You can’t experience the full effect of Thanksgiving without the aroma of a fresh baked pumpkin pie drifting through your house. This one has a lovely cookie-like flaked and crumbly crust, which is blind baked, and well-flavored pumpkin custard. Delicious to the last crumb.
1 recipe of pie crust dough, see the recipe at http://www.smellofrosemary.com/2015/07/01/perfect-pie-crust-recipe/
Ingredients for the filling
1 ½ cups of pumpkin puree from fresh baked pumpkin or canned pumpkin puree (not pumpkin pie filling)
3 large eggs
¾ cup of brown sugar
1 tablespoon of corn starch
½ teaspoon of salt
1 teaspoon of ground cinnamon
¾ teaspoon of ground ginger
1 teaspoon of vanilla extract
1/8 of teaspoon of ground nutmeg
1 ½ cups of evaporated milk
Preheat oven to 375 degrees Fahrenheit.
If you want to use homemade pie crust, here is the recipe I use: http://www.smellofrosemary.com/2015/07/01/perfect-pie-crust-recipe/.
This recipe will make enough dough to make the pie shell and the decorative leaf-shaped cookies which are placed around the edge of the crust. For this you can either cut out shapes with a sharp knife or use a small cookie cutter.
To save preparation time, a store-bought pie crust can be used as well.
On a lightly-floured surface, roll out the dough, to about 1/8 inch thickness. Fit rolled-out dough into a 9 inch pie plate, and freeze for 15 minutes.
In the meantime, roll out any leftover crust dough and cut out leaf-shaped cookies to decorate the crust. Place them on a small baking sheet lined with parchment paper and freeze for 15 minutes.
Remove pie crust from the freezer, use water and a pastry brush to brush the edges of the crust and place decorative leaves around the edge of the pie crust, pressing gently to make them stick. You are basically using the water to “glue” the leaves to the edge of the crust.
Cut a large piece of parchment paper, fit into a pie crust and fill it with pie weights or dried beans.
Bake pie shell for 15 minutes, or until set. Remove from the oven; remove parchment and pie weights or beans. Return crust to the oven and bake for another 15 minutes until golden brown. Remove it from the oven and cool completely on the wire rack.
In a large bowl, whisk together pumpkin puree, eggs, brown sugar, corn starch, salt, vanilla, cinnamon, ginger, nutmeg and evaporated milk until all are well-combined.
Reduce temperature to 375 degrees Fahrenheit. Pour custard to the prepared pie shell. Place on a rimmed baking sheet. Bake until all but the center is set, about 40 to 45 minutes.
Cool pie completely before cutting. Delicious when served with whipped cream.
Prep time about 45 minutes
Baking time for the crust 30 to 35 minutes
Baking time for the pie 40 to 45 minutes
Total time about 2 hours
Inspired by recipe found in Martha Stewarts’s special edition “Holiday” magazine from 2009.
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