Prep 10 mins
Cook 40 mins
I received an email today with a few copycat recipes in it. I don't see this one on Zaar...Tip: 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. Source: Martha Stewart Per Serving Calories: 235 kcal | Carbohydrates: 37 g | Dietary Fiber: 1 g | Fat: 7g | Protein: 7 g | Sugars: 28 g
- 236.59 ml light brown sugar, packed
- 14.79 ml cornstarch
- 2.46 ml salt
- 4.92 ml ground ginger
- 4.92 ml ground cinnamon
- 0.59 ml ground cloves
- 354.88 ml pumpkin puree (fresh or canned)
- 3 large eggs, lightly beaten, plus
- 1 egg, for glaze
- 354.88 ml evaporated milk
- 14.79 ml heavy cream
- 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.
- 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 F, and continue baking for 30 minutes more. Cool on a wire rack.