To use up the leftover pumpkin, try adding some to a breakfast smoothie, or stir into pancake batter. Or combine with a splash of half-and-half, season with sage, and toss with pasta.

Cheryl Slocum
Recipe by Cooking Light November 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
2 hrs
Yield:
Serves 12 (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Roll half of pie dough into a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Fold edges under; flute. Line dough with parchment paper; fill with pie weights. Bake at 450° for 10 minutes or until golden. Place on wire rack.

  • Reduce oven tempe­rature to 350°.

  • While crust bakes, combine milk and next 9 ingredients (through pumpkin), stirring until well combined. Pour into crust, place in oven, and bake at 350° for 1 hour and 10 minutes or until set. Cool on a wire rack.

  • While pie bakes, unroll remaining pie dough; roll into a 12-inch circle. Cut dough into 1/3-inch-thick strips. Gently shape strips into lettering on a baking sheet lined with parchment paper; keep dough chilled until ready to bake. (Discard remaining dough, or reserve for another use.)

  • Lightly beat together 1 teaspoon water and egg yolk. Lightly brush dough lettering with yolk mixture; sprinkle with granulated sugar, if desired. Bake at 350° for 10 minutes. Cool on a wire rack; arrange lettering on top of pie.

Nutrition Facts

242 calories; fat 9.3g; saturated fat 3.7g; mono fat 2.8g; poly fat 1.1g; protein 5g; carbohydrates 37g; fiber 1g; cholesterol 84mg; iron 1mg; sodium 212mg; calcium 97mg.
Advertisement
Advertisement