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Try a new version of the classic pecan pie! Rich, gooey filling with loads of chopped salted peanuts stirred in, baked in a pie that’s perfect for a crowd. It’s bound to be the new hit with pecan pie lovers!

salted peanut slab pie

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Salted Peanut Slab Pie

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This slab pie is a little slice of heaven for peanut butter-banana fans! Peanut butter cookie crust is  topped with sliced bananas, creamy peanut butter filling and whipped topping before getting finishing touches of drizzled peanut butter and extra bananas.

peanut butter banana slab pie

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Peanut Butter-Banana Slab Pie

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Zesty, tart and tangy, this slab pie is made easy with Pillsbury™ pie crusts and gets its fresh flavors from the grated zest and juice of lemons and limes. Each piece is topped with a dollop of sweetened whipped cream for a pretty presentation. 

lemon lime slab pie

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Lemon-Lime Slab Pie

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We combined two of our favorite cream pies—banana and coconut—into one crowd-pleasing dessert. It starts with an easy graham cracker crust followed by layers of banana and coconut cream. Top it all off with toasted coconut for a treat everyone will love (even vegans!).

banana coconut cream slab pie

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Banana-Coconut Cream Slab Pie

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S’mores get a sheet-pan makeover in this summery treat loaded with marshmallow creme and chocolate pudding atop a buttery graham cracker crust.

smores slab pie

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S’mores Slab Pie

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This crowd-sized treat is made with two Pillsbury™ Pie Crusts, a layer of tender spiced apple slices and last, but definitely not least, a drizzle of sweet glaze hot out of the oven! Over one hundred home cooks can’t get enough of this easy five-star dessert and with a serving of 24, there’ll be ample opportunity to share the love with your nearest and dearest too.

apple slab pie

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Apple Slab Pie

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This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic.

cherry streusel slab pie

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Cherry Streusel Slab Pie

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If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way.

strawberry slab pie

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Strawberry Slab Pie 

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This fruity slab pie, filled with strawberries and raspberries, is an irresistible summer dessert! 

double berry slab pie

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Double Berry Slab Pie

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Traditional blueberry pie gets a tasty twist in this slab pie recipe that’s topped with a cinnamon-y crumble.

blueberry crumble slab pie

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Blueberry Crumble Slab Pie

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This slab version of classic pumpkin pie gets a tasty upgrade with the addition of browned butter and toasted marshmallows.

marshmallow brown butter pumpkin slab pie

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Marshmallow-Brown Butter-Pumpkin Slab Pie

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Apple pie is a snap when using ready-to-bake pie crust! Salted caramel and apples are topped with a crumbly, brown sugar-oatmeal streusel and baked to perfection in this easy-to-make slab pie that is sure to be a crowd-pleaser.

salted caramel apple slab pie

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Salted Caramel Apple Slab Pie

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This big-batch Easy Banoffee Slab Pie is as delicious as it is easy with a press-in-the-pan cookie crust and an easy to assemble filling. Rich and creamy dulce de leche is layered with ripe bananas, whipped cream, and chocolate shavings all atop a buttery, shortbread-like crust. This British pie is usually made with a crumb crust similar to graham cracker crust, we’ve swapped in a crust made with Betty Crocker™ Sugar Cookie Mix.

easy banoffee slab pie

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Easy Banoffee Slab Pie

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Ready in only 30 minutes, our Crunchy Potluck Taco Salad with tortilla chips, taco-seasoned ground beef, lettuce, tomatoes, olives and cheddar cheese is a must-make meal. Whip it up whenever you're craving a flavorful dinner or lunch with crunch.

crunchy potluck taco salad

Eat it all up! This taco chip salad does not keep in the refrigerator. Make sure to toss immediately before serving.

Customize this taco salad recipe with tortilla chips with your family’s favorite taco ingredients.

