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Easy Canned Pumpkin Pie Filling Recipe

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The Best Pumpkin Bread Recipe Pumpkin pie mix, Pumpkin bread easy, Canned pumpkin recipes
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Description

This easy canned pumpkin pie filling recipe is perfect for those who want to make a delicious pumpkin pie without having to go through the hassle of making the filling from scratch. It's simple, quick, and requires only a few ingredients that you can easily find in your pantry.

Prep Time

The prep time for this recipe is only 5 minutes.

Cook Time

The cook time for this recipe is only 45 minutes.

Ingredients

  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 unbaked 9-inch pie crust

Equipment

  • Mixing bowl
  • Whisk
  • Pie dish
  • Oven

Method

  1. Preheat oven to 425°F.
  2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
  3. Pour the mixture into the unbaked pie crust.
  4. Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 30-35 minutes or until the filling is set.
  5. Remove from the oven and let it cool completely before serving.

Notes

  • Make sure to use pumpkin puree and not pumpkin pie filling, which already has spices and sugar added to it.
  • You can use a homemade or store-bought pie crust for this recipe.
  • If you have leftover pumpkin pie filling, you can store it in an airtight container in the fridge for up to 3 days.
  • If you don't have sweetened condensed milk, you can use evaporated milk and add sugar to the filling to taste.

Nutrition Info

  • Serving size: 1 slice (1/8 of pie)
  • Calories: 310
  • Total fat: 13g
  • Saturated fat: 5g
  • Cholesterol: 68mg
  • Sodium: 299mg
  • Total Carbohydrates: 42g
  • Dietary fiber: 2g
  • Sugars: 32g
  • Protein: 7g

Recipes FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. However, it will require a bit more effort to prepare the pumpkin puree from scratch. You'll need to peel and chop the pumpkin, steam or roast it until it's soft, and then puree it in a food processor or blender.

Can I make this recipe without eggs?

No, the eggs are essential for binding the filling and giving it a smooth and creamy texture. If you're allergic to eggs or don't eat them, there are egg substitutes that you can use, such as tofu or applesauce, but they may alter the taste and texture of the filling.

Can I freeze the pumpkin pie filling?

No, it's not recommended to freeze the pumpkin pie filling as it may separate and become watery when thawed. It's best to bake the pie and then freeze it if you want to store it for later.

Recipe Tips

  • For a deeper flavor, you can toast the spices in a dry skillet over medium heat for a few minutes before adding them to the filling.
  • If you want to make a pumpkin pie with a firmer texture, you can add a tablespoon of cornstarch to the filling.
  • You can decorate the top of the pie with whipped cream, chopped nuts, or caramel sauce for a festive touch.

Now that you have the recipe, go ahead and make a delicious pumpkin pie to enjoy with your family and friends!


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