Pumpkin Pie Pan Size Guide

Pumpkin pie is a popular dessert, especially during the fall and Thanksgiving. While it can be baked in a variety of pans, including ceramic, glass, and metal, the size of the pie pan can vary depending on the desired serving size and the number of people you are serving. A standard pie pan size for pumpkin pie is typically between 8 and 10 inches in diameter, but larger pans such as sheet pans or slab pie pans can also be used to create a larger pie to serve a crowd.

Pumpkin pie in a cake pan

Pumpkin pie is a popular dessert, especially around Thanksgiving. If you're planning to make one, but don't have a pie pan, you can use a cake pan as an easy substitute. An eight- or nine-inch cake pan has the same shape and volume as a pie pan, so it works perfectly for baking a pumpkin pie. Here are some tips and a recipe to help you make a delicious pumpkin pie in a cake pan.

Tips for Using a Cake Pan:

• Line the bottom of the cake pan with parchment paper before adding the pie crust. This will make it easier to remove the pie after baking.
• If you want a prettier crust, consider using a tart pan with a removable bottom instead of a cake pan. The fluted sides of a tart pan will give your crust a more decorative look.
• You can also use a springform pan for a similar effect as the tart pan, creating a beautiful presentation for your pumpkin pie.

Ingredients:

• 1 pound (4 sticks) unsalted butter, at room temperature
• 1 1/4 cups confectioners' sugar
• 1 teaspoon kosher salt
• 5 cups all-purpose flour, plus more for dusting
• Two 15-ounce cans pumpkin puree
• 2 1/2 cups heavy cream
• 1 1/2 cups granulated sugar
• 4 large eggs, lightly beaten
• 2 teaspoons ground cinnamon
• 1 teaspoon grated nutmeg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions:

• Preheat your oven to 350 degrees F. Line a 10-by-15-inch rimmed baking sheet with two 24-inch pieces of 18-inch-wide heavy-duty aluminium foil, crisscrossing them and leaving an overhang on all sides. Fold each overhang to create a sturdy wall about 3 inches high.
• For the dough, beat the butter, confectioners' sugar, and salt in a large bowl with an electric mixer until smooth. Gradually add the flour and beat until the dough comes together in large, soft clumps. Set aside 1/3 of the dough for decorating the edges.
• Press half of the remaining dough into the bottom of the baking sheet, covering it completely with a thickness of about 1/4 inch. The dough may not be completely smooth.
• Press the remaining dough into the sides of the foil wall, ensuring it's about 1/4 inch thick and there are no gaps where the sides and bottom meet.
• Bake the dough until it's light golden, which should take around 20 to 25 minutes. Then, let it cool completely on a rack.
• Meanwhile, knead the reserved dough and roll it out between two pieces of flour-dusted parchment. Cut out about 50 rounds using a 1-inch round cookie cutter. Brush the tops of each round with an egg wash (beat an egg with a little water) and refrigerate until ready to use.
• For the filling, gently whisk together the pumpkin puree, heavy cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla, and salt in a large bowl until well blended.
• Pour the filling into the cooled pie shell and press the rounds in a single line around the edges of the crust. It's okay if part of the round sinks into the filling.
• Bake until the filling is only slightly wiggly when shaken, which should take about 50 minutes to 1 hour. Then, let it cool completely.
• Wrap and refrigerate the pumpkin pie overnight. Cut into squares and serve with whipped cream. Enjoy!

Pumpkin pie in a tart pan

Pumpkin pie is a traditional dessert, especially around Thanksgiving, but it can be tricky to get right. Some common issues include cracking, under- or over-baking, and a dense filling. However, one solution is to make pumpkin pie in a tart pan instead of a traditional pie pan.

Tart pans are more shallow than normal pie pans, which means that the filling is able to bake all the way through without cracking or becoming sandy in texture due to overheating. The shallow depth also results in a lighter and more delicate filling. Additionally, the smaller size of a tart pan means that the filling ingredients can be mixed in one bowl with a hand-held mixer, reducing the risk of overbeating.

Another benefit of using a tart pan is that it is easier to unmold and cut the pie, and there is no need to worry about crimping the pie crust edges. When it comes to serving, a tart pan allows for smaller and daintier slices, which can be preferable for those who find a thick slice of pumpkin pie overwhelming.

