CLASSIC PUMPKIN PIE
To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 10-inch pies
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
- Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
- Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
- Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
- Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
- If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
- Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.
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Bashir Ahmed Meerbahar
[email protected]This pumpkin pie is a classic for a reason. It's easy to make and always a hit with my family and friends.
djhamissi ally
[email protected]This pumpkin pie is amazing! The crust is flaky and the filling is creamy and flavorful. I will definitely be making this again.
Faryad Ali
[email protected]I've been making this pumpkin pie for years and it's always a hit. The filling is creamy and flavorful, and the crust is flaky and buttery. I will definitely be making this pie again this year.
Jennifer Gould
[email protected]This is my new favorite pumpkin pie recipe. It's easy to make and always turns out perfect. The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe.
Yãqøøb Pãthãñ
[email protected]This pumpkin pie is delicious! I followed the recipe exactly and it turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Sahil kkahnq
[email protected]I'm not a big fan of pumpkin pie, but this recipe changed my mind. The filling is creamy and flavorful, and the crust is flaky and delicious. I will definitely be making this pie again.
Souleymane Diagouraga
[email protected]This is the best pumpkin pie recipe I've ever tried. The filling is perfectly smooth and creamy, and the crust is flaky and buttery. I will definitely be making this again and again.
Sadique Sadie
[email protected]I made this pie for my Thanksgiving dinner and it was a huge hit! Everyone loved it. The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this pie again next year.
Jimmie Castillo
[email protected]This pumpkin pie is amazing! The crust is flaky and the filling is creamy and flavorful. I will definitely be making this again.
Mataline Phillips
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The filling is perfectly spiced and the crust is flaky and delicious. I will definitely be making this pie again and again.
Palesa Mogapi
[email protected]This is my go-to pumpkin pie recipe. It's always a hit with my family and friends. The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe.
King Peace13gh
[email protected]I made this pie for Thanksgiving and it was a huge success! Everyone loved it. The filling was smooth and creamy, and the crust was flaky and buttery. I will definitely be making this again next year.
Maximo Effort
[email protected]This pumpkin pie is delicious! I followed the recipe exactly and it turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Concelio Madden
[email protected]I've been making this pumpkin pie for years and it's always a hit. The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe.
Kendra Haynie
[email protected]This pumpkin pie is a classic for a reason. It's easy to make and always a hit with my family and friends.
Wolfy Statton
[email protected]I made this pie for my family and they loved it! The pumpkin filling was so flavorful and the crust was perfectly crispy. I will definitely be making this again.
Malik fiaz
[email protected]This is the best pumpkin pie recipe I've ever tried! The filling is perfectly smooth and creamy, and the crust is flaky and buttery. I will definitely be making this again for Thanksgiving.