Pumpkin Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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
• 3 large eggs, lightly beaten, plus
• 1 egg, for glaze
• 1 1/2 cups evaporated milk
• 1 cup heavy cream

Recipe

• 1 preheat oven to 425°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.
• 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. 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°f, and continue baking for 30 minutes more. cool on wire rack.