Pumpkin Pie Filling Recipe: Silky, Spiced and Crack-Free
- Cinnamon1½ tsp
- Ginger½ tsp
- Nutmeg¼ tsp
- Clove⅛ tsp
One can of pumpkin, two eggs and a cup of evaporated milk, baked hot, then low, and pulled at the wobble for a smooth, glossy top.
Silky, glossy and not a crack in sight: the filling baked in a fluted crust, one slice out with whipped cream and cinnamon.
This pumpkin pie filling recipe is the custard at the heart of every good pumpkin pie: pumpkin purée, brown sugar, two eggs, evaporated milk and four warm spices, baked hot, then low. Pulled at a gentle wobble, it sets silky, glossy and crack-free, in any crust or none at all.
Quick answer
Whisk a 15-oz can of pumpkin purée, ¾ cup packed brown sugar, 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves, ½ tsp salt and 1 tsp alcohol-free vanilla. Add 2 eggs and 1 cup evaporated milk. Bake in a 9-inch crust: 15 min at 425°F, 35 to 40 at 350°F, until the center wobbles. Serves 8.
One recipe, start to finish: the card scales to a deep dish, two pies or 24 mini tarts and swaps the milk four ways. Below it are the custard science in plain words, a crack-free fix-it table, how much filling each pan needs and the best uses for leftover filling.
Inside this guide
- The recipe, four milks and four pan sizes
- Canned or homemade pumpkin purée
- The 12:4:2:1 spice blend
- Custard science: cracks, weeping, the wobble
- The crack-free troubleshooting table
- How much filling every pan needs
- Crustless cups, bars, muffins and more
- Make ahead, store, freeze and 14 FAQs
Why This Pumpkin Pie Filling Sets Silky, Not Cracked
A ratio that sets, not bounces
One can of pumpkin, two eggs and a cup of evaporated milk: enough egg to slice cleanly, not so much that the custard turns rubbery or eggy. Evaporated milk adds body without extra water.
Hot start, gentle finish
Fifteen minutes at 425°F sets the crust and the outer ring of filling. Then 350°F lets the center climb slowly to 175°F instead of boiling, puffing and cracking.
Spice whisked in early
The four spices go in with the pumpkin and sugar, before the eggs, so they spread evenly and can be tasted and adjusted. The 12:4:2:1 blend tastes warm and rounded, never dusty.
Pulled at the wobble
The center comes out still wobbling and finishes setting as it cools. Waiting until it looks firm in the oven is the most common cause of cracks.
This page is all about the filling. For the whole pie with a homemade crust, see the classic pumpkin pie recipe, or this everyday pumpkin pie recipe; the filling below drops straight into either.
Pumpkin Pie Filling Recipe From Scratch, With Four Milk Options
The card is set for one standard 9-inch pie with evaporated milk, the original recipe. Tap a pan size and every amount and bake time changes; tap a milk and the sugar adjusts to match.
Silky Pumpkin Pie Filling
The spiced custard from the original card: one can of pumpkin, two eggs and evaporated milk, baked hot, then low. Tap a pan size or a milk and the amounts change.
Which pan?
Which milk?
Evaporated milk, the default. Milk cooked down until it holds less water, so the custard sets dense and silky with a faint caramel note. It is unsweetened, so it is not the same as condensed milk.
Sweetened condensed milk. It carries its own sugar, so the brown sugar comes out. The filling sets denser and a little fudgy and browns faster: shield the crust edge and start checking 5 minutes early.
Heavy cream. Swap it cup for cup for the richest, most melting slice. It sets a touch softer, so give the pie its full chill before slicing.
Coconut milk, dairy-free. Full-fat canned coconut milk, stirred smooth, cup for cup. A faint coconut note, a silky set. Pair it with a dairy-free crust.
Ingredients
- 1 can (15 oz / 425 g)1½ cans (about 640 g)2 cans (850 g)1 can (15 oz / 425 g) pure pumpkin purée (100% pumpkin, not pumpkin pie mix)
- ¾ cup (165 g)1 cup + 2 tbsp (250 g)1½ cups (330 g)¾ cup (165 g)No¾ cup (165 g)1 cup + 2 tbsp (250 g)1½ cups (330 g)¾ cup (165 g)¾ cup (165 g)1 cup + 2 tbsp (250 g)1½ cups (330 g)¾ cup (165 g) packed light brown sugarbrown sugar: the condensed milk sweetens itpacked light brown sugarpacked light brown sugar
- 2 large3 large4 large2 large eggs, at room temperature
- 1 cup (240 ml)1½ cups (one 12-oz can)2 cups (480 ml)1 cup (240 ml)1 can (14 oz / 397 g)1½ cans (21 oz / 595 g)2 cans (28 oz)1 can (14 oz / 397 g)1 cup (240 ml)1½ cups (360 ml)2 cups (480 ml)1 cup (240 ml)1 cup (240 ml)1½ cups (most of a 13.5-oz can)2 cups (480 ml)1 cup (240 ml) evaporated milk, full-fatsweetened condensed milkheavy creamfull-fat canned coconut milk, stirred smooth
- 1½ tsp2¼ tsp1 tbsp1½ tsp ground cinnamon
- ½ tsp¾ tsp1 tsp½ tsp ground ginger
- ¼ tsp⅜ tsp½ tsp¼ tsp ground nutmeg
- ⅛ tspa scant ¼ tsp¼ tsp⅛ tsp ground cloves
- ½ tsp¾ tsp1 tsp½ tsp fine salt
- 1 tsp1½ tsp2 tsp1 tsp alcohol-free vanilla
- 11224 unbaked 9-inch pie crust, chilledunbaked 9½-inch deep-dish pie crust, chilledunbaked 9-inch pie crusts, chilledpastry rounds, 3½-inch, cut from 2 crusts
- whipped cream and a pinch of cinnamon, to serve
Pure pumpkin purée: the can that says 100% pumpkin, not pumpkin pie mix. Room-temperature eggs and milk blend smoother and bake more evenly. Any crust works: homemade, store-bought or gluten-free. Short on time? Mix the filling up to 2 days ahead.
Instructions
Heat the oven and a sheet
Set a rack in the lower third, slide a rimmed baking sheet onto it and heat the oven to 425°F (220°C). The hot sheet gives the bottom crust a head start.
Ready the crust
Fit the crust into a 9-inch pie plate and crimp the edgethe crust into a 9½-inch deep-dish plate and crimp the edgethe crusts into two 9-inch pie plates and crimp the edgesthe rounds into two 12-cup muffin tins, then chill while the filling comes together. Cold pastry holds its shape in the oven.
Whisk pumpkin, sugar and spice
Whisk the pumpkin, brown sugar (if using), spices, salt and vanilla until smooth and evenly colored. Taste a dab now: this is the moment to adjust the spice.
Stir in the eggs gently
Beat the eggs in a small bowl just until the yolks and whites combine, then stir them into the pumpkin. Stir rather than whip: air bubbles rise and crack the top.
Add the milk and strain
Pour in the milk and stir until completely smooth. For the silkiest custard, press it through a fine sieve. The filling can now be baked, or chilled for up to 2 days.
Fill on the hot sheet
Pour the filling into the crust to just below the crimpcrust to just below the crimpcrusts to just below the crimpspastry cups about ¾ full and bake on the hot sheet. Any extra bakes well in a buttered ramekin beside it.
Bake hot, then low
Bake at 425°F for 1515158 minutes, then lower the oven to 350°F (175°C) without opening the door and bake 35 to 4050 to 6040 to 5012 to 15 minutes more.
Pull it at the wobble
It is done when the edge is set and a 2- to 3-inch centera 3-inch centereach 2- to 3-inch centereach tart’s center still wobbles like a set custard, about 175°F (80°C). Shield a browning crust with foil.
Cool slowly, then chill
Cool on a rack away from drafts for at least 2 hours, then refrigerate. Serve cold, cut with a hot, dry knife, and add whipped cream just before serving.
Everything for the filling on one counter: pumpkin purée, eggs, brown sugar, evaporated milk, the four spices and a chilled pie shell.
Tools for Silky Pumpkin Pie Filling
For a smooth custard, a crust that does not burn and a center pulled at exactly the right moment.
As an Amazon Associate, this site earns from qualifying purchases.
OXO Balloon Whisk
Mixes the filling smooth without whipping in the air that causes cracks.
Check Price on Amazon →
Lavatools Javelin Thermometer
Pull the pie at 175°F in the center for a crack-free set.
Check Price on Amazon →
Canned vs Fresh Pumpkin for Pie Filling
Canned pumpkin purée is the reliable choice: smooth, thick and the same in every can. Homemade purée tastes fresher but holds more water, and watery purée is the top reason a filling weeps or never sets. Whichever you use, it must be plain pumpkin.
| Canned purée | Homemade purée | Canned pie mix | |
|---|---|---|---|
| What it is | Canned purée100% pumpkin | Homemade puréeRoasted pie pumpkin, blended | Canned pie mixPumpkin with sugar, spices and salt already in |
| Texture | Canned puréeThick and smooth, every can the same | Homemade puréeVaries; often wetter and more fibrous | Canned pie mixThick and smooth |
| Effort | Canned puréeOpen the can | Homemade puréeAbout 1½ hours, plus draining | Canned pie mixOpen the can |
| In this recipe | Canned puréeUse as written: 1 can (425 g) | Homemade puréeDrain, then weigh 425 g (about 1¾ cups) | Canned pie mixNot a swap: it doubles the sugar and spice |
| Best for | Canned puréeA silky, predictable pie every time | Homemade puréeFresher, lighter flavor in pumpkin season | Canned pie mixShortcut bakes (see below) |
Canned pumpkin pie mix has its place in shortcut bakes; these canned pumpkin pie filling recipes show where it shines. In this recipe it would double up the sugar and spice.
How to Make Homemade Pumpkin Purée
Pick a pie pumpkin
Choose a small sugar or pie pumpkin, about 2 lb (900 g), not a big carving pumpkin, which is stringy and watery. Butternut squash makes an excellent, smooth purée too.
Roast it
Halve it, scoop out the seeds and roast cut-side down on a lined sheet at 400°F (200°C) for 45 to 60 minutes, until a knife slides in with no resistance.
Blend until silky
Scoop the flesh from the skin and blend until completely smooth, 1 to 2 minutes. A 2-lb pumpkin gives about 1¾ cups, one can’s worth.
Drain to canned thickness
Spoon it into a sieve lined with paper towels or a thin cloth and drain in the fridge for 1 to 2 hours, until a spoon stands up in it. Weigh out 425 g.
Extra purée keeps 5 days in the fridge or 3 months in the freezer. For ways to use the rest of the pumpkin, try these pumpkin puree recipes.
The Spice Blend: Cinnamon, Ginger, Nutmeg and Clove at 12:4:2:1
Mixing the spices yourself, rather than reaching for a jar of pumpkin pie spice, lets you tune the pie. The ratio below is the classic balance: cinnamon carries it, ginger lifts it, nutmeg rounds it and a whisper of clove adds depth.
- 12 parts cinnamon1½ tsp: the warm backbone
- 4 parts ginger½ tsp: brightness and a little bite
- 2 parts nutmeg¼ tsp: sweet, rounded warmth
- 1 part clove⅛ tsp: depth; any more turns medicinal
Taste a dab of the filling before the eggs go in. That is the moment to adjust: once the eggs are in, it should not be tasted raw.
Mix a Jar for the Season
Whisk 3 tbsp cinnamon, 1 tbsp ginger, 1½ tsp nutmeg and ¾ tsp cloves and store it airtight. That is enough for six pies: a scant 2½ tsp per 9-inch pie. For a ready-made blend to keep on hand, see this pumpkin pie spice mix.
Tune It to Taste
| Tweak | Change | What it does |
|---|---|---|
| TweakWarmer | ChangeCinnamon up to 2 tsp | What it doesRounder and sweeter-tasting, the cozy classic |
| TweakBrighter | ChangeGinger up to ¾ tsp, or add ½ tsp freshly grated ginger | What it doesA lively, peppery lift |
| TweakCardamom | ChangeAdd ¼ tsp cardamom; cloves down to a pinch | What it doesFloral and aromatic |
| TweakFresh nutmeg | ChangeA scant ¼ tsp, freshly grated | What it doesStronger and sweeter than ground |
| TweakBlack pepper | ChangeA small pinch | What it doesSharpens the other spices without tasting peppery |
| TweakPumpkin pie spice | Change2½ tsp in place of all four | What it doesConvenient; blends vary, so taste first |
The Custard Science: Why Filling Cracks, Weeps or Sets Silky
Pumpkin pie filling is a baked custard. As it heats, the egg proteins unfold and link into a soft net that holds the pumpkin and milk in place. Stop at the right moment and the net is tender and silky. Push past it and the net tightens, squeezes out water and splits.
The custard gauge: temperature at the center
- Below 160°F (70°C)Liquid. The center ripples like milk when nudged. Keep baking.
- 160 to 170°F (70 to 77°C)Setting. The middle still sloshes in waves. Check every 5 minutes.
- 175°F (80°C): pull itA 2- to 3-inch center wobbles as one piece and sets as it cools.
- 185°F (85°C) and upOverbaked. Puffed and domed; expect cracks, weeping or a grainy slice.
The texture to aim for: a dense, silky custard with a thin glossy top and no cracks, over a flaky crust.
Why It Cracks
Overbaking is almost always the cause. A custard taken past about 185°F puffs up, then shrinks as it cools, and the set top tears. Whisking in too much air, an oven running hot and a cold draft over the cooling pie all make it worse.
Why It Weeps
Weeping, beads of liquid on top or a puddle under the slice, is the same overcooked net squeezing out water. Watery homemade purée adds to it, and so does covering the pie while it is still warm, which traps steam as condensation.
The Wobble Test
Give the pan a gentle nudge. The outer ring, about 2 inches in, should be set and matte; the center circle should wobble as one piece, like a set custard, not ripple like a liquid. A thin knife pushed in 1 inch from the edge should come out clean.
Most reliable of all: an instant-read thermometer in the center reads 175°F (80°C). Carryover heat raises it a few more degrees as the pie cools, which is why it comes out of the oven before it looks done.
The Crack-Free Guide: Pumpkin Pie Filling Troubleshooting
Find the symptom, then the fix for next time. Most of these come back to one thing: the center got too hot.
| Problem | Why it happens | Fix next time |
|---|---|---|
| ProblemCracks across the top | Why it happensBaked past about 185°F; oven running hot; air whisked in; cooled in a draft | Fix next timePull it at the wobble (175°F); stir, don’t whip; check the oven with a thermometer; cool away from windows and fans |
| ProblemWeeping or a wet layer | Why it happensOverbaked custard squeezing out water; watery purée; covered while warm | Fix next timeDrain homemade purée; pull it at 175°F; cool uncovered, then chill |
| ProblemSoggy bottom crust | Why it happensWarm pastry, a cool start or a high rack; filling poured in long before baking | Fix next timeLower-third rack on a preheated sheet; chill the crust; pour just before baking. For insurance, par-bake 15 minutes at 400°F with pie weights, then 5 without |
| ProblemGrainy or curdled | Why it happensThe eggs overcooked, or the filling was not fully blended | Fix next timeStir the eggs in gently, sieve the filling and never let the center pass 180°F |
| ProblemPale, dull top | Why it happensOven too cool, or the pie came out too soon | Fix next timeStart at a true 425°F; bake until the edge is set and matte |
| ProblemRunny center after cooling | Why it happensUnderbaked, or sliced while warm | Fix next timeBake to 175°F; cool 2 hours, then chill before slicing |
| ProblemSunken middle | Why it happensOverbaked: it puffed, then fell | Fix next timePull it earlier, while the center still wobbles |
| ProblemEdge too dark | Why it happensA thin crust edge in a hot oven | Fix next timeShield the edge with foil or a pie shield after 20 to 25 minutes |
Rescue a Cracked Pie
A crack changes the look, not the taste. Pipe a ring of whipped cream over it, or a border of rosettes, and dust with cinnamon. A deep split often means the slice is a little firm, so serve it with extra cream.
How Much Pumpkin Pie Filling for Each Pan Size
One batch of this recipe makes about 3½ cups of filling, just right for a standard 9-inch pie plate. For other pans, use the table; extra filling bakes beautifully in a buttered ramekin alongside.
| Pan | Filling | Batches | Bake time |
|---|---|---|---|
| Pan8-inch pie plate | FillingAbout 2½ cups | Batches1 batch; bake the extra in 2 ramekins | Bake time30 to 35 min |
| Pan9-inch pie plate (the card) | FillingAbout 3½ cups | Batches1 batch | Bake time35 to 40 min |
| Pan9-inch frozen store-bought shell | FillingAbout 2½ to 3 cups | Batches1 batch; extra in a ramekin | Bake time30 to 35 min |
| Pan9-inch tart pan, 1 inch deep | FillingAbout 3 cups | Batches1 batch; extra in a ramekin | Bake time30 to 35 min |
| Pan9½-inch or 9-inch deep dish | FillingAbout 5 cups | Batches1½ batches | Bake time50 to 60 min |
| Pan10-inch pie plate | FillingAbout 4½ to 5 cups | Batches1½ batches | Bake time45 to 55 min |
| PanTwo 9-inch pies | FillingAbout 7 cups | Batches2 batches | Bake time40 to 50 min |
| Pan24 mini tarts (muffin tins) | FillingAbout 2½ tbsp each | Batches1 batch | Bake time8 min at 425°F, then 12 to 15 min |
| Pan9×13 bars on a pre-baked base | FillingAbout 5 cups | Batches1½ batches | Bake time30 to 35 min at 350°F only |
| Pan6-oz ramekins, crustless | FillingAbout ½ cup each | Batches1 batch fills 6 or 7 | Bake time35 to 40 min at 350°F only, in a water bath |
Bake times are at 350°F after the first 15 minutes at 425°F, unless noted. Shallow and small pans finish sooner, so check them early with the wobble test or a thermometer.
Beyond Pie: Crustless Cups, Bars, Muffins and More
Leftover filling, or a whole batch with no crust in sight, has plenty of uses. Raw filling contains uncooked eggs, so every idea here bakes or cooks it.
Filling beyond the pie: crustless custard cups, bars on a shortbread base, swirl muffins and a jar of leftover filling.
Crustless custard cups
Butter 6 or 7 ramekins (6 oz), fill them ¾ full and bake in a hot-water bath at 350°F for 35 to 40 minutes, to 175°F. Silky, and gluten-free as written. Full method: crustless pumpkin pie.
Pumpkin pie bars
Pour 1½ batches over a pre-baked shortbread base in a 9×13 pan and bake at 350°F for 30 to 35 minutes. Chill well, then cut into 24 squares.
Filling-swirl muffins
Drop a tablespoon of filling onto each muffin before baking and swirl it in with a skewer. It bakes into a soft, spiced custard pocket in the middle.
