Pumpkin Pie

Difficulty: Easy Source:

Ingredients

Pastry for 9-inch double crust pie

2 eggs

398 mL pumpkin puree

3/4 cup packed brown sugar

1 tsp. cinnamon

1/2 tsp. each ginger, allspice, nutmeg

1/2 tsp. salt

3/4 cup light cream

Directions

Line pie plate with pastry, reserving trimmings. Using small maple leaf cookie cutter, cut out pastry leaves from trimmings. Moisten pie shell rim with cold water; arrange pastry leaves around edge, reserving 8 leaves for garnish. Chill pie shell and reserved pastry leaves while preparing filling.

Beat eggs lightly; beat in pumpkin puree, sugar, cinnamon, ginger, allspice, nutmeg, salt and cream. Pour into pie shell.

Bake pie and reserved pastry leaves in 425°F oven for 15 minutes, removing pastry leaves when lightly browned, Reduce heat to 350°F and bake for about 45 minutes longer or until tester inserted in centre comes out clean. Let cool. Garnish with reserved pastry leaves. Pipe whipped cream decoratively around leaves.