Pumpkin Lattice Pastry – a delicious recipe with refrigerated pie crusts, pecans, egg, sugar, pumpkin, cool whip. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0 F. Let pie crusts stand at room temperature 15 minutes.
2
Lightly sprinkle large round stone with flour.
3
Gently unfold one pie crust onto center of baking stone. Lightly brush with water using a pastry brush.
4
Sprinkle 1/4 c. pecans over crust.
5
Unfold second crust and place over first crust, matching edges and pressing lightly to seal.
6
Roll crusts out together to the edge of baking stone.
7
Fold edges of crust 1/2 inch toward center, Forming an even border, press to seal seam.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. refrigerated pie crusts (2 crust), 1/4 c. plus 1 tbsp. crushed pecans, 1 egg, 2 tbsp. sugar, and more.
Yes, Pumpkin Lattice Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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