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    Home » Recipes » Seasons » Fall

    The Perfect Pumpkin Pie Filling

    Published: Nov 9, 2021 Modified: Nov 9, 2021 by Candice

    JUMP TO RECIPE PIN RECIPE
    Top view of pumpkin pie with title text.
    Peeled roasted pumpkin on a sheet pan with title text.
    Front view of a slice of pumpkin pie with whipped cream on top.
    Peeled roasted pumpkin next to a pumpkin pie with title text.

    If you’re someone who usually buys a Pumpkin Pie for the holidays, this recipe will help convert you into a pro homemade pumpkin pie baker! This pumpkin pie has a silky smooth texture, just the right amount of sweetness, and is spiced to perfection. One slice just won't do!

    Top view of a pumpkin pie in a white ruffled pie dish.
    TABLE OF CONTENTS hide
    1 Why You Should Make This Recipe
    2 Ingredient Notes & Substitutions
    3 Step-by-Step Instructions
    4 Pumpkin Pie FAQs
    5 More Pie & Stuffing Recipes
    6 From-Scratch Pumpkin Pie Filling

    Why You Should Make This Recipe

    I've been making this recipe for over 20 years now, and I am so thrilled with this pie filling every time I make it - it’s truly perfect, and I don’t say that lightly!

    The combination of the spices with the flavor of the maple syrup make this pie rich in its depth of taste and yet light and balanced.

    Take the shortcut of buying pre-made pie crust from your favorite bakery or use a family recipes. This takes some time-consuming steps out of the baking process so you can focus on other things. Either way, this filling will make the pie shine!

    Ingredient Notes & Substitutions

    Top view of ingredients for pumpkin pie including pumpkin, half and half, sugar, and pie crust.

    Pie pumpkin - pie pumpkins are sweeter and have a richer flavor than a carving pumpkin. Carving pumpkins can be a little bitter. If you want to make a substitution, you can use a can of pumpkin puree.

    Half-and-half - I prefer the texture and taste that half and half brings to the pie than heavy cream, but heavy cream also works in this recipe.

    Pie crust - If you have a homemade pie crust you love, then go ahead and use the recipe. You can use frozen or refrigerated pie crust. I like buying pre-made pie crust from local bakeries. Both rolled and pre-formed work great in this recipe.

    Maple syrup - the flavor of 100% maple syrup makes all the difference in this recipe.

    Step-by-Step Instructions

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    The first step is to preheat your oven to 350F with the rack placed in the lower half of the oven.

    Cut the pie pumpkin in half lengthwise. Scoop out the seeds. Place the cut side down on a baking sheet. Bake for 1 hour. Let it cool and then remove skin.

    Baked pumpkin next to a peeled pumpkin.

    Prepare your pie dish with the store-bought pie crust. Refrigerate it for 30 minutes. Blind bake the crust by covering it with parchment paper and weighing it down with dry beans, pie weights, small shapes of dried pasta noodles, or even clean pennies and other change. Bake for 10-12 minutes.

    In the meantime, add the roasted pie pumpkin, granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and process for 1 minute.

    Food processor bowl filled with pumpkin and spices.

    Next, add the spiced pumpkin puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.

    Pumpkin cooking in a saucepan with a whisk.

    Add the half & half and the maple syrup to the mixture. Whisk until fully incorporated.

    Remove the pan and the mixture from the heat. Then, add the eggs and vanilla extract. Whisk until these are fully incorporated too.

    Yellow filling whisked in a saucepan.

    Add the pumpkin mixture to your prepared pie dish with the blind-baked pie dough.

    Bake the pie for ~1 hour, until a toothpick inserted into the center comes out clean. Let cool for 1 hour before eating. Be patient - this is the hardest part, but it's so worth it!

    Top view of an unbaked pie.

    Note: Since everyone always asks me where I got this pie dish, here is a link to the ruffled while pie dish.

    Pumpkin Pie FAQs

    What is the best kind of pumpkin to use for pumpkin pie?

    Pie pumpkins are sweeter and have a richer flavor than a carving pumpkin. Carving pumpkins can be a little bitter. If you want to make a substitution, you can use a can of pumpkin puree.

    What is pumpkin pie filling in a can?

    Pumpkin in a can is just pureed, roasted pie pumpkin. Pumpkin pie filling in a can is spiced with pumpkin spice, usually including cinnamon, allspice, clove, and ginger. It is also often pre-sweetened.

