Pumpkin Pie

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 sugar pumpkin
• 1 cup brown light-brown sugar, packed
• 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 or 3 large glaze
• 1 1/2 cups evaporated milk
• pate, brisee
• 1 tablespoon heavy cream

Recipe

• 1 pumpkin purée: preheat oven to 400°f using a sharp paring knife, cut several slits in pumpkin,piercing skin all the way through (this will let the steam escape). place in a baking dish; pour about 1-inch water in bottom of dish. bake until skin is easily pierced and inside is very soft, 1 1/4 hours to 1 1/2 hours.
• 2 cut off top of pumpkin and scoop out seeds; discard both. peel, and discard skin. place pumpkin in th bowl of a food processor; purée until smooth. store in an airtight container in the refrigerator up to 2 days or in the freezer for up to 1 month.
• 3 preheat oven to 425°f line a baking sheet with parchment paper; set aside.
• 4 in a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin purée and 3 eggs. beat well. add evaporated milk, and combine. set aside.
• 5 between two pieces of plastic wrap, roll pâte brisée into a 12-inch circle. fit pastry into a 12-inch circle. fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about 1/2-inch overhang. pinch to form a decorative edge. if the dough begins to soften, chill for 15 minutes.
• 6 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.
• 7 bake for 10 minutes. reduce heat to 350f, and continue baking for 30 minutes more. cool on a wire rack.