|1||Egg, plus 2 yolks|
|2 cups||(500 mL) Canned pure pumpkin|
|1/2 cup||(125 mL) Half and half cream (10%)|
|1/4 cup||(60 mL) Butter, melted|
|1 tsp||(5 mL) Vanilla extract|
|1/2 cup||(125 mL) Light brown sugar|
|1/2 cup||(125 mL) Sugar|
|1 tsp||(5 mL) Cinnamon|
|1/2 tsp||(2 mL) Ginger|
|1/4 tsp||(1 mL) Ground cloves|
|2||Tenderflake® Frozen Deep Dish Pie Shells|
PREHEAT oven to 450°F (230°C). Remove pie shells from freezer and allow to thaw at room temperature for 15 minutes.
REMOVE 1 pie shell from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
CUT out small leaf shapes using a cookie cutter or sharp knife. Transfer to a parchment lined baking sheet and set aside.
Whisk eggs and yolks together in a large bowl. Add remaining ingredients and stir to combine until smooth. Pour into remaining unbaked pie shell.
BAKE pie and pastry cut outs in preheated oven for 10 minutes. Reduce temperature to 350ºF (180ºC) and continue baking cut outs for an additional 5 minutes or until golden brown. Continue baking pie for 40 to 45 minutes or until knife inserted in the centre of the pie comes out clean.
REMOVE pie from oven and allow to cool. Top cooled pie with pastry cut outs.
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