YIELD Makes 8 to 10 servings
Sinfully rich and perfectly spiced, this pumpkin pie is topped with a pile of golden-glazed leaves.
INGREDIENTS
1 package (15 ounces) refrigerated pie crust, divided 1 can (16 ounces) solid-pack pumpkin 1 cup half-and-half 3 eggs 2/3 cup sugar 1/4 cup honey 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt Golden Leaves (recipe)PREPARATION:
- Preheat oven to 425°F.
- Roll 1 pie crust on floured surface into 10-inch circle; ease into 9-inch pie plate. Trim and flute. Reserve remaining pie crust for Golden Leaves.
- Combine remaining ingredients except Golden Leaves. Pour into crust.
- Bake 10 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes until pastry is brown and knife inserted in center comes out clean. Cool. Garnish with Golden Leaves. Refrigerate leftovers.