Pumpkin Pie with Autumn Leaf Border| Christy Rost
- 1 1/2 cups flour
- 1/4 cup sifted cake flour
- 3/4 teaspoon salt
- 1/2 cup cold unsalted butter
- 2 tablespoons shortening
- 3 tablespoons ice water
- 1 egg
- 1 tablespoon water
Pulse flours and salt in a food processor to mix. Slice cold butter into 8 pieces; add to the flour mixture along with the shortening. Pulse until butter is pea-size. Add ice water; pulse just until pastry comes together and forms a ball. Wrap the pastry in plastic wrap and refrigerate at least 30 minutes.
When pastry is cold, roll it out on a floured pastry cloth and transfer it to a 10-inch pie plate. Trim edges even with the rim of the pie plate. Roll pastry scraps and cut leaves with a 2-inch leaf-shaped cookie cutter. Score them with a sharp knife to form a vein pattern.
Place the pie plate in the center of a large sheet of aluminum foil, folding the foil up to form a collar around the rim of the pie plate to support the pastry leaves as they bake. In a small bowl, whisk the egg and water together to form an egg wash. Brush the rim of the pie pastry with some of the egg mixture and gently press the leaves along the edge of the pie plate to form a border.
- 2 cups pumpkin puree
- 1 cup sugar
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 12-ounce can evaporated milk
- Whipped cream to garnish (optional)
Preheat the oven to 425 degrees. In a large mixing bowl, whisk together pumpkin purée, sugar, cinnamon, ginger, and cloves until smooth. Add eggs and whisk until well blended. Gradually pour in evaporated milk, whisking constantly, until the filling is thick and smooth. Pour it into the prepared pie shell.
Bake the pie in a preheated oven 15 minutes; reduce heat to 350 degrees and bake 45 to 50 more minutes until the filling is set and a knife inserted into the center of the pie comes out clean. Cool and serve with whipped cream, if desired. Cover and refrigerate leftovers.
Recipe makes 1 pie.