Stove top pumpkin pie filling

heavy cream

🥗Healthier: coconut milk

💰Cheaper: half-and-half

Coconut milk provides creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Butternut squash is a nutritious alternative, while canned pumpkin is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative, while egg substitute can be more affordable.

Combine 1 can of pumpkin puree in a mixing bowl.

Add 1 and 1/2 cups of whole milk to the bowl.

Add 1 cup of sugar, using two 1/2 cup measures.

Add 1/2 teaspoon each of cinnamon, nutmeg, and all spice to the mixture.

Crack and add 2 eggs to the mixture.

Add 2 tablespoons (1/8 cup) of cornstarch to the mixture.

Add 1/8 cup of maple syrup to the mixture.

Stir the mixture until everything is blended.

Transfer the mixture to a stove over medium heat.

Cook and stir the mixture until it thickens and comes to a boil, ensuring to stir continuously to avoid burning.

Once boiling, remove from heat and pour into pre-baked pie crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens