Pumpkin Pie with Lattice Top

Pumpkin Pie with Lattice Top

To pretty up my pumpkin pie I did a sugared lattice top! I usually do a graham cracker crust but this came out so nicely and still so creamy and delicious. I added cayenne pepper and ground cardamom for a twist. The sweetened condensed milk is key. I tried a roller with a design for the lattice top, but it didn’t completely work as you can see.

Time

Prep: 25 minutes

Cook: 45 minutes

Ingredients

• 2 unbaked premade pie crusts

• 2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

• 1/4 tsp allspice

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cardamom

• 1/4 tsp ground black pepper

• 1/4 tsp cayenne pepper

• 1 can (15 oz) pumpkin puree

• 1 can (14 oz) sweetened condensed milk

• 3 large eggs

• 1 tsp pure vanilla extract

• 1/2 tsp salt

• 1/4 tsp sugar for topping
  
  

Directions

1. Roll out crust and form into pie pan.

2. Roll out the second pie crust, on a mat, slice into strips. Then strip by strip laying each over and under.

3. Mix all ingredients in a bowl and pour into the pie crust. Save a teaspoon of egg for the egg wash.

4. Slide the lattice top onto the pie and then cut the ending using scissors.

5. Egg wash the edges of the crust and lattice top. Then sprinkle some sugar all over.

6. Bake 15 min at 425F and then lower to 350F for 30 min.