Martha Stewart Pumpkin Pie Recipe

This Martha Stewart Pumpkin Pie Recipe is a rich and spiced dessert, which includes fresh pumpkin puree and evaporated milk. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes including cooling time.

Martha Stewart Pumpkin Pie Recipe Ingredients

• 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 Martha Stewart Pumpkin Pie Recipe

1. Preheat oven and prep filling: Preheat oven to 425°F and line a baking sheet with parchment. In a large bowl, mix brown sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat until smooth, then stir in evaporated milk.
2. Roll out pie dough: Roll pate brisée into a 12-inch circle between two pieces of plastic wrap.
3. Fit dough into pie plate: Press dough into a 9-inch pie plate, trimming and shaping the edges. Chill for 15 minutes if soft.
4. Apply egg glaze: Beat remaining egg with heavy cream. Lightly brush onto the edges of the pie crust.
5. Fill the pie: Pour pumpkin filling into the prepared crust and place on the lined baking sheet.
6. Bake the pie: Bake for 10 minutes at 425°F, then reduce heat to 350°F and bake for 30 minutes more. Cool on a wire rack before serving.

Recipe Tips

• Can I use canned pumpkin instead of fresh? Yes, canned pumpkin puree works perfectly and is convenient.
• How to keep crust from getting soggy: Pre-bake the crust slightly or brush with egg white before filling to help seal it.
• Can I make pumpkin pie ahead of time? Yes, it can be made a day in advance and stored in the refrigerator.
• What kind of pie crust works best? A buttery, flaky crust like pate brisée provides the best base for pumpkin pie.
• How to tell when pumpkin pie is done: The center should be just set and may jiggle slightly; it will firm up as it cools.

What To Serve With Pumpkin Pie

This cozy dessert pairs wonderfully with these additions:

• Whipped cream or vanilla ice cream
• Hot coffee or spiced chai tea
• Candied pecans
• Caramel drizzle
• Fresh cranberry sauce

How To Store Pumpkin Pie

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Serve chilled or at room temperature.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Pumpkin Pie Nutrition Facts

• Calories: 320 per serving
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 42g
• Protein: 6g
• Sodium: 260mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a store-bought pie crust?
Yes, store-bought crusts work in a pinch and save time.

Why is my pie cracking?
Overbaking can cause cracks. Remove the pie once the center is just set.

Can I use pumpkin pie spice instead?
Yes, use about 1 tablespoon of pumpkin pie spice in place of the individual spices.

Is evaporated milk necessary?
It provides a creamy texture and rich flavor, but heavy cream or half-and-half can also work.

How long should it cool before slicing?
Let it cool on a wire rack for at least 2 hours before serving.

Try More Recipes:

• Martha Stewart Banana Pudding Recipe
• Martha Stewart Apple Pie Recipe
• Martha Stewart Pie Crust Recipe