Recipes and Cooking Lattice-Top Spiced Pumpkin Pie 3.8 (6) Add your rating & review Cinnamon, allspice, and nutmeg add spice to the creamy pumpkin orange filling in this favorite pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 1 hr Total Time: 1 hr 40 mins Servings: 8 Ingredients 1 15 ounce package rolled refrigerated unbaked pie crusts (2 crusts) 2 ½ cup canned pumpkin ½ cup half-and-half or light cream 3 eggs ¾ cup packed brown sugar 6 tablespoon butter, melted 2 tablespoon all-purpose flour 1 teaspoon vanilla ¾ teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon ground allspice ¼ teaspoon ground nutmeg 1 egg yolk 2 teaspoon water Sanding sugar or granulated sugar Directions Preheat oven to 350°F. Let pie crust stand at room temperature according to package directions. In a large mixing bowl whisk pumpkin, half-and-half, eggs, brown sugar, butter, flour, vanilla, and spices until just combined. Unroll one sheet of pie crust dough on a lightly floured surface. Roll with a floured rolling pin into a 13-inch round. Fit dough into a 9 1/2-inch deep-dish pie plate. Trim dough 1 inch beyond edge of pie plate. Pour filling into pie plate. Unroll remaining sheet of pie crust dough on a lightly floured surface; roll with a floured rolling pin into a 13-inch round. With a sharp knife or fluted pastry wheel, cut dough into 3/4-inch-wide strips. Lay one strip across center of pie; lay another strip perpendicular to the first. Lay another strip next to and about 3/4 inch from the first strip. Lay a fourth strip next to and about 3/4 inch from second strip. Repeat with remaining strips to cover pie. Trim edges of lattice strips 1 inch beyond edge of pie plate. Fold bottom crust over ends of strips; pinch to seal. Flute as desired. In a small bowl, whisk together egg yolk and the water. Carefully brush egg mixture over edges and top of lattice; sprinkle with sanding sugar. Cover edges with foil to prevent overbrowning. Bake for 1 hour or until filling is set. Remove foil; cool on a wire rack. Cover and chill within 2 hours. Makes 8 servings. Sweet Potato Variation: Substitute 2-1/2 cups mashed cooked sweet potato for the pumpkin and increase half-and-half to 3/4 cup. Rate it Print