The Prettiest Pumpkin Pie

The Prettiest Pumpkin Pie

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A beautiful classic pumpkin pie with a leaf design pastry!


Units Scale


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/2 cup Crisco (shortening), cold
  • 1/4 cup ice cold water


  • 2 cups pumpkin puree (I used my homemade puree)
  • 2 eggs
  • 1/2 cup whipping cream
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon each ground cloves and nutmeg
  • 1/2 teaspoon vanilla


  1. Make you pastry. In a food processor add flour and salt, blend until incorporated. Add cubes of cold butter and pulse until butter resembles crumbs. Add crisco/shortening and continue to pulse until the entire mixture resembles crumbs (but don’t overmix).
  2. Slowly add cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand.
  3. Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
  4. Preheat oven to 375˚F.
  5. Once dough has rested, roll out on a prepared (floured) work surface. Trying to keep a circular shape, roll dough approx. 1/8 inch to 1/4 inch thick and larger than the size of your pie dish (approx. 1 1/2 inches larger).
  6. Transfer the dough into your pie dish and gently press down. Cut off the edges/overhang of your dough. Take your extra dough, reshape it into a disc, wrap in plastic and place it back into the fridge (This is what you’ll use to make the leaves).
  7. Blind bake your pie. Using a fork, prick the bottom of the dough all over. Line the dough with parchment paper. Pour pie weights, rice or beans into the shell and bake for 20-25 minutes, just until the dough starts to set. Remove the pie from the oven, and carefully lift out the paper and weights.
  8. While your crust is baking make your filling. In a large bowl, whisk together pumpkin puree, eggs, cream, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg and vanilla. Set aside.
  9. Once the pie has blind baked, remove it from the oven and lower the oven temperature to 350˚F.
  10. Make leaf topping. Roll extra dough out and using the sharp point of a knife, cut out an assortment of leaf sizes (approx. 1-2 inches in length) or use leaf cookie cutters. Using the tip of the knife make small marks in the middle of the leaf to resemble veins.
  11. Assemble the pie. Pour the filling into the pie shell.
  12. Gently brush the front and back sides of the pastry leaves with milk. Place the leaves (and lightly press your leaves) around the edges of the pie. Place them more toward the pie plate rather than the filling as they may fall in.  It’s okay if you don’t have enough leaves to cover the entire pie dish, it also looks nice if only part of the edges are decorated too.
  13. Bake in the oven for 35-45 minutes or until the crust is golden and the middle is set. The centre should jiggle slightly if you jiggle the pie. Note: If you find your crust/leaves are browning too fast, cover the edges with foil (I always do this at the beginning and then remove the foil near the end of baking).
  14. Let the pie cool on a cooling rack until ready to serve.


Garnish with whipping cream. Pie will last 3 days in the fridge.

Be careful that the top of your pie doesn’t crack or separate from the pastry. This happens for two reasons, one is when you overbake the pie (due to the eggs) and two if the pie cools too quickly. But, nothing a little whipped cream can’t take care of 😉


Keywords: Pumpkin PIe, Dessert, Fall Dessert, Thanksgiving, Pastry, Pumpkin

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