Just like my mothers recipe. I do the same thing with the extra pie crust. I am mediocre when it comes to crimping. What I do for the single crust pies, I cut out pumpkins, ghosts, leaves etc. using mini cookie cutters. Using a little egg wash or filling juice, I adhere the pieces to the edge. Viola!
I also have a great recipe were you use apple butter in the filling. I use my homemade in it instead of store bought. I'll post it soon.
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Classic Pumpkin Pie
Ingredients
- For Crust:
- 2 cups AP flour
- 1 cup sugar
- 1/4 cup confectioner's sugar
- 5 tablespoon butter
- 1 egg
- Pinch of salt
- For Pumpkin Pie Filling:
- 2 cups Pumpkin Puree
- 1 cup evaporated milk
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 eggs, lightly beaten
Directions
- Combine all ingredients for the tart shell. Wrap in plastic and refrigerate for about 2 hours.
- On floured parchment, roll out the dough and line within a tart pan or pie plate. Freeze for about 30 minutes.
- Preheat the oven to 350 degrees F. and blind bake the crust for about 10 minutes.
- In a large bowl, whisk together all ingredients for Pumpkin Pie Filling.
- Pour mixture into the pie plate and bake for 45 minutes or until cent is set and the pie is nice and golden.
- **Note: if you have extra crust trimmings, cut out leaf shapes for garnish. Bake the leaves separate on a cookie sheet and garish pie before serving.
- Serve with fresh whipped cream.
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