Pumpkin Pie from Scratch

210 mins (prep 120, cooking 90)
9 ingredients
12 servings
This year, the pumpkin vines in our garden were extremely prolific and early. So as not to waste the pumpkins or store them somewhere until the time came for the Jack-o-lanterns, I decided to use some of them to make pumpkin pie filling from scratch. I will tell you this: It is VERY labor intensive so give yourself plenty of time. The good thing is that, once you prepare the filling, you end up with a big batch which will make several pies. I store my filling in zipper bags in the freezer and it works just fine.

Categories:  north-american , american , <-4-hours , pie , pies-and-tarts , time-to-make , dessert ,
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Serving Size (119.66 g)
Servings 12
Amount per Serving
Calories 458.84 Calories from Fat 0.18
% Daily Value *
Total Fat 0.02g 0.38%
Saturated Fat 0.01g 0.6%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1.28mg 0.64%
Total Carbohydrate 118.55g 474.2%
Dietary Fiber 0.14 g 6.53%
Sugars 118.08 g %
Protein 0.02g 0.4%
Vitamin A 1.01IU% Vitamin C 0.04mg%
Calcium 4.32mg% Iron 0.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
pumpkin puree, ground ginger, ground cloves, evaporated milk, pie filling