Thursday, November 26, 2015

Pumpkin Pie

Pin It Pumpkin Pie

Pumpkin Pie with decorative leaf and pumpkin cutouts
Pumpkin cutouts
I made two pumpkin pies, one for Thanksgiving dinner with my family, and the other for Allen and me. For the pie crust, I use Ina Garten's pie crust recipe (see link below). You can make the pie crust a day or two ahead and keep it covered with plastic wrap in the fridge until ready to use. I let the pie crust come to room temperature before rolling out the dough. I use Paula Dean's pumpkin shape for the crust cutouts. For the leaf cutout, I use NorPro Pie-Top Cutter. The pumpkin pie recipe is the famous Libby's Famous Pumpkin Pie except I add 1/2 teaspoon of Nutmeg.

Close-up of leaf and pumpkin pie cutouts

Pumpkin Pie Ingredients
1 can (12 oz) NESTLE CARNATION Evaporated Milk

1 can (15 oz) LIBBY's 100% Pure Pumpkin

2 X-Large Eggs, + 1 Egg just Egg Whites, lightly beaten, separated

3/4 cup Granulated Sugar, + 1 teaspoon to sprinkle around crust

1/2 teaspoon Kosher Salt

1 teaspoon ground Cinnamon, + 1 tablespoon to sprinkle around crust

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Ginger

1/4 teaspoon ground Cloves

Pumpkin cutouts

Pumpkin Pie Cutout Directions
Roll out 1 pie crust and make as many pumpkin and leaf cutouts as you wish.

Place pumpkin cutouts on a cookie sheet lined with parchment paper.

Brush cutouts lightly with Egg Wash.

Take 1 teaspoon of sugar and 1 tablespoon of cinnamon and combine in small bowl. Lightly sprinkle cinnamon-sugar over the egg wash.

Put aside for now.

My slice of pumpkin pie! Yum!
Pumpkin cutouts cooling

Pumpkin Pie Directions
Heat oven to 425 degrees.

In a medium sized bowl, add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine with a spatula. Put aside for now.

In a large bowl, beat 2 Eggs. Add pumpkin and sugar-spice mixture and combine with spatula. Gradually add evaporated milk stirring with spatula just until combined.

Let pie crust come to room temperature for 15 minutes and place into glass or ceramic pie dish and press sides and bottom firmly.

Crimp crust or decorate as you wish. I did the crimp method for one pie and used leaf crust cutouts on the other pie.

Carefully pour pumpkin pie mixture into pie shell.

Pumpkin pie, first 2 slices cut
Brush the outer edge of the crust lightly with the egg wash and sprinkle the cinnamon-sugar mixture around it.

Bake pumpkin pie at 425 degrees for 15 minutes.

Place pumpkin cutouts in oven for 7 to 9 minutes until crust is golden brown. Remove and place on cooling rack for 1/2 hour.

After the first 15 minutes of baking, reduce oven temperature to 350 degrees, place pie shield (Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust and bake for another 40 to 55 minutes until cake tester or toothpick comes out clean. My pumpkin pie took 45 minutes to bake.

Two pieces of pumpkin pie left for my family to have

Cool pumpkin pie on a cooling/wire rack for 2 hours before serving.

After first 20 minutes of cooling, place decorative pumpkin cutouts gently on top of pie.

If not serving right away, cover with foil and refrigerate until you are ready to serve it.

Enjoy with a dollop of whip cream or with a scoop of vanilla bean ice cream.

Mrs. Anderson's 10-inch Pie Crust Shield
For the Ina Garten Pie Crust recipe, please visit:

For Libby's Famous Pumpkin Pie recipe, please visit:

Happy Thanksgiving! Enjoy!

-Sophia/Two Frys

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