3 Recipes to Turn Leftover Pumpkin Pie into Even Better Desserts

Sorry to say, the holidays are past and all that’s left is pounds of turkey, clothes that are a bit tighter, and slices upon slices of drab old pumpkin pie to remember them by. No offense to anyone else, but leftovers aren’t really high on my list of things that I want to eat right away. Was it possible for me to tell you that there are some delectable variants on the traditional pumpkin pie that would be the ideal treatment for your post-Thankgiving blues? It appears like Christmas has arrived early for those of you pumpkin enthusiasts out there.

Pumpkin Pie Milkshake

Preparation time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes
Servings: 1
Easy
Time required: 5 minutes

Ingredients

1/4 cup milk
1 big slice pumpkin pie (optional)
3 scoops vanilla ice cream
1 large slice pumpkin pie (optional).

1/4 cup milk; 1 big slice pumpkin pie (optional); 3 scoops vanilla ice cream; 1 large slice pumpkin pie (optional);

Step 1

Blend all of the ingredients (except the whipped cream) until they are completely smooth. Sara Mickow captured this image.

Step 2

Serve immediately after sprinkling with whipped cream. Sara Mickow captured this image.

Pumpkin Pie Truffles

Prepare time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Servings: 10
Difficulty level: simple.

Ingredients

Pumpkin pie (one large piece)
White chocolate chips (one cup)

1-inch-thick piece of pumpkin pie; 1-cup white chocolate chips

Step 1

In a large mixing basin, mash pumpkin pie until the crust is evenly distributed among the contents. Sara Mickow captured this image.

Step 2

Using a tablespoon-sized ball of the pumpkin pie filling, store them in the freezer for at least 20 minutes before serving. Sara Mickow captured this image.

Step 3

White chocolate should be melted in the microwave, stirring every 15 seconds. Sara Mickow captured this image.

Step 4

Coat the frozen pie balls with melted white chocolate and put them aside to harden. Sara Mickow captured this image.

Pumpkin Pie Trifle

Preparation time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes Servings: 1 single-serve trifle
Quick and simple to prepare.

Ingredients

Pumpkin pie, 1/2 cup semi-sweet chocolate chips, whipped cream, 1 large slice pumpkin pie

1/4 cup semi-sweet chocolate chips; whipped cream; 1 big slice pumpkin pie

Step 1

Pumpkin pie slice should be cut into pieces. Sara Mickow captured this image.

Step 2

Stack pie pieces on a baking sheet and top with chocolate whips and whipped cream. Continue stacking until all of the ingredients are used up. Sara Mickow captured this image.

What To Do With Leftover Pumpkin Pie Filling (20 Best Recipes)

When the season of autumn arrives, I must confess that I go a bit crazy with the pumpkin treats. And after a few weeks of baking, I’m frequently left wondering what to do with the leftover pumpkin pie filling I’ve collected. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! After all, the majority of pumpkin pie recipes you’ll come across expressly ask for pumpkin puree rather than pumpkin pie filling! So, what is a baker to do in this situation?

Alternatively, you may find that you enjoy them so much that you open a fresh can simply to try them out!

Let’s get this party started!

1. Pumpkin Pie Bars Recipe

I’m going to share some of my favorite sweets with you today! They’re easy to make, require just a few simple ingredients, and can be filled with virtually any filling you like. Because you’ll be using leftover pie filling, you’ll be able to whip them up in a matter of minutes. For those who like to make their own pumpkin pie filling, which has a more runny consistency, you may wish to pre-bake the crust for 10 minutes before adding the filling.

2. Pumpkin Pie Magic Cake

If you’ve never prepared a magic three-layer custard cake before, I strongly advise you to get in the kitchen as soon as possible. Each time it is released, it is a source of great joy! As soon as you’ve witnessed the miracle, you’ll want to try this fantastic pumpkin variant. Pumpkin pie filling and a package of spiced cake mix are two of the only five ingredients needed for this recipe. When you remove the cake from the oven after almost an hour, you’ll be left with a gorgeous light sponge on top and a heavenly custard-like foundation.

If you provide your your address here, we’ll send you the recipe right to your inbox!

3. The Best Pumpkin Bread

No one I know would refuse a slice of pumpkin bread if they were offered one. It’s soft and comforting, and it’s the ideal accompaniment to an afternoon cup of coffee. Most recipes ask for pumpkin puree, either in whole or in part, so that you may regulate the amount of spice that is used.

Pumpkin pie filling is not too spiced, so you may need to add more if you want a stronger flavor. Although they are quite similar in appearance, you may always utilize the filling if you have it on hand.

4. Pumpkin Cheesecake Recipe

When it comes to serving pumpkin pie, one thing I’ve observed is that most people want a generous amount of whipped cream on top. The pumpkin tastes and general consistency may be overwhelming, so it’s wonderful to have something creamy and light to cut through it. Pumpkin cheesecake could be the greatest solution in this situation! Yes, I’m a little obsessed with cheesecake, and I believe it to be the panacea for all of life’s problems. It still has all of the same amazing flavors, but it has a nice creaminess to it that makes the whole dish lighter and more refreshing.

5. Cinnamon-Sugar Spiced Pumpkin Pie Donuts

Baked donuts are a delicious and unique little breakfast treat. They’re adorable, delectably sweet, and utterly delicate. To make this, you’ll need somedonut baking molds, which are really affordable and well worth the investment. Seriously, after you see how lovely they are, you’ll want to make everything in the shape of a doughnut. If you wanted to make a sheet cake out of this recipe, you could easily do so. However, I believe the doughnuts to be far superior.

