Pumpkin Pie Filling Or Custard
A creamy, spiced pumpkin pie filling with a light egg white texture, perfect for autumn desserts or holiday gatherings, featuring warming cinnamon, ginger, nutmeg, and cloves.
Ingredients
Instructions
- Beat egg whites with sugar until well combined.
- Add milk and mix well with pumpkin.
- Add spices and pour into an 8-inch pie pan or pie shell.
- Bake at 375°F for 45 to 60 minutes or until a knife inserted near the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of nonfat milk. You can also substitute the spices with a store-bought pumpkin pie spice blend for convenience. If you prefer a sweeter filling, increase the sugar to taste. Make sure to beat the egg whites until soft peaks form for a fluffy custard.
Serving Suggestions
Serve the pumpkin pie filling warm or chilled, topped with whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with Ida's Garlic Mashed Potatoes as a savory side dish for a festive meal. For a delightful dessert, consider pairing it with Frozen Apricot Dessert.
Storage & Reheating
Store any leftover pumpkin pie filling in an airtight container in the refrigerator for up to four days. To reheat, gently warm it in the microwave or in a saucepan over low heat, stirring occasionally until heated through. Avoid boiling to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Filling Or Custard contains roughly 192 calories, with 6g protein, 43g carbohydrates, and 1g fat. It is an excellent source of vitamin C (47% of the Daily Value), dietary fiber (25% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 475mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Roast and puree it until smooth, ensuring you have about 16 oz. for this recipe. Just be aware that fresh pumpkin may have a slightly different flavor and texture compared to canned.
What can I substitute for egg whites?
If you're looking for an egg-free option, you can use aquafaba, the liquid from canned chickpeas, as a substitute. Use three tablespoons of aquafaba for each egg white. Whip it until frothy before adding it to the mixture.
Can I make this filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the pie shell and baking. This can save time on a busy baking day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).