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Crunchy Potluck Taco Salad

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The pie crust contains more than just delicious ingredients. It’s the gateway to a world of culinary memories that go back generations. So many classic dishes use a baked pie crust as their base. From fluffy, savory quiches to sweet, indulgent pies, it all starts with a great baked pie crust. For that perfectly flaky, made-from-scratch taste and texture, this baked pie crust recipe makes it easy to go from zero to delicious with minimal ingredients and just a few minutes of simple prep.
When you’ve got the time to put together a baked pie crust, it can make a huge difference in the finished product. And what better way to show off what you can do in the kitchen than with a homemade crust from scratch?
Whether you’re making something sweet, something savory, or somewhere in between, this baked pie crust recipe is designed to help you make it amazing with less time, less effort, and less hassle than you might expect! So let’s take a closer look at how to bake a pie crust!

baked pie crust

Learn how to make the perfect pie crust with this easy pie crust recipe. Quick, simple steps for a flaky, delicious crust every time!

For tender, flaky crusts, choose heat-resistant glass pie plate or aluminum pie pans with a dull finish. Shiny pie pans are not recommended because they reflect heat, causing a soggy bottom crust.

The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.

Pricking the bottom and side of pastry thoroughly with a fork prevents crust from puffing while baking.

Overworking the pastry dough will make it tough—handle it as little as possible.

 To flute pastry, place thumb and index finger about 1 inch apart on outside of raised edge. With other index finger, push pastry toward outside, continuing around edge, repeating motion, to form decorative edge.

Somewhere along the line, people got the idea that homemade pie crust is hard to make. But here’s the thing, this pie crust recipe is made with only four ingredients: flour, shortening, water and a sprinkle of salt. You can easily make it yourself, and it’s well worth the effort. Flaky, buttery and tender crust can be yours with minimum effort. Betty’s here to show you how it’s done — every detail you could ever need to know is here in this article about <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pie-crust"target="_blank">how to make pie crust</a> — but honestly, you can skip the article and simply follow the recipe above. One quick note before you get started, pie crust is easier to make with a pastry blender — these inexpensive tools are available just about everywhere and usually cost less about $5 — so, if you don’t already own one, pick one up. Don’t have a pastry blender on hand? In a pinch you can use two knives or if you’ve got a food processor, you can use that too, but it’s certainly not necessary. The tips to making a perfect pie crust are as follows: Don’t overmix your pastry dough —you’ll want to blend the butter and flour into pea-sized crumbs. To get this gravel-like texture, use ice cold water. Next, you’ll chill your pastry mixture. When you’re ready to roll out the crust, flour your counter and your rolling pin to keep your pie crust from sticking or tearing. If you follow these simple tips, you’ll end up with a beautiful scratch-made pie crust, even on your first try! And once you master pie crust, you’ll want to explore all of Betty’s sweet <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes"target="_blank">pie recipes</a>. One final note, there’s no shame in using a refrigerated crust, we rely on <a href="https://www.pillsbury.com/products/pie-crust/refrigerated-pie-crust"target="_blank">Pillsbury’s delicious pie crusts</a> too, but we also think making pie crust is a skill everyone can and should master, which is why we’ve been teaching people to make their own for nearly a century!

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

The full steps on how to bake pie crust are down below, but here are a few things to watch out for.
After preheating your oven, thoroughly mix the flour and salt in a bowl, then add the shortening. You’ll want the dry ingredients to be fully combined before adding additional ingredients. Mix in the shortening with a pastry blender, or if you don’t have one, you can pull 2 table knives through the ingredients in opposite directions until it’s the size of small peas.
Now it’s time to sprinkle in cold water—one tablespoon at a time—until all the flour has some moisture, and the pastry almost pulls away from the side of the bowl.
Form the dough into a flattened ball, then wrap it in plastic wrap and let it sit in the fridge for about 45 minutes. This is where the dough will firm up, so that when it bakes, it gives you that perfectly flaky texture you’re after.
Then you just roll it out on a floured surface and bake it. Be sure to prick the bottom and side of the pastry with a fork to prevent bubbles from forming, then bake until it’s light brown—how long to bake a pie crust will vary by oven, but it’s usually about 8 to 10 minutes.

