Homemade Pumpkin Pie Filling
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...
Servings: 16 servings (8 cups of pie filling)
Ingredients
- 1 (29-ounce) can pumpkin puree or 3 ½ cups homemade pumpkin puree
- 4 large eggs lightly beaten
- 1 ½ cups granulated 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.
Nutrition
Serving: 1g | Calories: 167kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 211mg | Potassium: 256mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8167IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 1mg
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