Completely homemade pumpkin pies are fairly easy to make – the hardest part is the filling. I’ve been using this pumpkin pie filling recipe for a few years now, and it works great.

INGREDIENTS

2 Medium Pie Pumpkin
1 c. Flour
1 c. Sugar
1 c. Milk
4 tbsp. Cinnamon
4 tbsp. Nutmeg
1 tsp. Baking Powder (do not use if self-rising flour is used)

DIRECTIONS

Cut the pumpkin into small pieces, and then cook in water (steamed) until the pumpkin is soft. Turn the pumpkin while steaming to insure that its cooking evenly. When fully cooked, scoop out the cooked innards, and blend until a puree. Mix all the ingredients together (to taste) and place in a pie crust. Bake at 425 degrees for 30-40 minutes.

Pumpkin Pie Filling Recipe Tips

1. You may need more or less of each ingredient – make it to taste.
2. You can also cook the pumpkin in the microwave, or in the oven, or however you want. In the end you just want cooked, soft pumpkin.
3. The best pumpkins to use are pie pumpkins, but you can also use standard “Halloween” pumpkins or even squash.