It’s one thing to bake a single pie for a casual gathering, but baking multiples for larger crowds at Thanksgiving or Christmas is a whole different ballgame. With a small kitchen or a limited time frame, strategic planning and convenient shortcuts are key for reaching your holiday baking goals. In the case of a classic pumpkin pie, did you know you can bake two pumpkin pies at once? Furthermore, did you know you can achieve this using just one bowl and one can of pumpkin?
Talk about a holiday miracle! This two pumpkin pie recipe is not only simple to whip up, but it also relies on standard kitchen staples without requiring complex ingredients as one might assume.
To give credit where it’s due, I was inspired by the fabulous YouTuber Auntie Knows Kitchen. Her home cooking and down-to-earth demeanor make her channel well worth checking out.
At the heart of this recipe are two 9-inch pre-made and frozen traditional pie crusts (which conveniently come in two-packs). While deep dish pie crust shells exist, standard traditional crusts work best here to accommodate this filling volume evenly. Another essential tool is a large baking sheet that holds both crusts side by side. When oven space is at a premium on Thanksgiving Day, baking both pies together on one sheet is a huge time saver. Baking them separately takes double the time, and maneuvering two loose pies on an oven rack is a recipe for disaster!
Can One Can of Pumpkin Make Two Pies?
First things first: yes, you can absolutely make two pumpkin pies using just one standard 15-ounce can of pure pumpkin. Naturally, you’ll need a few supporting ingredients to build out the pumpkin pie filling for two pies, such as sugars, eggs, evaporated milk, and spices to name a few.
An all-in-one pumpkin pie spice (sometimes referred to as just pumpkin spice) makes prep even faster because it groups cinnamon, nutmeg, and ginger into one step. Best of all, everything can be whisked together in a single large bowl. Told you this pumpkin pie recipe is convenient!
When you first mix the batter, don’t be alarmed if it looks quite liquidy. This watery consistency is actually an advantage because it pours smoothly into the crusts without leaving air pockets. Both the eggs and cornstarch will help thicken the filling to its ideal consistency—similar to a custard.
How Long to Bake Two Pumpkin Pies at One Time
In a 375°F oven, preferably on the center rack, both pumpkin pies will take between 45 minutes to one hour to fully bake and set. The two pumpkin pies are considered done if the edges of the crust are golden and the center has a slight jiggle like gelatin.
Set aside sufficient time for cooling too. It can take up to 3 hours for the pies to fully set before slicing.
Essential Spices for Two Pumpkin Pies
Having pumpkin pie spice is a real time saver, but if you do not have access to an all-in-one spice, consider this alternative by Winding Creek Ranch Recipes:
1 Tbsp pumpkin pie spice equals:
- 3/4 tsp ground cinnamon
- 1/2 tsp nutmeg
- 3/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp ground cloves
Storing Pumpkin Pies
If you don’t plan on serving the pies right away, wait until both pies cool before wrapping the tops in aluminum foil and storing them in the fridge. The pies are best if used within 3–4 days.
Would you believe it if I told you that I didn’t start eating pumpkin pie until I was in my thirties? It’s true! I don’t know why I avoided them for so long, but after giving this recipe a try, I couldn’t resist the aroma of autumnal spices and the easy-peasy prep work. I had no choice but to fall in love with pumpkin pie! Let me know how this game-changer recipe worked for you!
Two Pumpkin Pie Recipe
Equipment
- 1 large bowl
- 1 Large baking sheet (at least 17 inches long)
- 1 hand mixer
Ingredients
- 2 frozen traditional pie shells (9 inch crusts)
- 1 can pure pumpkin (15 oz. can)
- 3 eggs
- 1 can evaporated milk (12 fl. oz. can)
- 3/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1 Tbsp cornstarch (or all-purpose flour)
- 1 Tbsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Place frozen pie shells side by side on large baking sheet.
- Add rest of ingredients to a large bowl and blend for 1-2 minutes. Pour mixture evenly between both pie shells.
- Bake 45 minutes to 1 hour. Pies will be done if the edges are golden and center of pies jiggle slightly. Cool for 2-3 hours before slicing. For serving at a later time, cover both pies with aluminum foil and refrigerate for up to 3-4 days.
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