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Looped Pumpkin Pie Recipe


Your guests will be impressed with this looped pumpkin pie recipe! The intricate looped pie crusts look great, but are actually easy to make. This dessert is beautiful and tasty—great for Thanksgiving or any fall celebration when a chill is in the air! Learn everything you need to know about how to make this looped pumpkin pie here.
Makes: 8 servings

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Step 1

Preheat oven to 350F. Lightly flour Pie Crust Mold. Gently unroll 1 pie crust and cut into strips. Press into bead mold cavity. Use a spatula to trim off excess dough to be level with the mold. Press dough down again, if needed. Carefully remove dough from mold and form into a loop, pressing pointed ends together. Place on cookie sheet. Repeat to make 17 loops. In small bowl, lightly beat 1 egg with 2 tablespoons water. Brush loops with egg wash and bake for 14-16 minutes or until lightly golden brown.

Step 2

Increase oven temperature to 425F. Gently unroll remaining pie crust and press onto bottom and up sides of pie pan; trim edges and prick bottom with a fork. Bake 7-8 minutes.

Step 3

In large bowl, beat eggs; stir in pumpkin, sugar, cinnamon, salt, ginger, cloves and evaporated milk; pour into pie shell. Place pie on cookie pan; bake 15 minutes. Reduce oven temperature to 350F. Continue baking 40-45 minutes or until knife inserted in center comes out clean. Cool completely on cooling grid. Arrange prebaked loops on top of cooled pie.

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Ingredients

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refrigerated pie crusts

1/2 package (14.1 oz.) refrigerated pie crusts

Eggs

2 Eggs

solid pack pumpkin

1 can (15 oz.) solid pack pumpkin

granulated sugar

3/4 cup granulated sugar

ground cinnamon

1 teaspoon ground cinnamon

salt

1/2 teaspoon salt

ground ginger

1/2 teaspoon ground ginger

ground cloves

1/4 teaspoon ground cloves

evaporated milk

1 can (12 oz.) evaporated milk

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$9.99

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