Holiday Dessert: Pumpkin Pie
My pumpkin pie last year came out looking better (see big crack in pie on photo below) but it was just as delicious this year. I’ve used the same Martha Stewart recipe for the past two years and everyone seems to really enjoy it.
I use canned pumpkin and refrigerator pie crust as shortcuts. I just really don’t love working with pastry and didn’t have the time to roast a pumpkin. If you buy canned pumpkin, make sure you do not buy canned pumpkin pie filling by mistake — just pure canned pumpkin.
When you skip making the crust yourself, the pie is super quick to make — no excuse for buying a pie.
Makes one 9-inch pie
- 1 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 cups fresh Pumpkin Puree, or canned
- 3 large eggs, lightly beaten, plus 1 egg for glaze
- 1 1/2 cups evaporated milk
- Pate Brisee (Pie Dough)
- 1 tablespoon heavy cream
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.
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.
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.
Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.