6. Glazed Pumpkin Hand Pies

Similar to the original recipe, these little pies are really simple to make and can be filled with a variety of interesting ingredients depending on your mood. It goes without saying that we’re talking about pumpkin today, and the filling for this recipe is a simple combination of pumpkin pie filling, brown and white sugar, and a few extra spices. Make your own pie dough if you want to be a little more experimental with your baking. However, if you’re in a hurry – or simply don’t have the patience for it, which I completely understand — you may substitute store-bought ingredients.

7. Pumpkin Crisp

The flavor of this dish is just what you would expect: deliciously warm, precisely seasoned, and delightfully crunchy. Yes, it’s more or less the same as your typical apple crisp, but it’s made with pumpkin instead of apples! What might possibly be a more suitable substitute? There is a little variation between this recipe and the others. A portion of the crisp mixture will be pressed into your baking dish, just like you would a pie crust. The idea for this (I believe) is to make scooping it out a bit more convenient.

8. Pumpkin Pie Cookies

To avoid seeming repetitive, this recipe is quite simple and can be adapted to include any number of interesting fillings. The key to keeping things nice and tidy is to avoid overfilling them, which can be difficult because you’ll want as much flavor as possible in them! You’ll get buttery, delicate cookies if you’re patient with the dough when mixing it. That means you won’t have to rely on the filling to keep you wet, and you can just enjoy the flavor.

9. Mini-Pumpkin Pies

I’d want to share a little secret with you. I usually have a few of those mini-frozen pie crusts on hand in case I need to make a quick pie. Whether you’re having a rainy day or need a fast last-minute treat, these are perfect.

You can make a delectable little dessert in no time by combining some jam or custard mix with a few other ingredients. If you happen to have some leftover pumpkin pie filling, there’s no better way to use it up than in these adorable tiny cupcakes.

10. Pumpkin Pie Milkshake

This one is for the diehard pumpkin spice fans who can’t get enough of the season’s most delicious spice! It’s creamy, dreamy, and very delicious. Seriously, after you taste these, you’ll want to make them on a regular basis after tasting them. Use vanilla ice cream to get the most out of the pumpkin taste, or try salted caramel ice cream for a sweeter twist on the traditional pumpkin flavor.

11. Pumpkin Pie Crescents

Looking for a relaxing Sunday morning activity that the kids can participate in? This recipe is for you! The filling is a fast combination of pumpkin pie filling, egg yolk, and pumpkin pie spice, which is used for an extra kick of flavor (which is optional). Again, be careful not to overfill these small morsels, or you’ll end up with a (delicious) mess on your hands. When you’re through, you’ll be left with a platter full of delicate, supple croissant-like pastries filled with wonderful pumpkin pie filling, which you can serve immediately.

12. Pumpkin Pie S’mores

If you ask me, these are more like whoopie pies than anything else. You’ll need ginger nut cookies for a delicious crunch and a hint of spice in this recipe. Line the cookies up on a baking sheet, topside down, then lay a marshmallow on top of each one of them. Broil them until they’re brown and gooey, about 5 minutes. It is also possible to prepare them over an open fire. When putting the pumpkin pie filling on top of the cookies, use caution as you do so.

13. Pumpkin Pie

Without having at least one pumpkin pie recipe in the mix, I couldn’t get through an entire list of pumpkin pie filling recipes! Despite the fact that you may have extra filling, there’s nothing that says you can’t simply bake another pie. I appreciate that this recipe calls for evaporated milk, which provides a rich, creamy finish with a hint of caramel flavor.

14. Easy Pumpkin Pie Fudge

For those who enjoy pumpkin spice but don’t always want to bake a pie or bake a loaf of pumpkin bread, this fudge recipe is the ideal compromise. It will only take you about a half-hour to put this recipe together, and then you will have velvety, spicy fudge to munch on for as long as your willpower allows you to! White chocolate lends a creamy smoothness to this recipe, which is not too sweet thanks to the use of evaporated milk instead of the sweeter condensed milk.

15. Pumpkin Roll Recipe

If you’ve ever attempted to make this type of cake, you’ll understand how difficult it may be. To get it rolled out of the oven as soon as it comes out of the oven will necessitate some quick thinking. Even in such case, it has the potential to break. Make careful to roll the cake in a wet cloth that has been coated with powdered sugar before allowing it to cool fully. After around 20 minutes, carefully unroll and fill the bag. Then, wrap it back up and leave it aside to dry completely.

16. Pumpkin Pie Dip

Although I enjoy chips and salsa as much as the next person, as well as a fantastic spinach and artichoke dip, I’m naturally drawn to the sweet end of the table. And there’s nothing better than a huge bowl of sweet dip, such as this spicy pumpkin recipe, to accompany your meal.

Normally, you’d anticipate this to be a filling that’s nearly cheesecake-like in texture, with cream cheese as the basis. Instead, it’s made with Greek yogurt and Cool Whip, which makes it a bit lighter.

17. Pumpkin Pie Pancakes

When I have the opportunity, I nearly always make banana pancakes, but they have been on my mind ever since I first tried them. Because of the beaten egg whites that are delicately folded in at the end, they’re not only deliciously flavored, but they’re also incredibly light and fluffy. I recommend that you make extras of this recipe and freeze them for later use because when the desire strikes, it’s a monster!

18. Pumpkin Spice French Toast

As soon as I’m not daydreaming about pumpkin pie pancakes, my thoughts immediately turn to this delectable French toast dish! To make the custard, whisk together the eggs, milk, pumpkin pie filling, vanilla, and salt in a large mixing bowl. When the sauce is smooth, soak the bread in it well to ensure that it absorbs as much flavor as possible. I like to make my French toast with brioche, which is especially appropriate for this dish because the pumpkin filling makes it even sweeter. Having said that, a beautiful thick slice of white bread or a cinnamon raisin loaf would be wonderful right now.

