Martha Ps Pumpkin Pie Recipes

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PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

All-purpose flour, for surface
1/2 recipe Pate Brisee for Perfect Pumpkin Pie
3 large eggs, plus 1 large egg white, lightly beaten
1 can (15 ounces) pure pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
Whipped cream, for serving (optional)

Steps:

  • On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
  • In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
  • Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.

CLASSIC PUMPKIN PIE



Classic Pumpkin Pie image

To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 10-inch pies

Number Of Ingredients 14

1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
1 1/2 recipes Flaky Pate Brisee
Unbleached all-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoon cornstarch
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

Steps:

  • Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
  • Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
  • Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
  • Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
  • Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
  • If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
  • Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

PUMPKIN PIE



Pumpkin Pie image

For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

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)
1 tablespoon heavy cream

Steps:

  • 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 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.
  • 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.

PUMPKIN PIE MADE WITH ROASTED FRESH PUMPKIN



Pumpkin Pie Made with Roasted Fresh Pumpkin image

Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 10-inch pies

Number Of Ingredients 14

1 sugar pumpkin (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin (not pumpkin-pie filling)
1 1/2 recipes Pate Brisee for Pumpkin Pie, divide dough into 3 disks
All-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

Steps:

  • Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
  • Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
  • Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
  • Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
  • Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
  • If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
  • Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h50m

Yield Makes one 9-inch pie

Number Of Ingredients 17

1 1/4 cups ground gingersnaps (from about 25 cookies)
2 tablespoons sugar
Salt
4 tablespoons unsalted butter, melted and slightly cooled
2 cups whole milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/2 cup sugar
Salt
4 large egg yolks
1/4 cup cornstarch
1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
1 tablespoon unsalted butter, room temperature
1 1/4 cups heavy cream, whisked to medium peaks
Garnish: freshly grated nutmeg

Steps:

  • Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
  • Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
  • Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
  • Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
  • Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.

MARTHA P'S PUMPKIN PIE



Martha P's Pumpkin Pie image

A old handed-down Narraway family pumpkin pie recipe that I'm told originated some time in the 1930's. 1 serving = 1/6th of a 9" pie.

Provided by jsentjens

Categories     Pie

Time 1h15m

Yield 3 9 inch pies, 18 serving(s)

Number Of Ingredients 12

4 eggs
28 ounces canned pumpkin (not canned pumpkin pie filling)
10 ounces condensed milk
4 ounces brown sugar, packed
4 ounces corn syrup
4 ounces molasses
4 tablespoons dark rum
1/4 teaspoon ground cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon salt

Steps:

  • Blend all ingredients in blender or food processor.
  • Pour into 3 - 9" frozen pie shells - thawed (or you can make your own, if you're so inclined).
  • Bake 15 minutes at 450°F.
  • Reduce to 350F for another 30 to 35 minutes.

Nutrition Facts : Calories 154.3, Fat 2.7, SaturatedFat 1.4, Cholesterol 47, Sodium 216.3, Carbohydrate 29, Fiber 1.5, Sugar 22, Protein 3.3

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 19

32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook's Note below)
3 large eggs, separated
3/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 small sugar pumpkin, peeled
1 cup water
1 1/2 cups packed light-brown sugar
2 cinnamon sticks
1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick

Steps:

  • Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
  • Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
  • Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
  • Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
  • Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
  • Variation: This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.

MARTHA STEWART'S PUMPKIN PIE



Martha Stewart's Pumpkin Pie image

This is out of Martha Stewart's Living Magazine. It really uses pumpkins, not that weird canned stuff.

