Homemade Pumpkin Pie

Some top their homemade pumpkin pie in Cool Whip. Some prefer theirs with real whoop cream. No matter which team you’re on, you can never go wrong with this Thanksgiving classic.

Homemade Pumpkin Pie

Preheat oven to 375°F.

• 1/2 recipe of homemade pie crust
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 2 eggs
• 15 ounces pureed sugar pumpkin (or one 15 oz can of pumpkin)
• 12 ounce can evaporated milk
• 1 teaspoon vanilla extract
• One recipe whipped cream

Make homemade pie crust. Roll out a little over half the dough into a 10-inch circle. Set aside the remaining dough. Place rolled out dough into a 9-inch pie plate.

Roll out the remaining dough and crimp the edges or use a fallish mini cookie cutter to cut out dough to create a pretty border around the pie.

Poke holes in the pie crust with a fork then line the crust with parchment paper and fill with pie weights  or dried beans.

Bake for 10 minutes and then remove the parchment paper with the pie weights and bake for 5 more minutes.

Whisk together sugar, salt, pumpkin pie spice, eggs, pumpkin, milk, and vanilla until eggs are well-beaten and filling ingredients are well-combined. Pour filling into pie crust.

Start placing the mini fallish dough pieces in a pretty pattern around the pie. Be careful not to drop them into the pie filling. Lay the top of each cut out onto the last one and gently push the end onto the pie plate until it stays in place.

Very carefully place pumpkin pie into the oven for 15 minutes. Lightly place a sheet of tin foil over the top of the pie after the edges are light golden brown so the pretty edge doesn’t burn. Then turn the heat down to 350°F and continue baking pie for 45-50 more minutes or until a fork… or a knife… or a toothpick poked into the middle comes out clean.

Best if cooled then refrigerated and topped with fresh maple whipped cream (Whoop! Whoop!)