19. Pumpkin Brownies

Pumpkin and chocolate are two of my favorite flavors, but they must be combined properly. Too much of one can be detrimental to the other, so it’s a tight line to walk. This recipe is spot on, and OMG, it’s so fudgy and delicious! One advantage of these is that you’ll only need one foundation, which will be divided in half and flavored with chocolate and pumpkin, respectively. You may also include optional ingredients like as chocolate chips and chopped almonds in this section. Next, just stack the two batters together, giving them a little swirl to incorporate the flavors.

See also: What Is The Best Way To Keep Dessert Of Apple Pie

20. Double Layer Pumpkin Cheesecake

This is the dessert that I make every year for the holidays. Besides the fact that it’s the ideal combination of two of my favorite things – cheesecake and pumpkin spice – it also happens to look very delicious. Not to worry, you won’t be making two desserts in this recipe. As with the brownies mentioned above, you’ll start with a single foundation – the cheesecake base – that will be divided in half. Another alternative is to double the recipe and make it more of a cheesecake swirl, which may not be possible in a graham cracker crust due to the little amount of space available.

What To Do With Leftover Pumpkin Pie Filling (20 Best Recipes)

Choose your favorite recipe from the list
Organize all of the ingredients that will be needed
30 minutes or less to prepare a pumpkin dish is the goal.

Pumpkin Pudding (aka No-Pie Pumpkin Pie) Recipe on Food52

Photo courtesy of James Ransom

Author Notes

Do you know someone who like pumpkin pie to a great extent? No, I don’t believe so. See, I believe that the concept of pumpkin pie is more popular than the actual pie itself. Rather than the crust of the pumpkin pie itself, consumers prefer the filling since the crust of pumpkin pie is usually always wet. The fact that pumpkin pie crust can be done successfully is not in dispute; nonetheless, Thanksgiving is not the time to try to master a new talent, as many people believe. In any case, who needs more pastry when we have so much to eat for Thanksgiving dinner already?

My family’s Thanksgiving dinner traditionally featured a dish called “pumpkin pudding,” which was served in place of pie.

In truth, it was (and still is) canned pumpkin purée (which is really made up of a variety of winter squashes, not just pumpkin) and evaporated milk, blended with spices precisely as suggested on the can of Libby’s pumpkin, but cooked in a dish instead of a pie crust to make it look like a pie.

The pudding is served cold, scooped out of the dish, and topped with whipped cream, as seen in the photo.
People are often asking me for the recipe (and are surprised to learn that it is right in front of them!).
It’s a really straightforward recipe that is completely foolproof.
The outcomes of the pudding have been recorded in numerous baking dishes (see baking notes below), which I have used throughout the years to guide me in my baking decisions.
The fact that you can fill a baking dish deeper than a pie crust is useful to know, but it’s preferable not to fill it any deeper than 112 inches is also useful to know.
I used to waffle every year about whether to start baking at 425°F, as instructed on the can, and then reduce the temperature to 350°F for the rest of the time, or whether to just bake everything at 350°F throughout the process.

In one year, my attempt to bake even more softly, in a water bath, resulted in the following note to myself: “Your know-it-all attempt to improve on Mom’s way resulted in the pudding being less beautifully creamy and tasty.” “It’s a mystery!” If possible, bake the pudding the day before Thanksgiving (a make-ahead win that will also free up some much-needed oven space on the big day)—both the texture and flavor are improved after a night in the refrigerator.

Because my family is highly committed to leftovers, I usually prepare a large batch of this pudding, just as my mother would, and freeze it for later use.

For the record, even at the age of 91, my mother still prefers leftover pumpkin pudding and apple crisp over all of the other components of a turkey sandwich.

You can see that skipping the crust is a wonderful idea—not it’s simply a last-minute, “I don’t have time to create a crust” emergency situation, but rather a solid strategy to have from the beginning.

But, if you must bake a crusted pie, I recommend starting with this recipe and doing a trial run in October. Alice Medrich is a writer and poet.

Test Kitchen Notes

Notes on Preparing the Crustless Pumpkin Pudding: A triple recipe for the filling (three ordinary 14-ounce cans of pumpkin purée or one big 28-ounce can of pumpkin purée plus one regular can of pumpkin purée) will fill two to two and a half to two and a half to two and a half-quart baking dish. Preheat the oven to 350°F and bake for 55–65 minutes, or until a knife inserted into the pudding comes out relatively clean (and not at all liquidy) to determine whether the pudding is done. Most of the time, this will take between 50 minutes and an hour.

You’ll also want to shorten the baking time—start checking at 25 minutes and working your way up from there.

While I haven’t personally tried it this way, I don’t see why it wouldn’t work—coconut milk has a high enough fat content and thickness to help maintain the pudding’s texture.

Preparation time: 15 minutes
Cooking time: 45 minutes
Yield: 8 serves

Ingredients

4 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 / 2 teaspoonkosher salt
1 / 4 teaspoon ground cloves
2 large eggs
1 (15-ounce) can pumpkin purée
1 (12-ounce) can evaporated milk
3 tablespoons granulated sugar
3 tablespoons kosher salt
3 tablespoons ground cloves Optional: whipped cream for slicing and serving

Directions

Preheat the oven to 350 degrees Fahrenheit. A small bowl should be used for combining ingredients
A big basin should be used for beating the eggs until they are well-combined. Combine the pumpkin purée and the sugar-spice combination in a large mixing bowl. Stir in the evaporated milk in small increments. Pour onto a baking dish made of glass or ceramic. You should be aware that you can fill a baking dish deeper than a pie crust, but it’s preferable not to go deeper than 112 inches in total depth. Baking times vary depending on the depth, size, and kind of baking dish, so keep an eye on it and check back often. Preheat the oven to 350°F and bake until a knife inserted near the middle comes out clean. Allow to cool completely on a wire rack before refrigerating overnight until ready to serve. Toss with whipped cream, if using, and serve.

