Fall Means Pumpkins to me. Of course, there is Apples, Bourbon, Cranberries, Pecan nuts and everything else. But, nothing compares to the nostalgia that we share with a classic Homemade Old-Fashioned Pumpkin Pie recipe. right?
Well, this article is all about making the BEST Pumpkin Pie filling. Besides Pumpkin Pie you can make No-Bake Layered Pumpkin Pie Cheesecake or Pumpkin Spice Cupcakes with Maple Buttercream Frosting and many other recipes.
See this: 25 (Really-Good) Pumpkin Recipes to make on Repeat
- What do we need to make Pumpkin Pie filling?
- Should I use fresh Pumpkin or Canned Pumpkin?
- How to Make Pumpkin Pie Filling from scratch
- Is there any way to make pumpkin pie filling vegan?
- How to store pumpkin pie filling?
- Can we freeze Pumpkin Pie filling?
- More Decadent Pumpkin Recipes
- Easy Pumpkin Pie filling Recipe from Scratch
What do we need to make Pumpkin Pie filling?
The ingredients for pumpkin pie filling are pretty subjective for everyone. It really depends on what your preferences are.
For instance some use brown sugar, while some use granulated sugar in their filling.
But we are here to get you started on the basics, so we will tell you everything you'll be needing for a classic pumpkin pie filling.
If you ever wondered how pumpkin filling gets its firm consistency, it's because of eggs. Not only do eggs give the filling a smooth and rich texture, but it also helps set the filling in your pie.
- Heavy Cream
Heavy cream helps negate the pumpkin taste to milder and subtle levels. In addition to this benefit, heavy cream also gives the filling a smooth and creamy taste. Just make sure you don't overdo the heavy cream in your pumpkin filling.
Cornstarch will help thicken the pumpkin filling and also give it a firm consistency that will make it easy to set it up in a pie or any other dessert.
- Freshly ground black pepper (Trust me on this!)
Spiced pumpkin pie is everyone's favourite dessert during fall, and it has the word "spice" in it. So why shy away from adding some freshly ground black pepper in your pie filling?
Not only will it help tackle all the sweetness in your filling but it will also contribute to its taste profile. Everyone will be left wondering why your pumpkin pie tastes so good and only you'll know the answer!
- Brown Sugar
If you are not a fan of brown sugar, you can always use other sugar varieties. You can even use honey if you want to be extra healthy! But if you're planning to use your pie filling for baking, then brown sugar would be a better option. You'll also get the added benefit of giving your filling a nice dusky color with deep caramel like taste.
- Your pumpkin spices, aka ginger, nutmeg and cinnamon
C'mon, do we even need to explain why you should use these three? They are basically the holy trinity of every pumpkin filling and you cannot make a perfect filling without their presence!
- Kosher Salt
Yes, a strange addition for a sweet filling, but a bit of saltiness goes great with sweetness. Just make sure not to add too much salt!
Make sure the pumpkin is thoroughly mashed, puréed and drained out of its water content.
Should I use fresh Pumpkin or Canned Pumpkin?
You'll be surprised to know that at least in this instance, we believe that the canned pumpkin is way better than fresh pumpkin.
Even professional chefs admit that pumpkin pies made from a canned pumpkin filling are just firmer and hold shape better than a pie that is made from fresh puréed pumpkin.
Then there's also the fact that pumpkin pies containing fresh pumpkin filling taste a tad bit like vegetable with a very thready and rough texture.
So yes, if you want the best pumpkin pie filling experience, go with the canned pumpkins! Just make sure you get organic canned pumpkin to avoid all the nasty preservatives and artificial taste enhancers and you're good to go!
How to Make Pumpkin Pie Filling from scratch
- Whisk Everything in a bowl
Whisk all ingredients except cornstarch in a large mixing bowl. Whisk until it becomes smooth.
- Add Cornstarch
Slowly add in cornstarch and whisk vigorously until combined.
Is there any way to make pumpkin pie filling vegan?
If you're vegan and need a replacement ingredient for eggs and heavy cream that goes in the classic pumpkin pie filling, then don't worry because we got you covered!
Just replace the eggs with almond milk and olive/coconut oil. Also make sure that the almond milk you use is unsweetened.
The cornstarch you put in should be more than enough to set the filling and make it nice and firm.
To Make Gluten Free Pumpkin Pie Filling you can also add some arrowroot powder.
How to store pumpkin pie filling?
Many people get leftover pie filling after they have baked their pumpkin pie. If your pumpkin pie filling was bought from the market then you can just put it in a air-tight container or jar and store it at room temperature.
If you want to store homemade pumpkin pie filling then you pack it in an air-tight jar and store it in the refrigerator. You can expect your pumpkin pie filling to last for 3-4 days easily.
Can we freeze Pumpkin Pie filling?
Yes! You can actually freeze your pumpkin pie filling as well! Freeze your pumpkin pie in large batches to make the most out of it.
- All you need to do is pack in your pumpkin pie filling in plastic ziplock bags and seal them airtight.
- Make sure that your pumpkin pie filling is blended smooth and firm.
- Too much water content will end up spoiling the freezing process.
- With that taken care of, just stack your ziplock bags in the freezer. They will freeze in about 12 hours and should easily last for up to two months easily.
The journey to making good pumpkin pie starts with its filling, and we hope that with this guide you'll be able to make the perfect pumpkin pie filling! So go and buy your pumpkin and spices because it's going to get festive this fall season!
More Decadent Pumpkin Recipes
- Starbucks Pumpkin Spice Frappuccino Recipe
- Pumpkin Bread Pudding
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Chocolate Chips Scones
- Gingersnap Crusted Pumpkin Praline Bars
Easy Pumpkin Pie filling Recipe from Scratch
- 1 can (15 oz) canned pumpkin puree
- 3 large eggs at room temperature
- 1½ cup brown sugar packed
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground nutmeg i used freshly grated nutmeg
- ⅙ teaspoon freshly ground black pepper
- 1 cup heavy cream
- ¼ cup milk
- Whisk everything except cornstarch in a large mixing bowl until combined. Slowly add in cornstarch and whisk vigorously until completely combined.
- Pour this in a warm pre-baked crust and bake.
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