Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
You know what a hassle it can be to make two pies from a large can (29 oz.) of pumpkin pie puree at the same time. We figured it would be easier to make 1 large pie, baked in a 9- x 13-inch pan instead. We have found easier to handle, especially when making and taking this pie to someone's house, no more spilled pumpkin filling while trying to get both pies into the oven at once, no more left-over pumpkin pie filling, no more crowded oven, and on and on. You can also bake this in an aluminum foil pan; just double pan them. Find out what secret ingredient I added to the pumpkin pie filling to help prevent the gritty texture that can occur when baking pumpkin pies.
What's even more festive and flavorful, is to set up a Pumpkin Pie Dessert Bar, with various toppings, so your guests can choose their favorites. We show you how to make a yummy streusel topping topping to serve with yours, topped with whipped cream and drizzled with dulce de leche syrup, homemade or store-bought. We have included other sauce choices, as well.
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