Pumpkin Cut-Out Pie recipe
This Pumpkin Cut-Out Pie is a perfect baked treat for Halloween this year. I find that often Halloween cooking can be fun, but not very appetizing but this cut-out pie ticks all the boxes! I love the creamy pumpkin filling and I always make my cut-out face friendly rather than scary!
To make this, start by preparing a chilling dough. Once chilled, roll out dough and line a pie dish. Blind bake the dish and make the Jack-o’-Lantern cut-out by cutting out two circles for eyes, a triangle for the nose, and a toothy smile. Cut out indentations along the top, bottom, and sides of the face to mimic the ribbed indentations of a pumpkin. Make a filling by beating pumpkin puree, eggs, brown sugar, half-and-half, cinnamon, allspice, ginger, salt and nutmeg until smooth. Pour the filling into the pastry case and top with the cut-out face. Bake and enjoy.
To make the Pumpkin Cut-Out Pie, you will need the following ingredients:
Steps to make Pumpkin Cut-Out Pie
- 1
Make dough
5
Whisk 2½ cups of all-purpose flour with 1 tablespoon of granulated sugar and ¼ teaspoon of fine salt together in a medium bowl. Work in 1 cup of butter using your fingers until it resembles yellow cornmeal mixed with bean-sized bits of butter. In a separate bowl, beat 2 eggs together lightly. Use a fork or your hand to incorporate the eggs into the dough, adding a few drops of water if the dough is too dry.
- 2
Chill dough
1h
Shape the dough into a ball, and cut it in half. Create a disk shape with each half and wrap each one with plastic wrap. Chill for at least 1 hour in the refrigerator.
- 3
Roll out dough disk and freeze
30
Roll 1 disk into a 12-inch circle on a lightly floured surface to about ⅛-inch thick. Transfer the rolled out dough to a 9-inch pie dish. Trim the edges, and leave about 1 extra inch hanging over the edge. Tuck the overhanging dough in on itself to form a thick edge that is flush with the rim of the baking dish. Place the pie shell in the freezer for 30 minutes.
- 4
Roll out 2nd disk
30
On a lightly floured surface, roll the second dough disk into a 12-inch circle also around ⅛-inch thick. Line a baking sheet with parchment and transfer the dough to it and place in the freezer for 30 minutes.
- 5
Heat oven
Preheat oven to 400 °F and position 2 oven racks in the center and lower third of the oven.
- 6
Bake
30
Place a piece of foil in the pie shell and fill with baking beans or pie weights. Place on the center rack and bake for about 20 minutes. Remove the parchment paper and beans and continue to bake for 10 minutes. Remove and leave to cool.
- 7
Turn down heat
Lower the oven temperature to 350 °F.
- 8
Make the pumpkin cut-out
25
In a small bowl, beat the remaining egg lightly. Remove the dough from the freezer and cut out a solid 9-inch circle. Use a sharp knife to cut out two circles for the eyes, a triangle for the nose, and a toothy smile to resemble a Jack-o'-Lantern's face. Cut out indentation markings along the top, bottom, and sides of the face to mimic the indentations of a pumpkin. Cut out a "stem" from a scrap of pastry and stick it to the top of the face using egg wash. Return the cut out to the freezer for 20 minutes.
- 9
Make filling
5
Whisk 1 can of pumpkin puree with 3 eggs, ¾ cup of brown sugar, 1¼ cups of half-and-half, 1½ teaspoons of ground cinnamon, ½ a teaspoon each of ground allspice, ground ginger, fine salt and ¼ teaspoon of freshly ground nutmeg in a large bowl. Continue whisking until smooth. Pour in the filling into the pie crust.
- 10
Place cut-out on top
1
Brush the frozen pumpkin face with beaten egg, before lifting it off the baking sheet and placing it gently over the filling.
- 11
Bake
50
Bake in the oven for 40 to 50 minutes until golden brown.
- 12
Serve
Serve at room temperature.
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Spooky and yummy!! Thanks!
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