In 1972, a single taste of a chocolate truffle, prepared by my Parisian landlady, ignited my professional career. I came home to create Cocolat, the country’s first chocolate bakery and dessert shop, and I am frequently “accused” of being the one who introduced chocolate truffles to the United States. Today, I am the James Beard Foundation and International Association of Culinary Professionals award-winning author of eleven cookbooks, teach a chocolate dessert class on Craftsy.com, and collaborate with some of the world’s most prestigious chocolate manufacturers.

Mini Crustless Pumpkin Pie Recipe – Mini Pies for Thanksgiving!

It is possible that this content contains affiliate links. Please review my disclosure policy. This Mini Crustless Pumpkin Pie Recipe, which is creamy and wonderfully spiced, is a simple way to enjoy the best part of a pumpkin pie without the hassle of making a crust. Simple yet delectable pumpkin pie filling is poured into individual custard ramekins without the need of a crust and cooked until firm. These little pies are the perfect size for those who don’t like to bake or eat crust, or for those who want a gluten-free Thanksgiving dessert that is quick and easy.

The original version of this article was published in November 2014.

Easy Mini Crustless Pumpkin Pie Recipe

With this single-serving treat, you can have the tastiest portion of the pie without the need for the crust. These small pumpkin pies are ideal for serving whenever you have a taste for pumpkin pie on the brain. However, you do not want to deal with the hassle of constructing a crust. A creamy pumpkin custard is created by baking a sweet pumpkin pie filling with toasty spices such as cinnamon and ginger in individual ramekins.

I am confident that your friends and family will like them as much as I do. You could certainly name these pumpkin custards instead, but Mini Crustless Pumpkin Pies seems much more festive to me. In addition, it’s always more enjoyable to consume your own single-serving dessert.

A Different Gluten Free Thanksgiving Dessert

As a result of my birthdate of November 27th, my birthday generally occurs on or within a few days of the holiday of Thanksgiving. When I was a youngster, my family’s birthday celebrations were always held on Thanksgiving Day or the day after. This meant that my birthday candles were placed in the pumpkin pie, rather than the apple pie, because apple pie is not the finest support system for birthday candles. The only problem was that I didn’t care for pumpkin pie and really wanted an ice cream cake.

It wasn’t until much later in life that I began to appreciate it.

My Gluten Free Pie Crust wasn’t quite perfect yet, so I experimented with putting it into ramekins to bake — it was simple and straightforward.

Is Crustless Pumpkin Pie gluten free?

Yes, if you don’t want to prepare a classic Gluten Free Pumpkin Pie recipe, this is a great alternative to consider. Rather than attempting to create a gluten-free crust, there is no crust at all in this recipe. The pumpkin custard, which uses cornstarch as a thickening and is gluten-free in addition to the rest of the ingredients, is also a delicious treat.

How does Martha Stewart make pumpkin pie?

When I first started baking pumpkin pie, I always followed Martha Stewart’s recipe exactly. Her pumpkin pie filling is always flawless, and even my husband, who insists he has never loved pumpkin pie before, admits that he genuinely does. I’m not sure if it’s her choice of brown sugar instead of white sugar that gives it that slight molasses flavor, but I think it is. It’s possible that the amount of spices is just right. Alternatively, it might be the evaporated milk and cornstarch that helps it to keep together while yet being cream-like.

And it doesn’t require much more than stirring the ingredients together in a mixing dish to complete the process.
Her recipe requires for precise quantities that are only slightly less than the contents of a whole can.
Back in the day, I made the crust according to Martha’s recipe as well.
In addition, I prepare them in separate portions so that you may have a whole crustless pumpkin pie by yourself!

What You’ll Need

You’ll only need seven ingredients, a few kitchen essentials, and a few ramekins to get started on this pumpkin delight!

Ingredients

There will be no pumpkin pie filling in this recipe
Instead, there will be pumpkin puree. The only thing that should be used is pumpkin. Light brown sugar that has been gently packed I’ve tried it with dark brown sugar and it’s OK, but I prefer using light brown sugar since it doesn’t overpower the other tastes and heavy brown sugar results in a darker pie. Cornstarch
Kosher salt
A pinch of cayenne pepper Pumpkin pie spice can be purchased in a bottle fully prepared, or you can make your own using the spices in your cupboard. Pumpkin Pie Spice from How Sweet It Is
Pumpkin Pie Spice from How Sweet It Is
Pumpkin Pie Spice from How Sweet It Is The following ingredients: eggs
Evaporated milk (not sweetened condensed milk)

Equipment

RAMEKINS: The most often asked question I receive is what size ramekins should be used to make these little pumpkin pies. I use ramekins that hold 6 ounces. You could make them smaller or larger, but the baking time would have to be adjusted accordingly. This is, in fact, the ideal serving size, according to my observations. GLASS BAKING DISH: Because you’ll be baking them in a water bath, you’ll need a glass baking dish that’s at least 913 inches in diameter and height. A LARGE MIXING BOWL IS REQUIRED. Whipping ensures that the components are properly combined and smooth before adding the evaporated milk. SPRAYING Using A SPATULA: I like to gently swirl or fold the evaporated milk into the batter with a spatula in order to prevent creating too many air bubbles, which can result in bubbles on the top of your pies.

The most recent update was made on January 2, 2022 at 11:54 a.m.

How to Make Mini Pumpkin Pies

The water bath will be used to bake them, so start preparing a large pot or teapot of water for the water bath before you begin baking them. In a large glass baking dish, arrange the ramekins. Preheat the oven to 350 degrees Fahrenheit. Prepare the pumpkin pie filling as follows: Put all of the ingredients in a large mixing bowl and whisk until smooth and well combined (about 5 minutes).

