Perfect Pumpkin Pie with Homemade Crust and Decorative Cookies

Make Your Crust

Cut butter sticks into one inch chunks.  Return to fridge quickly.  In a bowl, combine flour, salt, sugar.  Transfer to a food processor.  Add the butter into the mix in the food processor and begin to pulse until small tiny balls start to form, about 15 pulses.  Turn processor off and transfer the dough into a floured surface.  Knead for a few minutes by hand and divide into 2 balls;  1 ball should  be large enough to fill your baking pan including the sides.  The other ball will be use for your cut out decorative cookies. Freeze both balls for 1 hour.

After one hour, preheat oven to 350 degrees F.

Take out both balls out of freezer.  Starting with the larger ball, knead the ball for a few minutes and then roll it out (using a rolling pin) to a circle to fit your baking pan.  Fit the dough into your baking pan and return the dough (in the baking pan) to the freezer.

Make your Cut Out Decorative Cookies

First in a small bowl, combine the egg white with 1 tablespoon of milk.  Set aside.

In a separate small bowl, combine cinnamon and sugar. Set aside.

Roll the small ball into a floured surface to 1/8 inch thickness.  Using a cookie cutter, cut out the dough into shapes of your choice.  Transfer the cut out cookies into a baking sheet.  Brush each cookie with egg white and milk.  Using your fingers, sprinkle the sugar / cinnamon mix on top of the  buttered cookies.  Bake for 10-12 minutes.  Take out and cool completely.

Make Your Pumpkin Pie Filling

In a mixing bowl, using an electric mixer or hand mixer, combine the pumpkin puree (which is part of your pumpkin pie filling), heavy cream, white,brown sugar, and cornstarch for a couple of minutes.  Add salt and all the spices and blend well.  Finally, add the lemon zest and beaten eggs and egg yolk.  Blend all ingredients well for a couple of minutes.

Bake Your Pumpkin Pie

Preheat oven to 425 degrees F.

Take your frozen pie crust out of the freezer and pour the pumpkin pie filling into it evenly.  Cover the crust edges with aluminum foil to prevent burning during baking.  Do not cover the filling, only the edges of the crust.

Bake your pie in the middle rack for 15 minutes.

Lower the heat to 350 degrees F and continue baking the pie for about 45 minutes.

Take out pie and cool completely.  Decorate with the cut out cookies and serve with whip cream. Enjoy!