Ingredients:
· 2 recipes pie crust, or 2 frozen pie crusts
· 2 large eggs
· 1 cup firmly packed brown sugar
· 1/2 cup Heavy Whipping Cream
· 14.5 ounces pumpkin
· 1 teaspoon cinnamon
· ½ teaspoon allspice
· ½ teaspoon nutmeg
· ¼ teaspoon cloves
· 1 teaspoon salt
Method:
1. Heat oven to 425°F. Spray baking sheet with nonstick spray or line with parchment.
2. Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
3. Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out desired shapes. Place cut-outs in freezer.
4. Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
5. Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Place dough into ungreased 15x10x1-inch baking pan. Crimp or flute edges.
6. Pour filling into crust. Brush cut outs with egg wash. Decorate top of crust with unbaked cut-outs. Bake 10 minutes.
7. Reduce oven temp to 350°F. Bake 30 minutes or until knife inserted into center of pie comes out clean. Cool completely.
8. Serve pie with a dollop of whipped cream if desired.
9. Enjoy!
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