• Nonstick cooking spray
• 1 cup canned pumpkin purée
• 1/2 cup half-and-half, plus extra for brushing on pies
• 2 large Nellie’s Free Range Eggs
• 1/2 cup sugar, plus extra for sprinkling on pies
• Pinch of salt
• 1 teaspoon pumpkin pie spice
• 3 unbaked pie crusts, homemade or store-bought
• Special equipment: 5-inch circular pie cutter (or Tupperware lid), fall cookie cutters, food coloring, clean paint brush

To make the filling:

• Spray a 9-inch pie plate with nonstick spray. Line 3 baking sheets with parchment paper. Preheat oven to 375F.
• Place pumpkin purée, half-and-half, eggs, sugar, salt, and pumpkin pie spice in a large mixing bowl. Beat or stir until well combined. Pour pumpkin mixture into the pie plate. Bake for 20-25 minutes, or until filling is set in the center. Remove from oven and cool completely. Increase oven temperature to 400F.

To assemble:

• Working with one crust at a time, roll out onto floured surface. Dough should be rolled thin, about 1/8 to 1/16 inch (if dough is too thick, you’ll have too much crust relative to filling).
• Using a circular cutter or Tupperware lid, cut out 5 circles. Use leftover dough and fall cookie cutters to make decorations for the pies.
• Place the circles of dough on baking sheets and spoon about 2 tablespoons of pumpkin filling on one side of each dough circle. Dip your finger in water and trace it around the edge of the circle. Fold the empty side over the filling and press edges together. Use a fork to create a decorative edge.
• Use your finger to wet the back of the decorations and stick them on the pies. If you want to add some color, place about 1 teaspoon of food coloring in a small bowl and use a brush to paint the food coloring onto the decorations.
• Brush some half-and-half onto the pies (but not on painted decorations) and sprinkle sugar over top. Bake for 15 to 20 minutes, or until golden brown.

Note:

Pies can be stored in an airtight container in the refrigerator for 2-3 days.