Bakehouse · American
Pumpkin Pie with Pastry Leaves
Silky spiced pumpkin custard sets inside a flaky fluted crust, then gets crowned with delicate baked pastry leaves. It is the centerpiece dessert for an autumn table, and it tastes even better made a day ahead.
Test kitchen note: Bake the pastry leaves separately on a sheet and lay them on the cooled pie, so they stay crisp and pale instead of sinking into the custard.
Method 6 steps
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Roll the dough into a 12 inch round, fit it into a 9 inch pie dish and flute the edge. Chill 30 minutes.
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Heat the oven to 400F. Line the crust with parchment and weights and blind bake 15 minutes, then remove the weights and bake 5 minutes more.
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Whisk the pumpkin, brown sugar, eggs, cream, spices and salt until completely smooth.
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Lower the oven to 350F. Pour the filling into the warm crust and bake 45 to 50 minutes, until the edges are set and the center barely wobbles.
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While the pie bakes, roll the dough scraps thin, cut leaf shapes, score veins with a knife and brush lightly with egg white. Bake on a separate sheet 10 to 12 minutes until just set and pale golden.
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Cool the pie completely, then arrange the pastry leaves in a spray across the center.
That is the whole pie. Enjoy every slice.
Pairs well with
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