19 inchunbaked pie crustsee notes for link to recipe
Cinnamon Whipped Cream
1cupheavy whipping cream
3TbspSugar
1tspvanilla
1 tsp cinnamon
Instructions
Preheat oven to 425 degrees F.
Mix together pumpkin puree and eggs until smooth. Add in milk, seasonings and stir to combine.
Pour into unbaked 9" pie crust. Bake for 15 minutes. Reduce heat to 350 degrees F and bake for another 30-40 minutes or until pie is set in the middle. Insert a knife in the middle of pie to test for doneness, should come out clean. Allow to cool completely before serving.
For the pie crust leaves, cut leaves out of second pie crust dough and place on a baking sheet. Brush with an egg wash and bake for 10-12 minutes or until golden brown. Place around the edge of the finished, baked pie.
Cinnamon Whipped Cream
In a medium bowl, beat together the cream, sugar, vanilla, and cinnamon with a mixer on medium speed until soft peaks form. Refrigerate until ready to serve.
Pie Crust Leaves
Roll out pie curst to 1/4" thick.
Use a leaf cookie cutter to cut out shapes.
Place on a baking sheet.
Brush leaves with an egg wash (beat 1 egg and 1 teaspoon of water together) and bake at 350 degrees F for 10-12 minutes or until golden brown.
Place around the edge of the finished, baked pie.
Notes
Find my perfect pie crust recipe here.How to store pumpkin pie:Since it is an egg based pie, leftovers should be kept in the refrigerator. You can also freeze it. I like to wrap individual slices of pie in plastic wrap and then aluminum foil and freeze for up to 2 months.If you prefer to freeze the whole pie, be sure it is room temperature, wrap in plastic wrap and then place in a large freezer bag. Thaw the pie in the refrigerator before serving.