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Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp. Martha made this recipe on "Martha Bakes" episode 810.

Martha Stewart Living, November 2015


Credit: linda xiao

Recipe Summary test

20 mins
5 hrs 25 mins
Makes one 9-inch pie


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.

  • In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.

  • Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.

Cook's Notes

When Martha made this recipe on "Martha Bakes," she topped the pie with Honey Whipped Yogurt. To make it, whisk together 3 cups Greek yogurt, 3 tablespoons honey, and 1/2 teaspoon vanilla extract. Whipped yogurt can be refrigerated for up to 5 days.