, and the result is a delicious, creamy filling that is perfect for fall. Whether you’re hosting a holiday gathering or just want to treat yourself, this recipe is sure to be a hit. Try it out for yourself and enjoy the rich, warm flavors of pumpkin pie!