I’ve been collecting Royal China Jeannette Country Harvest Recipe Pie Plates for quite some time now. That’s a mouthful! Royal China was an American pottery company based in Ohio from the Depression Era through the mid 1980s. I like to collect their stuff because they made things my grandmothers would have used (and could have actually afforded). Also, I like the way their dishes feel in my hands- sturdy and true. I have seven of their recipe pie plates now, and hope to find more “in the wild.” That means in a thrift store or at a garage sale. Halloween is a great time to make a Frightful Night Classic Pumpkin Pie with the Country Harvest Pumpkin Pie Recipe Plate.
On to the Recipe!
- 2 Pillsbury pie crusts
- 4 eggs (set one egg aside to brush over the pie crust tree)
- 1 cup sugar
- 1 1/2 teaspoon cinnamon (plus a little more for the pie crust wash)
- 1/2 teaspoon cloves (optional)
- 1/2 teaspoon nutmeg
- 2 1/4 cups evaporated milk
- 2 3/4 cup canned pumpkin
*I chose not to use ginger (it was optional)
- Great Value Spooky Sprinkles
Preheat the oven to 425 degrees. Unroll a thawed pie crust and place it over the pie dish. Press it onto the sides of your dish, then flute the edges with a fork.
Crack 3 eggs in a large mixing bowl and whip. Add the sugar, cinnamon, cloves, nutmeg, evaporated milk, and pumpkin. Mix everything together with a whisk.
Pour the filling into the pie dish. Do not over fill. Unroll another pie crust to make your frightful night tree. Cut a tree shape using a pizza cutter, and carefully lay it on top of the pie filling. Crimp the dough of the tree into the edges of the bottom crust. It may sink into the pie filling in some places. Just lift it up with a fork, and make sure the edges of your tree are attached to the outer edges of your bottom pie crust. Cut some leaf-shaped crust pieces with the left over dough. Crack a 4th egg into a measuring cup and add a splash of cinnamon. Brush the egg mixture onto the crust. Don’t worry of some of the pie filling is on the tree dough as well. Just brush the egg mixture over all of it.
Bake at 425 degrees for 15 minutes, then lower the temperature to 350 degrees for another 50 minutes. Side note– I had to cook my pie a lot longer than this. Make sure a knife stuck in the center comes out clean. When the pie cools a bit, place the eyeballs on the tree. You’re all done!
I hope you enjoyed my Frightful Night Classic Pumpkin Pie!
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