Pumpkin Pie Filling

Pumpkin Pie Filling

Pumpkin Pie Filling

This is my favorite traditional pumpkin pie recipe but Linda Genaw’s Jody’s Pumpkin Bake runs a close second.  Here’s a link to that delicious recipe for anyone interested in taking a peek My recipe is very light and fluffy.  Much less dense than Linda’s.  Of course, those still on Induction will need to bake and serve crustless.  Those that are already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake.  I have only made this pie filling with  fresh baked pumpkin one time and found it so tasteless (though I just don’t know why) I have never used anything but canned pumpkin for this ever since.


1/2 c. granular Splenda (or equivalent sweetener of your choice)

2 T. erythritol (or pinch stevia extract)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. salt

1 c. canned pumpkin (NOT pumpkin pie filling!)

1/2 c. heavy cream

3 large eggs, separated per directions below

DIRECTIONS:  Break and beat one whole egg in a medium mixing bowl.  Take out another medium mixing bowl.  Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg.  Put the whites in a clean, dry, separate bowl.

In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients.  Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy.  Slowly stir in the cream and blend until smooth.

Beat the 2 egg whites to “stiff peak” stage using an electric mixer.  With a rubber spatula, fold the beaten whites into the pumpkin mixture.  When all is incorporated well, pour the mixture into either a buttered baking dish (if making crustless) or into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.

IMPORTANT:  If you use an 8″ pie plate, this amount of filling will likely overflow during baking.  If that’s the only size pie plate you have, only pour the crust 3/4 full and put remaining filling into a buttered small dish to bake separately to avoid this problem.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level when removed from the oven and cooled.  When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.

NUTRITIONAL INFORMATION:   Serves 8, each contains:     (Does NOT include topping or crust)

95.38    calories

7.53 g.  fat

4.76 g.  carbs, 1.1 g.   fiber, 3.9 g  NET CARBS

3.03 g.  protein

36 mg. sodium

21 comments on “Pumpkin Pie Filling

  1. Peggy, why just 1 cup of pumpkin? Most recipes call for the whole can and that would be more convenient. Would it make much difference in texture or flavor if I used the whole can but followed the rest of the recipe?


    • I confess, although I’ve used and prefer fresh for MOST things pumpkin, I’ve never used fresh in her pie recipe. I suspect if it is cooked down and pureed to where it isn’t lumpy, I think it will be outstanding. But I honestly just don’t know, Jeanne. Do let me know, if you try it, how it comes out. I’d love to know. 🙂


  2. Hi Peggy,
    So I just want to make sure that I read this correctly….you did beat 2 egg whites to make it even lighter ??
    I really want to make this and am looking forward to a lighter creamy pie.
    Thanks and have a great holiday


    • There are a total of 3 eggs in this recipe. Just separating ONE of them and beating the ONE egg white will result in a light pie. Separating TWO of the eggs and beating TWO of the egg whites will result in an even taller, lighter pie. Your call on which way to do it. Either way, the pie domes up high when cooked, but when it cools, the filling will level back off as seen in the picture. Just so you know, the pictured crustless pie was done with only ONE egg separated and the ONE white beaten stiff. Hope you like this!


  3. Peggy,

    My first ever taste of pumpkin & I love it!

    Now that i have found a supplier of the tins this is going to become a regular. I made a full batch of this recipe & a half batch of Lindas pumpkin bake.

    Thank you so much.


    • Welcome to the site Mairead! I’m glad I could make your first experience with pumpkin a pleasant one. This was my mother’s recipe for pumpkin I changed ever so slightly. She and I together have made it for probably 50+ years this way. 🙂 Linda’s recipe is great, too, isn’t it! I so that one almost as often as my recipe!


  4. I have to admit my first time making this pie, I put it in the wrong crust, but I still could not stop eating it, even though the crust got all soggy. Which of your crusts do you like the best for this pie?


    • I use my “Flour” Pie Crust for this pie, if I make a crust (for company). If it’s just hubby and me, I just bake the filling in a quiche dish crustless. I’m so glad you like it. My Mom made hers this way, I only added 1 extra egg really. She got the spice blend just right I think.


  5. This filling is sublime Peggy! It has the perfect spice combination, and beating of the egg white was a wonderful, creative idea. I gave two pieces to my neighbor who proclaimed it as his second favorite pumpkin pie recipe (his first favorite is a high carb version) He said the pie had a chiffon-quality to it. Thank you so much for sharing!


  6. Hi, Peggy! I always turn to your pumpkin recipes when I want one, because your spices are so perfect & YUMMY.🙂

    I was wondering–if I were in a hurry (or just being lazy, lol) & wanted to just dump all the ingredients in–not whipping the egg whites separately–would it really turn out too heavy, or do you think it would turn out okay?



    • You can, Mimi, but it will be textured much more dense. Taste will be just fine, just a denser end result. I like the fluffy, so I go to the trouble. This year I even beat and EXTRA egg white in mine to produce an even taller pie. It looks lovely and will be tasting it a bit later on today. Hope you are having a wonderful Thanksgiving!


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