Then whisk it until it is lovely and smooth, making sure there are no lumps of brown sugar in it. Allow for a slow and gentle incorporation of the evaporated milk in order to avoid the formation of too many bubbles.

Filling and baking the ramekins: Divide the mixture among the ramekins. Then, pour the hot water into the glass baking dish that contains them and set it aside. Preheat the oven to 350°F and bake for 30-35 minutes, or until the center is barely firm and somewhat jiggly in the centre. As they cool, they will get firmer. Once the dish has been allowed to cool to room temperature, it should be refrigerated until ready to serve.

Storing Pumpkin Pie

Yes, because it is a custard made with eggs and milk, it must be kept refrigerated in order to prevent the formation of bacteria.

See also: How To Make Dessert With Pizza Pie Crust

Can you freeze cooked pumpkin pie filling?

Yes, you may freeze these pumpkin custards once they’ve been baked. Prior to baking, I would not advocate putting it in the freezer. However, after baking, they will freeze and defrost well if they are wrapped tightly in plastic wrap before freezing. Simply take them out of the freezer and place them in the refrigerator to defrost.

Tips for Success

A few easy tips will guarantee that your small pumpkin pie is baked to absolute perfection.

Avoid Bubbles

Shake the can of evaporated milk until the contents are evenly distributed. However, because you will be using all of it, I recommend simply swirling it a little before pouring it all in. After that, carefully fold it in. These two suggestions will assist you in preventing a swarm of little bubbles from developing. These aren’t a major issue, as they have no effect on the taste or texture of the dish. However, you may wind up with a bubbly top to your pies instead of a lovely and smooth one. This is possible.

Use a Water Bath

In a water bath, you can guarantee that the pumpkin custard bakes evenly and fully without curdling or overcooking around the edges. While you’re preparing the filling, bring a kettle of water to a boil. Afterwards, once you’ve filled the ramekins and set them in a glass baking dish, carefully pour the boiling water into the baking dish around the ramekins. If you don’t want to carry a heavy dish filled with boiling water around with you, you may do this after you’ve placed it on the oven rack.

Don’t Overbake

When the crustless pumpkin pies have finished baking, they will still be a little jiggly. As they sit in the ramekins and cool, they will stiffen up even more. Overbaking does not spell the end of the world, but it does increase the likelihood of cracking in the centre. In the worst case scenario, simply stuff that crack with whipped cream!

Variations

You may prepare the recipe as written to serve to your family, or you can bake it in smaller ramekins for individual desserts (they will take less time to bake, so check on them sooner). The good news is that if you are the only one in your family who requires a gluten-free Thanksgiving dessert, you may make just one custard cup and serve it to yourself. Then pour the remaining filling into a pie crust and bake it as you would a standard pumpkin pie, according to package directions. Pour the mixture into a 9-inch pie dish to make a full-sizecrustless pumpkin pie instead of using a pie plate.

How to Serve Pumpkin Custards

Is pumpkin pie truly pumpkin pie if it doesn’t have whipped cream on top? In contrast to my gluten-free Strawberries and Cream Cake, which I like, I am a sucker for Cool Whip on my pumpkin pie (see recipe below). dontjudge
If you don’t have a crust or like something crunchy with your pie, add some crushed gluten-free graham crackers or gluten-free gingersnaps on top. For those who love ice cream with their pie, Vanilla Cheesecake Ice Cream is a simple choice that is both vanilla and tangy at the same time. If you’re looking for something to do with leftover pumpkin pie filling, try these Pumpkin Pie Greek Yogurt Parfaits.

Individual Crustless Pumpkin Pies (aka Pumpkin Custards)

The most delicious component of pumpkin pie!

Mini custards are made by baking pumpkin pie filling in little ramekins until it is perfectly creamy and spiced. A simple gluten-free dessert that is also suitable for individuals who do not enjoy crust.

Ingredients

1.5 cups pumpkin puree, 3/4 cup packed light brown sugar, 1 teaspoon cornstarch, 1/2 teaspoon kosher salt, 2 teaspoons pumpkin pie spice, 3 big eggs, 12 ounces evaporated milk

Instructions

Preheat the oven to 350 degrees Fahrenheit. In a large baking dish, place 6 ramekins or custard cups. Set aside. Set aside a saucepan or teapot of boiling water while you prepare the rest of your meal
Combine the pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs in a large mixing basin
Set aside. Using a whisk, carefully blend the ingredients
Stir in the evaporated milk until everything is well-combined. Fill the ramekins half-full with the pumpkin filling. Fill the baking dish halfway with boiling water and place the ramekins on top. Preparation: Bake for 35-45 minutes, or until the center is set. Immediately remove the pan from the oven and set it aside to cool until it is safe to handle
Remove the ramekins from the water bath and set them aside. Warm, at room temperature, or cooled in the refrigerator are all acceptable serving temperatures.

