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+ servings

Pumpkin Pie

Servings 8


  • 1 package 15 oz refrigerated pie crust, divided (or crust for 9 inch dish plus extra for leaves)
  • 1 can 16 oz solid pack pumpkin
  • 1 cup half and half
  • 3 eggs
  • 2/3 cup sugar
  • ¼ cup honey
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp salt

Golden Leaves

  • 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.

Golden Leaves

  • 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.
  • Enjoy!!
Tried this recipe?Let us know how it was!