Pumpkin Pie Filling – a delicious recipe with pumpkin, butter, brown sugar, ground nutmeg, fresh ground cinnamon, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
2
Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
3
Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
4
Smear the inner surfaces of the pumpkins with the butter.
5
Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
6
Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
7
Let stand to cool.
8
Gently cut away the outer skin. (This is great for compost!).
9
Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.
412
kcal
Calories
23
g
Fat
54
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 fresh pumpkin, 1/2 cup butter, 1 cup brown sugar, fresh ground nutmeg, and more.
Yes, Pumpkin Pie Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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