Believe it or not, with just two days left, you have time to make a seriously impressive pumpkin pie to share with your loved ones this Thanksgiving.
You might even have everything you need for this right in your pantry, meaning you don’t have to brave the horrendous grocery store crowds!
For the crust:
2 cups pecans
1 T melted butter
½ t vanilla
4 T brown sugar
1 t water
Place pecans in food processor, grind until fine. Add remaining ingredients and process until mixture begins falling off sides of the bowl. Press into 9 inch pie plate and bake at 350 for 15 minutes. Remove and allow to cool.
For the filling:
¾ cup sugar
½ t salt
1 t cinnamon
1 t pumpkin spice
1 can pure pumpkin puree
1 can evaporated milk
Mix sugar, salt, cinnamon, and pumpkin spice in a small bowl. Beat eggs in large bowl, add sugar mixture, and then slowly stir in evaporated milk. Pour into cooled pie crust/pan. Bake at 350 for 35 minutes, then remove to add sugar cookie topping.
For the sugar cookie topping:
1 tube refrigerated sugar cookie dough
2/3 c flour
1 t pumpkin pie spice
1 egg, lightly beaten
Allow dough to sit at room temperature for 10 minutes, then place in a bowl and knead in flour and pumpkin pie spice. Roll dough to 1/8 inch thickness on a lightly floured surface. Cut out desired shapes, re-rolling as necessary. Place cutouts on pie that has baked for 35 minutes, and brush them lightly with beaten egg. You could also sprinkle on some sugar or decorative sprinkles at this point. Bake pie for an additional 10 minutes, or until pie is set and cookies are lightly browned. **You’ll need to watch this closely, and maybe place some aluminum foil on top of the cookies if they brown before the pie is completely set.
The possibilities are endless here, friends. You can absolutely use your secret pumpkin pie recipe, even *gasp* BUY. a pie. at. the. store. and add the sugar cookie topping. NOBODY WILL KNOW. You can obviously also make your own sugar cookie dough. Make gingerbread cookie dough. Make a different pie filling. Use a traditional pie crust. I’ll say it again, ENDLESS POSSIBILITIES.
I’ll be making mini versions of these pies, with all homemade ingredients, for a holiday vendor fair this weekend and I’ll be sure to share some pics over on Instagram.
Better Homes & Gardens gets the idea credit here, I’m just sharing in case your mom didn’t also accidentally leave her November issue at your house. 🙂