Pumpkin Pie Filling for Mexico
Infused with the warm, spiced essence of traditional Mexican flavors, this Pumpkin Pie Filling for Mexico is a delightful twist on a classic dessert. Featuring the deep, caramel-like sweetness of piloncillo—or dark brown sugar as a substitute—paired with creamy sweetened condensed milk, this rich filling is perfectly balanced with aromatic spices like cinnamon, clove, nutmeg, and allspice. A touch of vanilla enhances its comforting flavor profile, while whole milk and eggs create a smooth, velvety texture. Whether baked in a homemade crust or served crustless as a custard, this irresistible pie filling is perfect for festive gatherings or cozy autumn days. Top with whipped cream and a sprinkle of cinnamon to elevate every bite!
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 100 grams Piloncillo (or dark brown sugar if unavailable)
- 397 grams Sweetened condensed milk
- 60 ml Whole milk
- 2 large Eggs
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Ground clove
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Ground allspice
- 1 teaspoons Vanilla extract
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 350°F (175°C).
If using piloncillo, grate or finely chop it into small pieces for easy melting.
In a large mixing bowl, combine the pumpkin puree, piloncillo or dark brown sugar, and sweetened condensed milk. Whisk until smooth and fully combined.
Add the whole milk, eggs, ground cinnamon, ground clove, ground nutmeg, ground allspice, vanilla extract, and a pinch of salt. Whisk well until the mixture is smooth and creamy.
Pour the pumpkin pie filling into your prepared pie crust or dish if making a crustless version.
Place the pie in the preheated oven on the center rack and bake for about 50 to 60 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool completely on a wire rack before slicing, serving, or refrigerating.
Optionally, serve with a dollop of whipped cream and a sprinkle of cinnamon for garnish.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 357.1 g | 130% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 330.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1517 mg | 117% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2735 mg | 58% | |
*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.
