This foodie has been incredibly busy. I got a contract for my design business and I’m working on location, 9-5 during the weekdays and on the weekends I’ve been trying to catch up with everything else. I’ve been wanting to make this Pumpkin Pie for over 6 weeks now! I was so buried in work I even missed Halloween Movie night at Helga’s. So, after a crazy weekend with no running water during the day (renovations at home) I came home to bake! I was so happy to be able to get around the kitchen as I am used to.
I have to confess, last year I baked a Pumpkin Pie, but first I forgot to add the eggs to the filling and then, after it was baked, it cracked! I was devastated… This time I searched all around and found this recipe by Martha Stewart. Now, after reading it I changed the amount of ginger, cinnamon and cloves… and added a bit of pumpkin pie spice. Seems a bit redundant, but trust me is worth it. Last year I tried filling with pumpkin spice and without it and even though the pie was cracked, there was nothing but crumbs of that one!
One last thing: My mom’s stove is propane (not electric). You can guess what happened. Propane ran out by the end of the baking and the crust came out unbaked! It’s an honest mistake, but make sure you do try it. It is pure (half baked) goodness!
Based on this recipe by Martha Stewart
Yield: Makes one 9-inch pie
1 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon pumpkin pie spice
1 1/2 cups fresh Pumpkin Puree Pumpkin Puree, or canned
3 large eggs lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
Pate Brisee (Pie Dough)
1 tablespoon heavy cream
- Preheat oven to 425º degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, evaporated milk and 3 eggs. Mix together with a whisk – make sure to not over beat to avoid cracks. Add evaporated milk, and combine. Set aside.
- Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 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 15 minutes. Reduce heat to 350º degrees and continue baking for 50 additional minutes. Cool on a wire rack.
- This pie is best enjoyed chilled with a dollop of whipped cream.
So you can see how terribly cracked it was after over beating: