How to Make Pumpkin Pie Filling

One of the best things about pumpkin pie is that the filling is quite simple—you only need to add a handful of ingredients to get the perfect blend of spices that’s necessary to bake a winning pumpkin pie. Whether you start with a can of pumpkin puree or make your own completely from scratch is up to you! We’ll show you how to do it both ways.


Canned Pumpkin Puree
Pumpkin puree is the key ingredient to pumpkin pie filling. Not to be confused with canned pumpkin pie mix, of course! If you’re unsure of the differences between the two, canned pumpkin pie mix is ready to go. It already has the spices added to the pumpkin puree, so it’s a good option for when you’re in a real time crunch. But making your own filling isn’t hard and a tad more fun! Our favorite pumpkin pie filling recipe only requires five ingredients. Here’s how it’s done:

What you’ll need

• 9-inch glass pie pan lined with Pillsbury refrigerated pie crust
• Large bowl
• Knife
• Wire whisk

Ingredients

• 2 eggs
• ¾ cup sugar
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (12 oz) evaporated milk (1 1/2 cups)

Step 1: In a large bowl, beat the eggs with a wire whisk.

Step 2: Stir in the sugar, pumpkin pie spice, salt, pumpkin and evaporated milk until well blended. And ta-da! Your pumpkin pie filling is done and ready to be poured into the crust for baking.






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