Is it possible to celebrate Thanksgiving without pumpkin pie? Probably not, and lucky for you, it's easier than you think to make pumpkin pies and their closely related cousin, sweet potato pies. Just start with an unroll-and-fill refrigerated pie crust.
Three steps to a pumpkin pie (you won't believe how easy this is):
Stir it. Stir together an easy filling with canned pumpkin or sweet potatoes, some sugar, spices and a few other ingredients.
Unroll it. Unroll a refrigerated pie crust into a pie pan and spoon the filling into the crust. Then unroll the other pie crust and top the pie. Press the two crusts together.
Bake it. That's it. (See, we told you this was easy.)
Check out the recipes below...lots of irresistible pumpkin pies.
Start with the pie crust. Pumpkin pies are always single-crust pies. Delicious, but not that exciting to look at. It's fun to add some decorations to the top. Here's how...
- Use the other crust from the refrigerated pie crust package (the one that's not at the bottom of your pie) and cut out shapes using cookie cutters (small ones work best).
- Put the little pie crust shapes on a cookie sheet, sprinkle them with cinnamon-sugar and bake them for just a few minutes when you bake the pie. When they are just slightly golden brown, take them out and continue to bake the pie.
- Before serving, top the pie with your shapes (if you haven't eaten all of them by now – they're pretty irresistible), or add a spoonful of whipped cream on each pie slice and put a pie crust shape on top of that. What an easy "Wow!"
And speaking of pie crust, you can use Pillsbury refrigerated pie crusts in a larger, rectangular pan, too – to make delicious, larger-serving Streusel-Topped Sweet Potato Pie Squares.
Pumpkin pie filling. Most pie fillings are really easy. Try mixing it up with other flavors, like orange, maple, butterscotch or even an addition with a little more spirit!
Pumpkin pie toppings. Check out these recipes with fab ideas for topping your pumpkin pie:
Five tips to get you started:
Soften it. Take the pie crust out of the refrigerator to soften before you use it, as directed on the package.
Don't stretch it. Try not to stretch the pie crust when you put it in the pan.
Use glass or dull-metal pie pans. Shiny pans keep refrigerated crusts from getting brown, and dark pans cause too much browning.
Use the size pan called for in a recipe. Refrigerated pie crusts are designed for 8- or 9-inch pie pans and 10-inch tart pans.
Get some more tips. Check out our Six Steps to a Perfect Pie and Special Touches.