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Pumpkin Pie Filling

Homemade Pumpkin Pie Filling – Smooth, Spiced, and Perfectly Sweet

This Pumpkin Pie Filling is everything you love about fall — rich, creamy pumpkin flavor balanced with warm spices and just the right touch of sweetness. Whether you’re making a traditional holiday pie or using it in tarts, cheesecakes, or parfaits, this simple homemade filling guarantees that classic pumpkin pie taste every time.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 oz can pumpkin puree (not pumpkin pie mix)
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 1 cup evaporated milk or half-and-half for a creamier texture
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch pie pan (if baking)

Method
 

Mix Wet Ingredients
  1. In a large mixing bowl, whisk together pumpkin puree, brown sugar, eggs, and vanilla until smooth and fully blended.
Add Spices and Milk
  1. Whisk in cinnamon, ginger, nutmeg, cloves, and salt. Gradually add evaporated milk, mixing until smooth and creamy.
Use or Store
  1. Pour into an unbaked 9-inch pie crust and bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is just set.
Let cool completely before serving or storing.

    Notes

    Make ahead: The filling can be prepared 2 days ahead and stored in the fridge until ready to use.
    Customize sweetness: For a lighter flavor, reduce brown sugar to 2/3 cup.
    Creamier version: Substitute heavy cream for evaporated milk.
    Storage: Keep leftover pie refrigerated for up to 4 days or freeze for up to 2 months.