Thanksgiving is near and I always make several pumpkin pies using this recipe. I add one more teaspoon of pumpkin pie spice to the pie filling to make it more flavorful. It always turns out so delicious. This pie is simply irresistible! You have to try it out!
Julie's Pie Crust Designs . Those pie crust edges are so beautiful that I had to try it out myself :)
Place the first pie crust into a glass pie pan. Use the second pie crust to cut out the leaves with a oak leaf cookie cutter or any other type of leaf cookie cutters ( I removed the leaf stalks). Then, with a sharp knife, carefully score leaf veins on top of each leaf, but not trough. Gently press the leaf ends into the dough to secure them and overlap each one of them piece by piece.
Now just follow the recipe and fill the crust with the pumpkin pie filling and bake it. Remember when you first bake it for 15 minutes, like in the recipe, cover the edges with aluminum foil or use a pie crust shield to keep them from burning. Then take the foil or shield off when you reduce the heat and bake it for 35-40 minutes.
And Voilà a tasty pumpkin pie!
I wish everyone a Happy Thanksgiving!