Pumpkin Pie
- Comments()
- Yield Makes one 9-inch pie
Ingredients
- 1 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 cups fresh Pumpkin Puree, or canned
- 3 large eggs, lightly beaten, plus 1 egg for glaze
- 1 1/2 cups evaporated milk
- Pate Brisee (Pie Dough)
- 1 tablespoon heavy cream
Directions
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Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
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Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
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Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
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Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
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I wish I would have seen Classic Pumpkin Pie first, which is the same except it omits the cloves and has nutmeg and vanilla in it. Don’t get me wrong, having tripled the spices and used cream instead of evaporate milk, this pie was deliciooooous but given that clove has a strong distinct flavor and is no doubt what gave this pie its bite, the nutmeg and vanilla I’m sure would impose a milder yet intensely flavored pie but baking another will have to wait, I’M FULL. By the way this pie takes an hour to bake.
I really wish I had read the other reviews first. My pie has also taken an hour to bake. And alas, I used evaporated milk, which I really should have known was suspicious. Its not 1932! I did increase the spices on my own and included a dash of nutmeg and ground allspice. We'll see how the texture turns out, but I have a feeling I will be making a second pie with heavy cream.
As other users have said, the baking time on this recipe is WAY off. My pies have been in the oven for over an hour now (including the 10 minutes not at 350). Hopefully they turn out well; I don't have time to remake them now. They sure smell good though!
Forgot to mention that I (like some other commenters had mentioned) also had to extend the baking time. It ended up being in the oven for 54 minutes at 350 degrees, instead of the 30 minutes the recipe suggested. Also, I used homemade pumpkin puree, so I'm not sure if that had anything to do with the tastiness factor. Best pumpkin pie I've ever had. :)
I'm writing this review as I eat the pie. It's DELICIOUS. That being said, I did use double the spices the way FerPavel recommended, and substituted evaporated milk for whipping cream the way photogryl suggested. (I figure, if people are so bold as to offer Martha Stewart suggestions on baking, they're probably good suggestions.) And WOW. To be honest, I'm eating my second piece of pie already, and my husband hasn't even had the chance to try it yet. SO. GOOD.
Great recipe. I doubled the cinnomon and ginger, becouse I had read that the way it is in the recipe is a little dull. Also, go all the way and make the pumpkin puree, its really easy - trust me, this was the FIRST pie I ever baked!
Pls.see Photogryl's comment re avoiding canned milk; use whipping cream instead (non-fat is available for the health-conscious). Quadruple the spices, add extra sugar, grated orange rind
Martha, I am disappointed in this same old pumpkin pie recipe--not the pastry, just the pie. Any cook worth their salt knows to banish the cliched, canned evaporated milk
My second comment didnt' show up, so I'm posting again.
*That was supposed to say "party" in the first post. The pie was in the oven for 60 minutes before it set. I tented the crust with foil at 50 minutes to prevent burning. I think it's okay. The custard rose too high around the edges and cracked all the way around. I just hope it tastes good.
60 minutes total in the oven. I covered the crust in foil at around 50 minutes to prevent it from burning. The outer part of the custard rose high and cracked, and the middle is sunken. Boo-urns.
It's been in the oven for 55 minutes so far and still isn't ready yet. I should have read through the comments (pdennis's in particular) to see that it wouldn't actually take only 40 minutes for baking. I'm going to be late for my Christmas part. :(
I love pumpkin pie! But nothing is better than chocolate pumpkin pie
http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/choc...
@eviesb - you only need half of the crust recipe. I used the other half of the crust for the chocolate meringue that is listed in the group of recipes.
This was a great pie. I will definitely be keeping this recipe! I used my grandmother's pie crust recipe and it turned out fabulous. It was my first try at making a pie from scratch.
I made pumpkin pie for the first time yesterday using this recipe. Although I tweaked it a little bit. Instead of light brown sugar, I used dark brown sugar, added 1 teaspoon of nutmeg, and I baked it on a graham/ ginger snap crust. Also I had to cook it for an hour instead of a half hour. My family loved it, and ate the whole entire thing. My aunt hates pumpkin pie, and she had 3 small servings. I am definitly making this again next year.
Does this pie require one whole recipe of pate brisee, or just half? Thank you!
I was a bit intimidated to try making a "real" pumpkin pie with pureed pumpkin. I was pleasantly surprised that it wasn't all that difficult. Was it worth all the extra work? I would have to do a side by side comparison to see. Keeping in mind what some contributors said about it being a little bland, I punched up the spices by 50%. The baking time given was WAY off (for my oven anyway) it was at least an hour at 350. Otherwise i thought it was an easy and very tasty recipe!
I thought this was a pretty bland pumpkin pie. It could be just me, but I prefer a spicier pie.
This is a fabulously easy recipe. I make one alteration - substituting nutmeg for the ground cloves and it's fabulous every time. I do suggest you cover the crust edge with foil or a crust shield after the initial ten minutes when reducing the temp to 350 degrees. Also, filling the pie plate already on. The baking sheet makes transfer into the oven so much easier. Love this recipe. Afall standby every year!
