Looking for luscious pumpkin pie recipes? Let the Doughboy help with tips for making pumpkin pie easily and deliciously! From traditional pumpkin pie classics to easy pumpkin pie made with convenient shortcuts, you can celebrate the season with pies to die for. From Halloween through New Year’s, pumpkin pie has a way of welcoming the holidays and gathering people around the table. Plus, they’re super easy and simply delicious with Pillsbury unroll-and-fill refrigerated pie crust! So, no excuses – it’s time to make pumpkin pie!
Pumpkin Pie Articles
Perfect Homemade Pumpkin Pie isn’t something to long for – for long! You can make it easily at home with a few helpful hints and a bit of advice from the Doughboy. Read More >>
You can make pumpkin pie from scratch and still employ a few valuable shortcuts. For one, forget about making pumpkin pie crust from scratch. That’s so yesterday! Read More >>
Fresh pumpkin pie is fun to make and even more fun to serve because it’s the proverbial cornerstone of a comfort food menu. You can spend as much time as you’d like on your homemade pumpkin pie, using convenience products completely, or starting with whole, fresh pumpkins, if you prefer. Read More >>
Nothing says autumn like the oh-so familiar smell of a fresh homemade pumpkin pie in the oven. Pumpkin pie spices are the key, providing that rich blend of cinnamon, cloves, ginger and nutmeg that immediately greets the senses. Read More >>
|
|
Tangy citrus and creamy pumpkin make a surprisingly delicious duo in this toothsome dessert, complete with a chocolate chip grin.
|
|
|
|
A holiday classic pie is even better with a special topping. Click TIPS below for three incredible cream flavors: cinnamon-maple, caramel apple and sweet orange.
|
|
|
|
The classic holiday dessert gets a sweet twist with honey-laced filling and Southern-style pecan-brown sugar topping. Serve with coffee or tea.
|
|
|
|
When a pumpkin pie is this easy to make, you don't have to save it for the holidays!
|
|
|
|
A brown sugar streusel topping adds a new twist to traditional pumpkin pie. Refrigerated pie crust makes it easy!
|
|
For the easiest pumpkin pie recipes, use a Pillsbury refrigerated unroll-and-fill pie crust. Bake the crust in a glass or dull metal pan. Use the pan size that's called for in the recipe; refrigerated pie crusts are designed for 8-, 9- and 10-inch pie plates and tart pans. Soften refrigerated pie crusts for your pumpkin pie recipe according to package directions before you use them. Store Pillsbury refrigerated pie crusts in the main part of the refrigerator (not the door or vegetable crisper). For best quality, use the pie crusts before the "use-by" date on the box. For longer storage, freeze it before the "use-by" date for up to 2 months. When baking a pie shell for a pumpkin pie recipe, as some recipes may call for, keep the shell perfectly shaped by easing the dough into the pan without stretching it. Stretched dough always wants to go back to its original shape, so it "slumps" down the side of the pan. Press the crust against the sides of the pan to anchor it to the pan. When pre-baking a pie shell for a pumpkin pie recipe, prick the bottom and sides to keep the crust from bubbling when it is baked. When you bake the shell for your pumpkin pie, cover the edges with strips of foil part way through the baking time to prevent over-browning of the crust. Note that many recipes call to bake the pumpkin pie crust with the filling at the same time, heating the oven to a higher temperature for the first 15 minutes or so, then reducing the temperature to continue baking.
Try a super-convenient Pillsbury Pet-Ritz® frozen pie crust that bakes in its own pan the next time you make a pumpkin pie recipe. Pet-Ritz frozen pie crusts are formulated to brown perfectly in the pan, when you follow the directions on the package. Pet-Ritz® frozen pie crusts are baked or filled right from the freezer. If the frozen pie crust thaws, don't refreeze it. Some pumpkin pie recipes call for a crumb crust shell. Use any flavored sandwich cookies to make a crumb crust – chocolate, ginger, maple or golden cookies, or graham crackers, work well. To crush cookies or graham crackers for a shell recipe, use a food processor or hand-chopper appliance. To crush manually with minimal mess, put several cookies or crackers at a time into a plastic food bag, squeeze to remove air, and zip shut; use a rolling pin to crush to a fine or course consistency, depending on recipe. Reserve some crumbs for pretty garnish on crumb-crust pumpkin pies and tarts; simply dollop each slice with whipped topping, then sprinkle with chocolate or graham crumbs for an extra touch that will make your pumpkin pie look nearly professional.