Pumpkin pie is a classic fall dessert, but why settle for just one layer when you can have two? This Double Layer Pumpkin Pie features a creamy pumpkin filling atop a rich custard layer, all nestled in a flaky pie crust. It’s a show-stopping dessert that combines traditional flavors with a delightful twist, making it a perfect addition to your holiday table.
Let’s dive into this easy-to-follow recipe that will impress your family and friends!
Total Time Breakdown
- Preparation Time: 15 minutes (for crust)
- Chilling Time: 30 minutes
- Preheating Time: 5 minutes
- Rolling Out the Dough: 10 minutes
- Making Pumpkin Layer: 10 minutes
- Baking Pumpkin Layer: 15 minutes
- Preparing Custard Layer: 10 minutes
- Adding Custard Layer and Baking: 35-40 minutes
- Cooling Time: 30 minutes
- Total Time: Approximately 1 hour 35 minutes (excluding cooling)
Ingredients for Double Layer Pumpkin Pie
You will need the following ingredients to create this delicious pie:
For the Pie Crust:
- 1 ½ cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 tsp salt
- 3-4 tbsp ice water
For the Pumpkin Layer:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
For the Custard Layer:
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup milk
Step-by-Step Directions for Double Layer Pumpkin Pie
1. Prepare the Pie Crust (15 minutes)
- In a mixing bowl, combine flour and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven (5 minutes)
While the dough is chilling, preheat your oven to 425°F (220°C).
3. Roll Out the Dough (10 minutes)
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- Transfer the dough to the pie pan and trim the edges. Prick the bottom with a fork to prevent bubbling.
4. Make the Pumpkin Layer (10 minutes)
- In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Beat in the eggs and then gradually mix in the evaporated milk until smooth.
5. Pour the Pumpkin Layer (5 minutes)
- Pour the pumpkin mixture into the prepared pie crust. Bake in the preheated oven for 15 minutes.
6. Prepare the Custard Layer (10 minutes)
While the pie is baking, make the custard layer:
- In a separate bowl, whisk together eggs, sugar, flour, vanilla extract, and salt.
- Gradually stir in the milk until well combined.
7. Add the Custard Layer (5 minutes)
- After the pumpkin layer has baked for 15 minutes, carefully pour the custard mixture over the pumpkin layer.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the custard is set and a knife inserted comes out clean.
8. Cool the Pie (30 minutes)
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
9. Serve and Enjoy! (5 minutes)
- Serve the pie warm or chilled, topped with whipped cream if desired.
Serving Suggestions
This Double Layer Pumpkin Pie is perfect for:
- Thanksgiving or Christmas dinners
- Fall gatherings with friends and family
- Pairing with a hot beverage like coffee or spiced cider
Tips for the Best Double Layer Pumpkin Pie
- Use Fresh Pumpkin: For a more robust flavor, consider using fresh pumpkin puree instead of canned.
- Adjust Spices: Feel free to adjust the spices to your preference; add more cinnamon or nutmeg for extra warmth.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQs)
1. Can I use a store-bought pie crust?
Yes! A store-bought crust can save time and still yield delicious results.
2. How do I know when the pie is done?
The custard should be set but slightly jiggle in the center. It will firm up as it cools.
3. Can I make this pie ahead of time?
Absolutely! You can bake the pie a day in advance. Just refrigerate it until you’re ready to serve.
4. Is this pie gluten-free?
To make it gluten-free, use a gluten-free pie crust and ensure all ingredients are certified gluten-free.
This Double Layer Pumpkin Pie is not only visually stunning but also bursting with flavor, making it a perfect dessert for any occasion. With its creamy pumpkin and custard layers, this pie is sure to become a new favorite in your holiday baking repertoire.
Try this recipe and impress your guests with a slice of deliciousness this fall!
