Thanksgiving & Pumpkin Pie
Happy Thanksgiving everyone! How was your week-end? J and I had a lovely couple of days relaxing here in Halifax. This was probably the first time ever that we spent a long week-end and home, so it was definitely different for us, but really nice. It felt like all of a sudden, time was nicely wrapped up and handed to me as a gift – it made me realise how much of our long week-ends we normally spend on the plane or in the car. So, with our nicely wrapped time, we did a hot yoga class together on Friday (J’s first! He survived and loved it!), and we also went shopping and out for dinner here on Saturday. On Sunday, we combined our efforts to make our first ever pumpkin pie and it turned out delicious!
I was going to just share the pictures with you, but then I thought it wouldn’t be very nice to do that without sharing the recipe, so here you go!
Martha Stewart’s Pumpkin Pie
The original recipe said that this recipe would yield one 9-inch pie, but we were able to make 2.
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 Pumpkin Puree, or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
Pie Dough (we used this recipe)
1 tablespoon heavy cream
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.
Between two pieces of plastic wrap, roll the pie dough 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.
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.
Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
Source: Martha Stewart Living, November 2000