Recipies

Category: Baking

  • layered pumpkin pie recipe

    Layered Pumpkin Pie Recipe

    Pumpkin pie is a timeless dessert, but if you’re looking for a creamy, decadent twist on the classic recipe, this Layered Pumpkin Pie Recipe is the perfect treat! It features a silky pumpkin pudding layer, a rich cream cheese filling, and a buttery crust—all coming together to create a delightful, fall-inspired dessert.

    This recipe is easy to make, requires no baking, and is a guaranteed crowd-pleaser during the holiday season. Let’s dive into the ingredients and step-by-step guide to making the perfect layered pumpkin pie!

    Ingredients for Layered Pumpkin Pie

    To create the ultimate Layered Pumpkin Pie, you need high-quality ingredients that ensure a smooth and creamy texture with the right balance of pumpkin spice.

    Key Ingredients (layered pumpkin pie recipe)

    NESTLÉ® CARNATION® Evaporated Milk

    One of the essential ingredients in this recipe is NESTLÉ® CARNATION® Evaporated Milk. It provides a rich, creamy texture and enhances the depth of flavors in the pumpkin filling.

    Why use it? (layered pumpkin pie recipe)

    • It gives the pie a smooth consistency.
    • Helps in blending the pumpkin puree without making it watery.
    • Adds a mild caramelized flavor that complements pumpkin spice.

    LIBBY’S® 100% Pure Pumpkin

    LIBBY’S® 100% Pure Pumpkin is the gold standard for pumpkin desserts. It contains no preservatives and is made with real, farm-grown pumpkins, making it the perfect base for our layered pie.

    Why use it?

    • Provides a rich, authentic pumpkin flavor.
    • Contains no artificial flavors or sweeteners.
    • Helps create the perfect thick and creamy consistency in the pie.

    Pie Crust Options (layered pumpkin pie recipe)

    The base of any great pie starts with the crust. You have two options:

    1. Graham Cracker Crust – This is a no-bake, easy-to-make crust that adds a crunchy contrast to the creamy layers.
    2. Traditional Pie Crust – If you prefer a classic baked crust, use a homemade or store-bought version.

    How to Make a Graham Cracker Crust

    • 1 ½ cups crushed graham crackers
    • ⅓ cup melted butter
    • ¼ cup sugar

    Instructions:

    1. Mix together ingredients.
    2. Press into a pie dish.
    3. Chill for at least 30 minutes.

    Pie Filling Layers (layered pumpkin pie recipe)

    The Layered Pumpkin Pie has two delicious layers:

    Bottom Layer – Cream Cheese Mixture

    This layer is made with:

    • Cream cheese (softened)
    • Powdered sugar
    • Vanilla extract
    • Whipped topping (Cool Whip or homemade whipped cream)

    Pro Tip: Beat cream cheese until light and fluffy before adding sugar to avoid lumps.

    Top Layer – Pumpkin Pudding (layered pumpkin pie recipe)

    The pumpkin-flavored layer is a blend of:

    • Pumpkin puree (LIBBY’S® 100% Pure Pumpkin)
    • Vanilla instant pudding mix
    • Evaporated milk (NESTLÉ® CARNATION®)
    • Pumpkin pie spice

    Mix these ingredients until smooth, then spread over the cream cheese layer for a beautifully layered effect.

    Spices and Flavoring (layered pumpkin pie recipe)

    The secret to a flavorful pumpkin pie is the perfect blend of spices. Here’s what you need:

    Pumpkin Pie Spice Blend (or make your own!)

    • 1 tsp cinnamon
    • ¼ tsp nutmeg
    • ¼ tsp ginger
    • ⅘ tsp cloves

    Alternative Flavor Enhancements:

    • A splash of maple syrup for added sweetness.
    • A teaspoon of bourbon or vanilla extract for extra depth.

    How to Make Layered Pumpkin Pie (layered pumpkin pie recipe)

    Now that we’ve gathered all the essential ingredients, let’s walk through the step-by-step process of making the perfect Layered Pumpkin Pie. This no-bake recipe is simple, requires minimal effort, and results in a creamy, rich, and flavorful dessert perfect for any occasion.

    Step 1: Make the Pumpkin Pudding

    Ingredients:

    • 1 cup LIBBY’S® 100% Pure Pumpkin
    • 1 box (3.4 oz) vanilla instant pudding mix
    • 1 cup NESTLÉ® CARNATION® Evaporated Milk
    • 1 tsp pumpkin pie spice (or homemade blend)

    Instructions:

    1. In a large mixing bowl, whisk together vanilla instant pudding mix and evaporated milk until smooth.
    2. Add pumpkin puree and pumpkin pie spice, stirring until fully combined.
    3. Set aside and let it thicken for about 5 minutes.

    Step 2: Mix the Cream Cheese Whipped Cream

    Ingredients:

    • 1 package (8 oz) cream cheese, softened
    • 1 cup powdered sugar
    • 1 tsp vanilla extract
    • 1 cup whipped topping (Cool Whip or homemade whipped cream)

    Instructions:

    1. In a mixing bowl, beat cream cheese until smooth and fluffy.
    2. Add powdered sugar and vanilla extract, mixing until well combined.
    3. Gently fold in the whipped topping, ensuring a light and airy texture.

    Pro Tip: Let the cream cheese reach room temperature before mixing to avoid lumps!

    Step 3: Layer the Fillings

    Instructions:

    1. Spread the Cream Cheese Layer onto the prepared graham cracker crust and smooth evenly.
    2. Add the Pumpkin Pudding Layer on top, spreading gently to avoid mixing the layers.

    Pro Tip: Use an offset spatula to keep the layers clean and distinct.

    Step 4: Chill and Serve

    Final Steps:

    • Cover the pie loosely with plastic wrap.
    • Refrigerate for at least 4 hours, or overnight for best results.
    • Garnish with whipped cream, a sprinkle of cinnamon, or crushed graham crackers.

    Equipment Needed (layered pumpkin pie recipe)

    To make the perfect Layered Pumpkin Pie, having the right kitchen tools will make the process easier:

    • Mixing Bowls
    • Electric Mixer or Hand Whisk
    • Rubber Spatula & Offset Spatula
    • Measuring Cups & Spoons
    • Pie Dish (9-inch Recommended)
    • Plastic Wrap or Aluminum Foil
    • Whisk
    • Rolling Pin (If Making a Homemade Crust)

    Baking Tips and Variations (layered pumpkin pie recipe)

    • Shortcut: Use a pre-made pie crust to save time.
    • Instant Pumpkin Pudding Hack: Use pumpkin spice-flavored pudding mix for a faster blend.
    • Substitutes: Use Greek yogurt instead of cream cheese for a lighter version.

    Nutrition Facts (Per Serving)

    NutrientAmount Per Serving
    Calories~280-320 kcal
    Total Fat14-18g
    Saturated Fat8-10g
    Cholesterol35-45mg
    Sodium180-220mg
    Total Carbohydrates34-40g
    Dietary Fiber2-3g
    Sugars22-28g
    Protein5-7g

    Explore More Pumpkin Desserts

    • Pumpkin Tarts – Mini-sized and perfect for parties.
    • Pumpkin Cobblers – Warm, gooey, and rich in flavor.
    • Chocolate Layered Pumpkin Pie – Add a chocolate cookie crust for a decadent twist!

    Enjoy your Layered Pumpkin Pie, and happy baking! 🎃

  • john’s flaming hearth pumpkin pie

    John’s Flaming Hearth Pumpkin Pie

    john’s flaming hearth pumpkin pie is a timeless classic, but John’s Flaming Hearth Pumpkin Pie takes it to an entirely new level. This rich, creamy, and perfectly spiced dessert blends the traditional flavors of pumpkin pie with a unique twist, making it an irresistible treat for the holiday season or any special occasion.

    Whether you’re an experienced baker or a first-time pie maker, this step-by-step guide will help you create the best homemade pumpkin pie that will impress family and friends.

