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. You can serve this pie on its own or with a dollop of whipped cream for extra decadence.
Ingredients
For the 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
Tried this recipe?Let us know how it was!