Classic Pumpkin Pie
- Preheat oven to 400º.
- For the pie: Unroll one pie crust into a 9 inch pie pan with a ½ inch wide lip. Set aside. In a large bowl, combine 2 eggs, both sugars, pumpkin pie spice, salt and pumpkin. Slowly stir in evaporated milk until fully incorporated. Pour pumpkin mixture into crust. Reserve.
- On a lightly floured surface, unroll second pie crust. Using a 1½-inch fall-themed cookie cutter, cut out 27 pieces. Beat remaining 1 egg in a small bowl. Brush egg onto the lip of the pie crust. Place cutouts on the lip of the crust. Brush tops of cutouts with remaining egg.
- Bake in the oven for 20 minutes. Using aluminum foil, cover decorated edges of pie to prevent over browning. Reduce temperature to 350º and bake for additional 45-50 minutes or until the center is set.
- For the topping: Pour cream into a medium bowl. Whip on medium speed, slowly add in sugar and pumpkin pie spice. Whip until stiff peaks form. Cover and refrigerate. Enjoy with a large dollop on top of each slice of pie.
Recipe Courtesy of Chef Megan, ALDI Test Kitchen