    🥳 Ingredients (john’s flaming hearth pumpkin pie)

    To make this mouthwatering John’s Flaming Hearth Pumpkin Pie, gather the following fresh and high-quality ingredients:

    For the Pie Crust

    • 1 ¼ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup unsalted butter (chilled and diced)
    • 2-3 tablespoons ice-cold water

    For the Pumpkin Filling

    • 1 can (15 oz) pumpkin puree (or homemade pumpkin puree)
    • ¾ cup brown sugar
    • 2 large eggs
    • 1 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt

    For the Signature Flaming Topping (john’s flaming hearth pumpkin pie)

    • ¼ cup dark rum or bourbon (for flaming effect)
    • ¼ cup granulated sugar
    • Whipped cream (for garnish)
    • Caramel drizzle (optional)

    🔮 Pro Tip: Using fresh homemade pumpkin puree instead of canned can enhance the flavor and texture of your pie significantly!

    🔥 Directions(john’s flaming pumpkin pie)

    Step 1: Prepare the Pie Crust

    1. In a large mixing bowl, whisk together flour and salt.
    2. Add chilled butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
    3. Gradually add ice-cold water, one tablespoon at a time, and mix until the dough holds together.
    4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

    Step 2: Prepare the Pumpkin Filling

    1. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and heavy cream until smooth.
    2. Add vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix well.
    3. Pour the mixture into the prepared pie crust, spreading it evenly.

    Step 3: Bake the Pumpkin Pie

    1. Preheat the oven to 375°F (190°C).
    2. Place the pie on the middle rack and bake for 45-50 minutes, or until the filling is set and slightly jiggly in the center.
    3. Let the pie cool completely before adding the flaming topping.

    🔥 The Flaming Topping – The Showstopper!

    john’s flaming hearth pumpkin pie

    The flaming effect is what makes this pie truly special. Follow these steps carefully to safely add a dramatic touch to your dessert:

    1. In a small saucepan, heat the rum (or bourbon) and sugar until warm but not boiling.
    2. Pour the warm mixture over the pie.
    3. Carefully ignite the alcohol using a long lighter or match. The flames will burn for a few seconds before fading.
    4. Serve immediately with whipped cream and a caramel drizzle for extra indulgence.

    💡 Safety Note: The flaming effect should be performed with caution—always keep a fire extinguisher nearby and avoid flammable surroundings.

    🍰 Cook’s Notes(john’s flaming hearth pumpkin pie)

    • Chill the pie crust before rolling it out to ensure a flaky texture.
    • For a creamier texture, replace half of the heavy cream with condensed milk.
    • Let the pie rest for at least 2 hours before serving to enhance the flavors.

    🎭 Nutrition Data (Per Slice) john’s flaming hearth pumpkin pie

    NutrientAmount
    Calories320 kcal
    Carbohydrates42g
    Protein5g
    Fat15g
    Sugar30g
    Fiber3g

    This decadent pumpkin pie is not only rich in flavor but also provides fiber, vitamins, and antioxidants from the pumpkin and spices.

    🍂 Health Benefits of john’s flaming hearth pumpkin pie Ingredients

    • 🥝 Pumpkin Puree – Rich in vitamin A, fiber, and antioxidants, promoting eye health and immunity.
    • 🌰 Cinnamon & Nutmeg – Contain anti-inflammatory properties and help regulate blood sugar levels.
    • 🥛 Heavy Cream & Eggs – Provide healthy fats and protein for satiety and energy.
    • 🍬 Brown Sugar – Adds natural sweetness, but should be consumed in moderation.

    💡 How to Make It Healthier

    • Use a whole wheat crust instead of white flour for extra fiber.
    • Substitute coconut sugar or honey for a more natural sweetener.
    • Use light cream or evaporated milk to reduce fat content.
    • Skip the whipped cream topping to lower calories and sugar.

  • Molly yeh pumpkin pie

    Molly Yeh Pumpkin Pie: The Perfect Homemade Recipe

    molly yeh pumpkin pie is a classic dessert, but when it comes to making the most flavorful and creamy version, Molly Yeh’s pumpkin pie recipe stands out. Whether you’re preparing it for a holiday gathering or simply craving a comforting homemade treat, this recipe ensures a buttery, flaky crust and a rich, spiced filling that melts in your mouth.

    In this guide, we’ll cover everything you need to make the perfect Molly Yeh pumpkin pie, from crafting a homemade pie crust to achieving a smooth, flavorful filling.

    Ingredients (Molly yeh pumpkin pie)

    Before we start, gather these essential ingredients to ensure a perfectly baked pie.

    Pie Crust

    A great pumpkin pie starts with a flaky, buttery crust that holds the filling together while offering a slight crunch. Molly Yeh’s crust recipe is simple yet incredibly delicious.

    Ingredients for the Pie Crust:

    • 1 ¼ cups all-purpose flour
    • ½ cup unsalted butter, chilled and cubed
    • ¼ teaspoon salt
    • 2 tablespoons granulated sugar
    • 3–4 tablespoons ice water

    Step-by-Step Instructions for Pie Crust:

    1. Prepare the Dough: In a large bowl, mix flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
    2. Add Ice Water: Slowly add ice water, one tablespoon at a time, mixing until the dough comes together without being sticky.
    3. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps in making the crust flakier.
    4. Roll & Shape: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Gently press it into the dish and trim the edges.
    5. Pre-Bake (Optional): If you prefer a crisper crust, pre-bake it at 375°F (190°C) for 10 minutes before adding the filling.

    Pumpkin Filling (Molly yeh pumpkin pie)

    The heart of this Molly Yeh pumpkin pie is its rich, creamy filling, made with real pumpkin puree and warm spices for the ultimate fall flavor.

    Ingredients for Pumpkin Filling:

    • 1 can (15 oz) pumpkin puree
    • ¾ cup brown sugar
    • 2 large eggs
    • 1 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt

    Step-by-Step Instructions for Pumpkin Filling:

    1. Mix the Ingredients: In a mixing bowl, whisk together pumpkin puree, brown sugar, eggs, and vanilla extract until smooth.
    2. Add Spices & Cream: Stir in cinnamon, nutmeg, ginger, salt, and heavy cream. Mix well to create a velvety consistency.
    3. Fill the Pie Crust: Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
    4. Bake the Pie: Preheat your oven to 350°F (175°C) and bake for 45-50 minutes or until the center is slightly firm but still jiggles.
    5. Cool & Serve: Let the pie cool completely before slicing. This allows the filling to set properly.

    Directions (Molly yeh pumpkin pie)

    Now that we have our perfect pie crust and creamy pumpkin filling ready, it’s time to put it all together and bake it to perfection! Follow these step-by-step instructions to achieve a smooth, flavorful, and beautifully textured pumpkin pie.

    Step-by-Step Instructions (Molly yeh pumpkin pie)

    1. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat while you assemble the pie.
    2. Prepare the Pie Crust: Roll out the chilled dough on a lightly floured surface until it’s about ⅛ inch thick. Transfer the dough into a 9-inch pie dish, pressing it gently into the edges. Trim excess dough and crimp the edges for a decorative touch.
    3. Fill the Pie: Pour the prepared pumpkin filling into the crust, ensuring an even spread. Gently tap the pie dish on the counter to remove any air bubbles.
    4. Bake the Pie: Place the pie on the center oven rack and bake for 45–50 minutes. The filling should be set around the edges but slightly wobbly in the center when done.
    5. Cool Completely: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. For best results, chill in the refrigerator for an additional 2 hours before serving.

    Baking Tips for the Best Results (Molly yeh pumpkin pie)

    • Use Room Temperature Ingredients: Allow eggs and heavy cream to come to room temperature before mixing for a smooth, lump-free filling.
    • Prevent a Soggy Crust: Blind bake the crust for 10 minutes at 375°F (190°C) before adding the filling.
    • Check for Doneness Correctly: Instead of a toothpick, gently shake the pie—if the center slightly jiggles but doesn’t look liquidy, it’s done.
    • Cool Before Slicing: Cutting too soon will cause the filling to be runny. Cool at room temperature, then chill for at least 2 hours.
    • Enhance Flavor with Spices: Freshly ground nutmeg and cinnamon make a huge difference in the final taste.

    Tools You May Need (Molly yeh pumpkin pie)

    1. Mixing Bowls – For whisking the filling and mixing the crust ingredients.
    2. Measuring Cups & Spoons – Ensure accurate measurements.
    3. Pastry Cutter or Food Processor – For incorporating butter into flour.
    4. Rolling Pin – To roll out the pie crust evenly.
    5. 9-Inch Pie Dish – Standard size for even baking.
    6. Whisk & Silicone Spatula – Helps in smooth mixing.
    7. Baking Sheet (Optional) – Prevents spills and ensures even heat distribution.
    8. Wire Cooling Rack – Allows air circulation under the pie.

