Easy Pumpkin Pie Filling Recipe

Hey there, pumpkin lovers!

Are you ready for some fall magic? I’ve got a recipe that will knock your socks off.

Today, I’m sharing my delicious pumpkin pie filling.

It’s creamy, spiced just right, and perfect for all your festive baking needs.

Plus, it’s super easy to whip up!

Let’s dive into the cozy flavors of autumn!

pumpkin pie filling

Preparation Time 20-30 minutes
Cooking Time 30-40 minutes
Total Time 50-70 minutes
Level of Difficulty Medium

Ingredients

  • 120g malt o milk biscuits (approximately 15, graham crackers can be substituted)
  • 45g gingernut biscuits (around 5, graham crackers can be used instead)
  • 3 tablespoons melted browned butter
  • 500g roasted pumpkin puree (or canned pumpkin pie filling)
  • 200ml evaporated milk
  • 50ml heavy cream
  • 3 large eggs, at room temperature
  • 125g light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt

Step 1: Preheat Oven and Prepare Pie Dish

Preheat your oven to 160°C (320°F) fan-forced.

While the oven is heating up, grease a 22.5cm (9-inch) glass pie dish to ensure the crust doesn’t stick.

Step 2: Create the Biscuit Crust

In a food processor, grind 120g (4oz) of Malt o Milk biscuits and 45g (1.6oz) of gingernut biscuits until they are very fine in texture.

Transfer the crushed biscuits into a bowl, then mix with 3 tablespoons of melted browned butter until a damp consistency is achieved.

Step 3: Form and Bake the Crust

Press the biscuit mixture into the greased pie dish, making sure the crust is evenly distributed and the corners aren’t too thick.

Use the bottom of a glass to smooth out the surface.

Bake the crust in the preheated oven for 5 minutes, then carefully remove it and set aside.

Step 4: Blend the Pumpkin Filling

In a blender, combine 500g (1.1lb) of roasted pumpkin puree, 200ml (7fl oz) of evaporated milk, 50ml (1.7fl oz) of cream, 3 large eggs, 125g (4oz) of light brown sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla bean paste, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of fine salt.

Blend these ingredients until they form a smooth consistency.

Step 5: Fill and Bake the Pie

Gently pour the smooth pumpkin filling over the pre-baked crust in the pie dish.

Carefully place the filled pie dish in the oven and bake at the same temperature until done (follow specific baking time preferences or until the filling is set).

Step 6: Cool and Serve

Once the pie is baked, remove it from the oven and let it cool on a wire rack.

Allow the pie to cool completely for the best texture before serving.

Enjoy your homemade pumpkin pie with a delicious biscuit crust!

pumpkin pie filling
pumpkin pie filling

Leave a Comment