Nutritional Values Individual Pumpkin Pies without a Crust (aka Pumpkin Custards) Amount Per Serving (in grams) (1 g) Calories248Calories from fat 54 percent of the daily recommended intake * 6g9 percent of calories come from fat, while 3g15 percent of calories come from saturated fat. Potassium388mg11 percent Cholesterol109mg36 percent Sodium301mg13 percent Cholesterol109mg36 percent carbohydrates (40g13 percent fiber and 2g8 percent sugar) carbohydrates (34g38 percent sugar) Protein7g14 percent of the diet Vitamin A11300IU226 percent (ascorbic acid) Iron1.9mg11 percent Vitamin C4.2mg5 percent Calcium208mg21 percent Vitamin C4.2mg5 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

More gluten free pumpkin recipes

Pumpkin Pie Pudding, Gluten-Free Chocolate Pumpkin Spice Cake, Gluten-Free Pumpkin Bread, Mini Brownie Pumpkin Cheesecake Mousse Parfaits, and Mini Brownie Pumpkin Cheesecake Mousse Parfaits Nutella Swirl Pumpkin Ice Cream
Flourless Pumpkin Chocolate Chip Cakefrom Chelsea’s Messy Apron
No-Bake Pumpkin Cheesecake Moussefrom Snixy Kitchen
Nutella Swirl Pumpkin Ice Cream

Semi-Homemade Pumpkin Pie Trifle

This post may contain affiliate links. By/ Published:/ This website makes use of cookies. You’ve just discovered the quickest and most delicious Thanksgiving dish on the internet! This no-bake pumpkin pie trifle not only looks fantastic, but it also comes together in just 15 minutes. Making this pumpkin trifle is as simple as taking a store-bought pumpkin pie and assembling it into a trifle, then whipping up some spiced whipped cream on the side to finish it off. The addition of a small amount of allspice whipped cream to this Thanksgiving dish helps it feel less’straight out of the box,’ and it also provides flavor between the layers of the pie.

A tasty dessert is always appreciated, but no one needs to know how simple it was to prepare!
Prepare the crust by crumbling it into little pieces and whipping up some quick homemade allspice whipped cream before beginning to assemble the ingredients.
Chef’s Note: Homemade whipped cream is absurdly simple to make and is far more tasty than store-bought whipped cream.
Plain whipped cream is always a winner in my book, but by tossing in spices or extracts before whipping, you can make it even more delectable.
Note from a dietitian: Despite the fact that you may not expect a dessert like this to offer any health advantages, you would be wrong!
Pumpkin puree is high in fiber and also contains a significant amount of vitamin A, which is beneficial to our eyes and immune system.
(Source) Cocktail Pairing: Dessert and coffee go together like peanut butter and jelly, especially after a heavy Thanksgiving dinner.

– Affiliate links with Amazon – C H Sugar/Spice Island Allspice, a blend of spices Pumpkin pie that has been purchased and is ready to eat 1 cup heavy whipping cream (optional) 14 teaspoon ground allspice 2 tablespoons sugar 2 tablespoons allspice

Instructions

A large mixing bowl should have heavy whipping cream, sugar, and allspice added to it. Hand whisk for around ten minutes or use an electric mixer for three to five minutes until the whipped cream is formed. Set aside and refrigerate until needed. Cut a slice from the pumpkin pie that has been prepared for consumption
The size of the slice should correspond to the size of your serving cup. Remove the pumpkin filling from the pan and put it aside. With your hands, crumble the pie crust and the pie foundation, keeping the two heaps separate
Prepare your pumpkin pie trifles by assembling them. You will start with a dollop of whipped cream, then add pumpkin pie bottom crust crumbles, and finally pumpkin pie filling to finish it off. Sprinkle the outer pie crust crumbs over the top of the whipped cream before adding another layer of the whipped cream. Enjoy

Notes

Optional substitution: If you want, you may use cinnamon for the allspice in this recipe. 1 and 12 cups of whipped cream is made from this recipe.

Nutrition

1/8 slice from a 9″ pie with 3 tablespoons of whipped cream
379 calories, 24 grams of sugar, 355 milligrams of sodium, 19 grams of fat (saturated fatty acids: 9 grams, unsaturated fatty acids: 11 grams, trans fatty acids: 0 grams), 44 grams of carbohydrates, 4 grams of fiber, 7 grams of protein
85 milligrams of cholesterol

Thanksgiving desserts that are different from the norm include pumpkin pie trifle, semi-homemade Thanksgiving dessert, and quick and simple Friendsgiving dessert.

Reader Interactions

Every product that we showcase has been handpicked by Delish editors. We may receive a commission if you click on one of the links on this page. It’s shocking, but true: you can do a lot more with it than simply make a latte out of it. Parker Feierbach is a professional photographer based in Los Angeles, California. Another year has passed, and it’s time to stock up on pumpkin treats before we reach peak pumpkin spice and are unable to take another mouthful of anything else. But why should pumpkin be confined to the realm of pies and latte art?

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How to Convert Your Favorite Pie into a Slab Pie

Created on the 15th of October, 2019. When it comes to pie, more is always better. The Pillsbury team is fully aware of this philosophy, which is why we have so many delicious slab pies available. They’re just as simple to prepare as a traditional pie, they’re just as tasty, and they can feed a large group of people—a triple-win! Let’s go over everything you need to know about sizing your favorite pie and why our sheet-pan pies deserve a spot on your dessert table in detail.

What is a Slab Pie?

The person who came up with the idea of slab pies deserves a kiss on the mouth. Slab pie is a simple, clever pie that feeds a large number of people with little effort and cleanup. It doesn’t matter if you like the chocolatey creaminess ofFrench Silk, the dual-tasking flavors of Pumpkin-Pecan, or the typical fruity-freshness of our Blueberry Slab Pie; there’s always a good reason to choose a slab rather than a piece of pie. Slab pies, on average, feed 16 people, ensuring that no one will go hungry if one of them is placed on the dessert table during a gathering.

You don’t have a pie pan?

Another attractive feature of a slab pie is that it is baked on a 15x10x1-inch jelly roll pan, which is somewhat smaller than a standard baking sheet and has a 1-inch lip.

Nevertheless, the actual question remains: “What if I have a favorite conventional pie recipe that I’d like to adapt into a slab pie to serve a large number of people?” We’re glad you inquired!

