Pumpkin Pie Filling
Course: DessertCuisine: AmericanDifficulty: Medium
Servings
22
servingsPrep time
5
minutesCooking time
40
minutesCalories
47
kcalTotal Carbs
11
gramsNet carbs
1
gramFat
3
gramsProtein
1
gramThis pumpkin pie filling can be used in a pumpkin pie, pumpkin tart, or in my pumpkin pie chaffle.
Ingredients
1 can (15 oz) pumpkin
1/2 cup brown sugar substitute (Swerve Brown or Sukrin Gold)
1/2 cup granular sugar substitute (Swerve or BochaSweet)
2/3 cup heavy / whipping cream
2 tsp pumpkin spice
1/2 tsp sea salt
1 tsp vanilla extract
2 large eggs
Directions
- Combine all ingredients in a medium mixing bowl and mix with a hand blender until smooth, scraping down the bowl sides with a spatula as necessary.
- If your are making this for use in pumpkin pie chaffles, pour mixture into a 9 inch pie pan and bake at 350F for 40-50 minutes (depending on oven) or until top has browned. It’s okay if it cracks, as we don’t care about appearance.
- Allow to cool for 1-2 hours, then either refrigerate in a storage container or portion out into tablespoon mounds and freeze.
Recipe Video
Notes
- The two tablespoon serving size is based on the quantity to make two chaffles.
Would this be good as a pumpkin pie if you don’t care for pie crust?? Or just for the waffles?
PS. Thanks for all your hard work!
If you were just eating it as a crustless pie, I’d cook it for maybe 10 more minutes. This filling will be used for waffles as well as a couple of other recipes in the upcoming couple of weeks.
I absolutely adore you! Since I’ve been following you, I own pretty much everything ingredients wise to make anything on your webpage The mini dash waffle maker, the – mini griddle maker, the corn dog maker, the mini food processor, my beloved ISI cream maker. Next on my list will be a new meat slicer. I burned my old one out on the Canadian bacon.
Thank you for all your hard work and happy holidays
I knew your recipe would be good, but I had no idea it would be this GREAT! Thank you. I tried some before adding the pie filling to the chaffle and I had to force myself to stop so that I would have some to freeze. This is awesome, thank you so much!!!
This looks amazing, could I use the pumpkin mix to make a pumpkin spice late?
I have never had a latte. If you try it, let me know.
I made the a bit of the mix without baking it or the eggs for my latte and it was really good!! I was missing the Starbucks version but not anymore. Thanks for giving me my pumpkin spice latte back.
Could you use a sugar that is not granular? At home I currently have Monkfruit classic white and Swerve confectioners.
That will turn out a lot sweeter. Also, depending on your monkfruit brand and whether it’s a blend, you might get a funky aftertaste.
can you freeze the pumpkin pie filling in small containers?
I do. I have a silicone mold I use for fat bombs that are 1 TB in size. Perfect for pumpkin pie chaffles.
This is absolutely delicious!! I have the leftover filling frozen in an ice cube tray in 1 Tblsp portions , and want to use it in a pumpkin creamer with coconut milk. I wonder if you have the macros for each cube, so I can calculate the whole recipe I’m making? Thank you for being such a huge part of my eating plan!!
The macros are based on a serving size of 2 tablespoons, so just divide by two.
What a great idea!
Have u updated this in anyway?
Hi luv pumpkin pie so this looks awesome! I like that you show how to make filing portions in advance. I live & travel in my RV don’t always have an oven or electric.
Question: can I substitute monk fruit for the liquid stevia in the actual chaffle part of the recipe? And can I use almond flour instead of coconut flour?
thanks,
RVRebel Girl /youtube
I just made some for me . ahead of thanksgiving to see but tasting the liquid before going in. i could see cutting back some of swerve granular sometime . but we shall see after its all cooked like a pie if thats what holds it together
Hi Steve, thank you so much for your great recipes and videos! I made the filling, both for eating as a crust less pie and to use in the chaffles. I baked it for 60 minutes, until it was completely set in the middle. When it cooled, it had a white “bloom” on top, but that seemed to disappear after it was refrigerated. I also noticed it had a crunch to it, like the sweetener was still crystallized. It tasted delicious, but wondering what I could do to not have it crystallized?
It’s the erythritol. I did one this week and used allulose and didn’t get any crystalization or the gray/white coloring on the surface of the pumpkin. I’m sure BochaSweet would work well too.
Awesome recipe…I’m going 1 step healthier and making my pumpkin from fresh pumpkins instead of using canned…Do you have any recommendations to add to my homemade pumpkin puree?
Sorry, I’ve never made my own from scratch…