    Serving & Toppings (Molly yeh pumpkin pie)

    A perfectly baked Molly Yeh pumpkin pie deserves an equally delicious presentation.

    Whipped Cream & Cinnamon Garnish

    Nothing complements a rich, spiced pumpkin pie better than light, airy whipped cream with a dusting of warm cinnamon.

    How to Make Homemade Whipped Cream

    Ingredients:
    • 1 cup heavy whipping cream (chilled)
    • 2 tablespoons powdered sugar
    • ½ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon (for garnish)
    Instructions:
    1. Chill the Mixing Bowl & Whisk: Freeze a metal mixing bowl and whisk for 10 minutes.
    2. Whip the Cream: Pour cold heavy cream into the bowl and whisk with a hand mixer on medium-high speed.
    3. Add Sweetener & Flavor: Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
    4. Serve Immediately or Chill: Use immediately or store in the fridge for up to 24 hours.

    Bonus Serving Tips

    • Best Served Chilled or at Room Temperature: Let the pie sit at room temperature for 10-15 minutes before serving.
    • Pair with a Warm Beverage: Pumpkin pie pairs wonderfully with spiced chai, coffee, or hot cocoa.
    • Store Leftovers Properly: Cover the pie with plastic wrap or foil and refrigerate for up to 3 days.

  • kuner’s pumpkin pie recipe

    Kuner’s Pumpkin Pie Recipe

    Pumpkin pie is a classic dessert that brings warmth and nostalgia, especially during the holiday season. If you’re looking for an easy, delicious, and foolproof Kuner’s Pumpkin Pie Recipe, you’re in the right place! This rich, creamy, and perfectly spiced pie is made using Kuner’s canned pumpkin puree, ensuring a smooth texture and authentic flavor.

    What You’ll Learn in This Guide:

    • Step-by-step instructions to make the perfect pumpkin pie.
    • The best ingredients for an authentic taste.
    • Storage and freezing tips to keep your pie fresh.
    • FAQs & community tips for an enhanced baking experience.

    Whether you’re a beginner or a seasoned baker, this guide will help you create the most delicious homemade pumpkin pie using Kuner’s canned pumpkin.

    Ingredients for kuner’s pumpkin pie recipe

    Pie Crust Ingredients

    A flaky, buttery crust is the foundation of a great pumpkin pie. You can either make it from scratch or use a store-bought pie crust for convenience.

    • 1 ¼ cups all-purpose flour (for homemade crust)
    • ½ teaspoon salt
    • ½ cup unsalted butter, cold and cubed
    • 4-5 tablespoons ice-cold water
    • Optional: Store-bought pie crust works well if you’re short on time!

    Pumpkin Pie Filling Ingredients (kuner’s pumpkin pie recipe)

    The secret to a creamy and flavorful filling lies in the perfect blend of pumpkin puree, spices, and dairy.

    • 1 can (15 oz) Kuner’s pumpkin puree
    • ¾ cup granulated sugar
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • 2 large eggs
    • 1 can (12 oz) evaporated milk
    • 1 teaspoon vanilla extract (adds depth of flavor)

    Optional Add-ins for Extra Flavor:(kuner’s pumpkin pie recipe)

    • ½ teaspoon nutmeg for a warm aroma
    • 1 tablespoon maple syrup for a subtle sweetness
    • A pinch of black pepper to bring out the spices

    With these simple yet effective ingredients, you can create a rich, smooth, and flavorful pumpkin pie that melts in your mouth.

    How to Make Kuner’s Pumpkin Pie

    Prep & Baking Time (kuner’s pumpkin pie recipe)

    • Prep Time: 15 minutes
    • Cook Time: 50-55 minutes
    • Cooling Time: 2 hours
    • Total Time: ~3 hours
    • Servings: 8 slices

    Step 1: Preheat the Oven (kuner’s pumpkin pie recipe)

    Preheat your oven to 425°F (220°C). This high temperature helps set the crust and filling initially, giving it a perfect texture.

    Step 2: Prepare the Pie Crust (kuner’s pumpkin pie recipe)

    If you’re using a store-bought pie crust, simply place it into a 9-inch pie dish and set it aside.

    For a Homemade Pie Crust:

    1. In a mixing bowl, whisk 1 ¼ cups all-purpose flour and ½ teaspoon salt together.
    2. Cut in ½ cup cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
    3. Slowly add 4-5 tablespoons of ice water, mixing until the dough holds together.
    4. Roll out the dough on a lightly floured surface and transfer it to the pie dish.
    5. Trim excess dough and crimp the edges for a decorative finish.

    📌 Tip: For an extra flaky crust, chill the dough for 30 minutes before rolling it out.

    Step 3: Make the Pumpkin Pie Filling (kuner’s pumpkin pie recipe)

    1. In a large mixing bowl, whisk together:
      • 1 can (15 oz) Kuner’s pumpkin puree
      • ¾ cup granulated sugar
      • ½ teaspoon salt
      • 1 teaspoon cinnamon
      • ½ teaspoon ginger
      • ¼ teaspoon cloves
    2. Beat in 2 large eggs one at a time until fully incorporated.
    3. Gradually stir in 1 can (12 oz) evaporated milk and 1 teaspoon vanilla extract until smooth.

    📌 Tip: Strain the mixture through a sieve for an ultra-silky texture!

    Step 4: Assemble the Pie

    1. Pour the prepared pumpkin pie filling into the unbaked pie crust, filling it about ¾ full.
    2. Gently tap the pie dish on the counter to remove air bubbles.
    3. Optional: Brush the crust edges with an egg wash (1 egg + 1 tbsp water) for a golden-brown finish!

    Step 5: Bake the Pumpkin Pie

    1. Place the pie in the preheated 425°F (220°C) oven and bake for 15 minutes.
    2. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes or until a knife inserted in the center comes out clean.

    📌 Tip: If the crust browns too quickly, cover the edges with aluminum foil or a pie shield.

    Step 6: Cool and Serve

    1. Remove the pie from the oven and let it cool on a wire rack for 2 hours.
    2. Once fully cooled, refrigerate for at least 3 hours before serving.

    Serving Suggestions:

    • Top with whipped cream and a sprinkle of cinnamon.
    • Pair with vanilla ice cream for an indulgent dessert.

    Can You Make Kuner’s Pumpkin Pie Ahead of Time?

    Yes! Kuner’s Pumpkin Pie is the perfect dessert to prepare in advance. Here’s how:

    1-2 Days Before Serving

    • Bake the pie as directed and let it cool completely.
    • Cover loosely with foil or plastic wrap and refrigerate overnight.
    • Before serving, allow it to sit at room temperature for 30 minutes.

    Freezing Instructions (Up to 3 Months)

    • Cool the baked pie completely.
    • Wrap tightly in plastic wrap, then again in aluminum foil.
    • Freeze for up to 3 months.
    • To thaw, place in the refrigerator for 12-24 hours before serving.

    📌 Tip: Warm the crust in a 300°F (150°C) oven for 10 minutes before serving to refresh it.

    How to Store Kuner’s Pumpkin Pie

    Refrigerator Storage (1-4 Days)

    1. Allow the pie to cool completely before storing.
    2. Cover loosely with plastic wrap or foil.
    3. Store in the refrigerator for up to 4 days.

    📌 Tip: Avoid leaving the pie at room temperature for more than 2 hours.

    Freezing Individual Slices (kuner’s pumpkin pie recipe)

    1. Slice the fully cooled pie.
    2. Place slices on a parchment-lined baking sheet and freeze for 1 hour.
    3. Wrap each slice in plastic wrap and place them in a freezer bag.
    4. Store for up to 3 months.

    📌 Tip: Freezing slices separately allows you to thaw only what you need!

  • Pumpkin pie in the crock-pot

    Pumpkin Pie in the Crock-Pot

    Pumpkin pie in the crock-pot is the ultimate hassle-free dessert for fall and holiday gatherings. This slow cooker method ensures a perfectly smooth, rich, and flavorful pumpkin pie without the need for constant oven monitoring. Whether you’re making it for Thanksgiving or simply craving a warm, spiced dessert, this recipe is a game-changer.

