New This Month

Pumpkin Pie


Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.

  • Yield: Makes two 10-inch pies

Source: Martha Stewart Living, November 2000


  • 1 sugar pumpkin (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin (not pumpkin-pie filling)
  • 1 1/2 recipes Pate Brisee for Pumpkin Pie, divide dough into 3 disks
  • All-purpose flour, for dusting
  • 7 large eggs
  • 1 tablespoon heavy cream
  • 1 1/2 cups plus 2 tablespoons packed light-brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 3 cups evaporated milk
  • Whipped cream, for serving


  1. Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.

  2. Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.

  3. Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.

  4. Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.

  5. Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.

  6. If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.

  7. Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.

Cook's Notes

To prepare the pies in stages, make the dough and either freeze or refrigerate, then roll out, fit into pie plates, and chill again. The shells can be covered tightly and refrigerated for a day or two or frozen for longer (thaw in refrigerator before proceeding).

Reviews Add a comment

  • manneberry
    12 OCT, 2015
    You're almost there, add some molasses, about 2 tbsp per pie. It gives it a fabulous taste.
  • Tayom1che
    2 OCT, 2014
    I had about 2 cups of pie filling left over after trying this recipe. I used it as a custard base to make some delicious pumpkin bread pudding! It took 3 more beaten eggs, some milk and vanilla extract, and some more cinnamon, nutmeg, and sugar for flavor.
  • sandresakis
    14 NOV, 2013
    There is no way the top of that pie in the picture is natural. Even my most perfect pumpkin pies have some texture on the top and I've made hundreds. Come on publishers give us lowly home cooks a chance and stop photoshopping food like you photoshop models. Now that being said I really like the filling part of this recipe but I prefer using a vodka based pie crust to the more traditional Pate Brisee. The Vodka makes the pie crust easier to manipulate and evaporates upon cooking.
  • INeta
    9 SEP, 2011
    now I'm waiting to see how it turns out. normally all recipes are easy. this one was behaving um-expectadly.
  • odellaylee
    18 FEB, 2011
    the crust looked great until i baked it and it came out horrible! using beans as pie weights totally didn't work and my crust was ruined. it all melted on itself. i didn't have time money or ingredients to start over so i have 2 absolutely horrible looking pies that i spent a rediculous amount of time on that will hopefully at least taste ok. this is my first epic fail for pie and i will probably never use this recipe again.
  • CookieDoh
    26 JAN, 2011
    So good! Amazing results- anybody can make this pie. My friends were so impressed- but it is so easy :)
  • Sstevensnyc
    15 NOV, 2010
    This pie came out amazing. It was my first homemade pie and my boyfriend said that he doesn't think he can eat another pumpkin pie after it ever. I didn't tackle the leaf decorations on the crust (baby steps) but maybe next time. Definitely use fresh pumpkin it makes so much of a difference!
  • Clarabelle94
    1 OCT, 2010
    Amazing pumpkin pie recipe!
  • marychippers
    2 DEC, 2008
    I made this pie this year for Thanksgiving and it turned out beautiful except that everyone that ate it said it wasn't sweet enough. Can I add sugar or simply increase brown sugar? I would definitely make this pie next year. Thanks for your hlep