Best Pumpkin Pie Filling Recipes

PUMPKIN PIE FILLING

Steps:

• Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
• Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
• Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
• Smear the inner surfaces of the pumpkins with the butter.
• Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
• Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
• Let stand to cool.
• Gently cut away the outer skin. (This is great for compost!).
• Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.

GLUTEN-FREE PUMPKIN PIE FILLING

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend pumpkin puree, coconut milk, and banana together in a large bowl.
• Mix sugar, xanthan gum, cinnamon, salt, ginger, nutmeg, and cloves together in a small bowl; add to pumpkin mixture and blend. Pour the pumpkin mixture into a casserole dish.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 45 minutes more.

EASY VEGAN PUMPKIN PUDDING OR PIE FILLING USES NASOYA TOFU!

Steps:

• Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
• Add the brown sugar, pulse again.
• Add the vanilla and lemon juice, pulse again.
• Add the dry spices and blend well.
• Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!

FRESH FROZEN PUMPKIN PIE FILLING

Steps:

• 1. Pre-heat oven to 400 degrees Fahrenheit.
• 2. Stir together the filling ingredients.
• 3. Divide equally into 4 air tight freezer safe containers and store in freezer until needed.
• 4. To make one 10" pie, defrost one container and beat together with the milk and eggs.
• 5. Pour into pie shell and bake for 1 1/2 hours until knife inserted in center comes out clean.

HUBBY'S STOVETOP PUMPKIN PIE FILLING

Steps:

• 1. Mix everything together in a large saucepan and cook over medium heat until mixture thickens, stirring constantly. Pour into baked pie crusts and chill until completely set. Makes 2 pies.
• 2. Note: Make sure you cook it until it is good and thick. If not cooked long enough, it will not set up in the refrigerator. It will still taste good, but won't get stiff or cut well. You'll end up with a loose pumpkin pudding.

BRANDIED PUMPKIN PIE FILLING

Steps:

• Preheat oven to 375 degrees.
• In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
• Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375°F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
• Transfer pie to a rack and let cool completely.
• Garnish with ginger whipped cream.

MY MOM'S PUMPKIN PIE FILLING

Steps:

• Combine all ingredients in a large mixing bowl.
• Ladle into pie shells.
• Bake@ 450F for 10 minutes.
• Reduce heat to 325F and continue baking for 45 minutes, or until a knife inserted in the center comes out clean.

NANNY DARLING'S PUMPKIN PIE FILLING

Steps:

• 1. Combine pumpkin,milk,salt,melted butter,cinnamon,cloves,alspice,ginger,molasses and sugar. Beat 4 eggs and fold into mixture last. Bake at 425 for 15 minutes then at 350 for the remaining time. Usually 45-60 minutes or until when a knife is inserted it comes out clean. This filling makes enough for 2 pies.

JOY OF COOKING PUMPKIN PIE FILLING

Steps:

• Pre heat oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
• Place the baked pie on a wire rack to cool. Serve at room temperature. Store any leftovers in the refrigerator. Makes one 9 inch pie.

PUMPKIN PIE FILLING

Steps:

• 1. Halve, and then quarter the pie pumpkin. Scoop out the seeds and stringy inner parts. Don't worry if you can't easily get it all out, you can get the remaining strings after steaming. 2. Cut the pumpkin into eighths and then place in a steamer. Steam for about 25 minutes or until tender (mine took about 40 minutes). Basically you want the pumpkin soft enough you can scoop it off the skin. Allow to cool enough to handle. 3. Preheat the oven to 425 degrees F. Scoop pumpkin into a measuring cup, measuring out three cups. Scoop off any remaining stringy parts and dispose. 4. In a large bowl, combine the pumpkin with remaining ingredients. Using an immersion blender, combine, taking care to puree the pumpkin. 5. Divide the filling between two pie crusts. With aluminum foil, carefully tent the edges of the pie crust. I made the mistake of doing this once they were in the oven and it was a bit of a disaster (my foil fell into the still soft pie, messing up the surface of the pie). 6. Place the pies in the oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 50 minutes, or until pies are set (check by inserting a toothpick into the centre - it should come out clean. Serve with whipped cream.

"PUMPKIN PIE" FILLING FOR MEXICO

Steps:

• Using an egg beater or food processor pure the camotes and their syrup until smooth. Beat in the Mexican Crema, milk, eggs, and spices. Taste and adjust seasonings.
• If making pies with will make a minimum of 3 deep dish pies. Bake as you normally would for a pumpkin pie.
• If without a crust bake at 350 degrees for 60 minutes or until a knife inserted in the center comes out clean.
• Whip the remaining half liter of Crema with vanilla, powdered sugar, and rum until thickened.