    Why You’ll Love Pumpkin pie in the crock-pot:

    • Easy dump-and-go method
    • Perfectly cooked, moist, and creamy texture
    • No need for an oven—ideal for busy kitchens
    • Warm pumpkin spice aroma filling your home

    Table of Contents (Pumpkin pie in the crock-pot)

    1. Can You Make Pumpkin Pie in the Crock-Pot?
    2. Ingredients & Substitutions
    3. Step-by-Step Directions
    4. How to Serve & Toppings
    5. Storage & Leftovers
    6. More Crock-Pot Desserts

    Can You Make Pumpkin Pie in the Crock-Pot?

    Absolutely! A crock-pot pumpkin pie is a fantastic alternative to traditional baking. Instead of baking in the oven, the slow cooker creates a gentle, even heat, preventing cracks and overcooking. This method ensures a custard-like consistency with deep, rich flavors.

    Key Benefits of Using a Crock-Pot:

    • Even Cooking: No risk of burning or uneven baking
    • Hands-Free: Set it and forget it!
    • Perfect Texture: Creamy and rich, just like a classic pie

    How It Works:

    • The slow cooker mimics a water bath, gently cooking the pie filling.
    • The low heat allows spices and flavors to develop deeply, creating a more intense pumpkin spice taste.
    • The result? A silky-smooth pumpkin pie without cracks!

    Ingredients & Substitutions (Pumpkin pie in the crock-pot)

    Ingredients

    To make the best pumpkin pie in a crock-pot, you’ll need the following:

    • Pumpkin Puree (1 can, 15 oz) – Not pumpkin pie filling! Use pure pumpkin for the best taste.
    • Evaporated Milk (1 can, 12 oz) – Gives a creamy texture. Can be replaced with heavy cream.
    • Granulated Sugar (3/4 cup) – Adds sweetness and balances the spice.
    • Brown Sugar (1/4 cup) – Enhances the caramel notes in the pie.
    • Eggs (3 large) – Provides structure and creaminess.
    • Pumpkin Pie Spice (1 1/2 tsp) – A blend of cinnamon, nutmeg, cloves, and ginger.
    • Vanilla Extract (1 tsp) – Enhances flavor.
    • Salt (1/4 tsp) – Balances sweetness.
    • All-Purpose Flour (1/4 cup) – Helps thicken the pie filling.
    • Butter (2 tbsp, melted) – Adds richness.
    • Pie Crust (optional) – If you want a classic crust, use pre-made or homemade.

    Substitutions

    • Dairy-Free Option: Swap evaporated milk with coconut milk or almond milk creamer.
    • Sugar-Free Option: Use monk fruit sweetener or stevia instead of sugar.
    • Egg-Free Option: Replace eggs with flaxseed meal mixed with water (1 tbsp flaxseed + 3 tbsp water per egg).
    • Crust vs. Crustless: This recipe can be made with or without a pie crust. For a crustless pumpkin pie, simply pour the mixture directly into a greased slow cooker.

    Step-by-Step Directions

    Instructions

    1. Prepare the Slow Cooker:
      • Lightly grease the inside of your crock-pot with butter or non-stick spray to prevent sticking.
    2. Mix the Ingredients:
      • In a large mixing bowl, whisk together:
        • Pumpkin puree
        • Evaporated milk
        • Granulated sugar & brown sugar
        • Eggs
        • Pumpkin pie spice
        • Vanilla extract & salt
        • Melted butter
      • Stir until the mixture is smooth and fully combined.
    3. Add the Mixture to the Crock-Pot:
      • Pour the pumpkin filling into the greased crock-pot.
      • If using a pie crust, press it into the bottom before adding the filling.
    4. Slow Cook the Pie:
      • Cover the slow cooker with a lid.
      • Cook on LOW for 3 to 4 hours or until the center is set but slightly jiggly.
      • Avoid opening the lid frequently to maintain even cooking.
    5. Cool Before Serving:
      • Once done, turn off the crock-pot and let the pie cool for at least 30 minutes before slicing.
      • For a firmer texture, refrigerate for 2 hours before serving.

    How to Serve & Toppings (Pumpkin pie in the crock-pot)

    Serving Suggestions

    • Warm or Chilled?
      • Delicious warm straight from the slow cooker, but for a firmer, custard-like texture, refrigerate for at least 2-3 hours before serving.
    • Pair with the Perfect Drink:
      • Hot beverages: Pumpkin spice latte, chai tea, or hot apple cider.
      • Cold beverages: A glass of cold milk or vanilla iced coffee.

    Topping Ideas

    • Classic Toppings:
      • Whipped cream
      • Powdered sugar dusting
      • Cinnamon or nutmeg sprinkle
    • Decadent Toppings:
      • Caramel drizzle
      • Maple syrup glaze
      • Toasted pecans or walnuts
    • Unique Twists:
      • Crushed graham crackers or gingersnaps
      • Vanilla ice cream
      • Roasted & salted pumpkin seeds

    Storage & Leftovers (Pumpkin pie in the crock-pot)

    How to Store Leftovers

    1. Cool Completely Before Storing:
      • Allow the pie to cool to room temperature (about 1 hour) before storing.
    2. Refrigerate for Freshness:
      • Store in an airtight container or cover the crock-pot insert with plastic wrap.
      • Keeps well in the refrigerator for 3 to 4 days.
    3. Freezing Pumpkin Pie:
      • Wrap the pie (or individual slices) tightly in plastic wrap and then in aluminum foil.
      • Store in a freezer-safe container for up to 2 months.

    Reheating Pumpkin Pie

    • From the Fridge: Warm in the microwave for 15-20 seconds per slice.
    • From the Freezer:
      • Thaw in the fridge overnight.
      • Reheat in the oven at 300°F (150°C) for 10-15 minutes.

    More Crock-Pot Desserts

    1. Slow Cooker Pumpkin Pie Pudding

    • A cross between a pumpkin pie and warm pudding, with a smooth, custard-like texture.

    2. Crock-Pot Pumpkin Dump Cake

    • A mix of pumpkin, spices, and cake mix for a moist, flavorful treat.

    3. Other Easy Holiday Desserts

    • Slow Cooker Apple Crisp
    • Crock-Pot Chocolate Lava Cake
    • Slow Cooker Gingerbread Pudding Cake
    • Slow Cooker Pecan Pie Bars

    Enjoy making this delicious, easy pumpkin pie in your crock-pot and impress your family with this fall favorite! 🍂🎃

  • pumpkin spice moon pies

    Pumpkin Spice Moon Pies – A Seasonal Delight You Can’t Resist

    Pumpkin spice lovers, rejoice! Pumpkin Spice Moon Pies are the ultimate autumn treat, combining the comforting flavors of cinnamon, nutmeg, and pumpkin with the nostalgic taste of a classic Moon Pie. Whether you enjoy them as an afternoon snack, a dessert, or a seasonal gift, these indulgent treats will satisfy your cravings.

    These Moon Pies come in various sizes to suit every snacking occasion, from mini bite-sized treats to double-decker versions packed with extra flavor. Below, we break down the taste, texture, and available pack sizes.

    Delicious Graham Cracker and Marshmallow Snack

    What makes Pumpkin Spice Moon Pies special? The perfect combination of:

    • Soft and chewy graham cracker layers, baked to golden perfection.
    • Fluffy marshmallow filling, giving the Moon Pie its signature creamy texture.
    • A rich pumpkin spice coating, infused with seasonal spices like cinnamon, ginger, and cloves.

    Each bite delivers a warm, nostalgic taste of fall, making it a must-have seasonal treat. Whether you’re enjoying it with a hot cup of coffee, a pumpkin spice latte, or a glass of milk, this snack is pure indulgence.

    Available Pack Sizes (Mini, Double Decker, Multipack)

    Pumpkin Spice Moon Pies come in various sizes and packaging options, ensuring there’s something for everyone. Whether you’re craving a quick bite or want to stock up for the season, here are your choices:

    Mini Pumpkin Spice Moon Pies (12 Ct.)

    • Perfect for a quick, bite-sized snack.
    • Comes in a pack of 12, ideal for sharing.
    • Great for kids’ lunchboxes, Halloween treats, or snacking on the go.

    Double Decker Pumpkin Spice Moon Pies

    • Features an extra layer of marshmallow filling for a more indulgent experience.
    • A great choice for those who love thick, satisfying treats.
    • Perfect for warming up in the microwave for a gooey, melty texture.

