How to Make Pumpkin Pie Filling: Made in Niagara with Kimberly

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.

Preheat the oven to 425°F.

In a large bowl, combine pumpkin puree, sugar, and brown sugar.

Whisk in the eggs until fully incorporated.

Add heavy cream and mix until smooth.

Stir in cinnamon, nutmeg, ginger, cloves, and salt.

Mix in vanilla extract until well blended.

Pour the filling into a prepared pie crust.

Bake for 15 minutes at 425°F.

Reduce the temperature to 350°F and bake for an additional 30-40 minutes until set.

The filling should be slightly puffed and a knife inserted should come out clean.

Cool the pie on a wire rack for at least 2 hours before serving.

Cooking Techniques

Spice Level:

Allergens