Pumpkin Pie Filling

 Pumpkin Pie Filling

This is an easy and delicious pie filling. I didn't have any ground cloves when i made it so I subbed allspice.

Full recipe here: Sally's Baking

• one 15-ounce can (425g) pumpkin puree*
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger*
• 1/4 teaspoon ground or freshly grated nutmeg*
• 1/8 teaspoon ground cloves*
• 1/8 teaspoon fresh ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk

1. Preheat oven to 375°
2. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
3. Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.