Best 5 Two Crust Pumpkin Pie Recipes
Indulge in the quintessential fall treat with our Two-Crust Pumpkin Pie recipe, a harmonious blend of creamy, velvety pumpkin filling encased in a flaky, golden crust. This classic dessert is elevated with a medley of aromatic spices, including cinnamon, nutmeg, and ginger, while a touch of vanilla extract adds depth and warmth. Discover the secrets of creating the perfect pie crust, ensuring a shatteringly crisp texture that complements the smooth, luscious filling. Elevate your pie-making skills with our comprehensive guide, covering every step from preparing the dough to achieving a beautifully crimped edge. For those seeking a gluten-free alternative, we offer a dedicated recipe that swaps all-purpose flour for almond flour, resulting in a tender, nutty crust. Treat your loved ones to a delightful Pumpkin Pie Cheesecake, a luscious union of creamy cheesecake and pumpkin filling, or whip up individual Pumpkin Pie Bites for a charming presentation. Embrace the spirit of the season with our array of pumpkin pie recipes, each promising a unique culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN PIE FOR TWO
Attention pie crust lovers! These mini pumpkin pies are the best way to get maximum flaky crust to match every creamy bite of the filling. Bonus: Since they're so easy to make, there's no need to wait for Thanksgiving to whip them up.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between two 5-inch aluminum pie pans or pie tins. Press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
- Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
- For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the pumpkin puree and then the melted butter.
- Put the filling in the pie shells. Bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
- For the lightly sweetened whipped cream: Put the cream, sugar and vanilla in a well-chilled bowl or in a bowl over ice. Beat with a whisk by hand or an electric hand mixer on medium-high speed until soft peaks form, about 1 minute.
- Dollop each pie with some whipped cream and serve.
TWO-CRUST PUMPKIN PIE
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Combine the pumpkin, raisins, brown sugar, flour, lemon juice, ginger, nutmeg and cloves in a large bowl.
- Line a 9-inch pie pan with pastry for the bottom crust, fill with pie weights or dried beans and blind bake for 15 minutes. When crust is done blind-baking, spoon in the pumpkin mixture. Dot with the butter. Cover with the top crust, and seal and crimp the edges. Cut a few decorative slits in the top to allow steam to escape.
- Bake 15 minutes. Reduce heat to 350 degrees and bake until the crust is golden brown, about 40 minutes longer. Serve warm or cooled to room temperature.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 26 grams, TransFat 0 grams
EASY DOUBLE LAYER PUMPKIN PIE RECIPE
This no-bake Easy Double Layer Pumpkin Pie Recipe is so easy to throw together and is the perfect holiday dessert!
Provided by Kendra Murdock
Categories Dessert
Time 4h22m
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
- Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
- Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
- Gently fold in Cool Whip.
- Spread cream layer on the bottom of the cooled pie crust.
- Pour remaining 1 cup evaporated milk into bowl.
- Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
- Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
- Refrigerate for 4 hours or until set. If desired, top with whipped cream.
Nutrition Facts : Calories 363 kcal, Carbohydrate 53 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 392 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
TWO-CRUST PUMPKIN PIE
Steps:
- Preheat oven to 425 degrees. Combine pumpkin, raisins, brown sugar, flour, orange juice concentrate and the spices in a bowl.
- Divide pastry in slightly unequal halves, roll out larger portion on lightly floured board, and line pie pan. Spoon in pumpkin mixture. Dot with butter. Cover with top crust. Seal and crimp edges, brush with cream, and cut a few decorative slits in top for steam to escape.
- Bake 15 minutes. Reduce the heat to 350 degrees, and continue baking until the crust is golden brown, about 1 hour. Serve warm or at room temperature with ice cream or sorbet.
DOUBLE LAYER PUMPKIN PIE
Rich and creamy.
Provided by Joyce
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
- Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
- Refrigerate 4 hours, or until set.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then blending it until smooth, or you can buy canned pumpkin puree.
- Make sure the butter is cold when you add it to the crust. This will help to keep the crust flaky.
- Don't overmix the dough. Overmixing will make the crust tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to make the dough easier to work with and prevent it from shrinking in the oven.
- Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to prevent the crust from overbrowning.
- Serve the pie warm with whipped cream or ice cream.
Conclusion:
This two-crust pumpkin pie is the perfect fall dessert. It's easy to make and always a hit with family and friends. With its flaky crust, creamy filling, and warm spices, this pie is sure to be a favorite for years to come.
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