Makes 1 pie
· 1 (15 ounce) can pumpkin
· ⅓ cup honey
· ½ cup condensed milk
· 2 large eggs
· 2 teaspoons pumpkin pie spice
· 1 teaspoon vanilla extract
· 1/2 teaspoon salt
· 1 package of refrigerated pie crust dough (with 2 rounds)
First things first, things need to get hot—so preheat your oven to 425°. Then, in a medium bowl, whisk together your pumpkin, condensed milk, eggs, spices and salt until it's smoother than your baby's bottom. Roll out 1 pre-made pie crust into your pie dish and pour your creamy concoction in. Bake for 15 minutes.
While the pie is baking, sprinkle flour onto a surface and roll out your second pie crust. Use your cookie cutter or a knife to cut out 12 small peens—this is about to be a sausage-fest of a pie.
After 15 minutes of baking, reduce oven to 350° and bake for 18 minutes. Remove pie from oven, but leave it on. Your pie should be hard enough support the teeny crusty peens but still jiggly in the middle.
Whisk one egg in a small bowl and with a small brush, paint the outer rim of the pie crust. Then, wash your balls on each peen with the egg and gently press the balls (washed side to washed side) onto the crust. (Be gentle and don't smush your balls, they don't like that). Once all of your peens are stuck to the crust, brush the tops and the tips with egg so they shine when the pie is finished baking.
Put the pie back in oven and bake for 15-20 minutes, or until all 12 peens are a perfect golden brown and the pie doesn't jiggle when you shake the pan.
Remove the pie and let it cool completely, and then swirl some whipped cream on there—just off the tip—and serve.