Someone asked recently if anyone had a pumpkin pie recipe that didn’t call for corn syrup because she was having trouble finding one. What?! Pumpkin pie with corn syrup?! No thank you. Actually, I’m sure it would be tasty, but really?
My mom has been making this pumpkin pie recipe for years–for every Thanksgiving and Christmas. I don’t know where the recipe originates but I believe she got it from one of those holiday recipe booklets at the check-out line. It’s a no-fail recipe for us and has always pleased. There are a lot of spices, which I love, but you can probably amend them as you like.
- 1 refrigerated pie crust reserved from pie
- ½ cup half and half
- 3 tbsp sugar
- Preheat oven to 425º. Roll 1 pie crust on floured surface into 10-inch circle and place into 9-inch pie dish. Trim edges. The remaining pie crust will be used for the Golden Leaves.
- Combine remaining ingredients except Golden Leaves. Pour into Crust.
- Bake for 10 minutes and then reduce oven temperature to 350º. Bake an additional 40 to 45 minutes until pastry is brown and knife inserted in center comes out clean. **Note that recipe calls for these times but we usually cook for 10-15 minutes longer.** Garnish with Golden Leaves after pie has cooled. Refrigerate leftovers.
- Roll pastry on floured surface to 1/8-inch thickness. Cut out leaf shapes (about 2 inches wide and 2 ½ inches long). Mark veins in leaves with tip of knife. Roll pastry scraps into rope ¼-inch thick. Cut into 2- to 3- inch pieces and twist to make tendrils.
- Preheat oven to 400º. Lay pastry leaves on bottom of inverted flat-bottomed ovenproof bowl so that leaves will have curved shape (may also be placed on ungreased baking sheet). Brush leaves and tendrils with half and half and sprinkle with sugar. Bake 10-15 minutes until golden brown. Remove to wire rack and cool completely.
- Do you have a favorite pie at Thanksgiving time? We usually also make this apple pie and perhaps a pecan as well. Or cherry. Or…you know, we love pie.