Dessert: Pumpkin Pie "pumpkin"

In order to create a realistic top for our "pumpkin," we used a church key can opener to make the indentations, but a vegetable peeler or knife would also work.

Ingredients

Pastry Dough
Pie weights or raw rice for weighting shell

Instructions

On a lightly floured surface with a floured rolling pin roll out dough 3/4 inch thick (about a 12-inch round). Fit dough into an 8-inch glass pie plate (measure pie plate across top from inside edge of rim) with a 3-cup capacity and trim edge. Pinch edge up all around to form a continuous ridge and with a fork prick bottom of shell in several places. Chill shell 30 minutes, or until firm.
Preheat oven to 375 ° F. Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes. Carefully remove weights or rice and foil and bake shell until just pale golden, about 10 minutes more.
Reduce temperature to 350 ° F.

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