How to Make Baked Pie Crust

Lightly flour the rolling pin and the surface you’re rolling the pie crust on to prevent sticking, and add flour only as needed. Be sure to keep the dough level. It’s best to roll in several different directions, and then turn the dough in order to keep the circle a similar thickness.
How do you know when it’s the right size? You can check by flipping your pie plate upside-down on the dough circle. When your dough overlaps the pie plate by about 2 inches, you’ll know it’s ready.
Placing the crust into the pie plate can be tricky. But these tips will prove successful. To easily center the crust, first gently fold it into fourths. Then ease it into the pie plate, and carefully unfold, pressing firmly into the bottom and the sides. Trim the overhanging dough 1 inch from the rim of the pie plate, then wrap and press this excess dough around the rim.

How to Roll out Pie Dough and Place in Dish

Blind baking a pie crust—also known as par-baking—is an essential step in making certain kinds of pies or quiches. If your pie filling is eggy or custard-like in texture, a blind baked pie crust recipe will partially firm up your pie crust so that the filling can cook properly. No-bake pies or pies that set quickly like pumpkin pie will also require a baked pie crust.
If you’re blind baking pie crust, just modify this recipe by reducing your oven heat to 425° and bake for about 15 minutes, or until the edges of the crust are golden and the bottom looks dry.

How to Pre-Bake/Blind Bake Pie Crust

This baked pie crust recipe is designed to work perfectly with any of the easy pie recipes from our kitchen. If you’re looking for inspiration, here are a few amazing ideas to try.
Tasty apple pie with a crisp, nutty topping? And it’s ready to bake in just a few simple steps? Yes, please! There’s a reason we call this <a href="https://www.bettycrocker.com/recipes/impossibly-easy-french-apple-pie/7f79f7f1-cbf7-4866-86e2-0054e53d7f2f/">Impossibly Easy French Apple Pie</a>.
When you’re looking for an all-time favorite that always brings something delicious to the table, you can find it in this <a href="https://www.bettycrocker.com/recipes/decadent-pecan-pie/ed23a937-97d2-4365-935c-46444a23c1e9/">Decadent Pecan Pie</a>.
The <a href="https://www.bettycrocker.com/recipes/classic-blueberry-pie/78e913d6-7e53-4ee3-bec5-ca38083b70b0/">Classic Blueberry Pie</a> is easier than you think, but still bursting with flavor. Unlike other fruit pies, blueberries don’t require fussy peeling or pitting, so prep is simple!
Just 10 minutes of prep time is all it takes to make this appropriately named <a href="https://www.bettycrocker.com/recipes/impossibly-easy-pumpkin-pie/c0eab3d9-06a3-4829-9125-7581f1d96315/">Impossibly Easy Pumpkin Pie</a>Impossibly Easy Pumpkin Pie. Perfect for the holidays, or any time.

See More of Betty’s Easy Pie Recipes

Flour is a very distinctive and versatile ingredient. When it comes to baking, every variable can affect the texture you get in the end. Put simply, the reason you want cold water in a baked pie crust recipe is to prevent the flour from combining too well with the other ingredients.
You want enough moisture to get the pie to combine smoothly, but if the water is warm, the flour will absorb the water much more quickly. And even worse, if the water is too hot, it can cause the fat of the butter or shortening to melt, and dissolve into the dough.
The magic of this baked pie crust recipe is in those perfectly formed pieces of shortening wrapped in flour. If they dissolve together and become too uniform, you won’t get that classic flaky pie crust texture you love.

Why Do I Have to Use Cold Water?

