Thankful Pumpkin Pie

Not a baking pro? No problem! Our luscious pie comes together in a snap, thanks to a convenient mix and readymade pie crust.

Ingredients

• 1 pkg. (14.1 oz.) refrigerated pie crust dough
• 2 eggs
• 1 can (30 oz.) pumpkin pie mix
• 1 can (5 oz.) evaporated milk
• ½ cup sour cream
• 1 Tbs. vanilla extract
• ¼ tsp. ground nutmeg

Instructions

1. Place baking sheet on center oven rack. Preheat oven to 375°F. Coat 9″ deep-dish pie plate with cooking spray. Unroll 1 pie crust onto lightly floured surface. If desired, using fluted pastry cutter, trim edge of dough. 
2. Fit dough into pie pan, leaving edge ruffled; lightly press into bottom and against side of pan. Cover; refrigerate. 
3. In bowl, lightly beat eggs; stir in pumpkin pie mix, evaporated milk, sour cream, vanilla and nutmeg. Pour into crust. Bake on hot baking sheet, 60-65 minutes or until set in center. Cool on rack. 
4. Meanwhile, reduce oven temperature to 350°F. Coat 2 baking sheets with cooking spray. Unroll remaining pie crust dough onto surface. Cut 4 (¼” wide) strips down center of dough. Twist 2 strips together; twist remaining 2 strips together. Place strips on 1 baking sheet, curving to shape. Using 1″ alphabet cutters, cut out “GIVE THANKS” from remaining dough. Using 2″ pumpkin, 1½” leaf, 1¼” acorn and 5/8″ round cutters, cut out shapes; lightly score veins and lines into shapes. Transfer to remaining baking sheet. Bake braids and cutouts until golden, 5-10 minutes. Cool. Arrange cutouts on pie.