Pumpkin: Martha Stewart's Pumpkin Pie
Source of Recipe
Martha Stewart
List of Ingredients
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
1 tablespoon heavy cream
Recipe
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.
Yield: 8 servings
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.
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