Ingredients
- 4 cups All-Purpose Flour
- 1 ½ teaspoons Salt
- 1 teaspoon Granulated Sugar
- 1 ¾ cup Unsalted Butter, cold and cubed
- ¾ cup Water, ice cold
- Egg Wash (1 large egg, lightly beaten with 1 tablespoon milk)
Filling
- 15 ounces Pure Pumpkin
- 2 cups Light Brown Sugar
- 4 Large Eggs
- 2 cups Heavy Cream
- ¼ cup Whole Milk
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Cornstarch
- 2 teaspoons Ground Cinnamon
- ¾ teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Salt
- ⅛ teaspoon Fresh Ground Pepper
- Whipped Cream
Directions
- Pie crust: mix the flour, salt, and sugar together in a large bowl; add the butter; use a pastry cutter to cut the butter into the mixture until it resembles coarse meal; drizzle the cold water, 1 tablespoon at a time; stir with a rubber spatula after every tablespoon is added; do not add any more than you need; stop adding water when the dough begins to form large clumps
- Transfer the dough to a floured work surface; with floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces; the dough should not feel overly sticky; form dough into a ball; cut off ¼ of the dough, this will be for the pie crust leaves
- Flatten both into a 1 inch thick disc using your hands; wrap each tightly in plastic wrap; refrigerate for at least 2 hour
- Filling: whisk all of the filling ingredients together in a large bowl; cover and refrigerate until needed
- Preheat oven to 375F
- Roll out the chilled pie crust; remove larger disc of pie dough from the refrigerator; work on a lightly floured work surface; roll the dough out into an 18×13 inch rectangle; place dough into a 10×15 inch jelly roll pan; there will be overhang on the sides; smooth the crust out so it fits nicely into all the corners of the pan; crimp the edges with your fingers; brush the edges lightly with the egg wash; reserve remaining egg wash for later
- Spread filling evenly into the curst; bake for 35-45 minutes until the filling is only slightly jiggly; remove from the oven and place on wire rack; allow to cool completely
- Roll out the remaining dough into any shape that is ⅛ thick; use a leaf cookie cutter and cut into shapes; brush each lightly with egg wash; place on parchment paper and bake at 350F for 10 minutes until lightly browned; remove and set aside to cool before decorating pie
- Decorate pie with pie crust leaves and whipped cream