How To Make Martha Stewart’s Sugar Pumpkin Pie
Here’s something to add some sweetness to your autumn spread. This sugar pumpkin pie recipe is luscious, rustic. and utterly delicious.
Serves:
Ingredients
- 1cuplight-brown sugar
- 1tbspcornstarch
- ½tspsalt
- 1tspground ginger
- 1tspground cinnamon
- tspground cloves
- 1½cupsfresh pumpkin puree,or canned
- 3largeeggs
- 1½cupsmilk,evaporated
- Pâte Brisée,pie dough
- 1tbspheavy cream
Instructions
-
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, 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 9-inch glass pie plate; trim dough evenly along edge, leaving about a half-inch overhang.
-
Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
-
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 350 degrees F and continue baking for 30 minutes more. Cool on a wire rack.
Nutrition
- Calories: 106.35kcal
- Fat: 3.10g
- Saturated Fat: 1.42g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.98g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 16.96g
- Fiber: 1.10g
- Sugar: 14.38g
- Protein: 3.39g
- Cholesterol: 64.59mg
- Sodium: 138.89mg
- Calcium: 65.91mg
- Potassium: 147.47mg
- Iron: 0.88mg
- Vitamin A: 283.21µg
- Vitamin C: 1.30mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!