Pumpkin Pie with Fall Leaves Pastry Cutouts

From JOANN

Dress up store-bought pies by decorating them with pastry cutouts.

 

INGREDIENTS
WILTON foodcrafting supplies
6-Pc. Halloween Mini Cutters (maple leaf cutter used)
17-1/4″ x 11-1/2″ Large Cookie Pan
14-1/2″ x 20″ Cooling Grid
Recipe Right Covered 9″ Pie Plate
Refrigerated pie crust
Knife
Fork
Pumpkin pie ingredients: 2 eggs, 1 can (15 oz.) 100% pure pumpkin, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1 can (10 oz.) evaporated milk

 

DIRECTIONS
1. Make pastry cutouts. Preheat oven to 400 degrees. Use mini maple leaf cutter from set to cut 65 leaves from refrigerated pie crust. Use knife to score design on cutouts. Bake cutouts on cookie pan 6 to 8 minutes or until golden brown; remove from pan and allow to cool completely.


2. Make pumpkin pie. Increase oven temperature to 425 degrees. Press crust in bottom and up sides of pan. Trim edges. Prick bottom with a fork. Bake 7 to 8 minutes. In large bowl, beat eggs lightly. Stir in remaining ingredients in order given. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 50 to 55 minutes or until knife inserted in center comes out clean. Allow to cool completely.

3. Decorate pumpkin pie. Arrange cutouts on top of pie.

 

TIP

Dress up store-bought pies by decorating them with pastry cutouts. Use the 12-Pc. Halloween Mini Cutters to cut iconic shapes and then add to the tops of the fall pies.

 

Find this recipe and more treats at joann.com