So you have your pumpkins cooked and ready to use, your crust is waiting to be baked and your spices are fresh, the last thing is the filling!
Again pie filling is really about preference. I do not think there is a bad recipe but more simply someones preference. I know I prefer my simply, rich pumpkin pie. There are two tips I want to share with you about the filling.
- Pumpkin pie filling freezes beautifully. I make double batches and freeze them individually for future use. I know on Thanksgiving morning it is lovely to pull out the filling, let it defrost, fill a pie crust (probably out of the freezer too) and bake it off. One less step on a very busy day.
- Most fillings can be baked without a crust if it has egg in it. This is also a great way to make this dish gluten free. I suggest though you bake the filling more like a custard. Cook it in a lower temp oven 300F in a bain marie. It will create a much silkier custard. You can make these in the morning and set them in the fridge. Just pull out the custards a good 1/2 hour before you enjoy them.
I have enjoyed writing this series. If you have a any tips or recipes to share, please do!