This pumpkin pie recipe will become a
family favorite right after the first bite.
Not only great tasting this pumpkin pie
brings a holiday charm to the table.
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I might be a couple months early with this recipe since it’s still summer and not fall yet. The reason be was when a pregnant girl wants a piece of pumpkin pie in the beginning of August you can’t just go pick one up at the store. If you know anything about pregnant cravings they usually don’t just go away. So I had to come up with the perfect recipe for pumpkin pie to fill that craving.
When it comes to pumpkin pie I prefer a pie that is more sugary than not. I’ve had pumpkin pie before that isn’t as sweet, which in my opinion is not as good. Pie is a dessert and desserts are meant to be sweet. You don’t have to just add more sugar to make things sweet either. That’s where the condensed sweetened milk comes in.
I’m also a crust lover. When it comes to certain desserts I much rather just eat the crust than the filling like when it comes to cobblers. So why not add some extra crust to the pumpkin pie that actually adds to the look of the pie.
I bought these cute 4Pcs Fall Plunger Cookie Cutter Kit last year when I was planning on having a Friendsgiving and was planning on using them to cut cheese slices. Due to house renovations the Friendsgiving didn’t happen last year and with a new baby it won’t get to happen this year either. So I need to get some use out of them.
So instead of having that normal pie crust edge I decided to cut the edges with the cookie cutter. The trick is to only press down on the outer part of the cookie cutter on the edge of the pie crust. You want the outside of the pie crust to cut all the way through and the other parts to just make an impression. If you do cut through the whole piece, just wet your finger and press the the dough back together.
To make the extra crust pieces just use the other pie crust sheet and start cutting. Once you have cut out your pieces take the leftover dough and roll out the crust so you can cut out even more leaves. Place on a greased pan and brush an egg wash mixture ( 1 egg and 1 tablespoon of milk) over each leaf crust piece. Throw this pan in the oven towards the end of cooking your pie for 12-15 minutes or when the leaves begin to start turning a golden brown.
I highly suggest getting a Pie Crust Protector Shield to prevent from cooking the crust too much. Nothing can ruin a pie more than overcooked crust. You can pick one up on Amazon for $6. After cooking your pie for 20 minutes you should place your pie crust shield over your pie crust the remaining cook time of your pie.
Trying to figure out when the pie is finished cooking is a tricky part. One way is sticking a knife in the middle of the pie and making sure it comes out clean. This not only puts a gash in your pie, but can create cracks throughout the pie when cooling. I used a toothpick to check mine. Then I also gave it the wiggle check. Just pull your pie out and give it a little jiggle and you only want the center of the pie to wiggle a little.
Something that is very important is letting your pie cool. Place your pie on a cooling rack and let it cool for 2 hours. This is important because if your pie is too hot then it won’t form up and can start to loose it’s shape when you cut it. After cooling two hours you should be good to cut. Make sure the pie is completely cooled before covering and placing in the refrigerator.
Just add your extra crust pieces where ever you see fit. I like to decorate it piece with it’s own pie crust pieces with some whipped cream. Now it’s time to enjoy.
This pumpkin pie recipe will become a family favorite right after the first bite. Not only great tasting this pumpkin pie brings a holiday charm to the table.
15 minPrep Time
1 hr, 5 Cook Time
1 hr, 20 Total Time
- 1 14oz can pumpkin pie filling
- 1 package 2 premade pie crust
- 2 large eggs
- 1 5oz can evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup sugar
- 1 TSP cinnamon
- 1 TSP vanilla
- 1/2 TSP ginger
- 1/2 TSP nutmeg
- 1/2 TSP salt
- 1/4 TSP cloves
- 1 egg
- 1 TBSP milk
- Preheat oven to 425 degrees
- Roll out premade pie crust and cut out leaf shapes on the edge of pie crust only pressing cutter down on the outside of crust
- Put pie crust in a glass round 9.5 inch dish (not greased)
- Mix together all other pie ingredients in a mixing bowl and pour on to pie crust in pan
- Cook for 15 minutes and then reduce heat to 350 degrees and cook for 45-50 minutes.
- After 20 minutes of total cook time add pie crust shield to cover pie crust.
- Cut out pie crust pieces from he 2nd pie crust piece and place on a grease baking pan and brush with egg wash mixture and cook for 12-15 minutes or until pieces are golden brown
- Test the middle of the pie by sticking a knife or toothpick in the center of the pie to check if it comes out almost clean.
- You can also check it by trying to jiggle the pie and making sure only the middle has a little jiggle
- Let it cool on a cooling rack for 2 hours before cutting
- Add pieces of pie crust leaves where ever you seem fit.