Perfect Pumpkin  Pie Filling

1 store bought pie crust  2 cups pie pumpkin  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 ½ teaspoon vanilla extract


Preheat oven to 350F with rack placed in the lower half of oven. Cut pie pumpkin in half lengthwise. Scoop out seeds. Place cut side down on a baking sheet. Bake for 1 hour.

 Let the pumpkins cool and then remove skin.

Prepare pie dish with 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.  Bake for 10-12 minutes.

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

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

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

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

Bake pie for ~1 hour, until a toothpick inserted into the center comes out clean. Let cool for 1 hour before eating.

Head to Proportional Plate for the full recipe with tips and tricks.