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Homemade Pumpkin Pie Filling Recipe {Worth The Effort}

Upgrade your homemade pumpkin pie with this easy and delicious pumpkin pie filling recipe! This pumpkin pie filling from scratch starts with canned pumpkin puree and is perfectly spiced…

pumpkin pie made with pie crust with shortening

Call me Un-American, but I’ve just never been a fan of turkey. For me, and I dare say for my five kids as well, the pumpkin pie is the star of our Thanksgiving dinner. The turkey and all of the tempting side dishes served are just the opening act for the two glorious homemade pumpkin pies that I bake each year.

Yes, I hear you — baking pies from scratch isn’t an easy task, but store bought pumpkin pies can’t hold a candle to the creamy goodness of a homemade pumpkin pie, not to mention you can bake at least two of these treats for the price of purchasing one!

And so each year I carry on the tradition of baking my pies from scratch, using the Crisco Pie Crust and Pumpkin Pie Filling recipes passed down from my own mother who also baked our pies every year, a tradition that I hope at least a few of my kids carry on with their own families some day.

Pumpkin Pie Filling Ingredients

There’s not a lot of skill required for my preferred pumpkin pie filling and the ingredients aren’t out of the ordinary. The key is in the timing — make sure that you check the pies frequently during the last few minutes of cooking, testing them frequently for doneness as indicated in the recipe.

pumpkin pie made with pie crust with shortening

Homemade Pumpkin Pie Filling

Yield: filling for 2 pies
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 1 can pumpkin (29 oz.) or 3 1/2 cups homemade pumpkin puree
  • 4 eggs, slightly beaten
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 cans evaporated milk (12 oz.)

Instructions

  1. Thoroughly combine all ingredients.
  2. Pour into two unbaked pastry shells.
  3. Bake in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-45 minutes until a knife inserted into the center of the pie comes out clean. Cool before serving.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag it @unsophisticook and hashtag it #unsophisticook!

I used canned pumpkin for this batch, but you could also make your own homemade pumpkin puree. Try topping your pie with fresh homemade whipped cream for a decadent treat!

Vicki

Monday 12th of February 2024

Can the recipe be frozen for future use? Do you need to omit the canned milk and add it when you will be making the pie?

Tara Kuczykowski

Friday 16th of February 2024

Hi Vicki! If want to get a head start and have the majority of the filling premade, I'd recommend mixing together the pumpkin puree, sugar, salt, and spices. Pour the mixture into a gallon size ziploc bag, and seal it tightly, removing as much air as possible. Then lay it flat to freeze. When you're ready to make the pies, thaw the mixture and whisk in the eggs and evaporated milk.

Jesse @Rockwest Training

Monday 27th of November 2023

I have a group of intellectual and developmentally disabled that have already cooked 3 inch pie crust, we would like to know how much ingredients we need to make for 25 pumpkin pie filling

Tara Kuczykowski

Wednesday 29th of November 2023

Hi Jesse! Without additional info, my best guess is you would need approximately 1/4 cup of filling per pie. If you double this recipe, you should have more than enough filling for your pies. Any additional filling can be baked in ramekins if you don't want to discard it.

Dianna

Monday 30th of October 2023

What size pie shells do you use for the two pies in this recipe?

Tara Kuczykowski

Friday 10th of November 2023

Hi Dianna! The recipe as written makes enough filling for up to two 10" pie crusts. Leftover pumpkin pie filling can baked in ramekins for a low-carb treat. They will bake more quickly than your pies though, so just check them frequently and pull them out of the oven when they're set.

Lisa

Thursday 2nd of December 2021

Can I use light brown sugar for the sugar?

Tara Kuczykowski

Friday 3rd of December 2021

I'm sorry -- I've never tried making it with brown sugar, so I'm not sure how it would affect the filling. If you try it, I'd love to hear your results!

Fernanda

Monday 17th of February 2014

Hi i am from Brasil and i dont think we have evaporated milk. Can i use Any substitute?

Tara @ Unsophisticook

Tuesday 18th of February 2014

Hi Fernanda! I think an equal amount of light cream would be a good substitute.

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