Harvest Pumpkin Pie
|Pastry||1 (For 9-Inch Double-Crust Pie)|
|Pumpkin puree/14 ounce pumpkin||2 Cup (32 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Light cream||1 1⁄3 Cup (21.33 tbs)|
|Sweetened whipped cream||1⁄2 Cup (8 tbs)|
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.
Garnish with baked pastry leaves.
Pipe whipped cream decoratively around leaves.