If You Hate Making Pie Crust, This Is the Pumpkin Pie Recipe For You
No rolling, chilling or prebaking required.
Matt
Pumpkin pie is a must-have on Thanksgiving, but it’s not exactly a breeze to prepare. Homemade pie crust requires at least an hour of chilling, rolling and baking in advance — and that’s if you get it right on the first try (which I personally have never done). While you could take a shortcut and buy a pre-made pie crust, it definitely doesn’t result in the same flavor payoff as the real deal.
Luckily, we’ve developed the perfect solution for all your pie crust woes: a self-crusting pumpkin pie that bakes the filling and the pie crust at the same time — no advance work needed.
If you’re looking for a crowd-pleasing dessert for Thanksgiving, this pie will surely do the trick. In order to achieve the magical self-crusting effect, you’ll whip up a sweet batter that wraps around the pumpkin filling as it bakes, resulting in a golden, cake-like crust. It can be a bit tricky to pour the filling directly into the middle of the crust batter, but a bowl or measuring cup with a pour spout helps immensely.
Best of all, the pie only takes 20 minutes to prepare and needs to chill for several hours after baking, so it’s a great make-ahead recipe for turkey day. After all, when you’re cooking turkey, casseroles or stuffing, the last thing you need is extra stress about dessert.
Ready to bake this remarkably low-maintenance dessert? This recipe will show you how!
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