Pumpkin Pie with Aged Gouda

Heat oven to 350°F. Roll half of the dough on lightly floured surface to a 12-inch round. Place in a 9-inch deep-dish pie plate. Use a fork to pierce dough all over. Tuck overhanging dough underneath itself at edge of pie plate and use fingers or a fork to crimp edges.

Center pie dish on a baking sheet and cover with a sheet of foil. Press foil in and around bottom and sides of dish. Fill foil-lined pie plate with dried beans or rice (to weigh down dough) and place in oven. Bake 10 to 15 minutes, until crust has just started to brown, then remove from oven and carefully remove beans or rice and foil.

In a medium bowl, whisk together sugar, 2 eggs, cinnamon, nutmeg, vanilla, and salt and set aside.

In a medium saucepan, whisk together pumpkin purée and heavy cream. Heat over medium-low until just steaming. Remove from heat and whisk in gouda, stirring until melted completely. Whisk in sugar-egg mixture.

Pour filling into pre-baked pie crust. Bake 50 to 60 minutes, until filling is set around edges but jiggles slightly in center. (If crust browns too quickly, tent pie with foil and continue to bake.) Remove pie from oven and set aside to cool.

Meanwhile, roll second piece of dough on lightly floured surface to 12-inch round. Use a star- or leaf-shaped cookie cutter or a knife to cut decorations for top of pie from remaining dough. Place on a baking sheet lined with parchment paper and refrigerate. (You’ll have extra dough—cut more shapes to bake into extra treats or freeze and save for later use.)

While pie cools, beat remaining egg with a fork in a small bowl. Brush dough cutouts with egg wash and sprinkle with sugar. Bake 8 to 12 minutes or until golden brown.

When decorations have cooled, arrange them on top of pie; they’ll adhere to the still-warm filling. Allow pie to cool at least 2 hours before serving.