Gluten-Free Pumpkin Pie Filling from Scratch!

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When you’re an American living abroad it can be hard to find all the ingredients for classic American foods. Even when you can find the right ingredients American products are often twice as expensive as in the USA!

It’s often impossible to find cans of Pumpkin for making pumpkin pies in Sweden, and you can only find pumpkins in October!

I made a habit of baking my own pumpkin pie filling in October and freezing it, so we could have pumpkin pie whenever we wanted!

I use the only pumpkins I can find in Sweden. The same kind that you make jack-o-lanterns out of.

I know that on some cooking vlogs they tell you not to use this type of pumpkin, but if you add a little potato flour it works just fine! I should know I have been making pumpkin pies out of these pumpkins for 15 years!

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Pumpkin Pie Filling

To make pumpkin pie filling from scratch you first need to cut the pumpkin in half and bake it in a casserole dish or other deep oven form that will catch all the pumpkin water.

First scrape the strings and seeds out of the middle.

Bake the pumpkin halves for 2 hours at 150 C or 300 F.

When the pumpkin is done baking let is cool off on the counter. when cool scrape the pumpkin off the shell and put it in a bowl.

Mix the pumpkin with a handheld mixer with a blade to make it smooth.

Measure 2 cups of pumpkin and add the ingredients below!

2 large eggs

1/2 cup Honey (can be substituted for other sweeteners)

1/2 cup date syrup (can be substituted for other sweeteners)

1/2 teaspoon salt

2 teaspoon ground Cinnamon

3/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1.5 Tablespoons potato flour (This helps the pie be firmer when you use honey and syrup as sweeteners)

16 oz Pumpkin (if not from a can add 1.5 tablespoon potato flour to the pumpkin)

12 oz whipping cream

You can use whipped or liquid cream. If you use whipped cream measure 12 oz before you whip. If you have already whipped cream you want to use, you can try adding an extra 1/2 cup on top of the 12 oz that the recipe calls for.

Mix all the ingredients together with a wire whip.

Bake for 50-60 min at 350 F or 175 C

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If you’re looking for more inspiration check out my other PUMPKIN recipes below!

Sugar-Free Pumpkin Pie

Pumpkin Pie (with substitutes for those living outside the USA!)

Annie Eklöv

Originally from the USA, I moved to Sweden in 2004 when I married a Swede. My husband and I have three kids two of which have ADHD and Dyslexia diagnoses.

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