Recipe of the Week

T’s Pumpkin Pie

Yields: One 9-inch pie

Oven Temp: 425

Ingredients

  • 1 cup(s) (packed) light-brown sugar
  • 1 tablespoon(s) cornstarch
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) ground ginger
  • 1 teaspoon(s) ground cinnamon
  • 1/8 teaspoon(s) ground cloves
  • 1 1/2 cup(s) fresh Pumpkin Puree or canned
  • 3 large eggs, lightly beaten
  • 1 egg, for glaze
  • 1 1/2 cup(s) evaporated milk
  • Pâte Brisée (Pie Dough)
  • 1 tablespoon(s) heavy cream

Directions

  1. Preheat oven to 425 degrees. 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. Between two pieces of plastic wrap, roll pâte brisée 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.
  3. 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.
  4. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
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