Description
A recipe for Not-So-Cookie-Cutter Pumpkin Pie

Ingredients

• 1 Sara Lee Signature Selections Traditional Pumpkin Pie
  
• Unbaked pie crust dough
  
• Food coloring
  
• 1 egg
  
• 1 tablespoon milk
  
• 1 tablespoon water

Preparation
Remove pie from package. Using seasonal design cookie cutters, such as leaves, stamp shapes from unbaked pie crust dough to be used on pie in a perimeter overlay. Stamp larger cutouts to use to embellish pie center. Roll remaining dough scraps into acorn shapes.

With small art brush, decorate dough shapes with food coloring as desired. Details such as leaf veins can be created by scoring dough with a butter knife. "Glue" perimeter shapes to crimped crust using mixture of egg, milk and water. Arrange center shapes as preferred.

For golden brown finish, brush another thin layer of egg wash on perimeter overlay and center adornments before baking. Bake pie as instructed. Acorns should be baked beside pan on aluminum foil. After pie has cooled completely, position acorns as desired.

Nutrition
no information available

Serves
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Variations
no information available