Great Time Decorating Pies: Pumpkin

  Decorative Leaf Pie Crust

This lovely leaf design just perfect for your holiday pumpkin pie! 

It’s been my most popular post (by a landslide!). You use pastry stamps; please read the directions for when to apply the leaves! 

Affiliate links are included for your convenience.You DON’T pay more, yet I get a small referral fee. 

The ones that help you… help keep my blog running. So thank you for supporting the links!  


Basic Pie Crust Pastry

1. Prepare the ice water and set aside. Pulsing the flour, shortening, and salt in a large food processor is the easiest. Or it can also be mixed in a large bowl, simply using your fingers. Add in enough water to make a cohesive ball. Place in plastic bag and chill for at least 30 minutes (up to 3 days).

2. Very lightly dust the rolling surface with flour, and roll each disk out, one at a time. Run an offset metal spatula underneath, lightly dust surface and flip, rolling until able to line the pie dish (or tin pie pan) with a 1-inch overhang. Pour or spoon in your favorite pie filling, dampen crust edges and cover with the top crust. Cut away the excess and flute with your fingers; meat pies are traditionally crimped with a fork. Cut slits, to vent the top crust. Chill 30 minutes, before baking. At this point, fruit filling pies can be frozen for 3-4 months (in twist-tied plastic bags).

3. Note: 2 1/2 cups flour will yield 1 DOUBLE (8-inch) pie tin or 2 SINGLE (8-inch) pie crust shells. 3 cups flour will yield either 1 DOUBLE (9.5-inch) deep-dish pie, or 3 SINGLE (8-inch) pie crust shells – or extra pastry for Autumn Leaves.

Libby’s® Famous Pumpkin Pie

2 (9.5-inch) unbaked deep dish pie crusts

1 1/2 cups white sugar
2 tsp ground cinnamon
1 tsp salt
1 tsp ground ginger
1/2 tsp ground cloves
4 eggs
2 (15-oz) cans LIBBY’S® 100% Pure Pumpkin
2 (12-oz) cans evaporated milk

Preheat Oven: 425°F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells.

Use an immersion blender, add the ingredients into a 2-quart pitcher, and blend until smooth.

Wait… PLEASE don’t add leaves right off! You must partly BAKE them for 25-3o minutes first (or they sink)! 

Read how to Apply Leaves: 

Make sure the bottom rack of the oven is set at the bottom position. Then place your unfilled crusts onto the rack.

Pour the filling straight into the pie dishes, while sitting on the rack. Then SHUT the oven door.

Baking Directions:

Bake for 15 minutes at 425°F before reducing the temp down to 350°F. Then bake FOR 20 minutes or so more until THE CUSTARD IS STABLE enough to remove THE PIES from the oven. 

Meanwhile, prepare pastry egg wash:
1 egg white + 1 Tbsp water
Milk or cream 
Small pastry brush, very soft bristles
Small paintbrush, very soft bristles, opt.

Applying Leaves:

After 25-30 minutes of baking time, the filling should be “stable enough” to remove the pies and adhere the raw pastry leaves.

Brush under the raw leaves with egg wash to lightly adhere the raw PASTRY LEAVES, and then lightly brush the tops with some MILK or CREAM. Wash and dry the small pastry brush or use the small paintbrush to brush MILK or CREAM over several of the leaves (not all) for a golden brown variegated look. 

Return the pie(s) to the oven; continue to bake (approx 20 minutes) or until the filling’s centers are fully set. Test one, by inserting a knife in the center, the knife should come out clean. 

Cool pies on a wire rack for 2 hours and allow to COMPLETELY cool before serving. Serve immediately or refrigerate. Pass the whipped cream!

Do not freeze; freezing will cause the custard filling to separate from the pastry crust.
Enjoy the oohs, aahhs… and lots of APPLAUSE!

Link to my “amazing” Apple Pie Filling

Cream Cheese Pie Strawberry, Banana & Blueberry “Beautiful Old Glory”

{maybe my hubby’s favorite pie}

Buttermilk Pie Crust

{crust recipe for Old Glory Pie}

Razzleberry Pie {also makes a great topping too}



Sharon Anne

10 thoughts on “Great Time Decorating Pies: Pumpkin”

  1. These are really neat! I may have to see if I can locate a set of these cutters. I wonder if Orson Gygi would have them?

    Pumpkin pie sure looks different when these leaves are added.

    Thanks for sharing!

  2. DON'T WAIT! The prices are NOW so low, the shipping was so reasonable from

    Go to:

    Plus I got a different set from
    with an apple, pumpkin and larger leaves.
    The price and shipping was great too!

  3. Remember also that you can use food coloring to darken your leaves, using a water color brush, edge he leaves with yellow, orange and red. It will give it a colorful/ festive appearance.

  4. I have a renewed interest making pies, and when I saw a picture in Pinterest of this gorgeous pie, I knew I had to make it. But alas, those pictures went nowhere. With a little time searching, I found your recipe. I deleted the image on Pinterest and pinned this page. Thank you for sharing!

  5. You mentioned that this post was one of your most popular. I can see why. That pie is gorgeous! I have a question===hopefully you may see this message: do you pre-bake the leaves separately and then add them to the pie? Or are they "raw" when you add them to the pie for the last 20 minutes?

  6. Have your raw pastry leaves, egg wash (small pastry brush), milk, plus another soft paint brush (or quickly wash the pastry brush, when needed) all ready and close by your stove.

    1) Very carefully remove the pie(s) from the oven to the stove top. Using the egg wash, adhere the raw leaves onto the pie crust.

    2) Apply a fairly thin coating of milk or cream, with no puddles, over top of the raw pastry leaves, with the clean pastry brush (or paint brush).

    3) Finish baking until center of pie(s) are set.

    Good Luck! Please do let me know if you bake the pie(s).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.