PERFECT PUMPKIN PIE

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55 min Prep
3 hr 55 min Total
Pie Iconb
8 Servings

A little apple butter stirred into the filling of this pumpkin pie is the secret ingredient that makes this pie downright delicious.


Ingredient List
    Crust
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon2/3 cup cold shortening
  • Small check mark in a circle icon4 to 6 tablespoons ice cold water
    Egg Glaze
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 teaspoon water
    Filling
  • Small check mark in a circle icon1 can (15 oz) canned pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon3/4 cup heavy whipping cream
  • Small check mark in a circle icon2/3 cup sugar
  • Small check mark in a circle icon1/3 cup apple butter
  • Small check mark in a circle icon1 1/2 teaspoons pumpkin pie spice
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon3 eggs, slightly beaten
    Sweetened Whipped Cream
  • Small check mark in a circle icon1 1/4 cups heavy whipping cream
  • Small check mark in a circle icon2 tablespoons sugar
Preparation
  1. Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  2. In large bowl, mix flour and 1 teaspoon salt. Cut in shortening, using pastry blender, until particles are size of small peas. Sprinkle with 4 tablespoons of the cold water; toss gently with pastry blender to moisten flour. Add additional water, 1 teaspoon at a time, until flour mixture forms moist clumps. Gather flour mixture into a ball (some flour will be left in bowl). Divide ball into 2 even portions, and shape each into a flatten round. Wrap one round in plastic wrap.
  3. On surface sprinkled lightly with flour, use floured rolling pin to roll out one pastry round 1/8 inch thick. Using 1 1/2-inch leaf-shapes mini cookie cutters, cut out 48 leaves. With 2-inch pumpkin-shaped cookie cutter, cut out one pumpkin. Transfer 36 leaves onto cookie sheet. Transfer 12 leaves and pumpkin shape onto other cookie sheet. If necessary, gather dough scraps, and roll out again to get enough leaves. Using tip of knife, mark veins on each leaf, cutting about one-third of the way into dough but not through dough.
  4. Place cookie sheet with 36 leaves in refrigerator to chill. With leaves and pumpkin on second cookie sheet, arrange some of the leaves and pumpkin in decorative design for top of pie. In small bowl, beat together 1 egg and 1 teaspoon water. Gently brush the 12 leaves and pumpkin with egg mixture. Bake 15 to 20 minutes or until golden brown.
  5. Roll out second pastry round into a circle 1 inch larger than upside-down 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate. Trim edge of crust even with outer edge of pie plate.
  6. In large bowl, using whisk, beat Filling ingredients until well blended.
  7. Remove 36 pastry leaves from refrigerator. Brush bottom side of 1 leaf with water. Place leaf, wet side down, onto flat edge of crust; gently press to make it stick. Brush another leaf bottom with water; press onto crust edge overlapping first leaf and angling slightly for decorative effect. Repeat with remaining leaves to completely cover crust edge. Brush decorative crust edge with egg glaze. Carefully pour pumpkin filling into crust.
  8. Bake 50 to 60 minutes or until filling is barely set. Place pie on cooling rack; cool completely, about 2 hours. Arrange baked pastry design and remaining baked leaves on top of pie.
  9. In large chilled bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve with pie. Cover and refrigerate any remaining pie and whipped cream.
Tips
  • Store leftover pie in plastic storage container in refrigerator up to 3 days.