Pumpkin Pie

Yield:
1 9-inch pie

Want to master a classic pumpkin pie this fall? Try this recipe, which can be made with canned pumpkin purée or homemade pumpkin purée. The filling is spiced with cinnamon, ginger, and cloves and enriched with eggs, brown sugar, and evaporated milk. The crust is a Martha favorite—pâte brisée is her go-to all-butter pie pastry.

Ingredients

  • 1 cup packed light-brown sugar

  • 1 tablespoon cornstarch

  • ½ teaspoon salt

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • teaspoon ground cloves

  • 1 1/2 cups fresh Pumpkin Puree, or canned

  • 3 large eggs, lightly beaten, plus 1 egg for glaze

  • 1 ½ cups evaporated milk

  • Pate Brisee (Pie Dough)

  • 1 tablespoon heavy cream

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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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