    Why do I need to cook the filling before the pie goes in the oven?

    Pre-cooking the filling does wonders for the taste of the pie. It releases the flavors of the spices, and cooking makes for a thicker more luxurious texture.

    How do you know when your pumpkin pie is ready?

    Insert a knife or toothpick into the center of the pumpkin pie. If it comes out clean, then it is ready. If you don't want to insert a knife in the center, then you can check the doneness of the filling by shaking the pie and making sure it isn't jiggly.
    Note: Inserting a knife into the center can cause the top to crack.

    What should I serve with pumpkin pie?

    I love a classic whipped cream with a dash of vanilla. Vanilla ice cream or a drizzle of heavy cream are also amazing options. I wouldn't serve with a strong flavored ice cream as it will mask the amazing taste of this pumpkin pie.

    Top view of half a pumpkin pie in a white ruffled pie dish.

    More Pie & Stuffing Recipes

    Check out all these Fall recipes, and if you're getting ready for Thanksgiving, here are my favorite pies and showstopping stuffing:

    • Matcha & Chocolate French Silk Pie
    • The PERFECT Cherry Pie Filling
    • Banana Coconut Cream Pie Cups
    • Apple and Sausage Stuffing with Tarragon

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    Front view of a slice of pumpkin pie with whipped cream on top.
    Print Recipe
    5 from 16 votes

    From-Scratch Pumpkin Pie Filling

    If you’re usually someone who buys a Pumpkin Pie, this recipe will help convert you to a pro homemade pumpkin pie baker!
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Dessert
    Cuisine: American
    Diet: Kosher, Vegetarian
    Servings: 8
    Calories: 320kcal
    Author: Candice

    Equipment

    • Pie Dish
    • Food Processor or Blender
    • Quarter Sheet Pan

    Ingredients

    • 1 store bought pie crust the rolled frozen or refrigerated version at room temp
    • 2 cups pie pumpkin usually 1-1.5 pie pumpkins, roasted or sub. 1 can pumpkin puree
    • ⅓ cup granulated sugar
    • ¼ cup packed brown sugar
    • 1 teaspoon ginger
    • 1 teaspoon cinnamon
    • ¼  teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon salt
    • 1 ¼ cups half-and-half
    • ¼ cup 100% maple syrup
    • 2 eggs beaten
    • ½ teaspoon vanilla extract

    Instructions

    • In the meantime, preheat to 350F with the rack in the lower half of the oven.
    • Cut the pumpkin in half lengthwise. Scoop out the seeds. Place cut side down on a baking sheet. Bake 1 hour. Let cool. Remove skin.
    • Prepare your pie dish with the store bought crust. Refrigerate 30 minutes.
    • Add the pumpkin, granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and process for 1 minute.
    • Add the puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.
    • Add the half-and-half and maple syrup. Whisk until incorporated. Remove from heat.
    • Add the eggs and vanilla extract. Whisk until incorporated.
    • Add the pumpkin mixture to your prepared pie dish.
    • Bake ~1 hour, until a toothpick inserted into the center comes out clean. Let cool 1 hour...be patient, this is the hardest part!

    Video

    Notes

    Insert a knife or toothpick into the center of the pumpkin pie. If it comes out clean, then it is ready. If you don't want to insert a knife in the center, then you can check the doneness of the filling by shaking the pie and making sure it isn't jiggly.
    Note: Inserting a knife into the center can cause the top to crack.
    Pie pumpkins are sweeter and have a richer flavor than a carving pumpkin. Carving pumpkins can be a little bitter. If you want to make a substitution, you can use a can of pumpkin puree.
    Pumpkin in a can is just pureed, roasted pie pumpkin. Pumpkin pie filling in a can is spiced with pumpkin spice, usually including cinnamon, allspice, clove, and ginger. It is also often pre-sweetened.

    Nutrition

    Calories: 320kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 407mg | Potassium: 210mg | Fiber: 6g | Sugar: 21g | Vitamin A: 5794IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in November of 2017 but was republished with new photos, step by step instructions, and tips in October of 2020. It was updated in November 2021 with more FAQs and a video.

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    Comments

    1. Sam

      November 01, 2020 at 9:49 pm

      5 stars
      This pumpkin pie is amazing! Just what I needed to kick of November. And I love how easy it is to make with those step-by-step pictures.

      Reply
      • Candice

        November 03, 2020 at 4:19 pm

        That makes me so happy to hear, Sam!

        Reply
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    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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