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This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.

Source: Martha Stewart Living, November 2011
Total Time Prep Servings Yield


For the Crust

For the Filling


Cook's Notes

Pie can be refrigerated up to 3 days.

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How would you rate this recipe?
  • feusha_moon
    16 SEP, 2018
    Dear Ms. Stewart, A good pumpkin pie recipe is kind of like a good wheel. Once you have your recipe down to the point of being full-proof, you should be happy with it and move on to a perfecting a different dish rather than trying to reinvent the wheel. Case and point: this recipe. I don't understand what you were trying to accomplish with the sage but it didn't work. It would have been a better choice if you heated up and cream and infused it with sage. Another choice could have been to put the sage in the crust. Finally, straight sage leaves don't really work in this dish. Make some candied sage leaves and add them as a garnish when your pie is done. Another tip: I find it quite disgraceful when you go through all the trouble of roasting a pumpkin, pureeing said pumpkin and running it through a sieve to make sure it is perfectly smooth only to have it end up as dense as a brick in most pie recipes. The solution to this is very simple: take a page out of the souffle handbook separate your eggs, beat the yolks in with your pumpkin and spices and beat the egg whites separately and fold them in, and do the same with your cream. And of course taste the filling as it goes. Not every aromatic spice is going to work with this dish, and one of the rules I follow in my kitchen is just because I can combine two unlikely ingredients, doesn't mean I should. Good words to live by.

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