Pumpkin pie

3 things:

1. I probably won’t ever cut a whole pumpkin again to cook with. Took way too long and I lost interest 5 minutes into the process, which made the rest of the 45 minutes seem like an eternity. Never say never though.

2. I have a slight obsession with cookie cutters. Once I get going I can’t stop.

3. I don’t like pumpkin spice lattes. I know I should but they just taste like cinnamon and dirt. Can’t do it.

My love of pumpkin (minus the latte) originated with pumpkin pie. I remember mom would make me little pies of my own. They were actually just baked pie filling without the crust but I would eat them like the world was about to end, and I would still eat them if you gave them to me. Yum!

I first saw this beautiful way of decorating pies from my sister-in-law. I never dreamed it was that easy to make an absolutely gorgeous pie. It is also really fun to make! I just use frozen pie crust. If you are an overachiever and want to make your crust, here is an excellent recipe.

Pumpkin Pie
adapted from the Libby’s recipe on the side of the pumpkin puree jar

3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15oz) pumpkin puree
1 can (12 fl oz) evaporated milk
2 frozen pie crusts at room temperature

Preheat the oven to 425 degrees

Roll the thawed pie crust into the pan and fold the outside of the dough over the sides of the pan.

Combine the sugar, salt, cinnamon, ginger and cloves in a small bowl and set aside.

Beat the eggs in a large bowl and then stir in the pumpkin, evaporated milk and sugar mixture.

Pour the filling into the pie crust.

Bake the pie for 15 minutes then reduce the temperature to 350 degrees. Bake for another ten minutes so the pie will set a little bit and the leaves won’t sink into the pie.

While the pie is cooking roll out the other pie crust and cut the leaves you want with a cookie cutter.

Pull the pie out of the oven and arrange the pie crust leaves on top, being gentle so they won’t sink.

Bake the pie for 30-35 minutes more until a toothpick comes out clean. Let it cool and cut. Refrigerate if you happen to have any leftovers.

2 Responses to “Pumpkin pie”

  1. Rhonda Elder Says:

    That is a beautiful pie…bet it tastes good too.

  2. Jamie Says:

    Can I be like you when I grow up?

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