There is a big difference in eating a homemade pumpkin pie vs. a frozen pie you heat up. First is the crust. You will love my no-fail pie crust (search “pie crust”) along with three ingredient pie mix. I use the remaining pie crust to cut shapes to lay on the sides of my crust. Here I used mini leaf cutters and brushed with egg yolk to give it a nice shine.
Do you love pumpkin pie? Here is a simple and delicious pumpkin pie with pie crust shapes.
Pie crust (see recipe link)
Make a Perfect Pie Crust with Jill
Mini cookie cutters or knife to cut shapes
Pumpkin Pie Mix
2/3 Cup evaporated milk
Whisk well. Pour into prepared pie crust.
Put in hot preheated 400 degrees oven for 10 minutes.
Then bring temp to 350 degrees for another 50 – 60 minutes.
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