Halloween Pumpkin Pie

I love pie. I especially love pumpkin pie. Nothing beats a fresh, from scratch pie perfect for a spooktacular Halloween! Go to the pumpkin patch and pick up some sugar pumpkins to make one..two..even three pies. There really is no limit to the amount of pie you want to make. Just be aware how addicting it is to cut a slice and munch away, so keeping several pies in the house might not be the best for your waistline.


Prep Time: 1 hr & 15 min | Bake Time: 45-55 min
What You Need:

2 pie crust
15oz fresh pumpkin puree (yeah, you can cheat and use canned)
3/4 scant c of brown sugar
2 eggs
1T cinnamon
1/2tsp each of nutmeg, allspice, and ginger
15oz can of evaporated milk

What You Do:
1. Prep your pie pumpkins by slicing and gutting, placing cut side down on a parchment lined baking sheet
2. Lightly spray with cooking oil and roast for 30-45 min
3. Allow to cool and peel off the skin, then either mash well with a fork or put in a food processor and puree until smooth
4. Prep your pie crust and roll out onto a pie dish, fluting the edges, set aside the second crust for later
5. Whip together spices, eggs and sugar
6. Once the pumpkin puree has cooled a bit, whisk it into the sugar mix until combined
7. Slowly add the evaporated milk and mix until combined
8. Preheat oven to 400F
9. Pour mix into pie crust and bake for 15 min, then cover edges with foil to prevent over-browning and turn oven down to 350F
10. Continue baking for 45-55 min or until knife in center comes out lean – it might still jiggle, it is fine as long as the insert is clean
11. Allow to set, and prep jack-o-lantern crust by cutting the jack-o-lantern face and leaves out of the other crust, laying out the pieces on a parchment lined baking sheet
12. Brush with an egg wash (1T water + 1 egg), cutting veins into leaves before egg washing
13. Place into oven and bake for 5 min or until lightly golden
14. Once pie is cooler, arrange the crust pieces on your pie, continue to cool overnight in fridge and enjoy


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