How beautiful is Stacie Flinner’s pumpkin pie? We are drooling over that buttery, flaky lattice crust and those adorable pastry leaves. It looks complicated and way too fancy to make the day before Thanksgiving, right? That’s what we thought, until we took a look at Stacie’s recipe. As Stacie says, “You’ll probably make at least one pumpkin pie this season, and you can either make a normal easy pumpkin pie or you can make a gorgeous easy pumpkin pie.” With readily available ingredients and the perfect presentation, this pie will be the Instagram-worthy centerpiece to the traditional Thanksgiving meal.
Stacie claims the secret to this pie is the sweetened condensed milk. Try it and let us know what you think!
THE BEST PUMPKIN PIE RECIPE (From Stacie Flinner)
Makes 1 pie (Serves 8)
3 (9 inch) unbaked deep dish pie crusts (I like Pillsbury)
3/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
1 (14 fluid ounce) can sweetened condensed milk
These leaf-shaped pie crust cutters
- Preheat oven to 425 degrees F.
- Let the pie crusts warm up a bit then lay one crust in the pie dish. Set the other two aside for later.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in milk. Pour into pie shell.
- Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F.; bake for another 30 minutes until the filling is set just enough to hold up the top lattice crust, but not fully cooked. Remove from oven and place pie on a wire rack.
- While the pie is baking roll out the two additional pie crusts on a marble pastry slab and prepare the lattice for the top of the pie. I cut two 1.25″ wide ribbons, four (.5″) half-inch ribbons and made three braids for the lattice. I used these pie crust cutters to cut out the leaves.
- Place a layer of wax paper on a cookie sheet and start weaving your lattice pie topper on the wax paper. Alternating each ribbon over then under as you go. I then pull the edge of the wax paper around the cookie sheet so the lattice falls off exactly here I want it on the pie. (This way you don’t tear the pumpkin pie filling.) Scatter the leaves around the edge of the pie crust, using a little water to make the leaves stick to the existing crust and lattice.
- Return the pie to the oven and bake another 10-20 minutes until the top crust is lightly browned and a knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will make the crust separate from the filling.)