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Pumpkin Pie

  • Prep Time: -
  • Cook Time: -
  • Serves: 8
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (544 Ratings): 4.5 out of 5 stars

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Ingredients

  1. 1 cup packed light brown sugar
  2. 1 tablespoon cornstarch
  3. 1/2 teaspoon salt
  4. 1 teaspoon ground ginger
  5. 1 teaspoon ground cinnamon
  6. 1/8 teaspoon ground cloves
  7. 1 1/2 cups fresh Pumpkin Puree or canned
  8. 3 large eggs, lightly beaten, plus
  9. 1 egg for glaze
  10. 1 1/2 cups evaporated milk
  11. 1 tablespoon heavy cream

Nutrition Info

Per Serving

  • Calories: 235 kcal
  • |
  • Carbohydrates: 37 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 7 g
  • |
  • Protein: 7 g
  • |
  • Sugars: 28 g

About: Nutrition Info

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Cooking Directions

  1. Preheat oven to 425 degrees F. 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 F, and continue baking for 30 minutes more. Cool on a wire rack.

Yield: 8 servings

3. Still Hungry?

For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as 'New England Pie' and 'Sugar Pie,' weighs from five to eight pounds and is known for its sweet, fine-grained flesh.

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21 reviews

Most Helpful Reviews

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  • pate brisee - [paht bree-ZAY] - recipe

    AD - December 3, 2006 11:47:50 AM PST
    pate brisee - [paht bree-ZAY]
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    A French term for "short pastry," a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, quiches and barquett.
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    Once the shell is made, it can be wrapped in plastic and refrigerated up to 24 hours before filling and baking. This recipe makes more dough than you\'ll need for the pumpkin pie. Save the extra to use for pie decorations or a small tart. Yields 17-3/4 ounces.

    ----------------------------------------------------------------------------------------

    Ingredients

    9 oz. (2 cups) all-purpose flour
    3/4 tsp. salt
    3/4 tsp. sugar
    6 oz. (12 Tbs.) cold unsalted butter, cubed
    1/4 cup ice water

    How to make

    In a food processor, combine the flour, salt, and sugar and pulse once or twice. Toss in the cubes of butter and coat lightly with the flour mixture. Process just until the texture is pebbly. With the motor running, add the ice water through the feed tube just until the dough begins to form a ball. Turn the dough out onto a lightly floured surface and shape into a ball, kneading once or twice if necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before rolling.

    When the dough is chilled, reserve one-quarter of it for any decorations. Roll the remaining three-quarters into a round between 1/8 and 1/4 inch thick. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chill for at least 1 hour.

    To make pie decorations -- Roll the remaining pie dough 1/4 inch thick. Use a small cookie cutter or a paring knife to cut out shapes. Set on a parchment-lined baking sheet, sprinkle with sugar, and bake at 350F
    until lightly browned, about 12 min. Let cool.

    Recipe from Fine Cooking #35, pp. 32-37

    35 of 39 found this review helpful.

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  • How this pie changed a life

    kliisemail - October 11, 2007 05:25:30 PM PST
    It was very delicious and pumpkin pie is my cousin\'s favorite snack. So now, we can bake for her all the time! Recipes on the internet are fun, fast, and great to get! It\'s wonderful. Thank you for posting these recipes up!

    16 of 16 found this review helpful.

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  • What is pate brisee? Answered

    jazzer_gal - November 15, 2006 02:15:22 PM PST
    I Googled this and found several recipes for it. It's a sweet pastry dough. Try foodtv.com, or copy and paste into your search engine, you'll find an array of recipies. Good luck and happy baking!
    PS- personally, I use Pillsbury ready made pie crust dough, super easy.

    20 of 26 found this review helpful.

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  • Very nice, flavorful...but one word about Martha

    Encee - October 9, 2007 10:06:49 AM PST
    As I have found time and time again, Martha Stewart makes a great pie...along with many other tasty dishes...

    However, I read that some of you wondered why she chose to use a French term instead of simply saying "pastry crust"...well, that seems to be her way, to add something that is out of the norm.

    My (very small mind you) complaint about Martha and her recipes is that she can be very specific about some of the ingredients "sugar pumpkin" in this case, and that can not only cause people to drive from store to store, but end in some of us buying something that seems "close enough" to what she listed in the recipe. A person can only wonder if the dish would\'ve been even better if they had found the exact items.

    I think Martha needs to offer substitutes, or suggest adding additional ingredients to make up for not finding everything exactly as she has it listed.

    12 of 15 found this review helpful.

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  • Used Honey Crystals instead of Brown Sugar

    RT - November 9, 2007 01:19:21 PM PST
    I made this recipe for Halloween with honey crystals instead of sugar. Initially I was looking to use pure honey but the recipe did not come out right. Has anyone tried using honey crystals as well...mine came out tasty and they honey flavor is not overpowering....makes it delicious and special...nobody guessed what was different but ate it up!

    5 of 6 found this review helpful.

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