This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.

Martha Bakes, Episode 2013

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 10-inch tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 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.

Cook's Notes

Pie can be refrigerated for up to 2 days.

Variations

When originally featured in the November 2009 issue of Martha Stewart Living, this recipe was titled "Easy Pumpkin Pie with Press-In Shortbread Crust." It was prepared in a 9-inch pie dish with Press-In Shortbread Pie Crust and called for a baking time of 65 to 70 minutes.

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Reviews (9)

346 Ratings
  • 5 star values: 47
  • 4 star values: 59
  • 3 star values: 141
  • 2 star values: 85
  • 1 star values: 14
Rating: Unrated
10/19/2016
I wanted to try this because I am notorious for my pie crust failures. To my surprise, everything went well. The crust didn't melt away from the pan and slump into a shapeless mass when I prebaked it, and it didn't get soggy and remain underdone after I added the filling and baked it. The only problem was that it was too salty! 1.5 tsp of salt is way too much. It's a shame that I finally got the technique right but was done in by the ingredients list! Next time I will try with half a tsp.!
Rating: Unrated
11/28/2013
I watched Martha Stewart make this recipe on Martha Stewart Bakes…looked wonderful….It's in the oven now….the problem I am having already is that I have more filling than I needed to fill the tart shell….So, I will make mini tarts with the remainder. Should be fine….Why do all the recipes look so simple when you watch Martha???
Rating: Unrated
10/29/2012
This is a delicious recipe. As mentioned, though, the press-in crust recipe will hardly be enough to fill a 9" pan.
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Rating: Unrated
11/16/2010
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!
Rating: Unrated
12/01/2009
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!
Rating: Unrated
12/01/2009
a delicious recipe!
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Rating: Unrated
11/27/2009
I found this crust to be too salty. Did anyone else have that experience? I used coarse sea salt.
Rating: Unrated
11/25/2009
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.
Rating: Unrated
11/25/2009
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.
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