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Pumpkin Pie Filling Recipe

Pumpkin Pie Filling Recipe

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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 15 oz pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 unbaked 9-inch pie crust

Method
 

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
  2. Add the eggs, pumpkin pie spice, salt, and vanilla. Whisk until fully combined and no streaks remain.
  3. Place the pie crust on a baking sheet. Pour the filling into the crust.
  4. Bake for 50 to 55 minutes, until the edges are set and the center jiggles slightly.
  5. Cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled.

Notes

For the best texture, allow the pie to cool completely before slicing. If you prefer a crisper bottom crust, blind-bake the crust for 10 minutes before filling. This filling also works beautifully in a pre-baked graham cracker crust; just reduce the baking time to 30 to 35 minutes.