Pumpkin Pie

pumpkin-pie-6

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…

pumpkin-pie-1

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.

pumpkin-pie-2

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!

pumpkin-pie-3

It ended up being a spectacular pumpkin pie…

pumpkin-pie-7

…especially with a dollop of freshly whipped cream!

One thought on “Pumpkin Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s