Punkin' Pie

My husband is a huge fan of pumpkin pie. Obsessed, you may say. So every Thanksgiving without fail I make pumpkin pie. I've been searching and searching for "that" recipe and have combined a few to make..."THE ONE." And it is good.


{mostly from Martha Stewart.com}

Makes one 9-inch pie

  • 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
  • Pate Brisee (Pie Dough)
  • crumbled gingersnap cookies
  • chopped pecans
  • 1 tablespoon heavy cream


  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 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. Push gingersnap cookie and pecan pieces into the crust in the bottom and along sides of the crust. So it looks like this:

  1. 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.
  2. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more (or until it is set - I cooked mine for more like 45 minutes). Cool on a wire rack.

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