Categories: not tried, thanksgiving
Ingredients
- 1 pkg (15 oz) refrigerated pie crust, divided
- 1 can 16 oz solid pack pumpkin
- 1 c half and half
- 3 eggs
- 2/3 c sugar
- 1/4 c honey
- 2 tsp ground cinnamon
- 1 t ground allspice
- 1 tsp ground nutmeg
- 1/2 t ground ginger
- 1/2 t ground cloves
- 1/2 t salt
- Golden leaves:
- 1 refrigerated pie crust (reserved from pie)
- 1/2 cup half and half
- 3 T sugar
Directions
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Preheat oven to 425
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Roll 1 pie crust on floured surface into 10 inch circle, ease into 9 inch pie plate. Trim and flute. Reserve remaining pie crust for golden leaves
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Combine remaining ingredients except golden leaves, pour into crust.
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Bake 10 min. Reduce oven temp to 350, bake 40-45 min until pastry is brown and knife inserted in center comes out clean. Cool, garnish with golden leaves.
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Golden leaves:
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Roll pastry on floured surface to 1/2 inch thickness. Cut out leaf shapes. Mark veins with knife. Roll pastry scraps into rope 1/4 inch thick, cut into 2-3 inch pieces and twist to make tendrils.
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eheat oven to 400. Lay pastry leaves on bottom of inverted flat bottomed ovenproof bowl so that leaves with have a curved shape. Lay tendrils on ungreased baking sheet. Brush leaves and tendrils with half and half, sprinkle with sugar. Bakle 10-15 minutes or until golden brown. Remove to wire rack and cool completely.