Great Time Decorating Pies: Pumpkin

  Decorative Leaf Pie Crust

This lovely leaf design just perfect for your holiday pumpkin pie! 

It's been my most popular post (by a landslide!). You use pastry stamps; please read the directions for when to apply the leaves! 

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Basic Pie Crust Pastry
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1. Prepare the ice water and set aside. Pulsing the flour, shortening, and salt in a large food processor is the easiest. Or it can also be mixed in a large bowl, simply using your fingers. Add in enough water to make a cohesive ball. Place in plastic bag and chill for at least 30 minutes (up to 3 days).

2. Very lightly dust the rolling surface with flour, and roll each disk out, one at a time. Run an offset metal spatula underneath, lightly dust surface and flip, rolling until able to line the pie dish (or tin pie pan) with a 1-inch overhang. Pour or spoon in your favorite pie filling, dampen crust edges and cover with the top crust. Cut away the excess and flute with your fingers; meat pies are traditionally crimped with a fork. Cut slits, to vent the top crust. Chill 30 minutes, before baking. At this point, fruit filling pies can be frozen for 3-4 months (in twist-tied plastic bags).

3. Note: 2 1/2 cups flour will yield 1 DOUBLE (8-inch) pie tin or 2 SINGLE (8-inch) pie crust shells. 3 cups flour will yield either 1 DOUBLE (9.5-inch) deep-dish pie, or 3 SINGLE (8-inch) pie crust shells - or extra pastry for 
Autumn Leaves.

Libby's® Famous Pumpkin Pie

2 (9.5-inch) unbaked deep dish pie crusts
1 1/2 cups white sugar
2 tsp ground cinnamon
1 tsp salt
1 tsp ground ginger
1/2 tsp ground cloves
4 eggs
2 (15-oz) cans LIBBY'S® 100% Pure Pumpkin
2 (12-oz) cans evaporated milk

Preheat Oven: 425°F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells.

Use an immersion blender, add the ingredients into a 2-quart pitcher, and blend until smooth.

Wait... PLEASE don't add leaves right off! You must partly BAKE them for 25-3o minutes first (or they sink)! 

Read how to Apply Leaves: 

Make sure the bottom rack of the oven is set at the bottom position. Then place your unfilled crusts onto the rack.

Pour the filling straight into the pie dishes, while sitting on the rack. Then SHUT the oven door.

Baking Directions:

Bake for 15 minutes at 425°F before reducing the temp down to 350°F. Then bake FOR 20 minutes or so more until THE CUSTARD IS STABLE enough to remove THE PIES from the oven. 

Meanwhile, prepare pastry egg wash:
1 egg white + 1 Tbsp water
Milk or cream 
Small pastry brush, very soft bristles
Small paintbrush, very soft bristles, opt.

Applying Leaves:

After 25-30 minutes of baking time, the filling should be "stable enough" to remove the pies and adhere the raw pastry leaves.

Brush under the raw leaves with egg wash to lightly adhere the raw PASTRY LEAVES, and then lightly brush the tops with some MILK or CREAM. Wash and dry the small pastry brush or use the small paintbrush to brush MILK or CREAM over several of the leaves (not all) for a golden brown variegated look. 

Return the pie(s) to the oven; continue to bake (approx 20 minutes) or until the filling's centers are fully set. Test one, by inserting a knife in the center, the knife should come out clean. 

Cool pies on a wire rack for 2 hours and allow to COMPLETELY cool before serving. Serve immediately or refrigerate. Pass the whipped cream!

Do not freeze; freezing will cause the custard filling to separate from the pastry crust.

Enjoy the oohs, aahhs... and lots of APPLAUSE!

Link to my "amazing" Apple Pie Filling

Cream Cheese Pie Strawberry, Banana & Blueberry "Beautiful Old Glory"

{maybe my hubby's favorite pie}

Buttermilk Pie Crust -

{crust recipe for Old Glory Pie}

Razzleberry Pie {also makes a great topping too}



Sharon Anne

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