Pumpkin Pie

We love all (ok, most) things pumpkin in this house so you know that when Thanksgiving rolls around it’s all about the pumpkin pie! We’re traveling for Thanksgiving this year so we made our own pie from scratch over the weekend. And then I had an idea…. if I ever had to say something bad about pumpkin pie it’s that there is no top crust and I love crust. So! I decided to use my mini leaf cookie cutters (similar) to create a dramatic topping for our pumpkin pie. Here’s how I did it…

I baked the pie as usual using the recipe on the side of the can of Libby’s pumpkin. You cook a pumpkin pie at a higher temp for about 15 minutes then reduce it to cook another 40 minutes. While the pie was cooking at the higher temp, I used my mini leaf cookie cutters to cut out leaves.

Once the pie had cooked at the higher temp and about 15 minutes at the lower temp, I took it out and arranged my leaves (you want the custard to firm up a bit to support your leaves). I arranged them to overlap a bit to get nearly full-coverage, but it’s totally up to you. I used a little egg-wash on top to make sure it browned, too!