Be Thankful for Your Own Pumpkin Pie Filling

by Sharon Asakawa

Due to 2 years of pumpkin crop failures, there have been news reports of a nationwide pumpkin-pie-filling shortage. Libby’s, a subsidiary of Nestles, supplies more than 80% of the canned pumpkin supply and has restricted many market areas to an “allocation” system. If your market has “sold out” of canned pumpkins, the following is a delicious and simple recipe for filling made from scratch.


  • Select a pumpkin 10-inches or less such as the Sugar Pumpkin or Butternut or Kabocha squash
  • Cut the pumpkin or squash in half (use a sharp serrated knife and begin at the stem and go towards the base)
  •  Scoop out all the seeds and stringy parts and cut off the stem
  • Place cut-side down on a greased baking sheet g sheet
  • Bake at 350 degrees for 45 minutes to 1 hour depending on the size of the pumpkin or squash (it is cooked when soft and can be easily pierced with a knife)
  • Pat dry, remove outer skin and puree in a processor until smooth
  • Drain off any excess liquid from the puree before using in your favorite pumpkin pie recipe
  •  Add spices and seasonings that you usually use in your filling