Pumpkin Pie Filling

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Here is the halved recipe of the above filling, in case you just need one standard 9″ pie


  • 1 9″ pie crust (not deep dish)
  • 1 egg yolk
  • Filling:
  • 1 cup pumpkin puree
  • 1 egg
  • 3/4 cup milk
  • 2 tablespoons sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt


  1. Preheat the oven to 425ºF.
  2. Roll out the crust and fit into your pan. Prick the crust with a fork about 10 times all around the bottom, then brush with the egg yolk. Brush the sides and the rim, too.
  3. Bake the crust for 10 minutes.
  4. Meanwhile, combine pumpkin, eggs, milk, sugars, and flavorings in the blender, food processor, or a stand mixer and combine until smooth. Set aside until crust is baked.
  5. Reduce the oven temperature to 375ºF.
  6. Pour the filling into the warm crust and bake for about 30 minutes, or until the outer edge of the pie filling is set, the center is still slightly jiggly, and the top of the pie still looks moist.
  7. Allow to cool to room temperature and serve, or refrigerate one day.

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