New This Month

Pumpkin Pie

Make sure your spices smell fresh before using them; they should be replaced every year.

  • Servings: 12

Source: Martha Stewart Living, October/November October/November 1992


  • 1/2 recipe Pate Brisee
  • 1 small sugar pumpkin (about 3 pounds) or one 15-ounce can solid-pack pumpkin
  • 4 large eggs
  • 1/2 cup unsulfured molasses
  • 1/4 cup dark brown sugar
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 large egg beaten with 2 tablespoons heavy cream, for egg glaze


  1. Roll out dough to a thickness of 1/8 inch and use to line a 9-inch pie tin, leaving a 1 1/2 -inch overhang all around. Carefully fold under, making sure double edge is even. Gently press to seal layers. Using a sharp paring knife or scissors, cut V's all around. Fold alternating V's forward. Chill until firm, at least 30 minutes.

  2. If using fresh pumpkin, cut into large chunks, removing seeds and strings. Steam over boiling water in a heavy saucepan for 25 to 30 minutes, until fork-tender. Drain and let pumpkin cool slightly. Using a sharp spoon, scrape cooked pumpkin from skin and put in bowl of a food processor. Puree until smooth. Measure out 1 3/4 cups puree (extra puree can be refrigerated for use at a later date).

  3. Heat oven to 375 degrees. Combine puree and remaining filling ingredients in a medium bowl and whisk until smooth. Brush edges of crust with egg glaze. Pour filling into chilled piecrust and bake for about 1 hour, or until edges are golden brown and filling is set. Serve at room temperature.

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