Here’s the deal. Some of us around here weren’t real big fans of pumpkin pie…UNTIL we tried using our own pumpkin (straight from the patch) in place of the canned, store bought variety. Who knew that would make all the difference? Now we make sure we keep plenty of our harvested sugar pumpkin in the freezer to whip up delicious pumpkin treats all through the year.
Pumpkin Pie Filling
The yummiest pumpkin pie filling!
Ingredients
- 1 1/3 c. smooth pumpkin (not pumpkin pie filling)
- 1 1/3 c. sweetened condensed milk
- 1 egg
- 1 1/4 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. ginger
- 1/4 t. cloves
- 1 c. hot water
Instructions
- Using mixer, beat all ingredients together until smooth.
- Pour into unbaked pie shell.
- Bake at 375° for 55-65 minutes. (The center will still jiggle, just a little.)
- Cool and enjoy!
- NOTE: If any filling remains after the pie shell is full, pour it into icecube trays and freeze it. Use cubes to whip up delicious pumpkin shakes!
Notes
We like to use our frozen pumpkin for our pumpkin recipes. We use sugar pumpkins. After baking the pumpkin, we mash it and place it into quart size freezer bags, two cups per bag.
Tried this recipe?Let us know how it was!