Desserts‎ > ‎

Decorative Pumpkin Pie

Makes 2 pies and leaf adornment

  • 3 cups plus 2 tbsp all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 1/4 sticks cold unsalted butter, cubed
  • 1/3 cup shortening
  • 1 cup ice water
  • 2 cans (15oz) pumpkin puree
  • 3 large eggs
  • 1 egg yolk
  • 1 cup heavy cream
  • 2 tbsp bourbon vanilla extract
  • 1 tsp fresh ginger root, pureed
  • 2 tsp pumpkin pie spice blend
  • 1 tsp salt
  • 1 pinch black pepper


  1. Preheat oven to 350 degrees F
  2. Start with sifted flour, sugar and salt in a food processor. Add butter pieces and shortening. Pulse until you get pea-size pieces. Gradually add water, pulsing until dough forms.
  3. Shape into a disk and let rest for at least 8 hours in the fridge.
  4. Use flour for rolling out pie dough into a circle and place over pie shell. After crimping the edges of the crust, freeze for one hour.
  5. Place parchment paper and pie weights over the dough and bake for 15 minutes at 350 degrees F. Remove the parchment and weights. Place in the oven for 5 - 8 additional minutes, until dough is dry.
  6. While the dough is in the oven make the pie filling. Combine all filling ingredients and whisk until fully incorporated.
  7. Remove the pie from the oven and pour in the pumpkin pie filling. Place back in the oven and bake until center is fully cooked, about 25 - 35 minutes.