1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
(I have a great pie crust recipe in the Blueberry Pie post a few posts back. :))
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
I put an egg wash on the leaf cutouts and the braided crust for a brown/shiny finish. To make the egg wash, mix 1 egg with milk until it is a light yellow color. Lightly coat with a baking brush.
** For the little leaf toppers, I just cut them out with a knife using leftover dough. Cookie cutters would have been a whole lot easier. haha! Bake separately on a piece of tinfoil for the last 5-8 minutes your pie is in the oven until golden brown. Top on pie after they both have cooled a few minutes.
Top with whipping cream… or whatever you’d like to garnish it with!
Original recipe found here. Let me know how you like it! 🙂