I've used pumpkins that have been carved as jack o lanterns and the pies have been great!
@ccstewy you transfer the pie IN the pie plate onto the baking sheet. I can't imagine the mess if you tried to bake a pumpkin pie straight on the rack!
Are you supposed to transfer the pie in the pie plate to the baking sheet or transfer just the pie (no plate) to the baking sheet - this sounds tricky....
You can actually make the pie a day ahead of time. I do this all the time, and have NEVER had my crust go soggy.
Can you substitute the pumpkin for butternut squash? I like in Argentina and we don't have she same pumpins that grow in the US.
We are an American family living in Australia and I have now made this pie for our Thanksgiving dinner 2 years in a row. There is no canned pumpkin here so we use Jarrahdale pumkin. (Roast in the oven and puree in the processor with a bit of water) It does take about another 25 minutes than what is stated in the recipe, so I'm sure to foil the edges of my pie crust. I always have pre-measured puree in the freezer to make a pie. THANK YOU FOR OUR TASTE OF HOME!
I would do everything possible to bake the pie the day you are going to eat it. The crust will soggy if put it in the fridge.
Can I prepare pumpkin pie in advance?
* Pumpkin pie filling and pie crust can be prepared in advance, and frozen separately for up to one month. Defrost the pumpkin filling, stir to make sure all ingredients are well mixed and then pour it into the frozen crust and bake as usual. If you use a glass pie plate, defrost the crust as well.
I'm looking everywhere, but can't seem to find out how far ahead I can bake my pies before Thanksgiving. And do they HAVE to stay in the fridge leading up to the day?
My 12-year old daughter made this recipe for the first time last night. We bought store -bought pie shell and it tastes just the same. I lessened the sugar by 1/4 cup and it turned out excellent.
My 12-year old daughter made this recipe for the first time last night. We bought store -bought pie shell and it tastes just the same. I lessened the sugar by 1/4 cup and it turned out excellent.
My 12-year old daughter made this recipe for the first time last night. We bought store -bought pie shell and it tastes just the same. I lessened the sugar by 1/4 cup and it turned out excellent.
My 12-year old daughter made this recipe for the first time last night. We bought store -bought pie shell and it tastes just the same. I lessened the sugar by 1/4 cup and it turned out excellent.
My 12-year old daughter made this recipe for the first time last night. We bought store -bought pie shell and it tastes just the same. I lessened the sugar by 1/4 cup and it turned out excellent.
hmmmm..so yummy! i wish i can try this pumpkin pie.i am the pie lover, but in kuala lumpur it's so hard to find pie.not only the pumpkin pie, the commom apple also difficult to find here.thanks martha...i am gonna buy oven and make the pies..
hmmmm..so yummy! i wish i can try this pumpkin pie.i am the pie lover, but in kuala lumpur it's so hard to find pie.not only the pumpkin pie, the commom apple also difficult to find here.thanks martha...i am gonna buy oven and make the pies..
This pie is really yummy! I added a little bit of vanilla and nutmeg to the filling too. I agree that the cooking time is off, but that is easy enough to take care of, it is pretty easy to tell when the pie is ready, you just have to watch it.
You can always put aluminum foil on top of your pie if the top is getting brown and the filling is still not cooked.
The foil will slow down the cooking of the top crust
This was my first attempt at making a pie. It was definitely a confident booster because of how easy it was to put together
This PIE is just DELICIOUS!!! I made this for both Thanksgiving and Christmas. I do think that the timing is OFF!!! There needs to be least another 30 mins in the oven that is for sure. So with that...it is AWESOME!
I am in the same boat with lhl105. My I followed the recipe exactly and ended up with pumpkin soup instead of pie. I put it back in the oven for at least an extra 30 mins and then refrigerated it overnight and it is still not edible. A total waste of time, money and energy. 90% of the things I cook are MS recipes and they all have been excellent. I guess there had to be a dud somewhere in there. Someone at MSO should really revise this recipe (and send us all a pie - j/k). :)
I made this pie the year it was featured on the show with Martha's niece and Mom. It is now the only pumplin pie I serve. It has all the characteristics of classic pumpkin pie without any fancy ywists. The corstarch is the key, as it makes the pie firm.
The timing for this pie is terribly off. I followed the recipe to the "T". I baked the pie at 425 for 10 minutes; reduced the temp. to 350 and baked the pie for 30 minutes. After 30 minutes the pie filling was still liquid; sloshing quite a bit. I had to bake it longer, four 5-minute intervals, and still it didn't seem to be quite there. In the end, I took it out because the crust was browning and I didn't want that to over cook. I just hope the pie will be edible tomorrow.
I used a sweet pumpkin from the farm and it turned out wonderful, much beter flavor then canned and not at all difficult.
I also substituted the individual spices for pumpkin spice which works well.
I can't comment on the pie dough because I didn't make the one the recipe calls for.
It's a great traditional pumpkin pie with a very creamy filling!