November is all about the pumpkin pie. This is my classic pie, not too sweet and not too spicy. Smells likes Thanksgiving while it is baking. Heavenly. Wonderful memories to make and create.
These cute cutouts add a designer border around the pie, amazingly simple. This is one pretty pie.
Crust-
2 C. Flour
1 Tsp. Sugar
¾ C. Butter
¼ C. Ice Water
1 Egg White + 1 Tablespoon Water
Course Decorative Sugar
Pumpkin Filling-
2 C. Pumpkin Puree
1 C. Milk
1/4 C. Heavy Cream
4 Eggs
1/2 C. Sugar
1/2 C. Brown Sugar
1 Tsp. Cinnamon
1 Tsp. Ground Clove
1 Tsp. Ground Nutmeg
1 Tsp. Ground Ginger
1 Tsp. Vanilla
You will need two crusts to make this decorative pie.
To make one crust, place all ingredients onto a large bowl.
Using a pastry blender, cut the butter with the flour. Scrape the
length of the butter, then scoop a little bit of flour over the butter, and repeat until all the butter has been mixed into the flour. As you
scrape the butter, the flour will combine with the butter. You will have small, pea sized bits. Repeat directions to make second crust.
With your hands pat the pastry into a ball, place in a zip-lock
bag. Press down to form a disk. Seal bag. Refrigerate overnight.
Place a cookie sheet or baking sheet in the oven. You will need a pie plate and a rolling pin.
Measure your pie pan, include sides.
On a floured surface roll out the crust to about 1/8” thick.
Cut a circle the size that you need for your pan and add one
inch. My pie pan is 10” wide plus 2” per side…I will need a 15” circle. I used a 14” plate and cut around the plate, adding about an
inch with a knife.
Roll the crust onto the rolling pin and transfer to your pie
plate.
Gently press the crust into the pie pan. Place into the refrigerator for one hour.
Remove from refrigerator and trim excess from the edge of
the pie pan with a knife. Do not worry about making a fancy edge. Your cutouts will cover the edge of the pie.
With a fork, pierce the bottom and edges to make small holes in the crust.
Place pie shell back in the refrigerator for 1/2 hour.
Turn the oven to 375 degrees F. Place pie crust into
the oven on the hot cookie sheet. Place a sheet of parchment paper over pie crust. Bake for 15 minutes. Remove crust from the oven. Turn oven off, let pie crust cool.
Turn oven to 375 degrees F. To make filling, combine pumpkin, sugar, brown sugar, spices, eggs, milk, cream and vanilla in a stand mixer and blend on low until combined. Turn speed up to medium and mix for two minutes. Pour into a completely cooled pie crust. Place, cover with parchment paper in oven on the hot baking sheet and bake for 70 minutes.
While pie is baking, make cutouts...
Link here. Roll dough out. Press down on sides of cutter to cut shape. Press down on the button to make impression on the cutout. Place on parchment paper.
To make the center pumpkin, I used a pumpkin cookie cutter. Cut out the pumpkin shape. Use a knife to make light lines for the ribs of the pumpkin, use a spatula to deepen the lines. Place the big pumpkin on the parchment lined baking sheet with the other cutouts.
Wisk one egg white with one tablespoon of water together. Brush on the cutouts and the big pumpkin. Sprinkle with course sugar. Bake for five minutes or just until golden.
Brush egg/water wash onto bottom of the pie cutouts. Place around edge of pie to form a border. Place big pumpkin in the center of the pie. Bake for five minutes.
Happy pumpkin pumpkin baking...
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