Golden Leaf Pumpkin Pie

Golden Leaf Pumpkin Pie

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
1 cup half-and-half
3 eggs
2/3 cup sugar
1/4 cup honey
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Golden Leaves


  1. Preheat oven to 425°F.
  2. 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.
  3. Combine remaining ingredients except Golden Leaves. Pour into crust.
  4. 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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