This recipe for pumpkin pie filling is flavorful, easy and affordable. It is also a good solution for when you can not find canned pumpkin. The spices in this are nicely balanced making it a perfect addition to a pie or cheesecake.
This filling will freeze beautifully so you can make it with time. Make sure to thaw it in a colander so that any excess liquid it might have accumulated in the freezer is lost.
Making things like this at home allow you to know exactly what you are eating as well. I am always leery of using canned things as I am always concerned about hidden ingredients.
Makes 5 cups
3 pounds pumpkin or squash
1 tsp. brown sugar
3 tsp. ground cinnamon
1 tsp. allspice
1 tsp. ground ginger
½ tsp. ground cloves – optional
Peel and cube the pumpkin or squash. Place it in a pot, cover with water. Add brown sugar, mix, and bring to a boil. Reduce heat and simmer until pumpkin in cooled through and soft enough to mash.
Remove pumpkin from the water and allow it to cook. Reserve the cooking liquid in case you need to add a little while blending. Blend pumpkin until smooth and creamy.
Add the cinnamon, all spice, ginger and cloves if using. Mix well.
Cover and refrigerate until needed. You can use this to make pumpkin pie or pumpkin cheesecake. Enjoy!