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Cut around the recipe fairly closely and then cut a piece of the carbon paper to a similar size. Place the carbon paper on the back of the recipe with the black side facing out and align the recipe where you want it on the pumpkin then tape both layers into place so they won't move or shift. Now you will be able to use a pen or pencil to.
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Once the pumpkin pie is halfway baked, take it out of the oven, spread a layer of the sweetened cream on top, then let it bake all the way. Meanwhile, mix 1/4 cup of large coconut flakes with chopped slivered almonds; Let the pumpkin pie rest, chill in the refrigerator, then evenly garnish it with coconut-almond mix when you're ready to serve.
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Making the Pie Crust: Make your pie crust first. Sift the flour and salt into a bowl. With a pie cutter, cut in the shortening until the particles are pea sized. Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough. Press into a ball.
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Beat an egg with a spoonful of water and then brush that egg wash on top of the cut-outs to make the finished shapes shiny and pretty. Bake the cut-outs at 425ห until golden-brown and firm, about.
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5. Add a layer of toasted marshmallow fluff. Make or purchase marshmallow fluff and add it to your pie after it is baked. Use a spatula to create peaks and swirls of fluff. Set the oven to 450 ยฐF (232 ยฐC) and toast for 5 minutes or until the topping turns golden brown. [6] 6. Create designs with melted chocolate chips.
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Preheat your oven according to your pumpkin pie recipe's instructions. While the oven is preheating, arrange the pie crust leaves on top of the unbaked pumpkin pie [ 1] in a decorative pattern. Press down lightly on the edges of the leaves to adhere them to the pie crust. Ensure the leaves are evenly spaced and cover as much of the pie as.
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Place the cut-outs on a lined baking sheet and chill in the refrigerator for about 15 minutes. Meanwhile, preheat the oven to 400F. Mix together the egg and milk to create a wash and brush over the chilled cut-outs. Bake for about 15 minutes or until golden brown. Place the leaves on top of a cooled pie.
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Simply cut out a large leaf from the leftover pie dough and place it in the center of the pie! 5. Leaves and Vines. If you're making a slab pumpkin pie, or are merely looking for a less pie crust heavy decoration for your pie, try decorating with dainty leaves and vines made from pie dough. 6.
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Make the pie crust. Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
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To make pastry leaves, preheat the oven to 350ยฐF. Roll the pie crust out and use your fall-shaped small cutters to punch out shapes just like you were making cookies. Place on a parchment-lined cookie sheet. Brush with egg wash and sprinkle with a little sugar, if desired.
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4. Use an egg wash on your crust before you bake it. It's the key to that gorgeous golden brown. 5. Substitute part of the pumpkin in your pie with squash, yams, or sweet potato for more fall flavor. 6. Avoid getting a crack. No one likes a gigantic crack on top of their pie.
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Cut out leaves with cookie cutters or a paring knife. Place the cut-outs on a lined baking sheet and chill in the refrigerator for about 15 minutes. Meanwhile, preheat the oven to 400F. Mix together the egg and milk to create a wash and brush over the chilled cut-outs. Bake for about 15 minutes or until golden brown.
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In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