A pastry blender will make this baked pie crust recipe a whole lot easier, but if you don’t have one, there are several other things you can use instead.
If you use a food processor or blender, it’s recommended that you set it to the lowest setting and pulse it a few times, until it forms into small particles about the size of a pea. It’s essential you don’t over blend. That’s how you’ll ensure you get that perfect pie crust texture.
If you don’t have a food processor, no problem. You can use a pair of table knives, or a fork, or even your fingers to mix the pie dough. It may take a little extra time, but you can make it happen, equipment or no.

Do I Need a Pastry Blender for This Recipe?

Baked pie crust is a perfect make-ahead recipe to help you cut down on time if you’re planning a big celebration. After you bake it, wrap tightly in plastic wrap and store in the fridge for a few days, or you can freeze for up to three months.
Depending on the kind of pie you’re making, you might not even need to thaw it. If you’re making a custard-based pie like a pumpkin pie, you can just pull it out of the freezer and pop it in the oven. For most other pies, however, you should let it come back to room temperature.

Can I Make This Pie Crust in Advance?

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Baked Pie Crust

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Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

zesty potluck pasta salad

Make it your own. Stir in cubed cheese, chopped red or green bell pepper or sliced ripe olives with the chicken.

Variation

When you're having a party in the summer, the heat is always a factor. But never more so then when it comes to food. Spoilage is such a danger, and you want to do whatever you can to avoid it. After all, no one wants to be known as the host of the party where everyone got food poisoning, right? That’s why salad recipes without mayo are perfect for summer parties. Losing the mayo reduces the worry and risk of spoilage. They taste great, so everyone will rave about your cooking. Sounds like a good menu decision, right? Here are some delicious mayo-free summer salad recipes perfect for your next summer party: Zesty Potluck Pasta Salad (Featured below) – This simple summer salad is easy to make and gets a nice kick from fresh tomatoes and Italian dressing. Greek Salad – A nicely dressed tossed salad is always a crowd pleaser. This one has a lovely Greek-inspired feel and is dressed with a fab lemon vinaigrette. Jicama-Citrus Salad – Oranges, grapefruits and jicama combine in a fab citrus dressing for this lovely, refreshing salad. Tarragon Potato Salad – Just because you are skipping the mayo doesn’t mean you have to skip the potato salad. This one features fresh green beans and is dressed with a tarragon dressing. There's also a great collection of pasta salad recipes on Tablespoon. Just make sure to find those that don't require mayo for dressing. Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

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Zesty Potluck Pasta Salad

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Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.

barbecue pulled pork mac and cheese

With a stash of <a href="https://www.bettycrocker.com/recipes/make-ahead-oven-roasted-pulled-pork/8d98153b-c683-4957-ad91-b3c7cd1f5750" target="_blank">Make-Ahead Oven-Roasted Pulled Pork</a> in your freezer, this dish is always within reach.

No pulled pork in the freezer? No problem. Use shredded cooked chicken instead!

While cheddar cheese and barbecue sauce are a match made in heaven, feel free to make this recipe your own by experimenting with the cheese. Just be sure to pick a good melting cheese, like cheddar, Gouda or Monterey Jack.

This dish is easy to customize. Top it with sliced green onions or chives for some bright, oniony flavor. If you like things a little hotter, use a spicy barbecue sauce or serve with hot sauce on the side.

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Barbecue Pulled Pork Mac and Cheese

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Does it feel like traditional Thanksgiving without pumpkin pie? A flaky, tender crust filled with soft, creamy pumpkin filling, laced with the perfect combination of cinnamon, ginger, and cloves. Then, it's topped with sweetened whipped cream—what’s not to love? This is our best pumpkin pie recipe. Even if you’re baking a pie for the first time, you’ll love the irresistible results. Just don’t count on leftovers!

pumpkin pie

Our best Pumpkin Pie recipe is the one to make, regardless of your baking skills. The step-by-step homemade crust and spiced pumpkin filling are irresistible.

Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings and sweeteners.

Stir up your own Pumpkin Pie spice to keep in your pantry. Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 to 1/2 teaspoons ground allspice, and 1 to 1/2 teaspoons ground cloves. Spoon into a glass bottle or spice tin and store in a cool place.&nbsp;

Create your own whipped cream: beat heavy cream with a splash of flavored coffee syrup instead of sugar. Caramel, hazelnut, or French vanilla are great flavor partners with Pumpkin Pie.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

We prefer using canned pumpkin over fresh pumpkin for many reasons. Canned pumpkin is picked and packed when the pumpkin is at its peak flavor. It also has a smooth texture (without any lumps or fibers) to give your pumpkin pie a smooth texture and the best flavor. Also, it saves time; no cutting, cooking, and mashing required.If you want to use fresh pumpkin, be sure you’re using smaller pumpkins labeled “pie pumpkins" (not to be confused with other, more frequently found pumpkins that are meant for carving or decorating). Carving pumpkins do not have a rich pumpkin flavor and can be fibrous when cooked, resulting in pumpkin pie filling that has stringy, fibrous pieces in it.Peel and seed pie pumpkins, and cook them until they are very tender. Drain and mash them until smooth. You’ll need about 1 3/4 cups cooked pumpkin to equal one 15-oz can.

Using Fresh Versus Canned Pumpkin

Here are the main ingredients you’ll need for this pumpkin pie recipe.One-Crust Pie PastryGold Medal™ All Purpose Flour:&nbsp;Provides the structure for the crust. It creates a network of gluten when mixed with liquid, giving the crust its texture.Salt:&nbsp;Enhances the flavor of the crust and controls the gluten development.Shortening:&nbsp;This makes the most tender and flaky crust. It has a neutral flavor which lets the pumpkin flavors shine.Cold Water:&nbsp;Binds the ingredients together to form a dough. Cold water helps to prevent the gluten from developing too much, resulting in a more tender crust.FillingEggs:&nbsp;Provide structure, richness, and binding to the filling. They help the filling set properly during baking.Sugar:&nbsp;Sweetens the filling and helps to create a smooth texture.Ground Cinnamon, Ground Ginger, Ground Cloves:&nbsp;These spices provide the characteristic warm and spicy flavor of pumpkin pie.Salt:&nbsp;Enhances the flavors of the other ingredients in the filling.Pumpkin (not pumpkin pie mix):&nbsp;The star ingredient, providing the signature flavor, color, and creamy texture of the pie.Evaporated Milk:&nbsp;Adds richness and creaminess to the filling. Its concentrated form helps to create a smooth and dense texture.Other Ingredients You’ll Need: Whipping cream, sugar.

Recipe Ingredients

Here are the simple steps that will show you how to make pumpkin pie you’ll be proud to serve. Follow the recipe for all the specifics.<h3>1. Make the Pastry</h3>Mix flour and salt in a medium bowl. Cut in cold shortening using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch glass pie plate using a floured rolling pin. Fold pastry into fourths; place in 9-inch glass pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired.Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.&nbsp;<h3>2. Mix the Filling</h3>With a whisk, mix the eggs (it breaks them up quickly) with the sugar, spices, pumpkin, and milk.<h3>3. Fill the Hot Crust</h3>Carefully pour the filling into the hot crust. Cover edge with 2- to 3-inch strips of foil or a pie crust shield ring to prevent excessive browning. The pie plate will be very full to get that beautifully-filled crust when baked, so you may want to place the pie plate on the oven rack before adding the filling.<h3>4. Bake the Pie</h3>Bake for 15 minutes before reducing the oven temperature to complete the baking. The pie is done when a knife can be inserted in the center, and it comes out clean.<h3>5. Cool the Pie</h3>It’s important to use a cooling rack and cool your pie completely, which will take about 2 hours. Once the pie has cooled, it will be very easy to get those classic-shaped pieces out of the pie plate.<h3>6. Whip the Cream</h3>Beat whipping cream and sugar in a chilled bowl to create the most volume. Spoon the whipped cream onto the pie before serving or add dollops to the slices when cut and plated. For a fancier presentation, spoon the whipped cream into a pastry bag fitted with a wide star tip, and pipe it in concentric circles to create little whipped swirls on the pie.

