Make your own homemade pumpkin pie filling. Use it for pie, bread, pancakes, cakes, cupcakes and more!
Is pumpkin puree (pure pumpkin) and pumpkin pie filling the same thing?
Canned pumpkin is cooked, pureed pumpkin. So, no additional ingredients are added.
The filling is the pumpkin puree has added spices like cinnamon, clove, allspice, and ginger, and either sugar or sweetener.
Does pumpkin pie filling need to be cooked?
Yes. Because the filling contains raw eggs. So, it will need to be cooked after adding it to your recipe.
Can pumpkin pie filling be made in advance?
Just place it in an airtight container and keep in fridge. Best if used within 2-4 days. Or, you can freeze it.
Can pumpkin pie filling be frozen?
Yes. Place the filling in an airtight container. Then, place in the freezer. The filling will last 1-2 months in the freezer.
Thaw the filling. Stir, to mix well. Then, add to your recipe.
Pumpkin Recipes to try…
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Easy Pumpkin Pie Filling
- Stand Mixer/Hand Mixer
- 1 Can – 15 oz Pumpkin Puree
- 1 Can – 12 oz Carnation Evaporated Milk
- 2 Tsp Pumpkin Pie Spice
- 1/4 Cup Sugar
- 1/2 Tsp Salt
- 3 Eggs, Large
- Mix sugar, salt and pumpkin pie spice in a small bowl. Set aside.
- Beat eggs in large bowl. I used my stand mixer.
- Add in pumpkin puree AND spice mix. Beat.
- Slowly add evaporated milk while beating on low speed.
- Cover and refrigerate if using later or pour directly into pie crust. If making the pie. Bake at 425° for 15 minutes. Reduce temp to 350° and continue to bake additional 40-50 minutes or until a knife inserted comes out clean.