When making a pumpkin pie in a tart pan, it is important to blind bake the crust first, just as you would for a regular pumpkin pie or tart. Since tart pans are more shallow, you may have some extra filling left over. This can be baked in a greased custard cup or used to make a pumpkin pudding.

For a 9-inch round tart pan, roll out the dough to a circle slightly larger than 12 inches in diameter. If using a rectangular tart pan, roll out the dough to a rectangle slightly larger than 4 x 14 inches. Fit the dough into the tart pan, trim the edges, and chill the crust before filling and baking.

The baking temperature and time will depend on the specific recipe used, but typically, pumpkin pie tarts are baked at around 350 degrees Fahrenheit for 40-60 minutes, or until the filling is set.

Pumpkin pie in a springform pan

Pumpkin pie is a classic dessert, especially around Thanksgiving. While it is traditionally made in a pie pan, you can also bake it in a springform pan.

A springform pan is a great alternative if you don't have a pie pan, or if your pie pan is occupied with another dish. It also makes for a pretty presentation, with its straight sides.

If you're using a springform pan, be sure to place a drip catcher or a jelly roll pan lined with aluminium foil underneath, as springform pans can leak. You can also wrap the outside of the springform pan with foil to prevent leaks.

Deep-Dish Pumpkin Pie with Gingersnap Crust

Ingredients:

• 2 cups gingersnap cookie crumbs
• 1/4 cup unsalted butter, melted
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• 2 1/2 cups pumpkin puree
• 12 ounces evaporated milk
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1 teaspoon vanilla extract

Method:

• Preheat your oven to 350°F.
• Process gingersnap cookies in a food processor until you have fine crumbs. Mix in melted butter, sugar, and cinnamon.
• Press the cookie crust onto the bottom and up the sides of a springform pan. The crust should be about 1/4-inch thick and come 1 1/2 to 2 inches up the sides of the pan.
• Bake the crust for 8-10 minutes.
• In a large bowl or stand mixer, beat together pumpkin puree, sugars, salt, and spices.
• Slowly add the evaporated milk, mixing on low speed. Then add the vanilla.
• Add the eggs one at a time, mixing until fully incorporated and no streaks remain.
• Pour the pumpkin mixture into the prepared crust.
• Bake for about 75 minutes, or until the centre is just slightly jiggly.
• Let the pie cool completely, preferably overnight.

This deep-dish pumpkin pie with a gingersnap crust serves 6-8 people and is the perfect addition to your Thanksgiving dessert table. Enjoy!

Pumpkin pie in a muffin pan

Pumpkin pie is a staple dessert for Thanksgiving, but sometimes you want to switch things up or make something a little easier. That's where muffin pans come in—you can use them to make mini pumpkin pies that are just as delicious as their full-sized counterparts. Not only do they look adorable, but they're also perfect for portion control and easier to serve than a traditional pumpkin pie. Here's a step-by-step guide to making pumpkin pie in a muffin pan:

Ingredients:

• Pie Crusts: You can use a homemade pie crust recipe or store-bought pie crusts. You'll need about two pie crusts for this recipe.
• Sugar: Light or dark brown sugar is commonly used, but you can also use granulated sugar.
• Spices: A blend of cinnamon, ginger, nutmeg, cloves, and black pepper (optional) adds warmth and depth of flavour to the pumpkin pie filling. You can use pre-mixed pumpkin pie spice or create your own blend.
• Pumpkin Puree: Canned pumpkin puree is the star ingredient of these pies. Make sure not to confuse it with pumpkin pie filling.
• Milk: Evaporated milk or a combination of heavy cream and whole milk adds richness to the filling.
• Egg: This helps to bind the filling together. Use a room-temperature egg to ensure it mixes evenly into the filling.

Instructions:

• Prepare the Pie Crust: Roll out the pie crusts on a lightly floured surface. Use a cookie cutter or a cup/glass with a diameter of about 3.5 to 4 inches to cut out circles from the pie crust. Re-roll any extra scrap pieces of dough to minimise waste.
• Press the Pie Crusts into the Muffin Pan: Gently press each circle of dough into the cavities of the muffin pan, making sure the dough fits snugly. Place the muffin pan in the refrigerator while you prepare the filling.
• Mix the Filling: Whisk together the sugar, spices, pumpkin puree, milk, and lightly beaten egg until well combined. You can also use a handheld or stand mixer for this step.
• Add the Filling to the Pie Crusts: Remove the muffin pan with the pie crusts from the refrigerator. Spoon the pumpkin pie filling into each pie crust, filling them almost to the top.
• Bake the Mini Pumpkin Pies: Place the muffin pan in the oven and bake at a temperature of around 400°F (204°C) for 16 to 20 minutes, or until the tops of the pies are set and the crust is lightly golden brown.
• Cool and Chill: Allow the mini pumpkin pies to cool on a wire rack for about 30 minutes, then remove them from the muffin pan and let them finish cooling. Chilling the pies in the refrigerator for at least 3 hours, or even overnight, will help them set.
• Serve and Enjoy: Once chilled, your mini pumpkin pies are ready to serve! You can top them with homemade whipped cream, a sprinkle of pumpkin pie spice, or even some salted caramel for an extra touch of decadence.