How To Make Pumpkin Pie

If you’re lucky enough to have leftover pumpkin pie, here’s how to store it, so it will taste as fresh as the day you made it.<h3>Refrigerator</h3>Wrap leftover pumpkin pie with plastic wrap in the pie plate or place it in covered food-safe storage containers. Store it in the refrigerator up to 4 days. You can enjoy it cold from the fridge or let pieces warm about 15 minutes at room temperature before eating.<h3>Freezer</h3>Baked pumpkin pie can be store in the freezer up to 1 month. Wrap the baked and cooled pie with plastic wrap in the pie plate (check to make sure it is freezer safe), then wrap tightly with aluminum foil. Or you can wrap baked and cooled slices individually with plastic wrap and foil. Thaw unwrapped pumpkin pie in the refrigerator 3 to 4 hours before serving.

Storing Leftover Pumpkin Pie

This simple pumpkin pie recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one refrigerated ready-to-bake pie crust (from a 2-crust box) for the one-crust pie pastry ingredients. Soften and ease into the pie plate as directed on the package. Flute the edge as desired. Omit recipe steps 2 and 3, continuing with recipe as directed in step 4.

Using This Recipe with a Premade Crust

There are so many ways to make homemade pumpkin pie extra-special. Try one of these ideas.Spice It Up: Add a sprinkling of cinnamon over the whipped cream mounds for extra eye-appeal and a warm, sweet spice. To make a light and even sprinkle, spoon about 1/4 teaspoon of cinnamon into a fine-mesh strainer. Then, use a spoon to tap the handle of the strainer while holding it over the cream for a dusting of delight.Add a Cookie or Candy: Set a small, decorated sugar cookie or candy on the whipped cream to add holiday interest and sparkle. You can make your own cookies or pick them up from the store. Or, look for seasonal holiday-shaped chocolates to adorn your pie.Get Nutty: Top the baked pie (or just the whipped cream) with pecan halves or chopped pecans.Cranberry Gems: Dip fresh cranberries in a little white corn syrup mixed with a tiny bit of water; roll in granulated sugar and let dry on a paper towel-lined cookie sheet. Place them gently on the whipped cream, along with a small sprig of fresh mint.Pie Crust Shapes: Cut either refrigerated pie crust or homemade pie crust pastry with small cookie cutters in the shape of leaves for the fall, turkeys for Thanksgiving, or any other shape you wish. Bake until golden brown; cool and place on top of the pie before adding the whipped cream.Looking for other easy pumpkin pie recipe variations? Try one of these delicious recipes:<a href="https://www.bettycrocker.com/recipes/pumpkin-cream-cheese-pie/c48b78f4-283f-40b7-b9d7-6e7e56fad41e">Pumpkin-Cream Cheese Pie</a> is a beautiful, marbled pie that’s part pumpkin pie, part cheesecake filled.<a href="https://www.bettycrocker.com/recipes/gluten-free-pumpkin-pie/5d387bca-5601-4c66-bf2c-a36d1629ce4f">Gluten-Free Pumpkin Pie</a> is just the ticket if you’re looking for a gluten-free pumpkin pie that delivers exceptional texture as well as flavor.<a href="https://www.bettycrocker.com/recipes/impossibly-easy-mini-pumpkin-pies/29854cdf-9068-4bf2-bacc-0696cd74887e">Impossibly Easy Mini Pumpkin Pies</a> are quick-to-make, individual bite-size pies, ready in under an hour.

