Pumpkin Filling Recipes

Here's a recipe for a honey-sweetened, gluten-free pumpkin pie!!! 100% DELICIOUS!

A great way to use up leftover canned pumpkin, this freezes very well and adds a delicious Autumn feel to any pasta you like: tortellini, ravioli or even cannelloni! If you are freezing this, stick it in a big Ziploc so that when you thaw it for use, just snip a corner and it's a pre-made piping bag!

Bake without a crust for pumpkin custard
cut sugar in half -
May add protein powder if desired.

Use this filling in my gluten free pie crust for Thanksgiving!

Yum!

low fat and as good as the old fashined highfat one.

I used a large can of pumpkin. (28 oz) I took 1 cup and set it aside for the filling, and used the rest of the can in the cake. Yes it is a lot, but makes cake very moist.

You can also use 1-2-3 pumpkin butter to make 2 pie's worth of filling just skip the butter and graham crackers and use pie crust instead. My kids don't like the crust, so I don't bother.

This does not include the pie crust. The pie crust I used has 110 calories per serving.

Pumpkin is one of the healthiest pies you can eat. By eliminating the crust it is even healthier.

I used 3/4 c Splenda - converter would not convert the tsp.; I used 2 oz of Mrs. Butterworth's Sugar Free Syrup - converter wouldn't convert it.

Simple - not too sweet or spicy

I like my pie spicier and less sweet. This is just the filling, if used for pie, count the crust calories separately. A small can of pumpkin makes 8 ramekins of custard.

Simple - not too sweet or spicy

This recipe works well as a side dish or a pie filling--If using for a pie you can leave out the pineapple and subtract 70 calories from the total.

Libby's Pumpkin Pie without the pie:)

Pumpkin Pie filling cups without the sin!

This cake is easy to make and perfect for fall.

This is the Libbys Pumpkin recipe w/ stevia packets instead of sugar and heavy whipping cream (0 carb) instead of milk.

keto