Tips and Tricks:

• Don't overfill the pie crusts: The filling will expand as it bakes, so fill each pie crust to just below the top edge to avoid spillage.
• Avoid over-mixing the filling: Be careful not to over-mix the filling once you've added the egg, as this can incorporate too much air and cause the pies to crack.
• Adjust the spices to your taste: Feel free to add more or less of the spices to suit your preference. You can also use pre-mixed pumpkin pie spice instead of individual spices.
• Make-ahead option: You can prepare the mini pumpkin pies up to a day in advance and store them in the refrigerator until you're ready to serve. They can also be frozen for up to 3 months.

Pumpkin pie in a sheet pan

Pumpkin pie is a staple dessert for Thanksgiving, and baking it in a sheet pan is a great way to feed a crowd. This method is also easier to serve and slice than traditional pumpkin pie, making it a convenient option for gatherings. Here is a guide to help you make a delicious pumpkin pie in a sheet pan.

Ingredients:

For the pie crust, you will need:

• All-purpose flour (about 4-5 cups)
• Unsalted butter (cold and cubed, or cut into 1/2" pieces)
• Ice water
• Sugar (varying amounts of granulated, light brown, or confectioners' sugar)
• Salt
• Vinegar (optional)

For the filling, gather:

• Pumpkin puree (about 2-3 15-ounce cans)
• Heavy cream or milk (about 2-2.5 cups)
• Eggs (2-4, depending on the recipe)
• Spices: cinnamon, nutmeg, ginger, allspice, and/or black pepper
• Vanilla extract

Optional Ingredients for Garnish and Decoration:

• Whipped cream or ice cream
• Pie crust shapes, candy corn, or other sweet decorations
• Streusel or pecan topping
• Puff pastry cutouts
• Pumpkin candies or orange sprinkles

Baking Instructions:

Start by preparing the pie crust. Chill the flour and butter in the freezer for 30 minutes before beginning. Then, in a large food processor or mixer, combine the flour, sugar, and salt. Add the butter and pulse or mix until it forms pea-sized pieces. With the machine running, gradually add vinegar (if using) and ice water until the dough comes together.

Turn the dough out onto a floured surface and divide it into two portions, one slightly larger than the other. Flatten and shape the dough, cover with plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.

Preheat your oven to 350-425°F, depending on your recipe. Grease a 10x15-inch or 12x17-inch rimmed baking sheet with cooking spray. Roll out the larger portion of dough to fit the sheet pan, drape it over, and gently press it to fit. Poke the bottom with a fork and chill again for 10-30 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 10 minutes, then remove the parchment and weights. Reduce the oven temperature to 350°F.

While the crust bakes, prepare the filling. In a large bowl, whisk or blend the pumpkin puree, cream or milk, sugar, eggs, spices, vanilla, and salt until smooth and well combined.

Pour the filling into the cooled pie crust and bake for approximately 35-60 minutes, or until the filling is set and only slightly jiggly in the middle.

Let the pie cool completely, then chill it overnight in the refrigerator. Cut into squares and serve with your desired garnishes, such as whipped cream and pie crust decorations.

Tips:

• You can make your own pie spice blend by mixing cinnamon, nutmeg, ginger, and allspice to your taste. Adjust the spices to your preference, omitting ginger for a milder flavour or adding black pepper for a kick.
• Pumpkin pie is best served at room temperature, so let it sit on the counter for a couple of hours before serving.
• You can freeze individual slices of the pie by wrapping them tightly in clear plastic wrap. Avoid freezing the entire sheet pan, as it may become soggy.
• For an extra indulgent touch, add a streusel or crunchy pecan topping.

Enjoy your sheet pan pumpkin pie, and happy baking!

Frequently asked questions