Pumpkin Pie

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.]

Yield:
One 9-inch pie
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 canned pumpkin
  • 3 large eggs, lightly beaten, plus 1 egg for glaze
  • 1 1/2 cups evaporated milk
  • Pate Brisee (Pie Dough) (recipe follows)
  • 1 tablespoon heavy cream
  • Pate Brisee (Pie Dough):
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water
Directions
  • 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.

  • 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 and continue baking for 30 minutes more. Cool on a wire rack.

Pate Brisee (Pie Dough):
  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

  • Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

  • Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies


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    Pumpkin Pie

    Recipe courtesy of Alton Brown