Sharing our family's favorite Pumpkin Pie Recipe. This is a staple at our Thanksgiving Meal every Thanksgiving. Try it this Thanksgiving Holiday.
Make your Homemade Pie Crust (or Store Bought) according to the directions here on my step-by-step Pie Crust tutorial or on the box.
Bake pie crust in 375 F degree oven for 10-15 minutes or until golden brown (full instructions can be found at the link above or here: Homemade Pie Crust
For the filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined. Filling will be a little thick.
Preheat or reduce heat on the oven to 350 F degrees.
Make the pie crust leaves: On a floured work surface, roll out some pie dough until it is 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with a little bit of milk. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone liner and bake for 10 minutes on a baking sheet until lightly browned. Set aside to cool.
Turn oven up back up to 375 F degrees. The pie will bake at 375F.
Pour pumpkin pie filling into the warm pre-baked crust. If you did not use a deep dish pie pan, you will have extra filling. Fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough. Or make two smaller pies. Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center should be a little jiggly. After 25 minutes of baking, cover the edges of the crust with aluminum foil so the pie crust won’t burn.
Cool for a couple of hours on wire rack before serving. Decorate with pie crust leaves and serve with whipping cream. Cover leftovers tightly. Good for 3-4 days in refrigerator and can be frozen.