Pumpkin Pie Filling
Dive into the warm, spiced flavors of autumn with this perfectly balanced pumpkin pie filling recipe. Made with creamy canned pumpkin puree and sweetened condensed milk, this recipe combines the richness of brown sugar and granulated sugar with a symphony of aromatic spices, including cinnamon, ginger, nutmeg, and cloves. Quick to prepare and oven-baked to perfection in just 50 minutes, the filling sets beautifully, creating a silky texture that's ideal for your favorite pie crust. With subtle hints of vanilla and a touch of salt to enhance the pumpkin's natural sweetness, this classic filling is perfect for holiday gatherings or any cozy fall dessert spread. Pair with whipped cream or vanilla ice cream for an irresistible treat that captures the essence of pumpkin spice magic.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 15 oz canned pumpkin puree
- 14 oz sweetened condensed milk
- 2 pieces large eggs
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.25 tsp salt
- 1 tsp vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the canned pumpkin puree and sweetened condensed milk. Stir until smooth and well incorporated.
In a separate bowl, lightly beat the two large eggs, then add them to the pumpkin mixture. Mix thoroughly.
Add the granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the bowl. Stir until all the spices and sugars are evenly distributed and the filling is smooth.
Finally, mix in the vanilla extract.
Pour the prepared filling into your pre-made or homemade pie crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 45-50 minutes or until the filling is set around the edges but slightly jiggly in the center. A knife inserted about 1 inch from the crust should come out clean.
Remove the pie from the oven and allow it to cool completely at room temperature. This helps the filling solidify completely.
Serve at room temperature or chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 49.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 169 mg | 13% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
