Pumpkin Pie

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Ingredients  

2 packages Kinnikinnick Pie Crusts - reserve 1 package (780 g)
1 tsp ground nutmeg (2 g)
½ tsp ground ginger (1 g)
4 large eggs (224 g)
1 can (370 ml) evaporated milk (373 g)
1 can (798 ml) pumpkin puree (782 g)
2 cups brown sugar (440 g)
4 tsp cinnamon - reserve 2 tsp (10 g)

1 tbsp butter - melted (15 g)

Optional: 2 tbsp apricot jam - heated (24 g)

Directions

Pie Filling

1. Beat eggs slightly in a bowl. Add pumpkin, sugar, cinnamon, nutmeg and ginger. Mix until combined.
2. Slowly add evaporated milk, mix until combined. Set aside.
   

Pie Decorations

1. Remove 2 Kinnikinnick Pie Crusts from freezer and invert on a piece of parchment paper. Remove foil container and let thaw for 1 hour.
2. Using the aid of parchment paper, roll out pie crusts slightly.
3. Cut into desired shapes to use for decorations. You will require 30 - 35 (approx. 1 - 1½" in size) for each pie. 
4. Place decorations on a baking tray and brush with butter. Sprinkle with reserved 2 teaspoons cinnamon.
5. Preheat oven to 400°F (204°C). Place rack in the middle of oven.
6. Bake decorations in preheated oven for 7 - 10 minutes (time may vary depending on thickness). Remove from oven and set aside.

Pies

1. Preheat oven to 400°F (204°C). Place rack in the middle of oven.
   
2. Pie crust bases - Thaw reserved 2 pie crusts in foil for 30 minutes. Peirce with a fork to avoid air pockets.
3. Pour filling into pie crusts. Place filled pie crusts on baking tray.
   
4. Bake in preheated oven on middle rack for 15 minutes.
5. Reduce oven temperature to 350°F (176°C) and continue baking for 30 - 35 additional minutes.

Assembly 

1. Brush outer edge of cooled baked pies with warm apricot jam (use a pastry brush to help).
2. Attach decorations to outer edge of baked pies.
3. Cool decorated pies in refrigerator for 1 hour. Serve with whipping cream.
   

 Yields 2 (9") pies