Step 2: Pumpkin Pie Filling
This is just a recipe for pumpkin pie filling. If you have preferred recipe, go ahead and use yours instead.
Ingredients:
3 large eggs
2 cups fresh pumpkin puree OR 1 15-ounce can pure pumpkin (fresh pumpkin would be my preferred method, but 'tis not the season)
1/2 cup heavy whipping cream
1/2 cup packed light brown sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground cloves
3/4 tsp. ground nutmeg
3/4 tsp. ground allspice
1/4 tsp. ground mace
1/2 tsp. salt (missing in photograph, whoops)
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, whisk the eggs lightly. Stir in the pumpkin puree, heavy whipping cream, and light brown sugar, mixing between each addition. Add the spices and salt and stir to evenly distribute. Pour the filling into a buttered casserole dish and bake until a toothpick poked into the center comes out clean, about 30 - 40 minutes.
Cool completely.
Ingredients:
3 large eggs
2 cups fresh pumpkin puree OR 1 15-ounce can pure pumpkin (fresh pumpkin would be my preferred method, but 'tis not the season)
1/2 cup heavy whipping cream
1/2 cup packed light brown sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground cloves
3/4 tsp. ground nutmeg
3/4 tsp. ground allspice
1/4 tsp. ground mace
1/2 tsp. salt (missing in photograph, whoops)
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, whisk the eggs lightly. Stir in the pumpkin puree, heavy whipping cream, and light brown sugar, mixing between each addition. Add the spices and salt and stir to evenly distribute. Pour the filling into a buttered casserole dish and bake until a toothpick poked into the center comes out clean, about 30 - 40 minutes.
Cool completely.
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