Pumpkin Pie

Best Pumpkin Pie FillingThis recipe came from the Cooking on a Budget blog via Pinterest.  The title to her post was “the BEST Pumpkin Pie Filling”, and after making it, I would have to agree.  It is light and fluffy, but still has the pumpkin pie flavors we all love. Sorry Eagle Brand, but I will be making this filling as my go-to from now on.

  • 1 refrigerated pie crust
  • 15 oz can pumpkin puree
  • 3 eggs, beaten
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar, packed
  • 1 cup half and half
  • 1/4 cup heavy cream

In a small bowl, beat your eggs.  In a larger bowl add your pumpkin puree, eggs, and the rest of ingredients.  Mix until fully incorporated. Pour into your pie crust and bake at 350 for approximately and hour, or until the filling is slightly risen and firm in the middle.