Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
Baking two separate pies when you are trying to feed a crowd of family and friends at Thanksgiving or other holidays can be a real hassle. So I thought, why not make one large pie that can feed everyone! Baked in a 9- x 13-inch pan, this creamy spiced pumpkin pie is much easier to handle, especially when making and taking this pie to someone's house. You can even bake this in an aluminum foil pan for easy transport; just be sure to double the pans. Find out below the secret ingredient I added to the filling to prevent the gritty texture that can occur when baking pumpkin pies.
Even better: Set up a pumpkin pie dessert bar with a variety of pie toppings, so your guests can choose their favorites. I'll show you how to make a yummy streusel topping, as well as whipped cream and dulce de leche syrup. I'll also give you other ideas for sauces and toppings too!
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