Pumpkin Pie with Autumn Leaf Border
With a creative border add a decorative touch to your holiday pies.
- 1 ½ cups all-purpose flour
- ¼ cup sifted cake flour
- ¾ teaspoon salt
- ½ cup cold unsalted butter
- 4 to 5 tablespoons ice water
- 1 egg
- 1 tablespoon water
- In the bowl of a food processor, pulse the flours and salt to mix. Slice the cold butter into 8 pieces, add to the flour mixture, and pulse until the butter is pea-size. Add 4 tablespoons ice water and process just until the pastry comes together and forms a ball, adding a little more water if the pastry appears dry. Wrap the pastry in plastic wrap and chill 30 minutes.
- When the pastry is cold, roll it out on a floured pastry cloth or cutting board and transfer it to a 10-inch pie plate. Trim the edges of the pastry even with the rim of the pie plate. Re-roll the pastry scraps and cut leaves with a 2-inch leaf-shaped cookie cutter. Lightly score the leaves with a sharp knife to form a vein pattern.
- Place the pie plate in the center of a large sheet of aluminum foil to form a collar around the rim of the pie plate to support the pastry leaves as they bake. In a small bowl, whisk the egg and remaining water together to form an egg wash. Brush the leaves with some of the egg wash, gently press them onto the rim of the pie plate to form a leaf border, and set the pie shell aside.
Pumpkin Pie Filling
A quick and simple recipe for pumpkin pie filling.
- 2 cups pumpkin purée
- 1 cup sugar
- 1 ¼ teaspoons Saigon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- 3 eggs
- 1 12-ounce can evaporated milk
- ½ pint heavy cream, for garnish
- 1 tablespoon confectioners’ sugar
- Preheat the oven to 425 degrees. In a large mixing bowl, whisk the pumpkin purée, sugar, cinnamon, ginger, and cloves just until they are mixed. Add eggs and whisk until they are well blended. Gradually add the evaporated milk, whisking constantly, until the filling is thick and smooth. Pour the filling into the prepared pie shell.
- Bake 15 minutes, then reduce the heat to 350 degrees and bake 45 to 50 minutes more until the filling is set and a sharp knife inserted into the center of the pie comes out clean. Remove the pie from the oven and cool on a wire rack.
- In a large mixing bowl of an electric mixer, whip the heavy cream and confectioners sugar until soft peaks form. Serve the pie with whipped cream, if desired.
Cook Time: 60 Minutes
Yield: 10 servings