    Multipack Bundles – Great for Gifting & Stocking Up

    • Available in packs of 3, 6, or 12, making them perfect for seasonal gifting.
    • Great for Thanksgiving desserts, holiday gift baskets, and fall-themed parties.
    • Some retailers offer limited-edition packaging for the holiday season.

    Why Pumpkin Spice Moon Pies Are a Must-Try This Season

    • Limited-edition flavor – Only available for a short time each year!
    • Perfect for fall gatherings – A cozy snack for bonfires, Thanksgiving, and Halloween.
    • Ideal for pairing – Enjoy with coffee, tea, or warm spiced cider.
    • Great for all ages – A nostalgic treat that brings back childhood memories.

    Whether you’re indulging solo or sharing with loved ones, Pumpkin Spice Moon Pies capture the essence of fall in every bite. Grab a box before they’re gone!

    Pumpkin Spice Moon Pies – Ingredients & Nutrition

    Ingredients & Nutrition

    When indulging in a Pumpkin Spice Moon Pie, it’s always good to know what goes into this delicious seasonal treat. From the carefully selected ingredients that create its signature fall flavor to the nutritional breakdown per serving, we’ve got everything covered!

    Key Ingredients

    The Pumpkin Spice Moon Pie is crafted with high-quality ingredients that deliver the perfect balance of flavor, texture, and nostalgia. Here’s what makes this treat irresistibly delicious:

    1. Graham Cracker Layers
      • Made with toasted wheat flour, sugar, and a touch of honey for a slightly sweet, crunchy bite.
      • Baked to golden brown perfection, giving it a light crisp that pairs perfectly with the filling.
    2. Marshmallow Filling
      • A soft and fluffy marshmallow center, made from sugar, corn syrup, and gelatin for a smooth, creamy texture.
      • Adds a light, airy sweetness to balance the rich graham cracker.
    3. Pumpkin Spice Coating
      • A creamy pumpkin spice-flavored coating infused with cinnamon, nutmeg, ginger, and cloves.
      • Provides that warm, cozy autumn taste in every bite.
    4. Natural & Artificial Flavors
      • Pumpkin puree extract and vanilla essence enhance the authentic fall flavor.
      • A hint of molasses for extra depth and richness.
    5. Sweeteners & Stabilizers
      • Contains sugar, corn syrup, and soy lecithin to maintain freshness and consistency.
      • No artificial preservatives, ensuring a high-quality seasonal treat.

    Nutrition Facts (Per Serving)

    Pumpkin Spice Moon Pies are a treat to be enjoyed in moderation, offering a comforting balance of carbohydrates, fats, and sugars. Below is a general breakdown of the nutrition per serving:

    Mini Pumpkin Spice Moon Pie (Per 1 Serving – 1 Mini Pie)

    • Calories: ~110 kcal
    • Total Fat: 3.5g
    • Saturated Fat: 1.5g
    • Cholesterol: 0mg
    • Sodium: 60mg
    • Total Carbohydrates: 20g
    • Sugars: 12g
    • Protein: 1g

    Double Decker Pumpkin Spice Moon Pie (Per 1 Serving – 1 Pie)

    • Calories: ~220 kcal
    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 0mg
    • Sodium: 120mg
    • Total Carbohydrates: 40g
    • Sugars: 24g
    • Protein: 2g

    Healthier Ways to Enjoy Pumpkin Spice Moon Pies

    If you want to enjoy this seasonal treat while keeping your diet balanced, here are some tips:

    • Pair it with protein – Enjoy it with Greek yogurt or nuts to slow sugar absorption.
    • Moderation is key – Stick to mini versions if watching your calorie intake.
    • Try a DIY version – Make a healthier homemade Moon Pie with whole wheat crackers and low-sugar marshmallow filling.

    How to Enjoy Pumpkin Spice Moon Pies

    Pumpkin Spice Moon Pies aren’t just a snack; they’re an experience! Whether you prefer them warm and gooey, as a dessert topping, or paired with a seasonal drink, these treats can be enjoyed in so many delicious ways. Here’s how to make the most of your fall-favorite Moon Pie.

    Best Ways to Serve

    Warm & Gooey – The Ultimate Fall Comfort

    One of the best ways to enjoy a Pumpkin Spice Moon Pie is to heat it up for a melty, marshmallowy bite.

    • Microwave: Heat for 8-10 seconds to soften the marshmallow and enhance the flavors.
    • Air Fryer: Heat at 350°F for 2-3 minutes to get a slightly crisp, golden coating.
    • Toaster Oven: Bake at 300°F for 5 minutes to recreate that fresh-from-the-bakery taste.

    Frozen Treat – The Cool, Refreshing Take

    For a unique twist, try freezing your Moon Pie for a refreshing and chewy bite.

    • Place it in the freezer for 30-60 minutes for an ice cream sandwich-like texture.

    Moon Pie S’mores – The Ultimate Fall Dessert

    • Roast a marshmallow over an open flame (campfire or stovetop).
    • Place it between two halves of a Pumpkin Spice Moon Pie.
    • Add a piece of melted dark chocolate for extra indulgence.

    Pumpkin Spice Moon Pies offer the perfect blend of nostalgia and seasonal delight, making them a favorite fall treat. Grab a box and savor the taste of autumn!

  • Pumpkin pie with crumb topping

    Pumpkin Pie with Crumb Topping

    Pumpkin pie with crumb topping is a holiday classic, but adding a sweet, crunchy crumb topping takes it to the next level! This Pumpkin Pie with Crumb Topping is the perfect dessert for Thanksgiving, Christmas, or any fall gathering. With a buttery crust, smooth pumpkin filling, and a spiced streusel topping, it offers the ultimate combination of textures and flavors.

    Whether you’re a pumpkin pie lover or trying it for the first time, this easy-to-follow recipe will help you bake the most delicious homemade pie that will impress your family and guests.

    Why You’ll Love Pumpkin pie with crumb topping

    1. A Perfect Blend of Textures

    Unlike a traditional pumpkin pie with just a custard filling, this version includes a crunchy, buttery crumb topping that adds depth and a delightful contrast to the silky smooth filling.

    2. Easy to Make – No Special Skills Required

    Even if you’re new to baking, this step-by-step guide will make it simple. We break down every step, from preparing the crust to making the crumb topping, ensuring a foolproof result.

    3. Warm & Cozy Fall Flavors

    This pie is infused with cinnamon, nutmeg, and brown sugar, delivering the perfect balance of sweetness and spice. Every bite will remind you of crisp autumn days and festive holiday gatherings.

    4. Make-Ahead Friendly

    This pie can be prepared in advance and stored in the refrigerator, making it an excellent choice for busy holiday schedules.

    5. Customizable to Your Taste

    Want to add a twist? You can enhance the flavor by adding pecans, walnuts, or a hint of bourbon to the crumb topping.

    Ingredients for Pumpkin pie with crumb topping

    Using high-quality ingredients is key to achieving a perfectly balanced pumpkin pie. Below, we break down the three essential components: the crust, the pumpkin filling, and the delicious crumb topping.

    Crust (Choose Homemade or Store-Bought)

    The crust is the foundation of your pumpkin pie, providing a buttery and flaky base to support the creamy filling. You can use a homemade pie crust or a store-bought crust for convenience.

    Ingredients for the Pie Crust: (Pumpkin pie with crumb topping)

    • 1 ¼ cups all-purpose flour (for a flaky texture)
    • ½ teaspoon salt (enhances flavor)
    • ½ cup unsalted butter, cold and cubed (ensures a tender, buttery crust)
    • 3 to 4 tablespoons ice water (helps bind the dough together)

    Shortcut Option: (Pumpkin pie with crumb topping)

    If you’re short on time, a premade pie crust works just as well. Simply place it in a 9-inch pie dish and move on to the filling.

    Filling (Rich and Creamy Pumpkin Goodness)

    This silky-smooth pumpkin filling is perfectly spiced and rich in flavor, making every bite warm, comforting, and indulgent.

