Pumpkin Pie with Pumpkin Spice Sugar Leaves

Thanksgiving just isn’t complete without a classic pumpkin pie. This recipe is all homemade and your efforts will be rewarded once you dig your fork into this perfectly spiced pie filling. I add my own twist on this recipe by topping the pie with easy pumpkin spice sugared leaves for an added touch of sweetness and for a beautiful decoration. Serve this Pumpkin Pie with Pumpkin Spice Sugar Leaves on its own or with a dollop of whipped cream for extra decadence!

A Staple Dessert on My Thanksgiving Table

Pumpkin pie is the most iconic Thanksgiving dessert, with its rich, spiced filling and flaky crust. While it may seem intimidating to make from scratch, this classic recipe is straightforward, and the results are well worth the effort. Plus, baking this pie will fill your kitchen (and house!) with all the best flavours of fall! Follow my recipe to make a delicious and elegant pumpkin pie this Thanksgiving!

Easy Tips for Making a Pumpkin Pie

To make a really delicious pumpkin pie, there are a few steps to follow to make it perfect. This pie is a bit complex to make since it has a wet filling, which means that you have to blind bake the crust in advance of filling the pie. Fret not, I have everything explained in my recipe, and I have some tips to follow to make the best pumpkin pie ever:

• Use cold butter in the pie crust: Cold butter is key to achieving a flaky, tender pie crust. Cut the butter into small cubes and handle the dough as little as possible to avoid warming it up.
• Blind bake the crust: For an extra crisp crust, blind bake (pre-bake) the crust for 10 to 12 minutes before adding the filling to prevent a soggy bottom.
• Room temperature ingredients: Bring eggs and cream to room temperature before mixing. This ensures the filling comes together smoothly.
• Don’t overbake: The centre of the pie should still have a slight jiggle when you remove it from the oven, but it should not be watery. Overbaking can lead to a dry or cracked pie.
• Cover the crust edges: If the edges of the crust are browning too quickly, cover them with foil or a pie shield to protect from burning.

Pumpkin Spice Sugar Leaves

For a unique twist on the classic pumpkin pie, I love adding pumpkin spice sugar leaves as a beautiful and flavorful decoration. These delicate leaves are made by cutting small leaf shapes from extra pie dough, brushing them with egg wash, and sprinkling them with a mix of sugar and pumpkin spice.

I bake the leaves separately until they’re golden and crispy, then arrange them on top of the pie just before serving. Not only do they add a lovely, autumnal touch, but they also bring an extra layer of sweetness and spice that complements the pie perfectly. This decorative addition elevates the presentation, making it an elegant centrepiece for any fall gathering!

Get the Recipe: Pumpkin Pie with Pumpkin Spice Sugar Leaves

Pumpkin Pie with Pumpkin Spice Sugar Leaves

Melissa

Thanksgiving just isn’t complete without a classic pumpkin pie. This recipe is all homemade and your efforts will be rewarded once you dig your fork into this perfectly spiced pie filling. I add my own twist on this recipe by topping the pie with easy pumpkin spice sugared leaves for an added touch of sweetness and for a beautiful decoration. You can serve this pie on its own or with a dollop of whipped cream for extra decadence.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 376 kcal

Ingredients

  

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For the Pie Dough:

• 1 batch Homestyle Pie Dough

For the Pie Filling:

• 3 large eggs
• 2 cups pure pumpkin puree
• ¾ cup dark brown sugar
• 2 tablespoons pumpkin spice mix *see recipe notes below
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 1/4 cup heavy cream

For the Egg Wash:

• 1 large egg
• 1 tablespoon heavy cream

For the Pumpkin Spice Sugar:

• 1 tablespoon granulated white sugar
• 1/2 teaspoon pumpkin spice mix

Instructions

 

• Preheat the oven to 375 degrees F.
• Roll out one round of the pie dough on a lightly floured surface into a 12” circle that is 3 millimetres thick. Carefully place the dough into a 9” pie dish. Fold the excess dough underneath to form a thick crust along the perimeter of the pie. Dock the bottom of the pie with a fork to avoid any air bubbles from forming.
• Blind bake the pie for 10 to 12 minutes in the centre of the oven. To blind bake the pie, place a sheet of parchment paper over the pie dough and add pie weights (or uncooked dry rice or beans) to weigh down the pie. This ensures that the pie crust keeps its form and helps the crust start cooking.
• While the pie crust is baking, prepare the filling. Add the eggs, pumpkin, brown sugar, cornstarch, salt, pumpkin spice mix, black pepper, and heavy cream to a large bowl. Mix everything together until it is combined and smooth.
• Make the egg wash by combining the egg and cream in a small bowl. Beat to combine and set aside.
• Remove the pie crust from the oven and carefully remove the parchment paper and pie weights. Pour the pie filling into the crust. Brush the edges with egg wash and bake in the centre of the oven for 50-55 minutes. About 30 minutes into baking, check the crust. If it is becoming too browned, remove the pie from the oven and wrap the crust in aluminum foil to protect it. Return to the oven and keep baking. The pie will be cooked once the filling is not jiggly.
• While the pie is baking, roll out the other round of pie dough to a 3-millimetre thickness. Use leaf-shaped cookie cutters to cut out leaves to decorate the top of the pie. Arrange the leaves on a parchment-lined baking tray so that they do not touch.
• In a small bowl, combine the white sugar and pumpkin spice mix. Brush each leaf with egg wash and sprinkle lightly with cinnamon sugar. Bake in the oven for 15 minutes, or until golden brown.
• Remove the pie from the oven and let it cool for 20 minutes before adding the leaf decorations on top. Let the pie cool completely to room temperature (about 4 hours) before serving. If you are serving it the following day, loosely cover the pie with aluminum foil and place in the refrigerator overnight.
• Enjoy this Classic Pumpkin Pie on its own or with a dollop of fresh whipped cream. Enjoy!

Notes

• If you don’t have Pumpkin Spice Mix, you can make your own with a few spices. For this recipe, combine 2 tablespoons of ground cinnamon, 1 teaspoon of ground nutmeg, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground ginger to a bowl. Mix to combine and enjoy your Pumpkin Spice Mix in this pie, on lattes, and in other baked goods this season!

Nutrition

Calories: 376kcalCarbohydrates: 40gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 126mgSodium: 211mgPotassium: 253mgFiber: 3gSugar: 25gVitamin A: 10230IUVitamin C: 3mgCalcium: 87mgIron: 2mg

Keyword fall pie, pie dough, pumpkin pie, shepherd’s pie, thanksgiving dessert, thanksgiving pie, thanksgiving recipes

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