Pumpkin Lattice Pastry
Posted by Rini
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/4 cup plus 1 tablespoon pecan halves, divided
2 tablespoons sugar
1 can (15 ounces) solid pack pumpkin
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 teaspoon cinnamon
Additional pecan halves (optional)
1. Preheat oven to 375ºF. Let pie crusts stand at room temperature 15 minutes.
Lightly sprinkle large round stone with flour. Gently unfold one pie crust onto
center of baking stone. Lightly brush with water. Finely chop 1/4 cup of the
pecans; sprinkle evenly over crust. Unfold second crust and place over first
crust, matching edges and pressing to seal. Roll crusts out together to edge of
baking stone. Fold edges of crust 1/2 inch toward center, forming an even
border; press to seal seam.
2. Using smooth end of pastry tool, form a decorative fluted edge; prick entire
surface of crust. In a bowl, lightly beat egg and brush over crust. Sprinkle
sugar evenly over crust. Bake 20-25 minutes or until golden brown. Remove to
cooling rack. Cool 15 minutes. Carefully slide crust onto a round platter; cool
3. Meanwhile, for filling, combine pumpkin, half of the whipped topping, pudding
mix and spice blend in a bowl; whisk until smooth (mixture will be thick).
Spread filling evenly over crust.
4. Attach closed star tip to a decorator; fill with remaining whipped topping.
Pipe 3 horizontal rows of topping across surface of filling, followed by 3
diagonal rows, forming a lattice pattern. Pipe a decorative border along edge of
filling. Grate remaining pecans over topping. If desired, arrange additional
pecan halves around edge of pastry. Cut into wedges.
Yield: 12 servings or 20 sample servings
Nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 8 g,
Cholesterol 25 mg, Carbohydrate 34 g, Protein 3 g, Sodium 250 mg, Fiber 2 g
Cook's Tip: Pumpkin pie spice can be substituted for the cinnamon, if desired.