Pumpkin Pie Filling…From Scratch

Homemade Pumpkin Pie is a fall staple dessert! Having a homemade pumpkin pie from scratch recipe is a must in anyone’s recipe collection. I shouldn’t be surprised anymore at how ridiculously easy all of these recipes are to do on your own. There is truly no reason to be buying a pie at the store and you can be in control of the ingredients.

We did a taste test with the homemade filling and store bought and homemade had more flavor and texture. It won with my family hands down.

pumpkin puree-

Ingredients-

Pie pumpkin

water

Directions-

Heat your oven to 350 degrees.

First cut off the stems of your pumpkin and cut it in half. Using a spoon remove the seeds and any stringy fibers inside the pumpkin.

Put all of the pumpkin seeds into a bowl, you will want to use these later to make some amazing pumpkin seeds to snack on.

If you have a larger pumpkin then will fit on your baking sheet cut the pumpkin into wedges.

Place the pumpkin on to a baking sheet.

Place the baking sheet with pumpkin in to the oven and bake for 45-50 minutes. Keep an eye on the pumpkin for the last 10 minutes or so, so you do not over cook the pumpkin. The pumpkin is done cooking when the skin begins to shrivel and the pumpkin flesh is tender and can be poked easily with a fork.

Remove the pumpkin from the oven and let it cool until it is cool enough that you can touch it.

Remove the pumpkin flesh from the pumpkin skin. Discard any parts of the pumpkin flesh that are tough.

Add the pumpkin flesh to a food processor or a high-powered blender. Using the puree option puree the pumpkin flesh until it is smooth.

Once done pureeing if the pumpkin puree is a bit dry, add a few tablespoons of water and mix well until it is smooth. Be careful not to add to much water to it, you will want to add the water little by little.

Pumpkin Pie Filling Ingredients

• 3/4 cup sugar

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 2 large eggs or Bob’s Red Mill egg replacer

• 15 ounces homemade pumpkin puree

• 12 ounces non-dairy milk

How to Make pumpkin pie Filling

• Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.

• Beat eggs or egg replacer in large bowl.

• Stir in pumpkin and sugar-spice mixture.

• Gradually stir in milk.

• Add to a homemade crust.

How to Bake Pumpkin Pie

• Bake at 425 degrees for 15 minutes.

• Reduce temperature to 350 degrees. Bake for 40 to 50 minutes or until knife inserted near center comes out clean.

• Cool on wire rack for 2 hours. Serve immediately or refrigerate.