Pumpkin Pie Filling From Scratch With Pumpkin Puree.
This is such a simple recipe for pumpkin pie filling that comes together in a matter of minutes. With a store-bought pie crust and this real pumpkin pie filling from canned puree you can enjoy a home baked pie for your Thanksgiving feast. Sliced hot or cold this pumpkin pie has a richness from the heavy cream and is delicious for all your harvest gatherings.
Equipment
- mixing bowl
- measuring cup
- Teaspoon
- Whisk
Ingredients
- 1 Cup Brown Sugar
- 1½ Tsp Cinnamon
- ½ Tsp Cloves
- ½ Tsp Allspice
- ½ Tsp Nutmeg
- ½ Tsp Ginger Ground
- ½ Tsp Salt
- 2 Lrg Eggs
- 1½ Cups Pumpkin Puree
- 1 Cup Heavy Cream 18%
- 1 Frozen Store-Bought Pie Shell Thawed
Instructions
- Thaw the pie shell the night before in the fridge.1 Frozen Store-Bought Pie Shell
- Heat the oven to 450℉
- In a mixing bowl add the brown sugar and spices. Blend well.1 Cup Brown Sugar, 1½ Tsp Cinnamon, ½ Tsp Cloves, ½ Tsp Allspice, ½ Tsp Nutmeg, ½ Tsp Ginger, ½ Tsp Salt
- Add the eggs, cream, and pumpkin to the mixing bowl. Whisk ingredients together.2 Lrg Eggs, 1½ Cups Pumpkin, 1 Cup Heavy Cream
- Pour the pumpkin pie filling into the thawed pie shell.
- Bake on the center rack of oven at 450℉ for fifteen minutes.
- Reduce oven to 350℉ and bake for 40 more minutes. Or until pie is done.
- Allow pie to cool before serving. Or chill and serve cold.
Nutrition
Calories: 428kcalCarbohydrates: 46gProtein: 7gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 39mgSodium: 144mgPotassium: 219mgFiber: 2gSugar: 32gVitamin A: 506IUVitamin C: 1mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!