- 2½ cups All-purpose flourplus extra for dusting
- 1 tbsp Granulated sugar
- ¼ tsp Fine Salt
- 1 cup Unsalted butterdiced
- 3 Large eggsdivided
- 1 15-oz can Pumpkin pureepure
- 3 Large eggslightly beaten
- ¾ cup Brown sugarpacked, light brown
- 1¼ cups Half-and-half
- 1½ tsp Cinnamon
- ½ tsp Ground Allspice
- ½ tsp Ground ginger
- ½ tsp Fine Salt
- ¼ tsp Nutmegfreshly ground
Pumpkin Cut-Out Pie
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
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.
Roll out dough disk and freeze
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.
Roll out 2nd disk
Preheat oven to 400 °F and position 2 oven racks in the center and lower third of the oven.
Turn down heat
Lower the oven temperature to 350 °F.
Make the pumpkin cut-out
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.
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.
Place cut-out on top