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Pumpkin Pie

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“For the best flavor, use a sugar pumpkin to make a homemade pumpkin purée. 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.”

Ingredients Nutrition


  1. PUMPKIN PURÉE: Preheat oven to 400°F Using a sharp paring knife, cut several slits in pumpkin,piercing skin all the way through (this will let the steam escape). Place in a baking dish; pour about 1-inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 hours to 1 1/2 hours.
  2. Cut off top of pumpkin and scoop out seeds; discard both. Peel, and discard skin. Place pumpkin in th bowl of a food processor; purée until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer for up to 1 month.
  3. Preheat oven to 425°F Line a baking sheet with parchment paper; set aside.
  4. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin purée and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
  5. Between two pieces of plastic wrap, roll pâte brisée into a 12-inch circle. Fit pastry into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
  6. 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.
  7. Bake for 10 minutes. Reduce heat to 350F, and continue baking for 30 minutes more. Cool on a wire rack.

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