Pumpkin Pie

1.INGREDIENTS

-1 cup packed light brown sugar
-1 tablespoon cornstarch
-1/2 teaspoon salt
-1 teaspoon ground ginger
-1 teaspoon ground cinnamon
-1/8 teaspoon ground cloves
-1 1/2 cups fresh Pumpkin Puree or canned
-3 large eggs, lightly beaten, plus
-1 egg for glaze
-1 1/2 cups evaporated milk
-1 tablespoon heavy cream

2.COOKING DIRECTIONS

-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 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 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.

Yield: 8 servings

Source:Martha Stewart’s Food & Recipes

Related posts:

1. Double Layer Pumpkin Pie
2. Pumpkin Flan with Pumpkin Seed Praline
3. Praline Pumpkin Mousse
4. Mile-High Fudge Brownie Pie
5. Speedy Layered Chicken Enchilada Pie

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Posted by Sandy Bloom on Oct 5 2008. Filed under Food, Healthy Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry