Homemade Pumpkin Pie Filling
If you read my recipe on baking up tiny pumpkin pie loaves you may be wondering how I made my pumpkin pie filling. So here's a bit on the how to, and ingredients.
Pumpkin Pie Filling From Scratch!
First split a washed pie pumpkin in half, remove stem and seeds*, and place on a greased baking sheet, cut side down. Bake for 45 minutes at 350° or until pumpkin is easily pierced by a fork.
When pumpkin is cool enough to handle, scoop out insides and place into a blender.
Puree until smooth. Then strain pumpkin puree with a cheesecloth. Squeezing out excess moisture.
Now you're ready to make the filling.
1 3/4 cups prepared pumpkin puree (or canned)
1/2 tsp salt
2/3 cup brown sugar, packed
1 3/4 cups whole milk
3 large eggs
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1. Mix all the ingredients together with a whisk until completely combined. That's it!
2. Fill your pie crust to the top, and bake according to the crust directions. For instance mini pies, take shorter amounts of time, vs. full sized pies. Some crusts require pre-baking, or thawing.
The little ones I made, (pictured above) were created by using a muffin tin. Baked at 425°F for 15 minutes. Then at 350°F for about 25 minutes more.
•Don't forget to score the bottom of the crust before pouring in the filling.
• Allow the pies to cool a bit before removing from the pan. And to cool fully before serving. This allows the filling to set up to the right consistency.
Need a pie crust recipe? How about the one here?
*Save Those Seeds!
Once you've removed the seeds from the pumpkin rinse them off
and spread out flat on a towel to dry.
Brush a baking sheet with melted coconut oil.
Spread the pumpkin seeds evenly on the greased baking sheet
and roast for 30 minutes at 350°.
Season with a bit of sea salt and then allow to cool.