Pumpkin Pie Filling From Scratch With Pumpkin Puree.

It’s almost pumpkin pie time! That’s why making this easy pumpkin pie filling from scratch with real pumpkin puree, thick cream, and sweet brown sugar is perfect for your holiday feasts. Whether for Thanksgiving or a fall harvest table, having your own pumpkin pie presented creates a rustic homeiness that the whole family will appreciate. Topped with or without whipped cream, it’s truly a dream.

I know what you’re thinking—pumpkin pie, again? Same old pie, year after year? Not this time! I’m shaking things up with a from-scratch pie filling made with real pumpkin puree and my spice blend. It’s rich, flavorful, and slices beautifully. With a simple store-bought crust, this pie comes together in minutes, leaving you with plenty of time while it bakes to tackle other tasks. You can’t be the rich pumpkin flavor of a homemade pie vs store-bought pumpkin pies.

In our home, pumpkin pie is a Thanksgiving tradition celebrating seasonal produce. I’ve even made pies using the pumpkins from our carved Jack-o’-lanterns! (Just a note: only do this if the pumpkins were carved that day and haven’t been exposed to candles or wax. Otherwise, it’s best to stick with fresh, uncarved pumpkins.

If you love pumpkin desserts, try my pumpkin spiced chocolate chip bundt cake with walnuts. 

Why You Will Love This Easy Pumpkin Pie Filling

Well, it’s easy! It takes only a few minutes to whip up by hand using a whisk. Poured into the convenient store-bought shell, it’s enough for one big pumpkin pie. 

​Rich and Flavorful. Creamy, baked pumpkin pie filling can’t be beaten, and this spiced pie is delicious, hot, or cold. The use of heavy cream makes it extra decadent. 

​Make Ahead. Prebaked pies can be frozen for up to three months, so you can get a jump on Thanksgiving dessert early! Plus, they make a great holiday gift for friends and family. 

Let’s Make This Classic Pumpkin Pie Recipe

First, find the canned pumpkin puree. This can be found generally in the grocery aisle with pie fillings. Don’t confuse it with pre-made pumpkin pie filling. We are looking for just a straight pumpkin. As I said in another article, I use the giant cans at National Grocers. Once opened, you can package it up in sealed containers and freeze it until ready to use, making it an economical choice. 

If you instead make your fresh pumpkin puree, and this is the first time you’re doing so, follow the method here. Take small pie pumpkins (You can actually use any type of pumpkin, but pie pumpkins have a higher sugar content, making their flesh sweeter. They also tend to have less stringy flesh as compared to larger varieties.) and cut the top off as you would carve for Halloween. Scoop out the guts and seeds. Cut down the center so you have two open halves. Slice the pumpkin into one-inch slices and then cut the flesh off using a cutting board so you can lay it down and cut the outside of the pumpkin off. Now cut it into chunks and boil it until tender. Process the tender pumpkin chunks in the food processor, blender, or immersion blender. Once pureed, measure what you will need for this recipe. Package unused puree and freeze it for later use. 

Preheat the oven to 450F. And get out the pie crust. I usually bake pies on a tray so that if there is any spillage, it will make a good mess in the oven. 

From there, you will measure the pumpkin puree and set it aside. Add the sugar and spices to a large bowl and mix so the spice is evenly distributed in the sugar. Now add two eggs, the pumpkin, and the heavy cream (18%, not 35%, although you certainly can use a heavier cream for a more decadent pie.) Mix the whisk vigorously until it’s a homogenous mixture that is well blended. Be sure to get to the bottom of the mixing bowl where the brown sugar likes to settle. 

Since we aren’t using a homemade crust but rather a frozen store-bought pie crust, you simply have to pour the pumpkin pie filling directly into the shell. Be sure that you have defrosted the pie shells (they are generally sold in a pack of two) before baking. Pumpkin pies are generally open-faced pies, so you’re ready to bake. 

Put the unbaked pie on the center oven rack and bake at 450F for 15 minutes. Then, reduce the oven temperature to 350F and bake for 40 minutes more. Of course, it’s always a good idea to check in case things have baked faster than anticipated as the bake time elapses. You will know when the pie is finished because the center will have risen above the crust’s edges and appear dry. Use a clean finger to poke the top of the pie. If it seems set, then it’s time to remove it from the oven. Remember that a hot pie in a pie tin will continue to set up while it cools outside the oven.

Once the pie has cooled sufficiently, you can serve it warm as is or with whipped cream. If you prefer your pie cold, let it cool completely and then put it in the fridge so that it can get very cold. This is the best pumpkin pie recipe, no matter how you slice it. 

This is also a great make-ahead dessert to freeze. Remember to freeze it in the pie dish to keep the flaky crust intact. Slide the cold pie into a large freezer bag, removing as much air as possible, and tie shut with a twist tie. Remember that the pie is essentially a firm custard filling, so placing anything on top before it can freeze will also damage it. Lay it flat in the freezer with nothing on top of it until frozen. Even after freezing, you will want to be careful as the edge of the pie crust can break while frozen. 

