Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Classic Pumpkin Pie 3.1 (610) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2018 Print Rate It Share Share Tweet Pin Email Yield: 2 10-inch pies To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon. Ingredients 1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin 1 ½ recipes Flaky Pate Brisee Unbleached all-purpose flour, for dusting 7 large eggs 1 tablespoon heavy cream 1 ½ cups plus 2 tablespoons packed light-brown sugar 2 tablespoon cornstarch 1 teaspoon kosher salt 1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground ginger 1 teaspoon pure vanilla extract ¼ 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. Maria Robledo Cook's Notes You'll need 10-inch pie plates for this recipe rather than the standard 9-inch. Rate it Print