Effortlessly Delicious: Bake Two Easy Pumpkin Pies with No Dough Skills Required!
Imagine the warm, inviting aroma of freshly baked pumpkin pie filling your home, especially during the crisp days of autumn or the festive holiday season. What if we told you that achieving this delightful experience could be incredibly simple, allowing you to bake not one, but two luscious homemade pies with minimal effort? This easy pumpkin pie recipe is your secret weapon, and the best part? Absolutely no complex pie dough skills are required!
This recipe is a game-changer for those moments when time is precious, and baking a pumpkin pie 100% from scratch feels like a monumental task. Yet, you still crave that comforting, authentic homemade flavor and a hint of seasonal magic. We affectionately call it our “lazy” pumpkin pie because it’s designed for maximum deliciousness with minimum fuss.
For years, I proudly crafted my signature tall pumpkin mousse pie throughout the fall season, a true labor of love. From preparing a flaky all-butter pie crust to making homemade pumpkin puree, that original pumpkin mousse pie was undeniably amazing.
However, as life evolved and two busy little boys entered the picture, dedicating hours to intricate pie baking became less and less realistic, let alone multiple times in a single season. The desire for delicious homemade pumpkin pie remained strong, but the approach needed a serious overhaul.
So, I reimagined and completely simplified my original recipe to seamlessly fit our current bustling lifestyle. The goal was simple: achieve the same incredible homemade flavor and aroma without sacrificing precious time or energy. This revamped recipe allows us to indulge in fantastic pumpkin pie without the stress, proving that easy baking can still yield spectacular results.
Why You’ll Fall in Love with This Easy Pumpkin Pie Recipe
Let’s be clear: “easy” in this context doesn’t mean compromising on flavor, texture, or quality. In fact, the ease is merely a fantastic bonus to an already exceptional pie! Here’s what makes this recipe an absolute winner:
- Effortless, Flaky Crust: Forget about the intimidation of traditional pie dough. Instead of a tricky store-bought pie crust, we opt for readily available, ultra-flaky puff pastry. It bakes up incredibly light, airy, and delivers a superior crunch compared to many conventional crusts. This simple swap guarantees a perfect, golden crust every time, making it truly a “no pie dough skills required” triumph!
- Silky Smooth, Rich Filling: Prepare yourself for an addictively delicious pumpkin filling that’s light in texture yet profoundly rich in flavor. It’s perfectly spiced, wonderfully creamy, and melts in your mouth with every bite. The secret lies in a careful balance of ingredients that create an unparalleled velvety consistency.
- No Heartburn, Just Happiness: A unique compliment I often receive is from my mother-in-law, who notes that this pumpkin pie doesn’t give her heartburn, unlike many other pumpkin pies she’s tried. I’ll definitely take that as a sign of a perfectly balanced and gentle-on-the-stomach recipe!
- Double the Delight: And perhaps the absolute best part? This incredible recipe makes TWO pies! Yes, you read that right. In one go, with minimal extra effort, you get two glorious pumpkin pies. This is perfect for feeding a crowd, having one for now and one for later, or simply sharing the joy with friends and family. It’s a fantastic way to maximize your baking efforts, especially during busy holiday seasons.
While it might only be the start of October for some, we’ve already indulged in several rounds of these pies, which means a delightful count of about eight pumpkin pies has graced our table! This recipe has quickly become a cherished family favorite, proving its worth repeatedly.
Crafting Your Easy Pumpkin Pies: A Simple Guide
This recipe is broken down into three straightforward stages: preparing the crust, mixing the filling, and finally, assembling and baking. Follow these steps for two perfect pies.
Step 1: Preparing the Flaky Puff Pastry Crusts
- Begin by unrolling both sheets of puff pastry. Gently place each sheet into a separate 9-inch pie dish, allowing it to conform to the shape.
- Carefully crimp the edges of the pastry to create a decorative and secure rim. This not only looks beautiful but also helps to contain the filling.
- Place both prepared pie dishes, complete with their pastry shells, into the freezer. This crucial step will help firm up the pastry before baking.
Pro Tip for a Perfect Crust:
Freezing your pie shells before baking is a small step that yields big results. It significantly reduces shrinkage during baking, helping the pastry retain its beautiful shape and preventing the sides from slumping down.
Step 2: Crafting the Silky Smooth Pumpkin Pie Filling
- In a large mixing bowl, using a whisk attachment (or a hand mixer), whip the large eggs until they become light, airy, and roughly tripled in volume. This aeration is key to a light and fluffy filling.
- Once the eggs are fluffy, add all the remaining filling ingredients: pure pumpkin puree, sweetened condensed milk, brown sugar, all-purpose flour, ground cinnamon, allspice, and salt. Mix everything together on medium speed until the mixture is thoroughly combined and perfectly smooth. Scrape down the sides of the bowl to ensure no dry spots remain.
Step 3: Assembling and Baking Your Double Batch of Pies
- Retrieve your chilled pie crusts from the freezer. Evenly divide the prepared pumpkin filling between the two pie dishes. The filling should reach just below the crimped edges of the pastry.
- Bake the pies in a preheated oven for approximately 35-40 minutes. You’ll know they’re done when the crust is golden brown and the center of the pie is mostly set but still has a slight, delicate wobble when gently shaken. This slight wobble indicates a perfectly creamy filling that won’t be overbaked or dry.
- Once baked, remove the pies from the oven and allow them to cool completely on a wire rack before serving. This cooling period is crucial for the filling to fully set and for the flavors to meld beautifully.
And there you have it! Super simple, quick, and easy – two exquisite pumpkin pies, ready for serving, all made in one efficient baking session. If my toddler can help make it (with supervision, of course!), you can certainly master this recipe too! 😉
My boys and I adore decorating our pies with a generous dollop of homemade whipped cream. By the way, if you haven’t yet experienced my incredible whipped cream recipe, you are truly missing out! All the delightful details can be found in my yogurt whipped cream recipe post, and it’s an absolute must-try to elevate your pies even further!
Enhance Your Presentation with a Wilton Star Piping Tip
For those beautiful swirls of whipped cream, we highly recommend using a star piping tip. It makes decorating your pies as easy as piping!
Easy Pumpkin Pie
Shinee Davaakhuu
25
35
2
3
16 servings
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Ingredients
- 2 sheets of puff pastry
- 3 large eggs
- 2 cans (800 g) (14oz) pure pumpkin puree
- 1 (400 ml) (14oz) can sweetened condensed milk
- 1/3 cup (65 g) brown sugar
- 2 tablespoon (15 g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon all spice
- ½ teaspoon salt
- Whipped cream for serving
Instructions
- Preheat the oven to 375°F (190°C).
- To prepare the crust: Roll out both puff pastry sheets and layer each sheet on 2 pie dishes. Crimp the edges and place the pie dishes in the freezer.
- To make the filling: In a large mixing bowl with a whisk attachment, beat the eggs on medium high speed until fluffy and tripled in size, 3-5 minutes.
- Add pumpkin puree, condensed milk, brown sugar, flour, cinnamon, all spice and salt. Mix everything until well combined, 3 minutes.
- Divide the filling into chilled pie crusts.
- Bake the pies for about 35 minutes. The pie should be slightly wobbly in the middle and crust golden brown.
- Cool completely on wire rack before serving, about 2 hours. Decorate and serve with homemade whipped cream.
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