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Harvest Pumpkin Pie

Chef.at.Home's picture
Ingredients
  Pastry 1 (For 9-Inch Double-Crust Pie)
  Eggs 2
  Pumpkin puree/14 ounce pumpkin 2 Cup (32 tbs)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Light cream 1 1⁄3 Cup (21.33 tbs)
  Sweetened whipped cream 1⁄2 Cup (8 tbs)
Directions

On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) pie plate.
Roll out remaining pastry.
Using small maple leaf cookie cutter, cut out leaves.
Moisten rim with cold water; arrange pastry leaves around edge, reserving 8 on baking sheet for garnish.
Refrigerate pie shell and leaves for 30 minutes.
In bowl, beat eggs lightly; beat in pumpkin, sugar, cinnamon, ginger, allspice, nutmeg and salt.
Blend in cream.
Pour into prepared pie shell.
Bake pie and reserved pastry leaves in 425°F (220°C) oven for 15 minutes, removing pastry leaves when lightly browned.
Reduce heat to 350°F (180°C); bake for about 45 minutes longer or until tester inserted in center comes out clean.
Let cool.
Garnish with baked pastry leaves.
Pipe whipped cream decoratively around leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes

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