Pumpkin pancakes
Swap ½ cup of the milk in a pancake batter for ½ cup of unbaked filling and add a pinch more spice. Cook them through over medium heat.
Pumpkin French toast
Whisk ½ cup of filling with 1 egg and ¼ cup milk, soak thick slices of bread and cook in butter until set and golden on both sides.
Pumpkin pie smoothie
Never blend raw filling. Use a baked crustless custard cup, or pumpkin, sugar and spice mixed before the eggs: blend ½ cup with a frozen banana, 1 cup milk and ice.
The filling itself has no flour, so it is gluten-free as written; only the crust needs a swap. The bars, the muffins and a gluten-free version all have full recipes in the cards at the end of this page.
Make Ahead, Store and Freeze Pumpkin Pie Filling
The filling is the easiest part of a holiday dessert to get out of the way early. Mix it up to 2 days ahead, or freeze it for months, and bake the pie the day before it is needed.
- 3 months
Freeze the filling
Mix it, pour it into a freezer bag or container with a little headspace and freeze flat. Thaw overnight in the fridge and whisk smooth.
- 2 days
Mix and chill
Make the filling, cover it and refrigerate it unbaked. Fit the crust into the plate, wrap it and chill or freeze it.
- 1 day
Bake the pie
Whisk the cold filling, pour it into the crust and add 5 to 10 minutes to the bake. Cool 2 hours, then chill.
- Day of
Slice and serve
Cut it cold with a hot, dry knife. Whip the cream and pipe it on just before serving.
Storage at a Glance
| How | How long | |
|---|---|---|
| Unbaked filling, fridge | HowCovered; whisk before pouring | How long2 days |
| Unbaked filling, freezer | HowAirtight, with headspace; thaw overnight in the fridge and whisk | How long3 months |
| Baked pie, counter | HowOnly while it cools | How long2 hours, then into the fridge |
| Baked pie, fridge | HowLoosely covered once completely cold | How long4 days |
| Baked pie, freezer | HowChilled first, wrapped twice in plastic wrap, then foil; thaw overnight in the fridge | How long1 month |
| Crustless custard cups | HowCovered, in the fridge | How long3 days |
| Canning | HowNot for this filling: an egg-and-milk custard is not safe to can at home | How longFreeze it instead |
Reheating a Slice
Pumpkin pie is excellent cold. To warm a slice, heat it on an oven-safe plate at 300°F for about 10 minutes. The microwave tends to turn the custard edges rubbery.
Nutrition (approximate, per slice)
One of 8 slices of the 9-inch pie with evaporated milk and an all-butter crust, before whipped cream; the filling alone is about 160 calories a slice. Contains eggs and dairy, and gluten in the crust. Halal with alcohol-free vanilla.
Pumpkin Pie Filling Recipe FAQ
How do you make pumpkin pie filling from scratch?
Whisk a 15-oz can of pumpkin purée with ¾ cup packed brown sugar, 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves, ½ tsp salt and 1 tsp alcohol-free vanilla. Stir in 2 eggs and 1 cup evaporated milk. Bake in a 9-inch crust at 425°F for 15 minutes, then 350°F for 35 to 40.
Can I use pumpkin pie mix instead of pumpkin purée?
Not in this recipe. Canned pumpkin pie mix already contains sugar, spices and salt, so adding them again makes the filling cloying and over-spiced. Use the can that says 100% pumpkin. If pie mix is all you have, follow the directions on its can, which usually call for just eggs and evaporated milk.
Can I use sweetened condensed milk instead of evaporated milk?
Yes. Use one 14-oz can in place of the cup of evaporated milk and leave out the brown sugar, since condensed milk is already sweet. The filling sets denser and browns faster, so shield the crust edge and start checking 5 minutes early. The condensed-milk tab on the card has every size.
What can I use instead of evaporated milk?
Heavy cream works cup for cup and makes the richest, softest slice; half-and-half is a little lighter. For a dairy-free filling, use full-fat canned coconut milk, stirred smooth. Regular milk is thinner and sets softer and paler: use ¾ cup and add an extra egg yolk.
