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Classic Pumpkin Pie with Betty White

This recipe was adapted from Martha Stewart Living, November 2005.

  • Yield: Makes one 10-inch pie
Classic Pumpkin Pie with Betty White

Source: The Martha Stewart Show, November 2005


  • 1 sugar pumpkin (about 4 pounds), halved, or 1 1/2 cups solid-pack canned pumpkin (one 15-ounce can)
  • 1 recipe Pate Brisee for Pumpkin Pie with Betty White
  • All-purpose flour, for work surface
  • 4 large eggs
  • 2 teaspoons heavy cream
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups evaporated milk
  • Whipped cream, for serving


  1. 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.

  2. On a lightly floured surface, roll out the larger disk of dough into a 14-inch round. Fit round into a 10-inch pie plate; trim and fold dough under flush with rim of pie plate. Freeze until firm, about 15 minutes.

  3. Reduce the oven temperature to 375 degrees. Roll out remaining disk of dough to 1/8 inch thick. Whisk 1 egg and heavy cream in a small bowl; set aside. Using a 1-inch leaf-shaped cookie cutter, cut out leaves. Brush edges of pie shell with egg wash. Arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut a large circle of parchment paper; fit into pie plate, extending about edges. Fill with pie weights. Freeze until cold, about 10 minutes. If desired, cut out additional leaves and place on a small parchment paper-lined baking sheet. These may be baked and used to garnish pie slices.

  4. Bake pie shell 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.

  5. 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 3 eggs, and evaporated milk; whisk until combined.

  6. Reduce oven temperature to 350 degrees. Place pie on a rimmed baking sheet. Transfer pumpkin mixture to pie shell. Bake until all but the center is set, 50 to 60 minutes. Let pie cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

Reviews (6)

  • Veronica Nicole 16 Oct, 2012

    I tried this recipe for the first time this week and it was delicious! Even some people who don’t usually enjoy pumpkin pie, really liked this one! It was not too sweet, nor was the spice was just right!

  • Leah7058 17 Sep, 2011

    Turned out delicious! I wonder though, could you just put the filling directly in the crust and baked it all at once?

  • maryjoe85 22 Nov, 2010

    totally recommend it!!!

  • aussie_sarah 28 Nov, 2008

    I'm from Australia and had never tried pumpkin pie before this. It was so weird to eat pumpkin as a dessert, but myself and the family absolutely loved it! We don't have sugar or canned pumpkin over here so I replaced it with a Butternut pumpkin, which is fairly sweet and worked fine. This pastry recipe is also so simple and delicious.

  • Alysabetha 23 Nov, 2008

    I use this pumpkin pie recipe every year... I always get tons of compliments! Sometimes I use the crust, and sometimes I buy the refrigerated ones... but I never mess around with another pie filling recipe. This is honestly my favorite pumpkin pie recipe I have tasted--nice and creamy!

  • Tryingsomethingnew 26 Oct, 2008

    I'm so excited to try this recipe out tomorrow! Martha makes cooking look so fun and easy. I love Betty White, too. She's hilarious!

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