Perfect Pumpkin Pie Filling Ratio
1 : 1 : 2
Can Pumpkin : Can Milk : Eggs
425g + 350ml + 2 eggs + 150g sugar
= 1 perfect 9" Thanksgiving pie
Classic Pumpkin Pie Recipe
Filling Ingredients
- Pumpkin puree (not pie filling!) 425g (15oz can / 1¾ cups)
- Evaporated milk 350ml (12oz can / 1½ cups)
- Large eggs 2 eggs
- Granulated sugar 150g (¾ cup)
- Ground cinnamon 1½ tsp
- Ground ginger ½ tsp
- Ground nutmeg ¼ tsp
- Ground cloves ⅛ tsp
- Salt ½ tsp
Or use: 2 tsp pumpkin pie spice instead of individual spices
Instructions
- 1. Preheat 425°F.
- 2. Whisk pumpkin + sugar + spices + salt in large bowl.
- 3. Beat in eggs until smooth.
- 4. Gradually stir in evaporated milk until fully combined.
- 5. Pour into unbaked 9" pie crust.
- 6. Bake 425°F for 15 minutes.
- 7. Reduce to 350°F, bake 40-50 more minutes.
- 8. Done when knife inserted near center comes out clean (center may jiggle slightly).
- 9. Cool on wire rack 2 hours. Refrigerate until serving.
Crust:
Use 1 unbaked 9" pie crust (homemade or store-bought)
🎃 Pumpkin Puree vs Pie Filling!
Use 100% pure pumpkin puree (not pumpkin pie filling!). Pie filling already has sugar + spices = disaster if you add more. Look for "100% pumpkin" on label.
Fresh Pumpkin vs Canned
| Type | Pros | Cons | Best For |
|---|---|---|---|
| Canned Pumpkin | Consistent texture, concentrated flavor, convenient | Less "authentic" feel | Perfect for pies (recommended!) |
| Fresh Pumpkin | Fun to make, can pick variety | Watery, inconsistent, time-consuming | Roasted pumpkin dishes, soups |
| Butternut Squash | Sweeter, more flavorful than pumpkin | Different color (more orange-yellow) | Alternative for fresh puree |
How to Make Fresh Pumpkin Puree:
- Use sugar pumpkins (pie pumpkins), not carving pumpkins
- Cut in half, scoop out seeds
- Roast cut-side down 45-60 min at 400°F until very soft
- Scoop flesh, puree in food processor until smooth
- Strain through cheesecloth to remove excess water (very important!)
- 1 medium sugar pumpkin ≈ 2 cups puree
Evaporated Milk Substitutes
Best Substitutes
- Heavy Cream: Use 1:1. Richer, creamier pie (delicious!)
- Half-and-Half: Use 1:1. Similar richness to evaporated milk
- Whole Milk: Use 1:1. Less rich but still works. May need to bake slightly longer.
- Coconut Milk (canned, full-fat): Dairy-free option, slight coconut flavor
Not Recommended
- Sweetened Condensed Milk: ❌ Too sweet, too thick. Different product entirely!
- Skim/Low-Fat Milk: ⚠️ Too watery. Pie won't set properly.
- Almond/Soy Milk: ⚠️ Too thin. If using, add 1 extra egg for structure.
Variations
Flavor Twists:
- Bourbon Pumpkin Pie: Add 2 tbsp bourbon to filling
- Maple Pumpkin Pie: Replace half sugar with maple syrup
- Chocolate Swirl: Swirl ⅓ cup melted chocolate through filling
- Gingersnap Crust: Replace pie crust with gingersnap cookie crust
- Brown Butter: Brown the butter for crust (nutty flavor)
- Chai Spice: Add cardamom + extra ginger for chai twist
Toppings:
- Whipped Cream: Classic! Lightly sweetened, vanilla
- Pecan Streusel: Add during last 15 min of baking
- Cinnamon Whipped Cream: Add ½ tsp cinnamon to whipped cream
- Caramel Drizzle: Warm caramel sauce over slices
- Candied Pecans: Scatter over top before serving
- Ice Cream: Vanilla bean or cinnamon ice cream
Troubleshooting
Common Problems:
- Cracked top: Overbaked. Remove when center still jiggles slightly.
- Watery/won't set: Too much liquid or underbaked. Bake until knife clean.
- Soggy crust: Didn't blind-bake crust or oven temp too low.
- Grainy texture: Overbeaten eggs or baked too fast (temp too high).
- Sinks in middle: Underbaked or cooled too fast. Let cool slowly.
Pro Tips:
- • Blind-bake crust 10 min at 375°F for crispy bottom
- • Mix filling gently (don't incorporate air = cracks)
- • Two-temp baking = set edges + creamy center
- • Center should jiggle like jello when done
- • Cool completely before slicing (4+ hours)
- • Store refrigerated up to 4 days, freeze 1 month