Pumpkin filling for pi, empanada, and hopia. It’s easy when you make pumpkin filling for a pie just mix all the ingredients and pour on your prepared pie crust. I always make this pumpkin pie filling for my pumpkin empanada and hopia. The challenge for pumpkin filling is, it takes a while to cook the pumpkin filling. It should not be soggy, it should not be too dry, just right to fill my empanada dough. Here is the recipe I want to share with you.
Pumpkin Filling Recipe
Ingredients:
2 cups pumpkin puree
1 cup sugar
1 tsp cinnamon
½ nutmeg
½ tsp ground ginger
½ tsp salt
2 eggs
1 ⅓ cups evaporated milk
Procedure:
In a bowl add sugar, spices and eggs. Whisk to combine until there’s no longer any lumps.
Add pumpkin puree and evaporated milk and whisk again until smoothen.
Prepare a pan, put ½ butter then pour the pumpkin puree mixture and cook it in medium heat for 1 ½ hour until the mixture is not watery. Mix occasionally to avoid burning of mixture.