To eat from frozen allow it to thaw in the fridge first. 

Ingredients:

Brown Sugar: This adds rich sweetness and a hint of molasses, giving the pie a deeper, more complex flavor than white sugar.

Cinnamon: Provides warmth and depth, acting as the signature spice that enhances the pumpkin’s natural sweetness.

Cloves: A bold spice that adds aromatic intensity, giving the filling a slightly spicy edge that complements the other flavors.

Allspice: Contributes a combination of cinnamon, nutmeg, and clove notes, tying the spices together and enhancing the pie’s warmth.

Nutmeg: Adds a sweet, nutty flavor with a subtle earthiness that enriches the pie’s spice profile without overpowering it.

Ground Ginger: A zesty, spicy kick brightens the flavor and cuts through the pie’s richness.

Salt: Balances the sweetness and spices, enhancing all the flavors in the filling.

Eggs: Act as a binder, giving the filling structure and helping it set into a smooth, creamy texture.

Pumpkin Puree: This dish’s star is its base flavor and creamy texture, which define pumpkin pie.

18% Cream: Adds richness and a velvety mouthfeel, making the filling smooth and luxurious without being too heavy.

Substitutions Or Add-Ins For This Homemade Pumpkin Pie Recipe:

Brown Sugar: If you want to keep some of that rich depth from brown sugar but only have white sugar, you can also add a small amount of molasses (about one tablespoon per cup of white sugar) to mimic the flavor of brown sugar. Keep the white sugar in the same amount as the brown.

Cinnamon: If you don’t have all the spices in the recipe, you can simply substitute pumpkin pie spice. Adjust the amount used based on the spices in this recipe.

Cloves: Can be replaced with additional allspice.

Allspice: Swap with more cinnamon and nutmeg if you’re out of allspice.

Nutmeg: Mace can be a substitute, offering a similar flavor profile.

Ground Ginger: Do not use fresh ginger, as the pieces may create flavor pockets that may be unpleasant. If you are out of this spice, it’s better to omit it altogether. 

Salt: This helps balance the sweet aspect of the pie filling and enhances the overall flavor. If you must omit it, the pie will still be acceptable.

Eggs: Do not attempt to replace the eggs in the recipe, as they are necessary for the pie to set properly.

Pumpkin Puree: If you don’t have pumpkin puree, you can substitute it with butternut, Hubbard, acorn, Delicata (sweet potato squash), or buttercup squash puree. Regular sweet potatoes also make an excellent puree for a slightly different flavor.

18% Cream: You can use evaporated milk as well if you have it on hand. Regular milk won’t suffice in pumpkin pie filling because it lacks the fat content to create the rich, creamy texture essential for a good pie.

Expert Tips, Serving And Storing Suggestions For This Easy Pumpkin Pie Recipe:

Tip #1: Blend the spices evenly. Thoroughly combine the brown sugar and spices before adding the wet ingredients. This ensures the spices are evenly distributed throughout the filling, giving every bite a balanced, flavorful taste. Pay special attention to the edges and bottom of the bowl, where sugar can settle.

Tip #2: Whisk the filling vigorously: To achieve a smooth, lump-free pumpkin pie filling, whisk the mixture vigorously after adding the eggs, pumpkin puree, and cream. This helps incorporate air into the filling, resulting in a lighter, well-mixed consistency. Make sure to scrape the bottom of the bowl to avoid any brown sugar settling.

Tip #3: Monitor baking time and test for doneness: Bake the pie at the specified temperatures, but don’t rely solely on the timer. Check the pie by gently poking the center with a clean finger or toothpick after it appears set. If the center springs back and feels firm, it’s done. A perfectly set center ensures your pie slices beautifully without cracking.

To serve your pumpkin pie, let it cool completely after baking to allow the filling to set correctly. For a Thanksgiving or Christmas feast, offer slices at cold or gently warm them in the oven before serving. Top generously with whipped cream, or serve with a side scoop of vanilla ice cream for a festive touch. This way, your pie will be the perfect end to your holiday meals, whether warm or cold.

To store your pumpkin pie, first ensure it has cooled completely. Cover the pie with plastic wrap for short-term storage and keep it in the refrigerator. Baked pies will stay fresh for up to 3-4 days. For extended storage, freeze the pie in a large freezer bag or wrap it tightly in plastic wrap and aluminum foil. Freeze the pie flat to preserve its shape. The pie can be kept in the freezer for up to 3 months. When ready to serve, thaw the pie in the refrigerator overnight before reheating or serving cold.

I’d love to hear your thoughts if you try this easy pumpkin pie recipe! Please leave a rating and share your comments below to help others decide if it’s the perfect dessert for their holiday table. Your feedback is greatly appreciated!