Easy Pumpkin Pie with Press-In Shortbread Crust
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Martha Stewart Living, November 2009
- Yield Makes one 9-inch pie
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Ingredients
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup heavy cream
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 2 large eggs, lightly beaten
- Press-In Shortbread Pie Crust
- Whipped cream, for serving (optional)
Directions
- Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
- Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.
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I had to double the crust recipe to fill the dish properly. Also, my crust did burn. I should have covered the edge the first time I baked the crust w/out the filling. Other than that, it was very good!
Btw, I did find tha the crust required less cooking time. Maybe ~15 minutes. Just watch it and also, use foil or crust protectors to prevent the edges from burning. The combo of shortbread and pumpkin filling is awesome!
a delicious recipe!
I found this crust to be too salty. Did anyone else have that experience? I used coarse sea salt.
The crust is not pre-baked in a traditional pumpkin pie. I've just made the crust and it seems thin, so I'm not going to pre-bake it. I'll let you know how it turns out.
This crust will burn. I followed the recipe three times and it burned each time. I love Martha's recipes and they have all been successes in the past, but this one is a disaster.