Who doesn't love to make pumpkin pie?
This time around I made it in a deep dish pie plate, and I embellished the crust with maple leaves. One trick I learned a long time ago with pie crust is to roll it out on top of plastic wrap, then when it comes time to transfer to the pie dish, I roll it up with the plastic wrap, and then I roll it over the dish. This works every time, and works even better for lattice.
I want to be buried with this mixer.
Crust rolled out on top of pie dish.
Whisked egg yolks make everything stick and shiny.
Baked at 450 for 15 minutes, and then 1 hour (because of the dish being so deep) at 350. I covered the crust with parchment paper after the 15 minute baking cycle.
