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Gallery Traditional Pumpkin Pie with a Fluted Crust Recipe Summary Servings: 12
Ingredients Ingredient Checklist All-purpose flour, for surface Pate Brisee for Traditional Pumpkin Pie 1 can (15 ounces) solid-pack pumpkin 3/4 cup packed light-brown sugar 1 tablespoon cornstarch 1/2 teaspoon coarse salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract 3 large eggs 1 can (12 ounces) evaporated milk Ground cloves Whipped cream, for serving
Cook’s Notes Most pumpkin pies are best served chilled, which can cause moisture to form on the surface. To remedy, gently blot with a paper towel before garnishing and slicing.
Gallery Traditional Pumpkin Pie with a Fluted Crust
Recipe Summary Servings: 12
Gallery
Traditional Pumpkin Pie with a Fluted Crust
Traditional Pumpkin Pie with a Fluted Crust
Traditional Pumpkin Pie with a Fluted Crust
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- All-purpose flour, for surface Pate Brisee for Traditional Pumpkin Pie 1 can (15 ounces) solid-pack pumpkin 3/4 cup packed light-brown sugar 1 tablespoon cornstarch 1/2 teaspoon coarse salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract 3 large eggs 1 can (12 ounces) evaporated milk Ground cloves Whipped cream, for serving
Directions
Preheat oven to 375 degrees. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Fold edges under.
Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.
Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Transfer to a wire rack, and let cool.
Meanwhile, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a large bowl.
Reduce oven temperature to 325 degrees. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.
Cook’s Notes Most pumpkin pies are best served chilled, which can cause moisture to form on the surface. To remedy, gently blot with a paper towel before garnishing and slicing.
Cook’s Notes
Most pumpkin pies are best served chilled, which can cause moisture to form on the surface. To remedy, gently blot with a paper towel before garnishing and slicing.
Reviews (3)
Add Rating & Review 245 Ratings 5 star values: 42 4 star values: 98 3 star values: 76 2 star values: 24 1 star values: 5
Reviews (3)
Add Rating & Review 245 Ratings 5 star values: 42 4 star values: 98 3 star values: 76 2 star values: 24 1 star values: 5
Add Rating & Review
245 Ratings 5 star values: 42 4 star values: 98 3 star values: 76 2 star values: 24 1 star values: 5
245 Ratings 5 star values: 42 4 star values: 98 3 star values: 76 2 star values: 24 1 star values: 5
245 Ratings 5 star values: 42 4 star values: 98 3 star values: 76 2 star values: 24 1 star values: 5
5 star values: 42 4 star values: 98 3 star values: 76 2 star values: 24 1 star values: 5
Martha Stewart Member Rating: Unrated 10/12/2014 325 for the time recommended and it was raw. turned up the heat to 400 for a few minutes to cook it. Martha Stewart Member Rating: Unrated 10/14/2013 I always use this recipe and it continues to be a hit! Martha Stewart Member Rating: Unrated 10/13/2013 You can taste the corn starch.. Yuck!Martha Stewart Member
Rating: Unrated 10/12/2014
325 for the time recommended and it was raw. turned up the heat to 400 for a few minutes to cook it.
Rating: Unrated
Rating: Unrated 10/14/2013
I always use this recipe and it continues to be a hit!
Rating: Unrated 10/13/2013
You can taste the corn starch.. Yuck!
All Reviews for Traditional Pumpkin Pie with a Fluted Crust
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Traditional Pumpkin Pie with a Fluted Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
