PUMPKIN PIE

Preheat oven to 375 degrees.

Roll the pie crust into a 14” circle and place in a 9-10” pie plate.  Cut any excess and save for decorations.  Crimp the edges into a fluted pattern.

Combine the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves and 1 ¼ cups of the heavy cream in a large bowl and whisk until smooth, about 2 minutes.

Pour the filling into the crust and lightly brush the exposed fluted crust edges with the remaining heavy cream.

Bake for 50 minutes to 1 hour until the filling is set, but still a little wiggly in the center.  Let cool and set for at least 3 hours on a wire rack, then transfer to the refrigerator.  Serve with whipped cream.

To make the garnish, roll out any extra pie dough and cut into shapes such as pumpkins or leaves using cookie cutters or by hand.  Place on a greased baking sheet and brushed with heavy cream.  Bake for 12-15 minutes until golden brown.  Place on top of the cooled pie for ‘cool’ presentation!!

Pie Crust

Mix the flour and salt in a large bowl.

Cut in shortening with a pastry blender until the mixture is crumbly and resembles coarse meal.

Beat the egg, vinegar, and 8 tablespoons of the water together in a separate bowl.

Using a fork, add the egg mixture to your other ingredients and combine until the whole mass begins to stick together.  You may have to add additional small amounts of water.  However, make sure not to overwork it and ruin your flaky crust. The consistency should hold together but still have visible chunks of butter and shortening in the dough.  Turn onto the countertop, divide in half, and gently press together to form into 2, 1-2″ thick discs.

Wrap each disc in saran wrap and refrigerate for at least 1 hour.