Fresh Pumpkin Pie

(always served with whip creme)

Fall is finally here! That means a whole new season of Pie is about to open up! As we say goodbye to freshly picked fruit pies and sweet fresh tarts we start moving towards pumpkin, apple, pecan, molasses, caramels, and lots of spices! Hopefully reminding you of those chilly days winter days from your childhood with the aroma of mom baking in the kitchen!

So here we go! Starting off the season strong with a slightly spicy and Spooky Ghost Crust Topped Pumpkin Pie!

PLEASE NOTE: The Recipe I post Below is not extra spicy!!! Unfortunately I do not have those measurements down as I typically just start to throw extra spices into the mix at random! DO NOT BE ALARMED this pumpkin pie recipe is not to disappoint and as always simple! Feeling brave? Spice it up! A couple extra pinches of ginger, clove, or even nutmeg won’t hurt! and NEVER forget adding whip creme on the end as  a finishing touch can always help cool down those spices if  you ever feel like you’ve gone over board!

Pumpkin Pie

Preheat Oven to 425 degrees

Start out my making your favorite pie dough! I use the flakey pastry dough recipe from the joy of cooking!

For my pumpkin pies crust I also add

• 1/2-1 teaspoon white sugar (on top of what already is called for)
• a few sprinkles of cinnamon(anywhere from 1/4 to 1 full teaspoon depending on preference)

Then let chill for 30 minutes while you begin your filling!

In a large bowl combine..

• One 15oz. can of pumpkin (you can use up to 2 cans though)
•  One 15oz. can Evaporated milk (sometimes I start with half a can and add until its at a desired consistency)
• 3/4 cup Brown Sugar
• 2 Eggs already Slightly Beaten
• 1-2 teaspoons Vanilla
• 1/2 teaspoon salt
• 2 teaspoons Cinnamon
• 1/2 teaspoon Ginger
• 1/2 teaspoon Cloves
• 1/2 teaspoon Nutmeg

Mix it all up until THOROUGHLY combined!

Now flour your countertops, roll out your bottom crust, and place in your pie pan!

Following by pouring your pumpkin mixture right on top!

Now use all your extra dough and roll out another sheet(this will be for the top). This is where it gets fun! Your top crust can be any shapes you want! I always use cookie cutters and of course since its October Ive been doing theme centered pieces like ghosts, witches, pumpkins, or even spiders!

THIS IS IMPORTANT: Once you’ve cut out your toppings place them directly on the top of your pumpkin pie mixture and bake in the oven for ONLY 15 minutes on 425 degrees! After 15 minutes turn your oven down to 350 degrees and bake for another hour and 15 minutes placing foil over the top of your pie after 30-45 minutes to ensure a perfect bake on your pie!

Now Get creative and Get Baking! I Cant wait to see what fun pies you all come up with!

xoxo
Clara