Pumpkin Pie

"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."
 
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Ready In:
40mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • 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.
  • 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.
  • Preheat oven to 425°F Line a baking sheet with parchment paper; set aside.
  • 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.
  • 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.
  • 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 350F, and continue baking for 30 minutes more. Cool on a wire rack.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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