Categories: not tried, thanksgiving

Ingredients

• 1 pkg (15 oz) refrigerated pie crust, divided
• 1 can 16 oz solid pack pumpkin
• 1 c half and half
• 3 eggs
• 2/3 c sugar
• 1/4 c honey
• 2 tsp ground cinnamon
• 1 t ground allspice
• 1 tsp ground nutmeg
• 1/2 t ground ginger
• 1/2 t ground cloves
• 1/2 t salt
• Golden leaves:
• 1 refrigerated pie crust (reserved from pie)
• 1/2 cup half and half
• 3 T sugar

Directions

1. Preheat oven to 425

2. Roll 1 pie crust on floured surface into 10 inch circle, ease into 9 inch pie plate. Trim and flute. Reserve remaining pie crust for golden leaves

3. Combine remaining ingredients except golden leaves, pour into crust.

4. Bake 10 min. Reduce oven temp to 350, bake 40-45 min until pastry is brown and knife inserted in center comes out clean. Cool, garnish with golden leaves.

5. Golden leaves:

6. Roll pastry on floured surface to 1/2 inch thickness. Cut out leaf shapes. Mark veins with knife. Roll pastry scraps into rope 1/4 inch thick, cut into 2-3 inch pieces and twist to make tendrils.

7. eheat oven to 400. Lay pastry leaves on bottom of inverted flat bottomed ovenproof bowl so that leaves with have a curved shape. Lay tendrils on ungreased baking sheet. Brush leaves and tendrils with half and half, sprinkle with sugar. Bakle 10-15 minutes or until golden brown. Remove to wire rack and cool completely.

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