Divide pie crust recipe in half, forming two discs about one inch thick. Wrap in plastic and place in refrigerator for at least 30 minutes before rolling out.
Sprinkle pastry cloth or parchment paper and rolling pin lightly with flour. Roll one disc from center outward into a 13-inch diameter, 1/8-inch thick. Reserve second disc for top crust.
Lightly grease a 9-inch glass pie plate with butter to hold pastry in place and help with browning.
Taking care to prevent stretching dough, transfer pastry to pie plate. Leaving a 1-inch overhang, press pastry to bottom and sides of pie plate.
Preheat oven to 425°F.
Follow Test Kitchen Tip for preparing decorative pie crust leaves.
In a large bowl with an electric mixer on LOW, beat granulated sugar, brown sugar, ground cinnamon, salt, ground ginger and ground clove until blended. Increase mixer speed to MEDIUM and gradually add pumpkin, heavy cream, milk, eggs and vanilla extract until well blended, about 1 minute. Pour into prepared pie plate.
Bake for 20 minutes and reduce oven temperature to 350°F. Continue baking for 35 to 40 minutes until crust is golden brown and temperature of center of pie is 165°F.
Makes: 8 to 12 servings
Test Kitchen Tips:
For preparing leaves to decorate pie crust edge, roll extra pie crust to 1/8-inch thickness. Using a 2-inch cookie cutter, cut out enough leaves to go around the edge of the crust. Use a serrated edge to mark veins on each leaf. We used a plastic knife. Brush edge of pie crust with a beaten egg. Lightly press leaves around edge of pie overlapping slightly. Cut remaining pie crust into other shaped leaves, brush with melted butter and sprinkle with cinnamon sugar mixture. Bake at 425°F 8 to 10 minutes, until golden brown. Cool completely on wire rack, decorate center of pie and serve remaining leaf chips with Caramel Apple Dip.
Divide pie crust recipe in half, forming two discs about one inch thick. Wrap in plastic and place in refrigerator for at least 30 minutes before rolling out.
Sprinkle pastry cloth or parchment paper and rolling pin lightly with flour. Roll one disc from center outward into a 13-inch diameter, 1/8-inch thick. Reserve second disc for top crust.
Lightly grease a 9-inch glass pie plate with butter to hold pastry in place and help with browning.
Taking care to prevent stretching dough, transfer pastry to pie plate. Leaving a 1-inch overhang, press pastry to bottom and sides of pie plate.
Preheat oven to 425°F.
Follow Test Kitchen Tip for preparing decorative pie crust leaves.
In a large bowl with an electric mixer on LOW, beat granulated sugar, brown sugar, ground cinnamon, salt, ground ginger and ground clove until blended. Increase mixer speed to MEDIUM and gradually add pumpkin, heavy cream, milk, eggs and vanilla extract until well blended, about 1 minute. Pour into prepared pie plate.
Bake for 20 minutes and reduce oven temperature to 350°F. Continue baking for 35 to 40 minutes until crust is golden brown and temperature of center of pie is 165°F.
Makes: 8 to 12 servings
Test Kitchen Tips:
For preparing leaves to decorate pie crust edge, roll extra pie crust to 1/8-inch thickness. Using a 2-inch cookie cutter, cut out enough leaves to go around the edge of the crust. Use a serrated edge to mark veins on each leaf. We used a plastic knife. Brush edge of pie crust with a beaten egg. Lightly press leaves around edge of pie overlapping slightly. Cut remaining pie crust into other shaped leaves, brush with melted butter and sprinkle with cinnamon sugar mixture. Bake at 425°F 8 to 10 minutes, until golden brown. Cool completely on wire rack, decorate center of pie and serve remaining leaf chips with Caramel Apple Dip.