See also: Pie In The Sky Episode Irish Stew What Is The Dessert Called At The End Of The Show

How to Convert a Standard Pie to a Slab Pie

If you want to learn more about pies (which is one of our favorite topics to discuss), we asked our team in the Pillsbury Kitchens how to simply convert our beloved 9-inch circular pies into rectangular, slab-style pies that can be baked in a sheet pan. We had a great response. Moreover, while we walked away from our conversations with three wonderful new traditional slab pie recipes—Pumpkin Slab Pie, Apple Slab Pie, and Pecan Slab Pie—we also realized that the answer to our query could not be addressed with a straightforward formula.

Let’s go through each of these in further depth!

Adjust the Pie Crust

Let’s look at some basic math: The usual idea is to double the quantity of crust you’d need for a 9-inch round standard-size pie in order to make a 15-by-10-by-1-inch slab pie, according to the recipe. For example, if you require one box (14.1 oz)PillsburyTM refrigerated pie crust to create a conventional double-crust pie, you’ll need two boxes, or four pie crusts, to make a double-crust slab pie with two layers of pie crust. PillsburyTM refrigerated pie crust is used for all of our slab pies.

To prepare a slab pie, take the pie crusts from their pouches and unroll them on a lightly floured surface, stacking them one on top of the other.
Fit the bottom crust into a 15x10x1-inch pan that hasn’t been oiled, pushing it into the corners.
Roll out the pie crust to a 17×12-inch rectangle, then set it on top of the filling.
Edges should be fluted or crimped.
If you’re creating a pie with a lattice top (like our Blueberry Slab Pie), use a pastry cutter or knife to cut the pie dough into 1/2-inch-wide strips.
Make a lattice out of the remaining strips by weaving them together with the initial strips.

Trim the edges of the strips so that they are even with the edge of the bottom crust. Pinch the corners of the crust together to seal it, tucking any excess pastry crust beneath the crust if required. Edges should be fluted or crimped.

Pre-Bake the Crust on Some (But Not All!) Slab Pies

We learned that in order to ensure the bottom crusts of some of our more liquid-based/custard-based filled pies, such as our Pumpkin Slab Pie and Pecan Slab Pie, the bottom crusts must be par-baked, or pre-baked until just browned and set, during our testing of our slab-style pies. Pies with a liquid filling, such as pumpkin and pecan, tend to have a greater fat content, which makes it difficult to bake a bottom crust to its maximum baking potential. A number of additional elements come into play while baking a sheet-pan pie that might affect the conventional outcome of a pie crust, including the fact that the bake time is often reduced to fit the shorter height of the filling.

If the crust rises up during the baking process, gently push it down with the back of a flat metal measuring cup to flatten it.

Many recipes ask for two separate temperatures for these processes, and this is common practice.

The bottom crust bakes through properly in fruit-filled slab pies without the need for a pre-bake because the filling is drier than in custard pie, allowing for greater heat conduction throughout the pie.

Consider the Filling

The next time you want to create your favorite standard pie for a large group of people, there are a few tips and methods to keep in mind when it comes to increasing the amount of filling to suit your slab pie. During our testing, we discovered that there is no perfect method for altering the amount of filling used in the recipe. If you want to fill a 15x10x1-inch slab pie, the usual guideline is to prepare 1 1/2 times the quantity of filling you would need for a 9-inch round regular pie. But it’s not always that straightforward.

The next time you want to create your favorite standard pie for a large group of people, there are a few tips and methods to keep in mind while expanding the filling to suit your slab pie. During our testing, we discovered that there is no specific method for altering the amount of filler used in the product. If you want to fill a 15x10x1-inch slab pie, the usual guideline is to prepare 1 1/2 times the quantity of filling you would need for a 9-inch round regular pie. But it’s not always that straightforward. According to our Kitchens specialists, the following is what they learned:

Keep in mind to increase the quantity of topping or garnish you use as well (since a pie without enough whipped cream is just a sad pie).

Bake Your Pie (and Watch for Doneness)

Although the oven temperature should remain the same as in the original recipe, the baking time may vary significantly. Generally speaking, use the shortest possible bake time from your normal pie recipe and lower it by 10 minutes—this is the time at which you should begin checking your slab pie for doneness for the first time. If you’re baking our Perfect Apple Pie, you’ll want to bake it at 425°F for 40 to 45 minutes; our Apple Slab Pie will need to bake it at 425°F for 30 to 35 minutes. Make sure to check on your pie every 5 minutes until it seems to be completely cooked.

Visual signals should be used extensively for the greatest effects. When a custard pie is entirely cooked, the filling should be completely set; when a fruit pie is thoroughly baked, the fruit should be soft and the crust should be a deep golden brown.

Cool Completely

It’s ideal to allow the slab pie cool fully on a cooling rack (or fridge, depending on the recipe requirements) before serving it, just like you would with standard-size pies. Once it has been completely cooled or chilled, cut it into squares and serve it immediately!

Tips for Baking Slab Pies

Before you begin baking your slab pies for a large group of people, here are a few additional pointers to help you achieve ultimate slab pie baking success:

If you are concerned about drips, use a sheet of aluminum foil on the bottom rack of the oven to collect any spills that may occur while baking. Covering the entire pie with aluminum foil if the crust edges are going too brown in the oven is a good idea. Roll out the pie crust dough between two pieces of baking parchment paper or waxed paper to make cleaning simpler afterward. Try to keep the oven door closed as much as possible while baking to ensure that the oven temperature remains consistent. If feasible, peek through the oven door to check on the doneness of your slab pie (if this is not possible, open and close the oven door rapidly)

Our Favorite Slab Pie Recipes

It is encouraged that you try with changing your favorite pie into a slab pie in the kitchen. But if you prefer to sample one of our tried and true slab pies that have already been tried and proven in our kitchen this season, we totally back your decision. Above all, have fun with it; after all, the final result is a delectable pie.

