Dinnervine Pumpkin Pie
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Cook time: 
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Serves: One 9" pie
 
Nothing could make a Thanksgiving meal more complete than a slice of freshly made spiced pumpkin pie. We get a little festive with some Fall-inspired pie crust cutouts to adorn the top! This one is a timeless classic and a crowd favorite, i make it every year and it is easy to do ahead!
What to get:
  • 1.5 cups canned pumpkin (non spiced)
  • 1.5 cups evaporated milk
  • 1 T cornstarch
  • 3 large eggs, lightly beaten
  • 1 cup light brown sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 2 fresh pie dough rounds (pre made or store bought, room temp)
  • 1 egg yolk (for washing dough edges)
  • 2 T whipping cream (for washing dough edges)
  • whipped cream for topping pie
What to do:
  1. In large bowl of an electric mixer combine sugar, salt & cornstarch, ginger, cinnamon, cloves, pumpkin & 3 eggs, beating well.
  2. Add evaporated milk and combine for a minute, set aside.
  3. Grease a 9 inch pie dish with butter & flour.
  4. On clean, dry surface dusted with flour, roll out pie crust to fit 9 inch pie dish, with room enough to fall over edges, this can be homemade ahead or store bought (refrigerated kind).
  5. Carefully roll out pie dough round into pie plate evenly.
  6. Crimp outer edges of pie dough into a scalloped pattern.
  7. In small bowl combine egg yolk & cream, whisking to combine.
  8. With a basting brush, brush pie dough edges with.
  9. Roll out 2nd pie dough round on same floured surface, and cut out shapes with small seasonal cookie cutters or pie stamps for topping.
  10. Brush cut outs with some of the same egg yolk/cream mixture to enable browning.
  11. Pour pie mixture onto pie dough in pan, and bake for 10 minutes at 425 degrees.
  12. Then reduce oven temperature to 350 and bake an additional 30 minutes, adding the pie dough shapes 5 minutes into 2nd baking.
  13. When pie crust is browned and filling set, remove from oven and let cool completely on a wire rack.
  14. Serve room temperature with whipped cream and/or ice cream!
Notes:
This one is pretty standard, but pretty delicious! Best to let this pie rest at room temp long before trying to slice and serve. Stores easily in the fridge if there are leftovers. Perfectly pairs with whipped cream & the pie dough cutouts are easy, yet optional.
Recipe by the dinnervine at http://www.dinnervine.com/2012/11/thanksgiving-menu/