It’s almost Thanksgiving Day and that’s a day when all diets go out the window! I know that I couldn’t stay on one. Not with all the food shopping for Thanksgiving and the baking of cookies and pies, setting the table and the house decorations, and all the other things that seem to pop up during the holiday season. A day to just let loose and throw caution to the wind is just what the doctor ordered!
This Lattice-Top Spiced Pumpkin Pie would be a great pie to bring to someone’s house for Thanksgiving or to make for your family. Everyone in my family just goes CRAZY for pumpkin pie, so this recipe is bound to be a surefire hit!
This pie is made with a package of rolled refrigerated unbaked pie crust…in others words Pillsbury; it’s in the red box. Just make sure you get a deep-dish pie plate. With the second pie crust dough make sure you roll it out on a FLOURED surface. Then use a fluted pastry wheel to cut ¾ inch wide strips…read the instructions and follow them carefully, and this will be the best pumpkin pie you will EVER eat!
Here’s what you need:
1 15 ounce package rolled refrigerated unbaked pie crusts (2 crusts)
2 1/2 cups canned pumpkin
1/2 cup half-and-half or light cream
3/4 cup packed brown sugar
6 tablespoons butter, melted
2 tablespoons all-purpose flour
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 egg yolk
2 teaspoons water
Sanding sugar or granulated sugar
Thanks to Better Homes and Gardens (BHG) for coming up with this Lattice-Top Spiced Pumpkin Pie and showing us how easy it is to make this delicious and tasty dessert. I can’t wait to see everyone’s face on Thanksgiving this year. Your average, classic pumpkin pie just got an upgrade! If that sounds good to you, then be sure to head on over to Better Homes and Gardens now for the full instructions now. Enjoy!