Classic Pumpkin Pie
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Martha Stewart Living, November 2005
- Yield Makes two 10-inch pies
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Ingredients
- 1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
- 1 1/2 recipes Pate Brisee
- All-purpose flour, for work surface
- 7 large eggs
- 1 tablespoon heavy cream
- 1 1/2 cups plus 2 tablespoons packed light-brown sugar
- 2 tablespoon 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
Directions
- Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, 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.
- Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
- Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
- Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
- Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
- If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
- Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.
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This really did take too long to make and tasted a little plain. This recipe is better (who doesn't love chocolate ;))
http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/choc...
Does this pie yield a soft, custardy filling or a firm pie?
I also found that my cooking times took a LOT longer! I have a brand new stove, and I've found that it always takes a bit longer than the recipes say even though the temperatures are accurate. (i had to almost triple the time it took to bake the butternut squash)
But yes, this recipe is DELICIOUS... I have never made a pie before, and mine turned out great the first time. Even people who don't like pumpkin pie were eating it!
So this I find interesting: I just wrote in that my pie had bubbles form on the top, which is not only unattractive, but they burned a little too. However, since I did not want to bake two pies, I filled 6 ramekins with the remaining pie filling and baked them in a water bath. They turned out perfectly- no bubbles in sight! I did have a piece of the pie while the custard ramekins were baking- holy cow! I have never had such a delectable pumpkin pie! The fresh pumpkin makes all the difference!
I am writing this as my pie is in the oven. I am noticing that it takes much longer for the filling to set than the recipe says. I suggest that if you are using fresh pumpkin that you puree it a day in advance and let it sit in a cheesecloth over a colander in the fridge for a night, or you cook it down on the stove until it is thicker. Perhaps I just got watery pumpkins. Also I am noticing that I have bubbles forming on the top of the pie. Does anyone know why this might be? Thanks!
What is a "sugar pumpkin" and how wil I know the difference if looking for one?
can i use pumpkin puree for this recipe?? if i donn n n n t acquire the sugar pumpkin.
Dear Martha,
I have been trying to get your daughter Alexis Sweet Potato Pie for two days and have been to more than 15 web sites. It is very boring and takes up valuable time to go to all those web pages and websites and I have never been able to get it. Please make it as easy as the food network to get recipes.
Jean in Mexico
The yummiest pumpkin pie ever....even using canned pumpkin! Everyone in my family loves pumpkin pie but me. After tasting this one I am a convert!
This recipe was definitely a hit.
I made a few of these pies this year (2nd year in a row) and not a spec of any of them left (and I really love leftover pie!). Using fresh pumpkin instead of canned, to me, makes all the difference and this pie tastes great and not overly sweet!
This is the first pumpkin pie my daughter and I have made. We brought it to our extended family Thanksgiving party. Even people who profess indifference to pumpkin pie loved it and it quickly disappeared. It was absolutely the best pumpkin pie we have ever had.
Awsome Pie! I did not have ginger powder so I used fresh grated, and also added a heeping tablespoon of finely chopped crystlized ginger to the recipe. It added lavor to an already wonderful treat and a neat texture for the palate when you bite into the small chewy bits.
Respctfully submited,
Rebecca Phillips