Pumpkin Pie Variations and Toppings

If you’re a fan of pumpkin, indulge in these delicious pumpkin spice treats any time you get the craving.<a href="https://www.bettycrocker.com/recipes/pumpkin-cookies-with-browned-butter-frosting/f93eba9b-f074-42c3-8bef-6a74d3cab699">Pumpkin Cookies:</a> Soft homemade pumpkin spice cookies get topped with a rich, indulgent browned-butter frosting for a satisfying pumpkin treat you can take on the go.<a href="https://www.bettycrocker.com/recipes/pumpkin-bars/ea5f397e-a4cf-4543-8222-cee00dce814b">Pumpkin Bars:</a> Scrumptious moist, tender pumpkin and raisin bars made easy with Bisquick™. Topped with a luscious cream cheese frosting, this yummy recipe feeds a crowd.<a href="https://www.bettycrocker.com/recipes/pumpkin-layered-magic-cake/eb75eec5-a988-483c-81f3-ceb2165922e7">Pumpkin Layered Magic Cake:</a> Spiced pumpkin and cake magically layer themselves during baking. Topped with a fluffy cream cheese frosting, it’s the perfect way for cake lovers to savor the flavors of pumpkin pie.

More Pumpkin Recipes

If your pumpkin pie cracks, it was overbaked. This can happen if your oven is running hot (ovens can become inaccurate over time), or the pie spent too much time in the oven.To make sure the oven is at the temperature you set it to, invest in an inexpensive oven thermometer. Place it on a rack in the middle of your oven. Let your oven heat up at least 10 minutes, then check the temperature on the thermometer. If it isn’t the temperature you set the oven for, adjust the temperature on the oven, and give it another 10 minutes to adjust before reading the thermometer. You can keep the thermometer in your oven to be sure it’s at the correct temperature each time you bake. Bake your pie on the middle rack and at 425°F for just 15 minutes before reducing the oven temperature to 350°F.If your pumpkin pie does crack, it still will taste great. Use the sweetened whipped cream in a large dollop over the crack to cover it up!

How to avoid cracks in Pumpkin Pie?

Insert a knife in the center of the pie after baking it about 45 minutes at 350°F. If the knife blade has a milky film or crumbs on it, add a minute or two longer in the oven and test again. Avoid overbaking as it can crack.

How to tell when the Pumpkin Pie is done?

The terms pumpkin, canned pumpkin, and pumpkin puree are all used to describe the same thing: pure, cooked pumpkin that has been mashed. Pumpkin pie mix, however, is a different product. It contains pumpkin plus sugar, spices, and thickeners. For the best flavor and texture, use canned pumpkin for this recipe.

Is there a difference between canned pumpkin and pumpkin puree?

For the best flavor, we recommend using cinnamon, ginger, and cloves individually, in the amounts listed in the recipe. Pumpkin pie spice can vary in the amount and types of spices they use and by manufacturer. If you do want to use pumpkin pie spice, we’d recommend substituting 1 1/2 teaspoons for the cinnamon, ginger, and cloves in the recipe. Or, to make your own, see the tip section of the recipe.

Can I use pumpkin pie spice?

pumpkin-pie

Pumpkin Pie

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The OREO Cookie taste you love comes in this Betty Exclusives OREO Cookie Pie Mix. Easily prepare an irresistible dessert of creme filling sandwiched between two soft baked chocolate cookies made with OREO. All the dry ingredients that go into making this dessert are inside the box. Just add butter or margarine, an egg, and milk according to the package directions, then bake. You can put your own spin on these baked treats by adding ingredients such as Betty Crocker Frosting or powdered sugar. Use this OREO dessert mix to whip up party treats, an after dinner dessert, or sweet anytime snacks. Every Betty Exclusives offering is backed by the Betty Crocker promise of great taste, quality, and convenience. About 12 servings per container.

Betty Crocker Oreo Cookie Pie Mix

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