Golden Leaf Pumpkin Pie
Sinfully rich and perfectly spiced, this pumpkin pie is topped with a pile of golden-glazed leaves.
Makes 8 to 10 servings
|1||package (15 ounces) refrigerated pie crust, divided|
|1||can (16 ounces) solid-pack pumpkin|
|2||teaspoons ground cinnamon|
|1||teaspoon ground allspice|
|1||teaspoon ground nutmeg|
|1/2||teaspoon ground ginger|
|1/2||teaspoon ground cloves|
- Preheat oven to 425°F.
- Roll 1 pie crust on floured surface into 10-inch circle; ease into 9-inch pie plate. Trim and flute. Reserve remaining pie crust for Golden Leaves.
- Combine remaining ingredients except Golden Leaves. Pour into crust.
- Bake 10 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes until pastry is brown and knife inserted in center comes out clean. Cool. Garnish with Golden Leaves. Refrigerate leftovers.
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