As the leaves change colors and the air gets crisp, it’s time to start thinking about all the delicious fall treats we can make. One classic dessert that comes to mind is pumpkin pie. While you can always buy canned pumpkin pie filling, there’s something special about making it from scratch. In this recipe, we’ll show you how to make pumpkin pie filling that’s easy, delicious, and sure to impress your family and friends.
Ingredients:
- 1 can of pumpkin puree (15 oz)
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 eggs
Instructions:
- Preheat your oven to 425°F.
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Add in the eggs and whisk until everything is well combined.
- Pour the mixture into a 9-inch pie dish.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 45-50 minutes, or until the filling is set.
- Remove from the oven and let cool before serving.
Nutritional Information:
One serving of pumpkin pie filling (1/8th of the pie) contains approximately:
- Calories: 270
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 115mg
- Sodium: 220mg
- Total Carbohydrates: 26g
- Dietary Fiber: 3g
- Total Sugars: 20g
- Protein: 4g
Cooking Time:
Total cooking time for this recipe is approximately 1 hour.
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions:
Pumpkin pie filling is delicious on its own, but you can take it to the next level by serving it with whipped cream, vanilla ice cream, or caramel sauce. You can also sprinkle some chopped nuts or chocolate chips on top for added texture and flavor.
Variations:
If you want to mix things up, you can try adding some different spices to your pumpkin pie filling. Some ideas include allspice, cardamom, or even a pinch of cayenne pepper for some heat. You can also experiment with different sweeteners, like maple syrup or honey, instead of using granulated sugar.
Substitutions:
If you don’t have heavy cream, you can use half-and-half or whole milk instead. You can also substitute the brown sugar for more granulated sugar if that’s what you have on hand.
Storage:
You can store leftover pumpkin pie filling in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to thaw it in the refrigerator before using.
Tips:
- Be sure to use pumpkin puree and not pumpkin pie filling, which already has added sugar and spices.
- Don’t overmix your pumpkin pie filling, as this can cause it to crack while baking.
- If you want to make a crust from scratch, check out our recipe for homemade pie crust.
Notes:
This recipe makes enough filling for one 9-inch pie. If you’re making a larger or smaller pie, you may need to adjust the recipe accordingly.
Frequently Asked Questions:
Can I make this recipe without eggs?
No, the eggs are an important part of the recipe as they help the filling to set properly.
What if I don’t have a 9-inch pie dish?
You can use a different size dish, but you may need to adjust the baking time accordingly. Just keep an eye on it and look for signs that the filling is set.
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to roast and puree the pumpkin first. It’s easier to use canned pumpkin, but if you want to use fresh, check out our recipe for roasted pumpkin.
Making pumpkin pie filling from scratch is a fun and rewarding activity, especially during the fall season. This recipe is easy to follow and produces a delicious and creamy filling that’s perfect for your favorite pie crust. Whether you’re making this for Thanksgiving dinner or just a cozy night in, we hope you enjoy this recipe and all the flavors of fall.