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Fall Day Pumpkin Pie

RecipeLion Magazine: Nov/Dec 2019

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Fall Day Pumpkin Pie

By Addie Gundry

Print
Fall Day Pumpkin Pie

Fall Day Pumpkin Pie

Thanksgiving dinner isn’t quite the same if it’s not followed by a slice of homemade pumpkin pie. We’ve fancied this one up from what you might typically see by adding pie crust leaf decorations around the edges. All you need from those are cookie cutters. So simple!

  • Author: Addie Gundry
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6–8 1x
  • Category: Bakery

Ingredients

Scale
  • Pumpkin Pie
    • 1 (9-inch) pie crust (store- bought or homemade), plus extra pie dough for decoration, if desired
    • 2 cups canned pumpkin puree
    • 1 1/4 cups evaporated milk
    • 3 large eggs, beaten
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon grated nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cardamom
  • Bourbon Whipped Cream
    • 1 cup heavy cream
    • 2 tablespoons powdered sugar
    • 1 1/2 tablespoons bourbon

Instructions

  1. For the pumpkin pie: Place the pie crust in the refrigerator while preparing the filling. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and cardamom until combined.
  3. Pour the filling into the pie crust. Cut out fun shapes with the extra pie dough, if desired, and lay decoratively on top of the pie. Bake for 15 minutes. Lower the oven temperature to 350°F and bake for an additional 35 to 40 minutes, or until the center of the pie jiggles slightly and the filling is set. Let cool completely on a wire rack.
  4. For the bourbon whipped cream: While the pie is cooling, whip the cream to medium stiff peaks. Slowly add the powdered sugar. Fold in the bourbon. Refrigerate until the pie is cool, then slice the pie and serve with the whipped cream.

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TABLE OF CONTENTS

  • Kitchen Notes

  • Foolproof Recipes for Thanksgiving and Winter Holidays
  • Foolproof Recipes for Christmas Morning

  • Christmas Morning Coffee Cake
  • Ho-Ho-Ho-liday Cinnamon Rolls
  • Caramelized Banana Pancakes
  • Ooey Gooey Monkey Bread
  • Cheesy Croissant Casserole
  • Cornflake-Topped Breakfast Casserole
  • No-Stress Appetizers + Bonus Slow Cooker Drink for Santa

  • Penguin Bites
  • No-Bake Pinwheels
  • Homemade Popovers with Chives
  • Crispy, Creamy Wontons
  • Santa’s Favorite Drink
  • Side Dishes Every Holiday Meal Needs

  • Old-Fashioned Green Bean Casserole
  • Glazed Butternut Squash
  • Chunky Mashed Potatoes
  • Classic Thanksgiving Stuffing
  • Slow Cooker Dinner Rolls
  • Pass the Pie: Apple, Pecan, Pumpkin & More!

  • Fall Day Pumpkin Pie
  • Cranberry Pecan Lattice Pie
  • Apple Nut Pie
  • Southern Pecan Pie
  • 5 Ways to Become the Cookie Exchange Master

  • First Snow Cookies
  • Christmas Magic Bars
  • Italian Christmas Cookies
  • Peppermint Cookie Balls
  • Homemade Gingerbread People

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