from: "Holiday Food Fun"
So far, this is the best pumpkin pie I've made, and Jon even really liked it! He's a sucker for Costco pies and I finally made one he'd rather have instead of Costco pies. The leaves didn't taste good, but the pie was delish! Here's a picture. It's the pie on the top left corner...apple pie is in the middle.
1 package (15 ozs) refrigerated pie crust, divided
1 can (16 ozs) solid pack pumpkin
1 C half and half
3 eggs
2/3 C sugar
1/4 C honey
2 t ground cinnamon
1 t ground allspice
1 t ground nutmeg
1/2 t ground ginger
1/2 t ground cloves
1/2 t salt
Golden Leaves (recipe below)
Preheat oven to 425F.
Roll 1 pie crust on floured surface into 10" circle; ease into 9 " pie plate. Trim and flute. Reserve remaining pie crust for golden leaves.
Combine remaining ingredients except Golden Leaves. Pour into crust.
Bake 10 minutes. Reduce oven temperature to 350 F. Bake 40-45 minutes until pastry is brown and knife inserted in center comes out clean. Cool. Garnish with Golden Leaves. Refrigerate leftovers.
Golden Leaves
1 refrigerated pie crust, reserved from pie
1/2 C half and half
3 T sugar
Roll pastry on floured surface to 1/8" thickness. Cut out leaf shapes using knife from dough, about 2" by 2 1/2". mark veins in leaves with tip of knife. Roll pastry scraps into rope 1/4" thick. Cut into 2-3" pieces and twist to make tendrils.
Preheat oven to 400 F. Lay pastry leaves on bottom of inverted flat bottomed ovenproof bowl so that leaves will have a curved shape. (Leaves may also be baked flat on ungreased baking sheet.) Lay tendrils on ungreased baking sheet. Brush leaves, and tendrils with half and half; sprinkle with sugar. Bake 10-15 minutes or until golden brown. Remove to wire rack; cool completely. Makes about 12 leaves.
