Ingredients: |
Ingredients: 1 package (15 ounces) refrigerated pie crusts (2 crusts) 1/4 cup plus 1 tablespoon pecan halves, divided
1 egg
2 tablespoons sugar
1 can (15 ounces) solid pack pumpkin
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 teaspoon Pantry Cinnamon Plus™ Spice Blend
Additional pecan halves (optional)
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Directions: |
Directions:1. Preheat oven to 375ºF. Let pie crusts stand at room temperature 15 minutes. Lightly sprinkle Large Round Stone with flour. Gently unfold one pie crust onto center of baking stone. Lightly brush with water using Pastry Brush. Using Food Chopper, finely chop 1/4 cup of the pecans; sprinkle evenly over crust. Unfold second crust and place over first crust, matching edges and pressing to seal. Using Baker's Roller™, roll crusts out together to edge of baking stone. Fold edges of crust 1/2 inch toward center, forming an even border; press to seal seam.
2. Using smooth end of pastry tool, form a decorative fluted edge; prick entire surface of crust. In Small Batter Bowl, lightly beat egg and brush over crust. Place sugar in Flour/Sugar Shaker; sprinkle evenly over crust. Bake 20-25 minutes or until golden brown. Remove to Stackable Cooling Rack. Cool 15 minutes. Carefully slide crust onto Round Platter; cool completely.
3. Meanwhile, for filling, combine pumpkin, half of the whipped topping, pudding mix and spice blend in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk (mixture will be thick). Using Large Spreader, spread filling evenly over crust.
4. Attach closed star tip to Easy Accent® Decorator; fill with remaining whipped topping. Pipe 3 horizontal rows of topping across surface of filling, followed by 3 diagonal rows, forming a lattice pattern. Pipe a decorative border along edge of filling. Using Deluxe Cheese Grater, grate remaining pecans over topping. If desired, arrange additional pecan halves around edge of pastry. Cut into wedges using. |
This recipe for Pies- Pumpkin Lattice Pastry is from