Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Loaf Pan Pumpkin Pie
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- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
This loaf pan dessert is everything you love about classic pumpkin pie baked into a cozy, sliceable shape. It’s perfect for smaller gatherings, no pie plate or pastry rolling required, and it’s a snap to serve. The silky pumpkin filling is warmly spiced and poured into the loaf pan over a super-easy speculoos cookie crust for extra fall spice. Slice and dollop with vanilla whipped cream for the perfect autumn dessert or a charming twist on the Thanksgiving favorite.
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
Ingredients
Crust:
Filling:
Whipped Cream Topping:
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Directions
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment paper leaving a 2-inch overhang on the two longer sides. Spray the parchment all over with baking spray.
- Pulse the cookies in a food processor to fine crumbs. Microwave the butter in a microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the melted butter and a pinch of salt to the food processor and pulse until a wet, sandy mix is formed. Transfer the crumb mixture to the prepared loaf pan and push it into the bottom in an even layer. Bake until lightly toasted, 10 to 12 minutes. Cool completely.
- For the filling: Gently whisk the pumpkin, cream, sugar, egg, cinnamon, nutmeg, vanilla and salt in a large bowl until combined (do not overmix). Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
- For the whipped cream topping: Whip the heavy cream and vanilla together with an electric mixer on medium-high speed until fluffy and holding stiff peaks, about 2 minutes. Lift the pie out of the pan. Cut the pie into thick slices crosswise. Dollop the whipped cream on top before serving.
