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Pumpkin Pie



For assembly:

  • 1 double pie crust (you can use a single if not doing leaf design)
  • egg wash (1 egg + 2 Tbsp milk or cream)
  • Coarse sugar (turbinado/sugar in the raw)

For filling:

  • 1 1/2c pumpkin puree (fresh or canned)
  • 3/4c brown sugar
  • 1 1/2tsp cinnamon
  • 1tsp ginger
  • 1/4tsp nutmeg
  • 1/4tsp cloves
  • 1/2tsp salt
  • 1/2tsp vanilla
  • 1 Tbsp cornstarch
  • 3 eggs
  • 1 1/2c evaporated milk or cream


  1. Preheat oven to 350 degrees.
  2. Roll out one half of the pie dough to fit inside a 10″ pie plate. Fold dough under flush with the edge of the pie plate. Freeze about 15 minutes, or until firm. While dough is hardening, roll out second half of pie dough to about 1/4″ thickness. Cut out leaves (or other shape) with cookie cutter.
  3. Remove pie crust from freezer. Whisk together egg wash ingredients (egg and milk) and brush the edges of the crust with egg wash. Arrange leaves along the border (you will have extra leaves). Brush tops of leaves with egg wash and sprinkle with coarse sugar. Return to freezer and freeze 10 minutes longer. While pie shell is hardening, finish brushing and sugaring remaining leaf cut-outs and set aside.
  4. Remove pie crust from freezer and place on a baking sheet. Prick the bottom of the crust with a fork, and line the middle of the pie crust gently with a piece of foil. Place some rice or pie weights onto the foil to weigh it down.
  5. Place extra leaf cut-outs on the same baking sheet. Bake for 10 minutes. Remove the rice/weights and the foil. Bake 5 minutes longer.
  6. While crust is pre-baking, make pie filling by combining pumpkin puree with brown sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla, and cornstarch. Stir well to combine. Add eggs, one at a time, stirring to incorporate after each addition. Add evaporated milk/cream and stir to mix well (it will seem much more liquid).
  7. When crust is finished pre-baking, pour filling into pie shell (remember, if you aren’t using a 10″ plate, you will have some filling left over).
  8. Bake until all but the center is set (it will just be slightly wiggly), about 50-60 minutes.
  9. **You will need to check on your leaf cut-outs throughout the baking time to remove them when they’re golden brown. This will be before the pie is finished baking.
  10. Cool completely before slicing. Serve with whipped cream and extra leaf cut-outs.


**Note: this is a recipe for a 10″ pie. If you only have a 9″ plate, fill the crust, leaving a little less than 1/2″ of space before the edge of the crust, then bake the remaining filling in a ramekin.