Homemade Pumpkin Pie Filling
Feel confident making your own pumpkin pie this year. This filling has a smooth texture, balanced sweetness, and is spiced to perfection!
Servings: 8
Calories: 320kcal
Ingredients
- 1 store bought pie crust the rolled frozen or refrigerated version at room temp
- 2 cups pie pumpkin usually 1-1.5 pie pumpkins, roasted or sub. 1 can pumpkin puree
- ⅓ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 ¼ cups half-and-half
- ¼ cup 100% maple syrup
- 2 eggs beaten
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F with the rack in the lower half of the oven.
- Cut the pumpkin in half lengthwise. Scoop out the seeds. Place cut side down on a baking sheet. Bake 1 hour. Let cool. Remove skin.
- In the meantime, prepare your pie dish with the crust. Refrigerate for at least 30 minutes, until step 4.
- Once the pie pumpkin is baked, let them cool enough so you can touch it, and remove all the skin.
- Blind bake the crust by covering it with parchment paper and weighing it down with dry beans, pie weights, small shapes of dried pasta noodles, or even clean pennies and other change. Bake the pie crust for 10-12 minutes.
- While it's blind baking, add 2 cups of the pumpkin meat along with the granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and blend it for 1 minute.
- Add the puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.
- Add the half-and-half and maple syrup. Whisk until incorporated. Remove from heat.
- Add the eggs and vanilla extract. Whisk until incorporated.
- Add the pumpkin mixture to your prepared pie dish.
- Bake ~1 hour, until a toothpick inserted into the center comes out clean. Let it cool for 1 hour before cutting into it.
Video
Notes
Insert a knife or toothpick into the center of the pumpkin pie. If it comes out clean, then it is ready. If you don't want to insert a knife in the center, then you can check the doneness of the filling by shaking the pie and making sure it isn't jiggly.
Note: Inserting a knife into the center can cause the top to crack, so I prefer a toothpick and then cover the hole with whipped cream.
If you like, substitute the pie pumpkin with pureed pumpkin in a can.
You can keep the cooked pumpkin puree in a sealed container in the refrigerator for up to 3 days. You can also freeze it and defrost it overnight in your refrigerator.
Buying pre-made pie crusts from local bakeries is a great way to support them and take a tasty shortcut to the perfect pumpkin pie filling.
Nutrition
Calories: 320kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 407mg | Potassium: 210mg | Fiber: 6g | Sugar: 21g | Vitamin A: 5794IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
