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This pumpkin pie recipe for 2 pies makes two deep-dish 9-inch pumpkin pies from one bowl of filling, using one large 29 oz can of pumpkin puree and two cans of evaporated milk. It’s the only pumpkin pie recipe you’ll need to feed friends and family all the way through the New Year!
Are you tired of spending all day putting in the effort to make a beautiful pumpkin pie, just to be left without a single piece to take home for yourself? Or what if more people than you expected show up at the holiday gathering? You’d rather over-prepare than under-prepare, right? Rid yourself of your worries and give this recipe a try! And if the crust is the part that eats up your day, my pumpkin crisp recipe that skips the pie crust gives you a creamy spiced pumpkin filling under an oat topping instead.
Pumpkin pie just has something special about it. As soon as the aroma and flavor hit your senses, you’re immediately overcome with nostalgic joy. I know it’s not just me. People everywhere, including myself, wait nine long months every year for that child-like feeling we get from pumpkin and holiday spices. Follow along with this recipe for two pumpkin pies to get back to that state of euphoria you’ve been craving.
Table of Contents
Why This Recipe Works
- No half cans left over. The filling uses one large 29 oz can of pumpkin and two 12 oz cans of evaporated milk, so nothing goes to waste.
- One bowl, two pies. You mix the filling once and split it between two deep-dish crusts, which is so much easier than making two batches.
- A modern take on the classic. No offense to Libby’s pumpkin pie recipe, but sometimes the traditional recipe isn’t always the best recipe. This is the classic we all love with a little more spice.
- Made for a crowd. Two pies give you 16 slices, perfect for large gatherings and holiday parties.
- Kid-friendly baking. It’s great to bake with your kids or loved ones to make fun memories together.
Key Ingredients
- Two 9-inch deep-dish pie crusts: Store-bought or homemade both work. If you’re making your own, double my flaky all-butter pie crust so you have enough for two deep-dish pies. If you keep a starter, my sourdough discard pie crust already makes two discs. Homemade crust comes out of the oven smelling like a warm cookie!
- Canned pumpkin puree: One large 29 oz can. Look for cans labeled “pure pumpkin.” Pumpkin pie filling already has sugar and spices in it, so it won’t work here.
- Cinnamon, nutmeg, ginger, and cloves: The classic pumpkin pie spices. Cinnamon leads, ginger really brings out the pumpkin, and you only need a pinch of cloves. For the freshest flavor, grate whole nutmeg yourself.
- Eggs: Four large eggs combine with the pumpkin to set the custard and give the filling its body.
- Evaporated milk: Two 12 oz cans. It’s thicker than regular milk, so the filling bakes up creamy and light instead of watery.
Sugar and salt round it out. Full ingredient amounts are in the recipe card at the bottom of the page.
Substitutions and Variations
- Pumpkin pie spice: Swap the cinnamon, nutmeg, ginger, and cloves for about 4 teaspoons of pumpkin pie spice. I know that sounds like a lot, but remember we’re making two pies. My homemade pumpkin pie spice blend takes five minutes and makes plenty.
- Mini pies: Want handheld portions? These mini pumpkin pies baked in a muffin tin use the same spiced custard.
- Press-in crust: If rolling dough isn’t your thing, my pumpkin pie bars with shortbread crust give you the same filling with a crust you press in with your fingers.
- Cheesecake twist: For something richer, my pumpkin cheesecake bars with a graham cracker crust are a crowd favorite.
- Fresh pumpkin puree: It works, but canned is easier and has less liquid. See how to make it below.
How To Make Homemade Pumpkin Puree
If you’re feeling extra adventurous, here’s a quick explanation of how to make fresh pumpkin puree. This recipe is still best made with Libby’s canned pumpkin because of the liquid ratio, so remove as much water from homemade puree as possible.
Tip: Only use a variety of pumpkin whose flesh works well as puree, like sugar pumpkins. Otherwise, it might be too fibrous.
- Preheat the oven to 400°F. Split the pumpkin in half and scoop out the seeds.
- Place both halves, cut side down, on a parchment-lined baking sheet and bake for an hour. Then let it cool for another hour.
- Peel the flesh from the skin and blend it in a food processor. Strain excess liquid through a sieve if the puree is too watery. I love using a paper towel to dab the liquid off as well!
- Store in the fridge until you’re ready to use it.
Equipment You’ll Need
- Large bowl: Big enough to hold the full batch of filling for both pies.
- Electric mixer or whisk: An electric hand mixer makes combining everything quick, but a whisk works too.
- Medium bowl: Just big enough to lightly beat the eggs.
- Large baking sheet: Both pies sit on it in the oven, which makes them easier to move and catches any drips.
- Wire rack: Lets air circulate under the pies so they cool and set evenly.