    Ingredients for the Pumpkin Filling: (Pumpkin pie with crumb topping)

    • 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
    • ¾ cup brown sugar (adds deep, caramelized sweetness)
    • 2 large eggs (binds the ingredients and adds richness)
    • 1 cup evaporated milk (creates a smooth texture)
    • 1 teaspoon vanilla extract (enhances flavor)
    • 1 teaspoon ground cinnamon (a must-have spice for pumpkin pie)
    • ½ teaspoon ground nutmeg (adds warmth)
    • ½ teaspoon ground ginger (adds a subtle kick)
    • ¼ teaspoon salt (balances flavors)

    💡 Pro Tip: For an extra rich flavor, substitute half-and-half or heavy cream instead of evaporated milk.

    Crumb Topping (Sweet & Crunchy Streusel)

    The crumb topping is what makes this pumpkin pie stand out. It adds a delicious crunch that perfectly complements the soft pumpkin filling.

    Ingredients for the Crumb Topping: (Pumpkin pie with crumb topping)

    • ½ cup all-purpose flour (forms the base of the crumb)
    • ½ cup brown sugar (adds sweetness and caramelized flavor)
    • 1 teaspoon ground cinnamon (enhances warmth and spice)
    • ¼ teaspoon salt (balances flavors)
    • ¼ cup unsalted butter, melted (helps create a crumbly texture)
    • ½ cup chopped pecans or walnuts (optional) (for added crunch)

    💡 Pro Tip: If you love an extra crispy topping, toast the nuts before adding them to the crumb mixture.

    Step-by-Step Instructions for Pumpkin pie with crumb topping

    Follow these easy steps to bake a perfect pumpkin pie with a crispy, buttery crumb topping. Whether you’re a beginner or an experienced baker, this guide will ensure a flawless pie every time.

    Preparing the Crust

    Steps to Prepare the Crust:

    1. Make the Dough (if homemade):
      • In a bowl, whisk 1 ¼ cups all-purpose flour and ½ teaspoon salt.
      • Add ½ cup cold, cubed butter and cut it into the flour using a pastry cutter or fork until it resembles coarse crumbs.
      • Gradually add 3 to 4 tablespoons ice water, stirring until the dough comes together.
    2. Roll Out the Dough:
      • Lightly flour your surface and roll the dough into a 12-inch circle.
      • Carefully transfer it to a 9-inch pie dish and press it into the edges.
    3. Blind Bake the Crust:
      • Preheat the oven to 375°F (190°C).
      • Line the crust with parchment paper and fill it with pie weights or dry beans.
      • Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.

    💡 Pro Tip: Blind baking prevents a soggy crust by sealing the surface before adding the filling.

    Making the Pumpkin Filling (Pumpkin pie with crumb topping)

    Steps to Make the Filling:

    1. Combine Dry Ingredients:
      • In a bowl, whisk together brown sugar, cinnamon, nutmeg, ginger, and salt.
    2. Mix the Wet Ingredients:
      • In another bowl, beat 2 large eggs, then mix in pumpkin puree, evaporated milk, and vanilla extract.
    3. Blend Everything Together:
      • Gradually mix the dry ingredients into the wet ingredients, stirring until smooth.

    💡 Pro Tip: Using room-temperature eggs helps create a smoother filling.

    Making the Crumb Topping (Pumpkin pie with crumb topping)

    Steps to Make the Crumb Topping:

    1. Mix Dry Ingredients:
      • In a bowl, mix flour, brown sugar, cinnamon, and salt.
    2. Add the Butter:
      • Pour in melted butter and stir until crumbly.
      • Optional: Add chopped pecans or walnuts for extra crunch.

    💡 Pro Tip: To make extra crunchy streusel, refrigerate the topping for 10 minutes before baking.

    Baking the Pie (Pumpkin pie with crumb topping)

    Steps to Bake the Pie:

    1. Pour the Filling into the Crust:
      • Make sure the crust is pre-baked before adding the pumpkin mixture.
      • Pour the pumpkin filling evenly into the crust.
    2. Bake the Pie:
      • Preheat oven to 350°F (175°C).
      • Bake the pie for 35 minutes.
    3. Add the Crumb Topping:
      • Remove the pie from the oven and sprinkle the crumb topping evenly over the top.
    4. Finish Baking:
      • Return the pie to the oven and bake for another 15-20 minutes, or until the crumb topping is golden brown.
      • Let the pie cool for at least 2 hours before slicing.

    💡 Pro Tip: If the edges of the crust brown too quickly, cover them with aluminum foil to prevent burning.

    Enjoy your delicious homemade Pumpkin Pie with Crumb Topping!

    Tips for the Best Pumpkin pie with crumb topping

    1. Use Cold Butter for a Flaky Crust

    If making a homemade crust, ensure the butter is cold and cubed before mixing it into the flour. This helps create a flaky, tender crust.

    2. Pre-Bake the Crust to Prevent Sogginess

    Pumpkin pie filling is moist and creamy, which can make the crust soggy. Blind baking the crust for 10-15 minutes before adding the filling helps it stay crisp.

    3. Don’t Overmix the Filling

    Overmixing can introduce too much air, causing the pie to crack while baking. Gently whisk the ingredients until just combined for a smooth texture.

    4. Keep an Eye on Baking Time

    The pie filling should be slightly jiggly in the center when you take it out of the oven. Overbaking will cause it to crack or dry out.

    5. Use a Pie Shield or Foil to Prevent Overbrowning

    If the edges of the crust brown too quickly, cover them with a pie shield or strips of aluminum foil during baking.

    6. Chill Before Slicing for a Clean Cut

    Let the pie cool for at least 2 hours at room temperature before slicing. This helps the filling set properly.

    Creative Variations to Try (Pumpkin pie with crumb topping)

    Want to put a unique twist on your Pumpkin Pie with Crumb Topping? Try these fun variations!

    1. Bourbon Pumpkin Pie with Pecan Crumb Topping

    • Add 1 tablespoon of bourbon to the filling for a deep, caramel-like flavor.
    • Mix ½ cup chopped pecans into the crumb topping for extra crunch.

    2. Maple Pumpkin Pie with Oat Crumble

    • Replace brown sugar in the filling with ½ cup pure maple syrup for a richer taste.
    • Substitute ½ cup oats for half of the flour in the crumb topping for a delicious oat crumble.

    3. Chocolate Chip Pumpkin Pie

    • Fold ½ cup mini chocolate chips into the filling for a chocolatey surprise.
    • Sprinkle additional chocolate chips on the crumb topping before baking.

    4. Gluten-Free Pumpkin Pie

    • Use a gluten-free pie crust or make a nut-based crust using ground almonds.
    • Replace all-purpose flour in the crumb topping with gluten-free oat flour.

    5. Vegan Pumpkin Pie

    • Swap eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
    • Use coconut cream instead of evaporated milk.
    • Substitute vegan butter in the crumb topping.

    6. Spiced Chai Pumpkin Pie

    • Add ½ teaspoon ground cardamom and ¼ teaspoon black pepper to the filling for a spiced chai twist.

    Make-Ahead & Storage Instructions for Pumpkin Pie with Crumb Topping

    Proper storage is key to keeping your Pumpkin Pie with Crumb Topping fresh and delicious. Whether you’re making it ahead for a holiday gathering or saving leftovers, follow these best practices to maintain its flavor and texture.

    Make-Ahead Instructions (Pumpkin pie with crumb topping)

    1. Making the Pie Crust Ahead

    • Refrigerate: Prepare the pie dough up to 3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
    • Freeze: Roll out the crust, place it in the pie dish, and freeze it unbaked for up to 2 months. Thaw in the fridge overnight before baking.

    2. Preparing the Pumpkin Filling in Advance

    • The pumpkin filling can be made 1-2 days in advance.
    • Store it in an airtight container in the refrigerator.
    • Give it a quick stir before pouring it into the crust.

    3. Making the Crumb Topping Ahead

    • Prepare the crumb topping and store it in an airtight container in the fridge for up to 3 days or freeze for 1 month.
    • If frozen, thaw in the fridge before using.

    4. Baking the Pie in Advance

    • Bake the entire pie 1 day ahead and let it cool completely.
    • Store it loosely covered at room temperature for up to 12 hours or refrigerate for longer storage.

    💡 Pro Tip: If making ahead, add the crumb topping halfway through baking to keep it crispy!

    Storage Instructions (Pumpkin pie with crumb topping)

    1. Storing at Room Temperature (Short-Term Storage)

    • If serving the same day, keep the pie at room temperature for up to 12 hours.
    • Cover it lightly with aluminum foil or a clean kitchen towel.

