This delicious Martha Stewart Pumpkin Pie is the perfect dessert for any occasion. With its creamy filling and flaky, buttery crust, it’s quick and easy to make using common pantry ingredients. Enjoy the rich, spiced flavor that will have everyone coming back for seconds!
Ingredients Needed:
- 1 cup packed light-brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 1/2 cups fresh Pumpkin Puree, or canned
- 3 large eggs, lightly beaten, plus 1 egg for glaze
- 1 ½ cups evaporated milk
- Pate Brisée (Pie Dough)
- 1 tablespoon heavy cream
How To Make Pumpkin Pie Recipe?
- Preheat oven and mix filling: Preheat oven to 425°F (220°C). In a large bowl, mix brown sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Stir in evaporated milk until smooth.
- Roll out pie crust: Roll out the Pâte Brisée into a 12-inch (30cm) circle between two sheets of plastic wrap.
- Fit pastry into pie dish: Fit the rolled pastry into a 9-inch (23cm) pie dish, leaving a ½-inch (1.3cm) overhang. Trim the edges and crimp decoratively. Chill for 15 minutes if the dough softens.
- Make the glaze: Beat the remaining egg with heavy cream (double cream) and brush lightly on the crust edges.
- Fill and bake: Pour the pumpkin filling into the prepared pie crust. Place the pie on a baking sheet. Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 30 minutes.
- Cool and serve: Let the pie cool completely on a wire rack before serving.
Recipe Tips:
- Use fresh pumpkin puree: For the best flavor, make your own pumpkin puree instead of using canned. Roast fresh pumpkin until soft, then blend it smooth for a richer taste.
- Chill the dough: If the pie crust dough becomes too soft while rolling, chill it for 15 minutes to prevent it from tearing when you transfer it to the pie dish.
- Don’t overmix the filling: Beat the filling ingredients just until combined to avoid making the pie filling too airy, which can cause cracks when baking.
- Blind bake the crust: To avoid a soggy bottom, you can blind bake the pie crust for 5 minutes at 425°F (220°C) before adding the filling.
- Check doneness with a toothpick: Insert a toothpick into the center of the pie. If it comes out clean, the pie is ready. If it’s still wet, bake for a few more minutes.
How To Store Leftovers?
- Refrigerate: Allow the leftover pumpkin pie to cool to room temperature. Once cooled, cover it with plastic wrap or aluminum foil and refrigerate for up to 3-4 days.
- Freeze: Let the pie cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight before enjoying.
Nutrition Facts
Serving Size: 1 slice (123g)
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 340mg
- Potassium: 325mg
- Total Carbohydrate: 46g
- Dietary Fiber: 1g
- Sugars: 31g
- Protein: 5g
- Calcium: 151mg
- Iron: 1mg
Check out More Recipes:
- Martha Stewart Potato Salad
- Martha Stewart Key Lime Pie
- Martha Stewart Apple Pie Recipe
- Martha Stewart Pumpkin Pancakes
- Martha Stewart Butternut Squash Lasagna
Martha Stewart Pumpkin Pie Recipe
Description
This delicious Martha Stewart Pumpkin Pie is the perfect dessert for any occasion. With its creamy filling and flaky, buttery crust, it’s quick and easy to make using common pantry ingredients. Enjoy the rich, spiced flavor that will have everyone coming back for seconds!
Ingredients
Instructions
- Preheat oven and mix filling: Preheat oven to 425°F (220°C). In a large bowl, mix brown sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Stir in evaporated milk until smooth.
- Roll out pie crust: Roll out the Pâte Brisée into a 12-inch (30cm) circle between two sheets of plastic wrap.
- Fit pastry into pie dish: Fit the rolled pastry into a 9-inch (23cm) pie dish, leaving a ½-inch (1.3cm) overhang. Trim the edges and crimp decoratively. Chill for 15 minutes if the dough softens.
- Make the glaze: Beat the remaining egg with heavy cream (double cream) and brush lightly on the crust edges.
- Fill and bake: Pour the pumpkin filling into the prepared pie crust. Place the pie on a baking sheet. Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 30 minutes.
- Cool and serve: Let the pie cool completely on a wire rack before serving.
Notes
- Use fresh pumpkin puree: For the best flavor, make your own pumpkin puree instead of using canned. Roast fresh pumpkin until soft, then blend it smooth for a richer taste.
Chill the dough: If the pie crust dough becomes too soft while rolling, chill it for 15 minutes to prevent it from tearing when you transfer it to the pie dish.
Don’t overmix the filling: Beat the filling ingredients just until combined to avoid making the pie filling too airy, which can cause cracks when baking.
Blind bake the crust: To avoid a soggy bottom, you can blind bake the pie crust for 5 minutes at 425°F (220°C) before adding the filling.
Check doneness with a toothpick: Insert a toothpick into the center of the pie. If it comes out clean, the pie is ready. If it’s still wet, bake for a few more minutes.
Martha Stewart Pumpkin Pie Recipe