Pumpkin Pie
Ready In: 40 mins
Serves: 8-10
Ingredients
PUMPKIN PUREE
- 1 sugar pumpkin
INGREDIENT LIST
- 1 cup brown light-brown sugar, packed
- 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
- 3 large eggs, lightly beaten, plus 1 egg or 3 large glaze
- 1 1⁄2 cups evaporated milk
- pate, brisee
- 1 tablespoon heavy cream
Directions
- PUMPKIN PURÉE: Preheat oven to 400°F Using a sharp paring knife, cut several slits in pumpkin,piercing skin all the way through (this will let the steam escape). Place in a baking dish; pour about 1-inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 hours to 1 1/2 hours.
- Cut off top of pumpkin and scoop out seeds; discard both. Peel, and discard skin. Place pumpkin in th bowl of a food processor; purée until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer for up to 1 month.
- Preheat oven to 425°F Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin purée and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
- Between two pieces of plastic wrap, roll pâte brisée into a 12-inch circle. Fit pastry into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about 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 350F, and continue baking for 30 minutes more. Cool on a wire rack.
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