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...
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 my grandma's Crisco pie crust recipe and this pumpkin pie filling recipe, which my mom passed down. She 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.
There's not a lot of skill required for making pumpkin pie filling from scratch, and the ingredients aren't out of the ordinary. I used canned pumpkin for this batch, but homemade pumpkin puree can be used instead.
If you go the canned route, just be sure to double check the label to make sure it's 100% pure pumpkin puree. I know I've made the mistake of accidentally picking up the pre-spiced pumpkin pie mix before!
Beyond that, the key to baking a pumpkin filling with the perfect creamy texture is in the timing. This pumpkin pie filling recipe is meant to be poured into unbaked pastry shells. The baking process is started at a high temperature and finished at a lower temperature.
Be sure to check the pies frequently during the last few minutes of cooking, testing them frequently for doneness as indicated in the recipe. If the crust starts to become too brown, you can wrap some aluminum foil around the edges to keep it from burning.
Finish these homemade pumpkin pies off with some fresh homemade whipped cream for a decadent treat!
Printable Recipe ↓
Homemade Pumpkin Pie Filling
Ingredients
- 1 (29-ounce) can pumpkin puree - or 3 ½ cups homemade pumpkin puree
- 4 large egg - lightly beaten
- 1 ½ cups sugar
- 2 (12-ounce) cans evaporated milk
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Instructions
- Combine the sugar, cinnamon, salt, ginger, nutmeg, and cloves in a medium mixing bowl
- Lightly beat eggs in a large mixing bowl. Stir in the pumpkin puree and dry ingredient mixture. Then gradually stir in the evaporated milk.
- Pour the pumpkin pie filling into two unbaked 9-inch deep dish pie shells.
- Bake in a 425℉ oven for 15 minutes. Reduce temperature to 350℉ and continue baking for 35-45 minutes until the edges of the pie are set. The center 2 inches of the pie should look firm but still jiggle slightly.
- Cool the pies on a wire rack at room temperature for two hours. Serve immediately or refrigerate. Cut into wedges and top with homemade whipped cream (optional) before serving.
Did you make this recipe?
I'd love to see how your pumpkin pies turn out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Vicki says
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 says
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 says
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 says
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 says
What size pie shells do you use for the two pies in this recipe?
Tara Kuczykowski says
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.
Sandi L. says
My pie is still in the oven but this is sooo good! I could have poured it in beer stein and drank it!!
Now, I must say, I baked two small pie pumpkins instead if using canned pumpkin and I just poured in pumpkin pie spice with a bit of extra ginger powder.
Lisa says
Can I use light brown sugar for the sugar?
Tara Kuczykowski says
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 says
Hi i am from Brasil and i dont think we have evaporated milk. Can i use Any substitute?
Tara @ Unsophisticook says
Hi Fernanda! I think an equal amount of light cream would be a good substitute.
Todd says
I have a very similar family recipe for Pumpkin Pie, and agree that store bought pies don't compare at all. One question I've had recently is whether the pie filling, once mixed, can be stored in the fridge/freezer? I just bought some 5" pie pans, and would like to mix up the filling and make a small pie once a week or so, but not have to go through the hassle each time. Anyone have an idea of how long it can last? Thanks!
Tara @ Unsophisticook says
I do often mix up the filling the evening before I'm planning to bake my pies and refrigerate it overnight. Just make sure to give it a good stir before using it, and you will need to bake the pies for longer. You'll also probably want to make a foil ring for the crust so that it doesn't over brown.
I'm not sure that it would last for a week in the refrigerator though.
Amanda says
Is that vanilla in your picture? B/c I don't see vanilla in the recipe. I would hate to leave it out if it calls for it.
Tara @ Unsophisticook says
I'm sorry I missed this, Amanda. Yes, that's vanilla in the image, but I can't imagine why I put it in there because the recipe does not call for it. This is one of the first recipes that I ever posted, so I apologize for the confusion!
Lawrence, Johannesburg, South Africa says
Hello all.
Found your site almost by accident. Really appreciate the clear lay-out, photographs and concise, printable version.
So many pumpkin recipes in America. Is Pumpkin Pie your National Dish? It is certainly used to describe solid old-fashioned values, and nurturing, pioneering Mothers.
No canned pumpkin here. Is it simply canned plain-cooked pumpkin or does it contain sugar and spices at all?
Just wondering how I can match your product.
Be well.
Lawrence
Tara @ Unsophisticook says
Hi Lawrence! You certainly could use plain homemade pumpkin puree as a substitute for canned pumpkin.
kris says
it's just pumpkin, no spices or sugar or other ingedients.
Tara @ Unsophisticook says
There are no spices, sugar or other ingredients in canned pumpkin either, Kris. These are all added via the recipe above.
kris says
yes, i know - i was responding to lawrence's question.
Tara @ Unsophisticook says
Oops, I misunderstood. Thanks so much for clarifying!
Joanne says
Thank you for the "bisquick" recipe, I often find recipes which call for it but I can't have wheat/white flour. I will use your recipe and substitute spelt flour. Can't wait!
Shaina says
First comment! It's only fitting since you were mine.
I love homemade pumpkin pie, and you're right. Nothing compares. Those store-bought impostors will never measure up.
Tara says
Oh, that's right — I was! Glad to have you along for the ride so you can show me the ropes this time. Not that you ever needed much help from me. :P