Mouth-Watering From Scratch Pumpkin Pie Filling
This is one of the most delicious pumpkin pie-filling recipes. I'm not good with measuring things I usually like to eye-ball-it but I tried to get all the portions right. Here is the from-scratch pumpkin pie filling that will make you want more!
Equipment
- 1 baking pan
- 1 Mixing Bowl
- 1 Teaspoons/Tablespoons
- 1 Measuring Cups
Ingredients
- 1 Small Pumpkin Pie Pumpkin Only Pumpkin Pie Pumpkins work for this recipe
- 2/3 cups Brown Sugar
- 2 tbsp Honey
- 1 tbsp Pumpkin Pie Spice
- 1 tsp Vanilla
- 1 1/4 cup Whipping Cream
- 3 Eggs
- 2 tsp Corn Starch
- 1 tsp Salt
Instructions
- Cut the pumpkin into two pieces
- Scrape out all of the pumpkin seeds. Keep those for later to make roasted pumpkin seeds! Check out this recipe!
- Pre-heat the oven to 400 °F
- On a baking sheet covered in parchment paper place the 2 halves. Spray the inside with coconut oil and place them hollow side down.
- Bake the 2 halves for 40 minutes or until the inside is soft.
- When the halves are done let them cool for a few minutes but while they are still warm scrap the insides into a bowl. Mix the pumpkin until smooth.
- While the puree is still warm add the brown sugar, pumpkin pie spice, honey, salt, and vanilla. Mix well.
- Add the whipping cream and stir well.
- One at a time add the eggs and stir in well.
- Sprinkle the Corn Starch over the mixture and stir in thoroughly
- Use right away or store for another day
Notes
This recipe is made from scratch just for the fun of the holiday season. It's good to get back to the grass roots of how things were put together before canned food. Enjoy this simple pumpkin pie filling. It's a great addition to any holiday table setting.