{VIDEO} THE BEST Pumpkin Pie with Pie Crust Leaves

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today we are making the best pumpkin pie.

If you love this recipe, you are going to love the rest of my Pie Week videos, so be sure to check those out too just in time for the holidays! I am going to be sharing everything from THE BEST Easy All-Butter Pie Crust, to how to make fun and amazing Decorative Pie Crust Designs, my fave Cherry Pie with Braided Lattice TopPumpkin Pie with Pie Crust LeavesTHE BEST Apple Pie with Pie Crust RosesTHE BEST Lemon Meringue Pie with Ruffled Pie Crust and THE BEST Chocolate Cream Pie, just in time for the holidays! 

This is the ultimate classic, Thanksgiving dessert. Even though pumpkin pie isn't my favorite, my mom loves it, and it just wouldn't feel like Thanksgiving without a slice of good ol' pumpkin pie. So I've totally given this pie a makeover with some tricks for getting it absolutely, melt-on-your-tongue, party-in-your-mouth amazing. And you know it's good, if a huge chocolate lover like me is telling you this.

If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!

The pumpkin filling is rich, smooth, creamy and packed with warm, fragrant fall spices. It's wrapped in a buttery, flaky crust with extra little pie crust fall leaves on top, so no one is fighting over picking off that thick buttery edge of the pie crust. Tell me, I'm not the only one who sneaks pieces of the top of the crust to add to their slice!

I made my favorite, super simple buttery pie crust recipe to kick off pie week, because you can do it in advance and just pop it in the fridge or freezer until you're ready to make your pie, but you can use store bought pie crust if you want, which tends to be easier for making decorations to top your pie with.

A super easy trick I use, that really make a difference, is to heat the spices with the pumpkin and sugars on the stovetop, instead of just mixing it all together in a bowl. This way we really bring out the flavor in the spices and dissolve the sugar, for a smooth creamy texture, and cook off any moisture in that pumpkin.

I decided to decorate this pie with extra pie crust, to incorporate more crust into each slice, because, for me, the crust is the best part, so this is the perfect ratio of crust to filling and the fall leaves make it look so fancy and festive. 

You can also just bake the leaves separately to use as decoration, too. I like top roll them in cinnamon sugar before I bake them, for a really fun touch.

Just imagine the look on everyone's face, when you walk in holding this pie for Thanksgiving!


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Pumpkin Pie

Yield: One 9" pie; serves 8

  • Two 9" Pie Crusts, Homemade or Store Bought (1 for bottom crust and 1 for decorations on top)
  • 1 (15 oz) can pumpkin puree (100% pure pumpkin, NOT pumpkin pie mix)
  • 2/3 cup packed dark brown sugar
  • 1/3 cup granulated white sugar
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoons pumpkin pie spice OR 1/2t ginger + 1/2t nutmeg + 1/8t ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup half & half, cold
  • 2 large eggs, cold
  • egg wash: 1 egg beaten with 1 tablespoon milk or cream


Press one pie dough into the bottom and up the sides of a 9" pie dish. Use kitchen shears to trim dough around pie dish, around the edge. Cut out little leaf shapes from the second pie dough, with pie dough leaf cutters. Cover and set aside. (Pre-bake pie shell for 10 minutes, with pie weights, if you prefer a slightly crunchier bottom crust, instead of a softer bottom crust)

Preheat oven to 375°F. In a small saucepan, combine the pumpkin, brown sugar, white sugar, flour, cinnamon, spices, and salt. Bring to a simmer over medium heat, stirring, until shiny and thick, about 5 minutes. Remove from heat. Mix in the vanilla extract and half & half, to cool the mixture. Add the eggs, one at a time, stirring until smoothPour into prepared pie shell.

Tent the edges of the pie with aluminum foil if the edges from getting too brown. Bake in preheated oven for 55-60 minutes, removing pie from oven half way through  baking and arrange pie dough leaves around the inner edge of the pie and on the edges, using egg wash to attach them to the crust and brushing the tops with egg wash. Bake until filling has puffed slightly and looks dry. Center should jiggle slightly when nudged, but will set upon cooling, do not over  bake. (Alternatively, bake leaves separately on a parchment lined baking sheet for about 7-10 minutes and place on top of baked pie to decorate.)

Cool for at least 3 hours at room temperature before serving, or refrigerate overnight, to allow filling to set. Serve warm, with whipped cream, if desired. Cover leftovers and refrigerate for up to 3 days; reheat for 10 minutes at 350°F.