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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is part of my 2007 Thanksgiving Dinner Dessert Cart. I had yet to find my perfect pumpkin pie and this one is really good but I tried 2 different pumpkin pie recipes. This one I tried from Martha Stewart. Read more . .I know, I know, she is so commercialized now that I swore I wouldn't do it. . . but I really need the ultimate pie to finish out my dessert cart this year and how could she afford to post a bad pumpkin pie recipe? She didn't and this was delicious, just don't put into a deep dish pie pan like I did because this is definitely a regular, smaller pie. Also, I had to increase the baking time because mine was still soupy after 30 minutes =D Ingredients:
1 cup packed light brown sugar |
1 t. cornstarch |
1/2 t. salt |
1 t. ground ginger |
1 t. ground cinnamon |
1/8 t. ground cloves |
1 1/2 cups pumpkin puree |
3 large eggs, lightly beaten, plus 1 egg for glaze |
1 1/2 cups evaporated milk (1 can) |
1 t. heavy cream |
1 9-inch pie shell |
Directions:
1. 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.
2. Glaze:
3. Beat the remaining egg, and combine with heavy cream. Brush glaze lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet. Note to myself: This is the best glaze I have ever used and I will be using for all my pies. This made a beautiful medium brown crust that looked picture perfect after baking =D
4. Bake for 10 minutes. Reduce heat to 350 degrees F., and continue baking for 35 minutes more. Cool on a wire rack.
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