Pumpkin Pie

What's Thanksgiving without Pumpkin Pie? Traditionally my very favorite dessert at the holidays, pumpkin pie was one of the items on my Thanksgiving menu that I didn't have to think about. I wanted to try making it from scratch, so I borrowed from Martha Stewart's recipe.

So pumpkin-y
Pumpkin Pie
cup (packed) 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
3 large eggs, lightly beaten
1 egg, for glaze
1 1/2 cups evaporated milk
1 frozen pre-made pie crust (I used whole wheat)
1 tablespoon heavy cream

  1. 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.
  2. 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.
  3. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

Note: when you take the pie out of the oven, the filling might still look a little watery.  Allow it to set for a good while (mine set for about an hour), then refrigerate. It should solidify just fine :)
This pie wasn't like any store-bought pumpkin pie I've had. It was much more pumpkin-y, for one, and not as sweet, which I attribute to using real pumpkin puree. I really enjoyed it and it got rave reviews!

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