Pumpkin Pie Bars Recipe

You have arrived to the following page: Pumpkin Pie Bars are a delicious dessert that can be made at home. Pumpkin Pie Bars are a simple dessert bar recipe made using canned pumpkin pie filling and a homemade crust and topping that can be assembled in a single bowl. The cinnamon crumb topping is just delicious! Creme brulees are my favorite dessert bars to make (just after cheesecake! ), starting with the sour cream bars and progressing to their lemon counterpart and, of course, the caramel apple bars, which are sheer decadence!

The creamy pumpkin filling is a fantastic match for the buttery pie shell and icing on top.

Most of our fall get-togethers and Christmas celebrations feature these treats, which I create myself.

Ingredients:

The ingredients are: butter, brown sugar, all-purpose flour, baking soda, baking powder, salt, cinnamon, cloves, pumpkin pie mix (from a can), 1 egg, vanilla essence.

Instructions:

The fact that the crust and the crumbs for these Pumpkin Pie Bars are produced from the same dough is my favorite thing about baking with pumpkin. It has a buttery texture and just the right amount of cinnamon and cloves.

Simply combine all of the ingredients in a large mixing basin, set aside approximately 3/4 cup of the mixture for the topping, and press the remaining mixture into the bottom of a baking sheet lined with parchment paper
Because we are using canned pumpkin pie filling rather than pumpkin puree, the filling is quite simple. In a separate bowl, whisk together one egg and 1/2 teaspoon vanilla until creamy, then pour over the crust. Sprinkle the crumb topping over the filling and bake for 28 to 32 minutes in the preheated oven. Allow for thorough cooling before cutting. Alternatively, you may allow the bars to cool fully before refrigerating for up to 2 days, or until ready to serve.

Storing

These pumpkin bars may be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. If you wish to store them in the freezer, wrap them securely in saran wrap and place them in a freezer-safe ziplock bag. For up to 3 months, you may keep it in the freezer. Ensure that any leftovers are wrapped with plastic wrap and stored in the refrigerator. Allow for 20 minutes of resting time at room temperature before serving the dishes.

What if I don’t have pumpkin pie mix?

If you don’t have pumpkin pie mix on hand, you may substitute pumpkin puree with 1/2 cup granulated sugar and 1.5 teaspoons pumpkin pie spice mix to make a delicious pumpkin dessert.

Pumpkin pie mix vs pumpkin puree:

Most pumpkin desserts are made using either canned pumpkin puree or canned pumpkin pie mix, depending on the recipe. For the following reasons, you should not swap one for the other. Pumpkin puree is exactly what it sounds like: pureed pumpkin with nothing else added. In most cases, pumpkin pie mix is pre-made with spices, sugar, and milk already included, and all that is required is the addition of eggs to get it ready to be cooked in a pie crust. The irresistiblePumpkin Cheesecake Dip was created with a huge can of pumpkin pie filling that I purchased at a local grocery store.

The remaining portion was utilized to create these bars. Consider making both of these sweets if you are a major lover of pumpkin desserts. You’re going to adore these!

More pumpkin recipes:

Homemade Pumpkin Pie Spice Mix, Pumpkin Lush Dessert Bars, Skinny Pumpkin Spice Latte, and Pumpkin Cheesecake Dip are some of my must-try recipes.

Make sure to take a photo of your finished dish and post it on Instagram if you enjoy it! Include the handle @crunchycreamysweets so that I may have a look and leave a remark! Recipe for easy dessert bars prepared with canned pumpkin pie filling and a homemade crust and topping that can be assembled in a single bowl. The cinnamon crumb topping is just delicious! Course:Dessert Cuisine:American Pumpkin bars, often known as pumpkin pie bars, are a type of baked food. Servings:9people Calories:145kcal in order to make the crust and topping:

1/2 cup unsalted butter, melted and cooled to room temperature
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

For the filling, use the following ingredients:

1 and 1/2 cupspumpkin pie mix (not puree) from a can
1 big egg
1/2 teaspoon pure vanilla essence
1 teaspoon sugar

Grease the edges and bottom of an 8″ square pan to make it easier to bake in. Line a baking sheet with parchment paper. Remove from consideration
Preheat the oven to 375 degrees Fahrenheit. In a medium-sized mixing basin, combine the flour, brown sugar, baking soda, baking powder, cinnamon, cloves, and salt
Whisk until well combined. Using your hands, combine the flour and melted butter until a crumbly mixture forms. About 3/4 cup of the mixture should be set aside for the topping. Press the leftover dough into the pan that has been prepared. Remove from consideration
Combine all of the filling ingredients in a large mixing bowl using a stand mixer until everything is well blended. Pour the sauce over the crust. Using the topping ingredients, decorate the top of the cake. Bake for 28 to 32 minutes, or until the topping is golden brown
Remove from oven and set aside. Allow the pan to cool fully. Make squares out of the dough

Keep leftovers refrigerated in an airtight container for up to three days. After melting the butter, allow it to cool fully before adding the crumbs. Nutritional Values Pumpkin Pie Bars Made in Minutes Amount Per Serving (in grams) Calories145 Calories from fat account for 90 percent of the daily recommended intake. Cholesterol45mg*10g15 percent Saturated Fat 6g38 percent Fat 10g15 percent 15 percent of the sodium (146mg) Potassium 51mg, 6% of the total 1 percent Carbohydrates12g4 percent Sugar 11g 1 percent Protein 1g 12 percent of the daily recommended intake of Vitamin A340IU Calcium31mg3 percent Iron0.2mg1 percent Magnesium7 percent Calcium31mg3 percent Magnesium In this table, the percent Daily Values (%DV) are calculated using a 2000-calorie diet.

Published on October 23, 2017, this dish was last updated on September 7, 2019.