Holiday Pumpkin Pie

By Addie

“Grandma often made two pumpkin pies, so there wouldn't be any fighting over that last irresistible piece. ”

Ingredients

• Pie pastry for double crust 9-inch pie
• Confectioners' sugar
• 1 (16-ounce) can pumpkin puree (not pumpkin filling)
• 3/4 cup firmly packed light brown sugar
• 2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspooon salt
• 1/8 teaspoon each ground nutmeg and ground cloves
• 4 large eggs, lightly beaten
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 400ºF. Roll half of pie pastry on lightly floured surface to form 13-inch circle. Transfer to 9-inch pie plate. Trim edges.


Roll remaining pastry to 13-inch circle. Cut out about 35 leaves using 1 1/2-inch holly leaf cookie cutter. Place moistened leaves on pie shell edge; set aside. Place remaining leaves on a lightly greased baking sheet and bake until golden, about 6 to 8 minutes. Dust baked leaves with confectioners' sugar; set aside.


Combine pumpkin puree and brown sugar in a large bowl; mix until well blended. Stir in the cinnamon, ginger, salt, nutmeg and cloves. Stir in eggs until blended.


Gradually stir in half-and-half and vanilla extract, mixing until well combined.


Place unbaked pastry-lined pie plate on baking sheet. Pour pumpkin mixture into pie shell. Bake until knife inserted near center comes out clean, about 40 minutes; let cool. Decorate cooled pie with pastry leaves.
.............................

Grandma's Secret Tip:

For the best old-fashioned flavor, use your own frozen pie dough, just like Grandma used to do. Make a batch or two of your favorite pastry dough, wrap it well in plastic wrap and freeze. Thaw the dough before using.