This Pumpkin pie Filling recipe has a silky smooth texture and is full of incredible pumpkin flavour. It has a few warm spices but is not overpowering. Makes enough for one 9-inch pie crust.

Last week I posted my perfect pie crust recipe, and this week I am sharing an appetizing pumpkin pie filling recipe to go with it.  

Easter is coming up this weekend and pumpkin pie will make the perfect classic dessert for your Easter dinner.

If you’ve never made pumpkin pie filling from scratch before I highly recommend it. You can use pureed fresh pumpkin or pure canned pumpkin. You can make homemade pie crust or go the easier route and buy a premade pie crust and put your homemade pie filling in it.

Trust me, it is much tastier than a whole store-bought pumpkin pie and everyone will be complimenting you on your baking skills!

This recipe is very easy to make. Just blend all your ingredients in a blender, pour into your prepared pie crust and bake.

This is the best pumpkin pie recipe from scratch. Prepare all your ingredients and get to baking!

What is Pumpkin Pie Filling made of?

• Pure Pumpkin
• Evaporated milk
• Brown Sugar
• Salt
• Butter or margarine
• Eggs
• Ginger
• Nutmeg
• Cinnamon

If you are buying canned pumpkin, make sure you choose pure pumpkin, not pumpkin pie filling. It’s important to note that pumpkin puree is very different from pumpkin pie filling! While pumpkin puree is simply cooked and pureed pumpkin, pumpkin pie filling has added flavors, like cinnamon, nutmeg, cloves, and sugar.

How to Make Pumpkin Pie Filling

Start by preheating your oven to 450° F. If you are baking using a glass pie dish, lower the temperature to 425°F.

Place one cup of pureed pumpkin into a blender. If you can use fresh pureed pumpkin over canned go for it as it will enhance your pie that much more.  I am lucky enough to grab a few fresh pumpkins from my grandpa’s garden every year.

Note: if you do not have pumpkin on hand you could also use one cup of mashed cooked carrots as it will come out very similar.

Along with the pumpkin add about 2/3 cup of evaporated milk, 1 cup packed brown sugar, a dash of salt, 1/2 tbsp butter or margarine, 2 eggs, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and 1/8 tsp cinnamon.

Blend it all together until smooth.

Pour into prepared unbaked pie crust. I prefer to use glass pie plates because the glass conducts the heat quickly and you can also see the bottom of the pie crust to check if it’s baked all the way through.

Optional: to make an egg wash for the crust beat 1 large egg with 1 tablespoon of milk. Brush on the exposed pie crust edges and pie crust leaves* if desired before baking.

Place in your preheated oven for 15 minutes. Then reduce the heat to 350° F and cook for another 40 minutes or until a knife inserted into the center comes out clean. The center will still be slightly jiggly.

Tip: use a pie crust shield about 15 minutes in to prevent over-browning the crust.

Cool completely on a wire rack then let chill in the fridge. It is a good idea to make it the day before since it has to chill in the fridge for the best results.

*to make decorative pie crust leaves for the top of the pie, use small leaf cookie cutters to cut out extra pie dough, or use a knife and a steady hand to cut your own out. Brush with egg wash if using and place on a cookie sheet lined with parchment paper or a silicone baking mat. Bake at 350°F for about 10 minutes or until lightly browned. Remove and set aside to cool before decorating the pie.

Make a great ending to your dinner with a nice big slice of pumpkin pie. Serve with a dollop of whipped cream or cool whip to really get the full experience.

Even though we all love the great food at Easter I try to remember the real reason we are celebrating- the resurrection of Jesus Christ.

Jesus said to her, I am the resurrection and the life. The one who believes in me will live, even though they die. John 11:25

John 11:25

So let’s make time for Jesus this weekend. I hope everyone has a wonderful Easter… God Bless 🙂

Did you make this recipe?

Tag @tidbitsbytaylor on Instagram and hashtag it #tidbitsbytaylor

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Originally posted on March 27th, 2018, updated on December 9th, 2022.

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