- Canned pumpkin pie spice blend (1 tablespoon) - contains cinnamon, nutmeg, ginger, and cloves
- All-purpose flour (as needed for crust, about 2.5 cups)
- Salt (1/8 teaspoon for crust, 1/4 teaspoon for filling)
- Egg yolks (3 large)
- Butter (1/4 cup softened, for crust)
- Vanilla extract (1 tablespoon) - adds a creamy flavor
- Whipped cream topping (optional, for serving)
- Gingersnap crumbs (optional, for crust decoration)
Incorporate these keywords and phrases into your content:
- Double layer pumpkin pie recipe
- Pumpkin puree
- Canned evaporated milk
- Heavy whipping cream
- Granulated sugar
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- All-purpose flour
- Salt
- Egg yolks
- Softened butter
- Vanilla extract
- Whipped cream topping
- Gingersnap crumbs
Steps
### How to Make a Double Layer Pumpkin Pie Baked Goods: A Step-by-Step Guide
Creating a delicious double-layered pumpkin pie is not only a delightful task but also a fantastic way to enjoy the fall season. This recipe combines the classic flavors of pumpkin with a rich, creamy layer for a truly indulgent dessert experience.
#### Ingredients
- 1 ready-made pie crust (store-bought or homemade)
- 2 cups pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp vanilla extract
- 1/2 tsp salt
#### Equipment Needed
- Pie dish (9-inch)
- Mixing bowls
- Wooden spoon or electric mixer
- Pastry brush
### Step-by-Step Instructions
#### 1. Prepare the Pie Crust
If you're using a store-bought pie crust, preheat your oven to 350°F (175°C). Place the uncooked crust in your 9-inch pie dish and prick it all over with a fork to prevent it from puffing up while baking.
For homemade dough, roll out the dough on a lightly floured surface and carefully transfer it into the pie dish. Trim any excess dough around the edges, crimp if desired, and pre-bake for 10-15 minutes until golden. Let cool completely before adding the filling.
#### 2. Prepare the Filling
In a large mixing bowl, combine the pumpkin puree, softened butter, sugar, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Mix well with a wooden spoon or an electric mixer until smooth and creamy.
#### 3. Assemble the Pie Layers
Pour half of the filling into the cooled pie crust. This will be your first layer. Use a pastry brush to lightly coat the edges and bottom of the crust with melted butter for extra richness.
#### 4. Add the Second Layer
Pour the remaining filling over the first layer, ensuring it is evenly distributed. Smooth the surface gently but firmly to remove any air pockets.
#### 5. Bake the Pie
Preheat your oven to 375°F (190°C). Place the pie on a baking sheet and bake for about 45-55 minutes or until the filling is set and the crust is golden brown. To check if it’s done, insert a toothpick into the center; it should come out clean.
#### 6. Let It Cool
Remove from the oven and let the pie cool on a wire rack for at least an hour before serving to allow the flavors to meld together.
### Tips for Success
- **Use Fresh Pumpkin Puree:** For the best flavor, use fresh pumpkin puree rather than canned.
- **Room Temperature Ingredients:** Ensure all ingredients are at room temperature for the best texture and flavor.
- **Pre-baking Crust:** This step helps prevent a soggy bottom in your pie.
#### Conclusion
A double-layered pumpkin pie is not just a dessert; it’s a celebration of fall flavors. Whether you're hosting a holiday gathering or simply craving something delicious, this recipe will surely impress with its depth and richness. Enjoy crafting this delightful treat for yourself or share it with loved ones to create cherished memories.