Are you ready to experience pumpkin pie perfection? Forget the single-serving disappointment; this recipe delivers a delightful double dose of autumnal goodness! Libby's Two-Pumpkin Pie combines the classic comfort of homemade pumpkin pie with a fun twist, offering two distinct yet equally delicious versions in one baking session. Whether you're a seasoned baker or a kitchen novice looking for easy recipes, this recipe is perfect for Thanksgiving, fall gatherings, or any time you crave a delicious, healthy meal. Get ready to impress your friends and family with this impressive, yet surprisingly simple, homemade cooking masterpiece!
Ingredients:
This recipe uses the same base for both pies, simply varying the spices and additions for unique flavors.
For the Pumpkin Pie Filling (Both Pies):
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
For Pie Crust (makes two):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- ½ cup ice water
For Pie #1: Classic Pumpkin Pie
- No additions needed!
For Pie #2: Spiced Pumpkin Pie with Pecans
- ½ cup chopped pecans
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
Instructions:
Making the Pie Crust:
- Whisk together flour and salt in a large bowl.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
Preparing the Pumpkin Filling:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
Assembling and Baking the Pies:
- On a lightly floured surface, roll out one disc of dough and carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Pour half of the pumpkin filling into the pie crust. For Pie #2, add the pecans and extra spices to this half before pouring.
- Repeat steps 1 and 2 with the remaining dough and filling.
- Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pies cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for Pumpkin Pie Perfection:
- Use good quality pumpkin puree for the best flavor.
- Don't overmix the filling; overmixing can lead to a tough pie.
- For a richer flavor, use brown sugar instead of granulated sugar (adjust amount to taste).
- Chill the pie crust for at least 30 minutes to prevent shrinkage during baking.
- For a beautiful finish, brush the pie crust with an egg wash before baking.
Variations:
- Chocolate Swirl Pumpkin Pie: Add a swirl of melted chocolate to one of the pies for a decadent treat.
- Gingerbread Pumpkin Pie: Add a tablespoon of gingerbread spice to the filling.
- Cream Cheese Pumpkin Pie: Add 8 ounces of softened cream cheese to the filling.
Nutritional Information (per slice, approximate):
This will vary depending on crust and additions. Consider using a nutritional calculator for precise values. Generally, expect a moderate amount of calories, fat, and sugar due to the ingredients. This recipe offers a delicious treat that can be part of a balanced diet.
Enjoy your Libby's Two-Pumpkin Pie! This quick dinner idea (or rather, quick dessert idea!) is a guaranteed crowd-pleaser and a perfect example of delicious dishes made easy. Happy baking!