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…
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
If you like this or any other dish on my site, please feel free to sign up for the weekly email where you can see what new recipe we have created over here. Just look over to the right hand side of this page and you’ll find the “sign up” button.
If you have any questions or see any “blooper” we made, please don’t hesitate to contact us. We’re all human.
Tried one of our recipes? We would love it if you would let us know what you thought or if you have any suggestions.
Speaking of suggestions? Have any? If so, please email me at email@example.com .
This post may contain affiliate links. Please view my disclosure policy for more information.
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.