With Halloween over and Thanksgiving and Christmas fast approaching, trying to figure out what to do with the left over Jack-O-Lanterns may be on your mind. Why not turn them into homemade pumpkin pie filling. Making pumpkin pie filling is not hard to do and it is fresher and tastier then store bought canned pumpkin.
Making Pumpkin Puree
First you need to cut your pumpkin and scoop out the seeds. Cut the pumpkin into large chunks. Put a large pot of water on your stove and bring it to a boil. Using tongs put a few pieces of the pumpkin into the boiling water. Let it boil for 10 to 15 minutes, just until the skin is soft. Using the tongs take the pieces out and put them in a sink of cold water until they are cool enough for you to handle without burning yourself. With a sharp knife carefully peel the skin away from the pumpkin meat. Set the chunks to the side for now and keep doing this until all your pumpkin chunks are done.
Pre-heat your oven to 400 degrees. Cut your larger chunks into smaller two to three inch chunks. Put a rack down in a roasting pan and put your chunks into the pan. Pour a cup of water over in the roasting pan and cover with tin foil. Let the pumpkin bake for 45 minutes to an hour. When you can insert a fork into a chunk easily they are done.
With a food processor or blender blend your pumpkin chunks up until you get a smooth puree.
Recipe for Pumpkin Pie Filling
I got this recipe online a few years ago (the original Fresh Canned Pumpkin Butter recipe is here).and changed a few of the measurements and ingredients to satisfy my family’s likes.
- 9 cups pumpkin puree
- 6 cups of sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- In a large pot with a heavy bottom heat pumpkin puree. Add the sugar and spices and stir until well mixed. Bring to a simmer and allow it to simmer on low heat for 30 minutes. Stir frequently to make sure it doesn’t burn.
- This recipe will make six pint jars of pumpkin pie filling. Fill sterilized jars. Using the back of a spoon insert along the glass and the pie fill to help remove any trapped air bubbles. Cap the jar and let it sit for a few hours to set. You can freeze right in canning jars, leaving one to two inches headspace. If you don’t leave the head space in the jar it will expand as it freezes and bubble out your lid. It is not advised by the USDA to can your own pumpkin puree or pie filling.
- Or measure two cups of the pie filling into freezer bags . Set them into you freezer flat. When you are ready to use your pie filling just take out of the freezer and allow it to thaw out completely.
- 2 eggs
- ½ cup tin milk
- 1 pint (2 cups) homemade pie filling
- Preheat oven to 425 degrees. Mix eggs, milk and pie filling together in a bowl with a mixer or hand held beater. Blend until well mixed and smooth. Pour into a pastry lined pie plate.
- Bake at 425 degrees for 15 minutes. Drop the temperature to 350 degrees and continue to bake for 45 to 60 minutes.
- Pie is done with a knife inserted into the center comes out clean.
Twyla DiGangi - Hi my name is Twyla DiGangi. I live in southern Alberta in the foothills of the rocky mountains with my husband, two children and my two ...
