Ingredients:
1 Store bought pie crust (plus 1 if decorating)
2 c dry beans
½ C Flour (divided) for dusting the counter
1 16 oz. can Plain pumpkin (not pumpkin pie filling)
1 ¼ c heavy cream
¾ c granulated sugar (divided)
3 large eggs
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp vanilla extract
¼ tsp salt
Preheat the oven to 350°
Directions: spread ¼ c of the flour out on your surface. Roll out (or use your hands) 1 of the pie crusts to fit into a 9-inch pie plate. Remove the overhanging dough and press the edges with a fork.
Line the dough with foil and fill with the dry beans. Transfer to the oven and bake until golden brown; about 20-25 minutes. Remove the foil and beans and continue cooking until it is golden all over; about another 10-15 minutes. Move to a cool space while you make the filling.
To make the filling gently whisk the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt. Be careful not to overmix.
Beat the last egg and brush it on the edge of the crust; sprinkle with the remaining ¼ c sugar. Pour the filling into the crust (if you add decorations, this is when you would put them on top. See below for directions) and bake until set around the edges; 55 minutes to 1 hour (middle will still be slightly jiggly). Transfer to a cool space until you are ready to enjoy!!!
To make decorations: spread the last ¼ cup flour out on your counter, then roll out the other pie crust. Choose your cookie cutter and then dip it in flour so it won’t stick to the dough. Press it down and then place them on the pie. Brush them with the egg and then sprinkle with sugar.
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