    2. Refrigerating Pumpkin Pie

    • Pumpkin pie must be refrigerated if stored for more than 12 hours because it contains dairy and eggs.
    • Cover the pie with plastic wrap or store it in an airtight container.
    • It stays fresh for up to 4 days in the refrigerator.

    💡 Pro Tip: Place paper towels inside the container to absorb excess moisture and prevent a soggy topping.

    Freezing Pumpkin Pie with Crumb Topping

    Pumpkin pie with crumb topping

    How to Freeze the Whole Pie

    • Cool completely before freezing.
    • Wrap tightly in plastic wrap, then in aluminum foil for extra protection.
    • Label with the date and store in the freezer for up to 2 months.

    How to Freeze Individual Slices

    • Slice the pie and place pieces on a baking sheet lined with parchment paper.
    • Freeze until solid (about 2 hours), then transfer slices to a ziplock freezer bag.
    • Store for up to 2 months.

    Thawing & Reheating Frozen Pie

    • Thaw overnight in the refrigerator before serving.
    • For a crispy topping, warm in the oven at 300°F (150°C) for 10 minutes.

    💡 Pro Tip: Avoid microwaving the pie to prevent the crust from becoming soggy.

    More Delicious Pumpkin Recipes

    If you love Pumpkin Pie with Crumb Topping, you’ll enjoy these irresistible pumpkin desserts!

    1. Classic Pumpkin Pie

    A traditional favorite with a smooth, spiced filling and a buttery, flaky crust. 📌 Key Ingredients: Pumpkin purée, eggs, evaporated milk, cinnamon, nutmeg, and cloves. 💡 Pro Tip: Add a pinch of black pepper for a subtle flavor boost!

    2. Pumpkin Cheesecake with Gingersnap Crust

    A creamy and decadent pumpkin-spiced cheesecake with a crunchy gingersnap cookie crust. 📌 Key Ingredients: Cream cheese, pumpkin purée, gingersnap crumbs, brown sugar, and vanilla extract. 💡 Pro Tip: Top with whipped cream and caramel drizzle for extra indulgence.

    3. Pumpkin Bread with Cinnamon Streusel

    Moist, flavorful, and packed with warm fall spices, this pumpkin bread is topped with a delicious cinnamon streusel crumble. 📌 Key Ingredients: Pumpkin purée, flour, cinnamon, nutmeg, eggs, butter, and sugar. 💡 Pro Tip: Add chocolate chips or chopped pecans for extra texture and flavor!

    4. Pumpkin Spice Muffins with Cream Cheese Filling

    Soft, fluffy muffins bursting with pumpkin spice flavor and a rich cream cheese center. 📌 Key Ingredients: Pumpkin purée, cinnamon, nutmeg, cloves, cream cheese, and vanilla. 💡 Pro Tip: Sprinkle with pumpkin seeds for an extra crunchy topping.

    5. No-Bake Pumpkin Pie

    A quick and easy alternative to the classic, made with a graham cracker crust and a creamy pumpkin-spiced filling. 📌 Key Ingredients: Pumpkin purée, cream cheese, heavy cream, cinnamon, and vanilla. 💡 Pro Tip: Let it chill overnight for the best texture.

    Enjoy baking and indulging in these delicious pumpkin treats! 🎃

  • Pumpkin pie without evaporated milk

    Can You Make Pumpkin Pie Without Evaporated Milk?

    Pumpkin pie is a classic dessert, especially during fall and Thanksgiving. But what if you don’t have evaporated milk or prefer a dairy-free alternative? The good news is yes, you can make pumpkin pie without evaporated milk, and it’s just as delicious!

    Many home bakers substitute evaporated milk with other dairy or non-dairy options while still achieving a creamy, rich texture. In this guide, we’ll explore why you might want to make pumpkin pie without evaporated milk, the best substitutes, and how to create the perfect pie.

    Why Make Pumpkin Pie Without Evaporated Milk?

    There are several reasons why bakers choose to make pumpkin pie without evaporated milk. Some prefer using fresh, wholesome ingredients, while others need a dairy-free or lactose-free alternative.

    Healthier and Dairy-Free Alternatives (Pumpkin pie without evaporated milk)

    For those looking for a healthier option or needing a dairy-free pumpkin pie, there are plenty of substitutes that work perfectly:

    • Lower in Calories & Fat: Many milk alternatives have fewer calories and less fat compared to evaporated milk.
    • Less Processed: Whole milk, plant-based milks, or coconut milk are often considered less processed than canned evaporated milk.
    • Lactose-Free Options: Ideal for those with lactose intolerance or dairy allergies.

    Best Dairy-Free Milk Alternatives for Pumpkin Pie (Pumpkin pie without evaporated milk)

    • Almond Milk – Light and slightly nutty, but may require a thickener.
    • Coconut Milk (Full-Fat) – Creamy and rich, a perfect match for pumpkin pie.
    • Oat Milk – Smooth texture, mild flavor, and naturally sweet.
    • Cashew Milk – Thick and creamy, great for a luscious filling.
    • Soy Milk – Protein-rich and a good 1:1 substitute for evaporated milk.

    Common Reasons for Substituting Evaporated Milk

    Pumpkin pie without evaporated milk

    Even if you’re not avoiding dairy, you may want to skip evaporated milk for other reasons:

    1. You Ran Out of Evaporated Milk
      • Use regular milk, heavy cream, or half-and-half as substitutes.
    2. You Want a Richer or Creamier Texture
      • Heavy cream or coconut cream result in a richer texture and deeper flavor.
    3. Dietary Restrictions (Lactose Intolerance or Vegan Diets)
      • Use plant-based milks without sacrificing taste.
    4. A More Natural & Homemade Approach
      • Using fresh milk or dairy-free options ensures a more wholesome dessert.

    Ingredients & Substitutions (Pumpkin pie without evaporated milk)

    When making pumpkin pie without evaporated milk, choosing the right ingredients is essential to achieve the classic creamy texture and rich flavor.

    Key Ingredients for a Perfect Pumpkin pie without evaporated milk

    1. Pumpkin Purée (Canned or Fresh)
      • Canned Pumpkin: Most recipes use pure pumpkin purée.
      • Fresh Pumpkin: Roast and blend fresh pumpkin until smooth.
    2. Sweeteners
      • Granulated Sugar – Traditional option for sweetness.
      • Brown Sugar – Adds a rich, caramelized flavor.
      • Maple Syrup or Honey – Natural sweeteners for a deeper taste.
    3. Milk or Dairy-Free Alternative
      • Replaces evaporated milk for the creamy texture.
    4. Eggs
      • Essential for binding the filling and creating a custard-like texture.
      • Egg-Free Option: Use flax eggs or cornstarch for a vegan alternative.
    5. Pumpkin Pie Spice (or Individual Spices)
      • Classic Blend: Cinnamon, nutmeg, ginger, cloves, and allspice.
      • DIY Spice Mix: Adjust the ratios to your taste.
    6. Pie Crust
      • Traditional Butter Crust – Flaky and buttery.
      • Graham Cracker Crust – Adds a crunchy texture.
      • Gluten-Free Crust – Great for those with dietary restrictions.

    Best Milk Alternatives for Pumpkin pie without evaporated milk

    Milk AlternativeBest ForTexture & Flavor
    Whole MilkClassic piesLight, traditional
    Heavy CreamRich piesExtra creamy, indulgent
    Half-and-HalfBalanced piesCreamy but not too heavy
    Coconut MilkDairy-freeRich, slightly coconutty
    Almond MilkLight piesNutty, mild flavor
    Oat MilkSmooth piesSlightly sweet, creamy
    Cashew MilkThick piesVery creamy, mild flavor
    Soy MilkVegan piesNeutral flavor, good consistency

    How to Make Pumpkin Pie Without Evaporated Milk

    Step-by-Step Instructions

    1. Prepare the Pie Crust
      • Use a pre-made or homemade pie crust.
      • For a no-roll graham cracker crust, mix crushed graham crackers, sugar, and melted butter.
    2. Mix the Pie Filling
      • Ingredients:
        • 1 can (15 oz) pumpkin purée
        • ¾ cup sugar (white or brown)
        • 2 eggs (or flax eggs for vegan)
        • 1 cup milk alternative (whole milk, coconut milk, almond milk, etc.)
        • 1 tsp vanilla extract
        • 1 ½ tsp pumpkin pie spice
        • ¼ tsp salt
      • Mixing Instructions:
        • Whisk together pumpkin purée, sugar, eggs, and vanilla.
        • Add spices and salt, mixing until combined.
        • Slowly pour in the milk substitute, stirring until smooth.
    3. Assemble the Pie
      • Pour the filling into the prepared crust.
      • Tap the pan on the counter to remove air bubbles.
    4. Bake the Pie
      • Baking Instructions:
        • Preheat oven to 375°F (190°C).
        • Bake for 45-55 minutes until edges are set, and center has a slight jiggle.
        • Cover edges with foil if browning too quickly.
    5. Cool and Serve
      • Let the pie cool at room temperature for 2 hours.
      • Refrigerate for at least 4 hours before serving.
      • Top with whipped cream, cinnamon, or chopped pecans.