How to Make This Pumpkin Pie Recipe for 2 Pies
- Mix the pumpkin and spices. Preheat the oven to 425°F. In a large bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Add the eggs. Lightly beat the eggs in a medium bowl, then add them to the pumpkin mixture and mix to combine.
- Pour in the evaporated milk. Add both cans of evaporated milk to the bowl.
- Mix until smooth. Keep mixing until there are no clumps left and the filling is silky and pourable.
- Fill the crusts. Set both pie crusts on a large baking sheet and pour the filling evenly between them.
- Bake, then cool. Bake on the center rack at 425°F for 15 minutes, then lower the oven to 350°F and bake another 45 to 50 minutes, until a toothpick in the center comes out clean. Cool completely on a wire rack so the filling sets.
How To Make Homemade Whipped Cream
Homemade whipped cream is the perfect finish for these two pumpkin pies. The light, creamy, airy texture is head and shoulders above the store-bought kind. You’ll need 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract.
Pour everything into a bowl and beat with an electric mixer until stiff peaks form. You’ll know it’s done when you lift the beaters and the cream holds in place instead of dripping back into the bowl.
Serving Ideas
Slice each pie into 8 pieces and top with a dollop or swirl of whipped cream. If you’re putting together a whole holiday dessert table, these pair perfectly with my mini pecan pies and a pan of easy pecan pie bars, and the rest of my Thanksgiving recipes are all in one place. Hosting overnight guests? My pumpkin french toast with real pumpkin puree is the holiday breakfast I make the next morning.
Expert Tips
- Set both pies on one large baking sheet before filling them. It’s much easier to get two full pies into the oven without spilling.
- Don’t skip the temperature drop. The first 15 minutes at 425°F sets the crust, and 350°F gently bakes the custard.
- Give the pies some space in the oven so hot air can circulate around both of them evenly.
- Pull the pies as soon as they’re done. Overbaking is what causes cracks on top.
- Let them cool completely before slicing. The filling keeps setting as it cools, which gives you clean slices.
Pumpkin Pie Recipe for 2 Pies FAQs
The pies from this pumpkin pie recipe for 2 pies are done when the edges look set, the center has only a slight jiggle, and a toothpick inserted in the center comes out clean. Pull them out of the oven as soon as they’re done to keep them from cracking.
Yes! This pumpkin pie recipe for 2 pies is written to bake both pies at once. Set them side by side on a large baking sheet on the center rack with a little space between them. If they won’t fit on one rack, use two racks and swap their positions halfway through, and they may need a few extra minutes.
Cover leftovers from this pumpkin pie recipe for 2 pies and keep them in the fridge for up to 4 days. For the freshest slices, wrap each slice in plastic wrap and store them in an airtight container.
You sure can! Let the pies from this pumpkin pie recipe for 2 pies cool to room temperature, then wrap them tightly in plastic wrap and then foil. Freeze for up to 1 month. When you’re ready to enjoy them, thaw overnight in the fridge. Don’t thaw at room temperature, or the crust will get soggy.
Yes, but I prefer canned pumpkin for this pumpkin pie recipe for 2 pies because it’s easier and has less liquid. If you use homemade puree, strain it and blot away as much water as possible so the filling still sets.
More Thanksgiving Pies You’ll Love
If you baked this Pumpkin Pie Recipe for 2 Pies, I’d love to know how many slices were left by the end of the night (if any)! Leave a ⭐ star rating and tell me all about it in the comments!
pumpkin pie recipe for 2 pies
Ingredients
- 2 9-inch deep-dish pie crusts store-bought or homemade
- 29 oz canned pumpkin puree or 1 can large of pure pumpkin puree
- 1 1/2 cups granulated sugar
- 3 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 large eggs
- 24 oz evaporated milk 2 cans of evaporated milk
For Whipped Cream (optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F. Place the two pumpkin pies on a large baking sheet so that they are easier to transport.2 9-inch deep-dish pie crusts
Prepare the Pumpkin Filling:
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add in the lightly beaten eggs and whisk again to combine.29 oz canned pumpkin puree, 1 1/2 cups granulated sugar, 3 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/2 teaspoon salt, 4 large eggs
- Pour in the evaporated milk and mix well until everything is combined.24 oz evaporated milk
- Pour the pumpkin filling evenly into the two prepared pie crusts and bake in the preheated oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F and bake for an additional 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the pies to cool completely on a wire rack. This can take a few hours depending on the temperature of your kitchen.
- Once ready to serve, prepare the whipped cream by whipping the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Serve each slice of pie with a dollop of whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect – Perfect in every way. I’m going to have to make more of these for my families. They can’t get enough of these pies. And it’s perfect for me too.
I’m so glad your family enjoys these 🙂
Seems very runny for filling… I hope it turns out or I’m so unhappy, 2 full cans of evaporated milk??
Pumpkin pie filling is pretty runny but this recipe is for two pies which is why it uses 2 cans. I hope it turned out amazing and that you guys loved it!