Do you make pumpkin pie after Thanksgiving? Apparently people still do. So, I thought I would share the recipe that I used for my own Thanksgiving pumpkin pie. The recipe comes from the Baking Handbook by who else, Martha Stewart.
Note: See my Pie Making Tips blog entry on Nov. 20, 2011 for the pie crust recipe and some helpful hints.
Classic Pumpkin Pie
Makes 1 pie
This pie recipe comes from Martha Stewart’s Baking Handbook.
1/2 recipe of Pate Brisee
1 1/2 cups canned or fresh pumpkin puree
3 whole eggs
1 egg yolk
3/4 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon fresh ground nutmeg
1 1/2 cups canned evaporated milk
Make 1 recipe of Pate Brisse in the food processor and reserve half of the dough for another use or make 1/2 a recipe in a mini prep (or by hand). Follow the instructions for the pie dough and blind bake for the time directed.
Meanwhile, to make the filling, in a large bowl whisk together the pumpkin puree, eggs, egg yolk, brown sugar, salt, spices and evaporated milk until combined. Pour into the prepared crust. Use a pie crust ring or foil to cover the pie crust edges. Bake the pie at 350 degrees F for 40-45 minutes, rotating half way through. The filling will be lightly loose when gently shaken but will firm up as it cools. Transfer to a wire rack and let cool completely. Pie can be kept at room temperature and loosely covered with foil for up to 2 days. Serve chilled with whipped cream.