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Nutrition Facts

Serving Size 1 ounces, dep. on pumpkin 10g

Recipe makes 32 ounces, dep. on pumpkin)

The following items or measurements are not included below:

2 fresh pumpkin

Calories 51
Calories from Fat 25 (50%)
Amount Per Serving %DV
Total Fat 2.9g 4%
Saturated Fat 1.8g 9%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 23mg 0%
Potassium 24mg 0%
Total Carbohydrate 6.7g 2%
Dietary Fiber 0.0g 0%
Sugars 6.6g
Protein 0.0g 0%

how is this calculated?

Pumpkin Pie Filling

Recipe #256585 | 55 min | 25 min prep | add private note
(5) RATE IT NOW Print Recipe

By: Lilith70
Oct 1, 2007

I am often astounded at how few people know how to make pumpkin pie filling from scratch. In my opinion, it makes all the difference in the world when you're looking to make a truly spectacular pie for Thanksgiving or any autumnal dinner. Remember: A pumpkin is a squash, and the meat can be prepared in the same way any other large squash can. When shopping for your pumpkin, the standard "Veggie Rule" applies: Smaller specimens tend to pack a lot more flavor, and the heavier pumpkin will be denser. Little pie pumpkins are available in the fall, should weight about a pound and a half to two pounds a piece, and are the ones that you'll need for this recipe. You can use the big ones, but they just don't pack the same punch. Also, just as a tip, keep some exam gloves handy for easy clean-up after de-seeding your pumpkins.

32 ounces, dep. on pumpkin (change servings and units)

Ingredients

Directions

  1. 1
    Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
  2. 2
    Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
  3. 3
    Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
  4. 4
    Smear the inner surfaces of the pumpkins with the butter.
  5. 5
    Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
  6. 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. 7
    Let stand to cool.
  8. 8
    Gently cut away the outer skin. (This is great for compost!).
  9. 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.

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Featured Reviews for This Recipe

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From: Chef Buggsy Mate

On Nov 26, 2008

Thank you for posting this very simple way of preparing pumpkin for pumpkin pie. I have always boiled my pumpkin in the past but it is so much messier then your method. I still have quite a bit of pumpkin left over and plan on making some loves of pumpkin bread on Friday.

0 people found this review helpful

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    • From: MommaEllen

    On Oct 27, 2008

    Thank you for saving the day! I wasn't sure how to do this, but when I got 40 free pie pumpkins, I had to find out! So easy and economical. I didn't cut mine in half, just hacked the top off and saved the seeds for pepitas. Mine weren't quite done after 30 minutes, but just turned off the oven and left them overnight. Now, on to search for what do with all this pumpkin!

    0 people found this review helpful

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    • From: CookofLove

    On Oct 21, 2007

    I've been looking for instructions on how to do this everywhere... Thank you!

    3 people found this review helpful

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    From: Fynnie

    On Nov 11, 2007

    this is really superior to using the canned stuff. my DH who doesn't like pumpkin pie, really liked the tarts I made with this recipe. 117531 - Light and Spicy Pumpkin Pie Tarts. Thanks for posting!!

    2 people found this review helpful

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    • Read all 5 reviews

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