    Expert Tips & Tricks for the Best Pumpkin Pie

    Pumpkin pie without evaporated milk

    How to Make Pumpkin Pie Smooth on Top

    1. Avoid Overbaking – The center should still have a slight jiggle.
    2. Use the Right Milk Alternative – Coconut milk and heavy cream create the creamiest texture.
    3. Don’t Overmix the Batter – Overmixing adds too much air, causing bubbles.
    4. Bake at the Right Temperature – 350°F–375°F prevents cracks.

    Common Baking Mistakes to Avoid

    1. Soggy Pie Crust – Pre-bake (blind bake) the crust for 10 minutes.
    2. Cracks in the Pie – Remove when edges are set but center is slightly wobbly.
    3. Grainy or Curdled Texture – Use room-temperature eggs and avoid high heat.
    4. Pie Shrinking Away from the Crust – Let the pie cool gradually.

    Adjustments for High Elevation Baking

    If you live in a high-altitude area (above 3,500 feet), you may need to tweak your recipe for the best results.

    Key Adjustments for High Elevation

    1. Reduce Sugar & Baking Time

    Too much sugar can cause the filling to set too slowly. Reduce sugar by 1-2 tablespoons. Additionally, pies bake faster at higher elevations, so start checking for doneness 5-10 minutes earlier.

    2. Increase Liquid Slightly

    High-altitude air is drier, so you may need to add 1-2 extra tablespoons of milk or cream to keep the filling smooth and moist.

    3. Adjust Oven Temperature

    Increase oven temperature by 15-25°F, but check frequently to prevent overbaking.

    Storage & Reheating Tips (Pumpkin pie without evaporated milk)

    Proper storage is essential to keep your pumpkin pie fresh, flavorful, and safe to eat. Whether storing leftovers for a few days or freezing for later, these expert tips will ensure your pie stays delicious.

    How to Store Leftover Pumpkin Pie

    Pumpkin pie is a custard-based dessert, which means it must be stored correctly to maintain its texture and prevent spoilage.

    Short-Term Storage (1–4 Days)

    • Refrigerate Immediately After Cooling: Let the pie cool at room temperature for about 2 hours before storing.
    • Wrap the Pie Properly: Use plastic wrap or aluminum foil to prevent it from drying out.
    • Use an Airtight Container: A pie keeper or airtight container helps maintain freshness.
    • Reheating Leftovers: Microwave for 15–20 seconds or warm in an oven at 300°F for 10 minutes. You can also serve it chilled directly from the fridge.

    Can You Freeze Pumpkin Pie? (Pumpkin pie without evaporated milk)

    Yes! Pumpkin pie freezes well, making it a perfect make-ahead dessert for the holidays.

    How to Freeze a Whole Pumpkin Pie

    1. Cool Completely: Never freeze a warm pie to avoid ice crystals.
    2. Wrap Properly: Use plastic wrap, then cover with aluminum foil. For extra protection, place it in a freezer-safe bag or airtight container.
    3. Freeze for Up to 2 Months: Label with the date for easy tracking.

    How to Freeze Individual Slices

    • Cut the pie into slices and wrap each slice in plastic wrap.
    • Store slices in a freezer-safe bag or airtight container.

    Thawing & Reheating Frozen Pumpkin Pie

    • Refrigerator Method: Thaw overnight (6–8 hours) in the fridge.
    • Oven Method: Warm directly in a 325°F oven for 15–20 minutes.
    • Avoid Microwaving a Whole Frozen Pie: This can make the crust soggy.

    Final Storage & Reheating Tips

    • Never leave pumpkin pie at room temperature for more than 2 hours.
    • Use a glass pie dish if freezing to prevent cracking.
    • For a crispier crust after thawing, reheat in the oven rather than the microwave.

    Serving Suggestions & Pairings (Pumpkin pie without evaporated milk)

    Pumpkin pie is delicious on its own, but the right toppings and pairings can elevate it further. Here’s how to serve it in the most delicious way possible.

    Best Toppings for Pumpkin Pie

    1. Classic Whipped Cream
      • Homemade: Whip 1 cup heavy cream (or coconut cream for dairy-free) with 2 tbsp powdered sugar and 1/2 tsp vanilla extract.
    2. Ice Cream
      • Best flavors: Vanilla, cinnamon, maple pecan, or salted caramel.
    3. Caramel or Maple Drizzle
      • Enhance with a pinch of flaky sea salt.
    4. Candied Nuts & Crunchy Toppings
      • Try chopped pecans, walnuts, graham cracker crumbs, or toasted coconut.
    5. A Dusting of Spices
      • Cinnamon, nutmeg, or pumpkin spice enhances the pie’s aroma.

    What to Serve with Pumpkin Pie (Pumpkin pie without evaporated milk)

    Warm & Cozy Drinks

    • Hot coffee or espresso
    • Pumpkin spice latte
    • Chai tea or spiced cider
    • Hot chocolate with cinnamon

    Savory Pairings

    • Spiced nuts (rosemary almonds, candied pecans)
    • Sharp cheddar cheese platter
    • Cranberry sauce or compote

    Additional Desserts

    • Apple Crisp
    • Chocolate Torte
    • Lemon Bars
    • Pecan Pie

    Final Serving Tips (Pumpkin pie without evaporated milk)

    • Serve chilled or slightly warm for the best texture.
    • Use a sharp knife for clean slices, wiping between cuts.
    • Let guests customize their toppings by serving extras on the side.

    What Kind of Milk Can You Use Instead of Evaporated Milk?

    You don’t need evaporated milk for a creamy pumpkin pie! Try these substitutes:

    Dairy-Based Substitutes

    • Heavy Cream: Best alternative for a thick filling (1:1 ratio).
    • Half-and-Half: A lighter option with a creamy texture.
    • Whole Milk with Butter: Mix 3/4 cup whole milk + 1/4 cup melted butter.

    Dairy-Free & Vegan Options

    • Full-Fat Coconut Milk: Rich and creamy with a mild coconut flavor.
    • Oat Milk: Thick and naturally sweet.
    • Cashew Milk or Almond Milk: Slightly thinner; mix with 1 tbsp cornstarch for thickness.

    What Type of Pumpkin is Best for Pie?

    Best Pumpkins for Pie

    • Sugar Pie Pumpkins – Small, sweet, and perfect for homemade puree.
    • Cinderella Pumpkins – Slightly sweeter with a deep orange color.
    • Long Island Cheese Pumpkins – Creamy texture and mild sweetness.

    Can You Use Canned Pumpkin?

    Absolutely! Canned pumpkin puree is the easiest option. Libby’s 100% Pure Pumpkin is the most popular brand. Avoid pumpkin pie filling, which contains added spices and sugar.

    How to Make Fresh Pumpkin Puree

    1. Cut a sugar pie pumpkin in half, remove seeds, and roast at 375°F for 45 minutes.
    2. Scoop out the flesh and blend until smooth.
    3. Strain excess liquid to prevent a watery filling.

    Do You Need to Pre-Bake the Pie Crust?

    Yes! Blind baking helps prevent a soggy crust.

    How to Pre-Bake a Pie Crust

    1. Roll out the crust into a 9-inch pie pan and crimp the edges.
    2. Line with parchment paper and fill with pie weights (or dried beans/rice).
    3. Bake at 375°F for 10–12 minutes until lightly golden.
    4. Remove weights and bake for 5 more minutes before adding filling.

    When Can You Skip Pre-Baking?

    If using a store-bought frozen pie crust, pre-baking is optional. However, for homemade crusts, it ensures a crisp texture.