How do you know when pumpkin pie filling is done?
Nudge the pan. The outer 2 inches should be set and matte while a 2- to 3-inch circle in the center still wobbles as one piece, like a set custard. An instant-read thermometer in the center should read 175°F (80°C). It firms up completely as it cools.
Why did my pumpkin pie crack?
Almost always overbaking. Past about 185°F the custard puffs, then shrinks and splits as it cools. Pull it at the wobble, stir the eggs in rather than whisking hard, check that the oven is not running hot and cool the pie away from drafts. Whipped cream hides any crack that does appear.
Why is my pumpkin pie watery?
Liquid on top or under the slice is weeping: an overbaked custard squeezing out water. Watery homemade purée and covering the pie while warm make it worse. Drain fresh purée to canned thickness, pull the pie at 175°F and let it cool uncovered before it goes into the fridge.
Can I make pumpkin pie filling ahead of time?
Yes. Mix it up to 2 days ahead and keep it covered in the fridge, unbaked. Whisk it before pouring and add 5 to 10 minutes to the bake, since it goes in cold. Pour it into the crust only just before baking, or the bottom turns soggy.
Can you freeze pumpkin pie filling?
Yes, unbaked, for up to 3 months. Freeze it in a bag or container with a little headspace. Thaw it overnight in the fridge, whisk until smooth again and bake as usual. A baked pie also freezes, wrapped well, for about 1 month.
How long does pumpkin pie last in the fridge?
Up to 4 days, loosely covered. Pumpkin pie is an egg-and-milk custard, so it belongs in the fridge once cool, with no more than 2 hours at room temperature. It also slices most cleanly cold.
Can I bake pumpkin pie filling without a crust?
Yes. Pour it into 6 or 7 buttered 6-oz ramekins, or a buttered 9-inch pie plate, and bake in a hot-water bath at 350°F until the center reaches 175°F: about 35 to 40 minutes for ramekins, 45 to 55 for the plate. Chill before serving.
How much pumpkin pie filling do I need for a deep-dish pie?
A 9½-inch or 9-inch deep-dish pie takes about 5 cups, or 1½ batches of this recipe. Tap the deep-dish tab on the card for exact amounts. Bake 15 minutes at 425°F, then 50 to 60 minutes at 350°F.
Can I use fresh pumpkin for pumpkin pie filling?
Yes. Roast a small pie pumpkin, blend the flesh smooth, then drain it in a lined sieve until it is as thick as canned purée. Weigh 425 g, about 1¾ cups, for one batch. Skip the draining and the filling may weep or never quite set.
What can I do with leftover pumpkin pie filling?
Bake it as crustless custard cups, stir it into pancake batter or a French toast soak, swirl it into muffins, or freeze it for up to 3 months. Raw filling contains uncooked eggs, so always cook it rather than eating it as is or blending it into a smoothie.
More Ways With Pumpkin Pie Filling
The whole pie, a from-scratch version, crustless custard, bars, muffins and a gluten-free filling.
Classic Pumpkin Pie Recipe
This kind of filling in a flaky homemade crust. See the recipe → From ScratchPumpkin Pie From Real Pumpkin
Roast, blend and bake, start to finish. See the recipe → No CrustCrustless Pumpkin Pie
All custard and naturally gluten-free. See the recipe → BarsPumpkin Pie Bars With Shortbread Crust
A 9×13 pan for a crowd. See the recipe → MuffinsPumpkin Pie Filling Muffins
A custard swirl in every muffin. See the recipe → Gluten-FreeGluten-Free Pumpkin Pie Filling
The same silky set, every label checked. See the recipe →Whisk gently, start hot, finish low and pull it at the wobble. That is the whole secret to a silky, crack-free filling.
Pin this pumpkin pie filling recipe for pie season.
