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This is also known as “Jack-o-Lantern Pie” in our house, since we have it every year a day or two after Halloween. As I mentioned in this article about pumpkins, we don’t carve our pumpkins until Halloween Day so that they remain fresh enough to use for pies and to be preserved.
How to Make Jack-o-Lantern Pie
My youngest daughter is allergic to eggs so this is a completely egg-free recipe. Even if you don’t have an egg allergy in your household, you may find that the omission of eggs makes this filling more frugal. You can also make this with sweet potatoes or winter squash.
- 2 cups of fresh pumpkin puree
- 1 cup of sweetened condensed milk
- 3 tbsp of flour
- 1 tbsp of cinnamon powder.
- 1 tsp of powdered ginger
- 1 tsp of vanilla extract
- 3/4 tsp of nutmeg
- 3/4 tsp of allspice
- 1/2 tsp of clove powder
- dash of salt
- Pie shell of choice (graham cracker crust is delicious with this filling)
- In a large bowl, stir vanilla extract into condensed milk.
- Whisk flour into the vanilla and milk until it is well combined.
- Stir in pumpkin puree and spices.
- Pour this mixture into your pie shell.
- Bake at 350 degrees for one hour or until the filling is firm. You may need to cover the edges of your pie crust with foil.
And that’s it!
Allow the pie to cool for at least one hour before slicing it. Some people prefer to chill it for several hours in the refrigerator before serving. Top with vanilla ice cream or whipped cream.
If you eat gluten-free or grain-free, you can cook the pie filling in greased muffin tins for little mini crustless pies.
How easy was that?
Do you have a favorite pumpkin pie recipe or a budget-friendly pumpkin pie hack? Share it in the comments!