Provided by NEPAfoodie

Categories     Pie

Time 2h45m

Yield 1 pies, 8 serving(s)

Number Of Ingredients 10

2 cups pumpkin
3/4 cup light-brown sugar
1 tablespoon molasses
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
1 (12 ounce) can evaporated milk

Steps:

  • Heat oven to 425°. Place the pumpkin cut-side down on a baking pan, and roast until tender, 50 to 60 minutes.
  • Meanwhile, lightly dust a clean surface with flour, and roll out each circle of dough to a 14-inch diameter. Fit circles into the plates, being careful not to stretch the dough too thin; create the edges of your choice. Using a fork, prick the dough all over. Transfer to the freezer until firm, about 15 minutes. Remove pumpkin from oven, and set aside to cool.
  • Using a large spoon, scrape out and discard the seeds. Remove the flesh from the skin, and transfer it to the bowl of a food processor. Process until the pumpkin is completely pureed without any solid pieces, about 1 minute. Transfer 2 cups of the pumpkin to a large bowl. Add the sugar, cornstarch, salt, cinnamon, ginger, nutmeg, eggs, and evaporated milk, and mix well until well combined; set aside.
  • Fill pie shell with dried beans, and bake for 15 minutes. Remove beans and bake 5 minutes more. Remove pie crust from the oven. Reduce oven temperature to 350°.
  • Pour the pumpkin filling into the pie shell. Return to the oven to bake until all but the center is set, 40 to 45 minutes. (If the crust gets too dark, cover the edges with foil.) The filling will be slightly loose in the center but will firm up as it cools. Place on a wire rack until completely cool.
  • Serve the chilled pie with whipped cream.

Nutrition Facts : Calories 182.8, Fat 5.2, SaturatedFat 2.6, Cholesterol 91.7, Sodium 226.2, Carbohydrate 29.6, Fiber 0.3, Sugar 21.8, Protein 5.6

PERFECTLY SPICED PUMPKIN PIE



Perfectly Spiced Pumpkin Pie image

Make sure your spices smell fresh before using them; they should be replaced every year. They'll be delicious in this perfectly spiced pumpkin pie recipe.

Provided by Martha Stewart

Number Of Ingredients 11

1/2 recipe Pate Brisee
1 small sugar pumpkin (about 3 pounds) or one 15-ounce can solid-pack pumpkin
4 large eggs
1/2 cup unsulfured molasses
1/4 cup dark brown sugar
1 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1 teaspoon salt
1 large egg beaten with 2 tablespoons heavy cream, for egg glaze

Steps:

  • Roll out dough to a thickness of 1/8 inch and use to line a 9-inch pie tin, leaving a 1 1/2 -inch overhang all around. Carefully fold under, making sure double edge is even. Gently press to seal layers. Using a sharp paring knife or scissors, cut V's all around. Fold alternating V's forward. Chill until firm, at least 30 minutes.
  • If using fresh pumpkin, cut into large chunks, removing seeds and strings. Steam over boiling water in a heavy saucepan for 25 to 30 minutes, until fork-tender. Drain and let pumpkin cool slightly. Using a sharp spoon, scrape cooked pumpkin from skin and put in bowl of a food processor. Puree until smooth. Measure out 1 3/4 cups puree (extra puree can be refrigerated for use at a later date).
  • Heat oven to 375 degrees. Combine puree and remaining filling ingredients in a medium bowl and whisk until smooth. Brush edges of crust with egg glaze. Pour filling into chilled piecrust and bake for about 1 hour, or until edges are golden brown and filling is set. Serve at room temperature.

MARTHA STEWART'S PUMPKIN PIE



Martha Stewart's Pumpkin Pie image

I received an email today with a few copycat recipes in it. I don't see this one on Zaar...Tip: For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as 'New England Pie' and 'Sugar Pie,' weighs from five to eight pounds and is known for its sweet, fine-grained flesh. Source: Martha Stewart Per Serving Calories: 235 kcal | Carbohydrates: 37 g | Dietary Fiber: 1 g | Fat: 7g | Protein: 7 g | Sugars: 28 g

Provided by senseicheryl

Categories     Healthy

Time 50m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 11

1 cup 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 pumpkin puree (fresh or canned)
3 large eggs, lightly beaten, plus
1 egg, for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream

Steps:

  • Preheat oven to 425 degrees 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.
  • 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.
  • 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 F, and continue baking for 30 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 221.3, Fat 6.8, SaturatedFat 3.4, Cholesterol 122, Sodium 242.4, Carbohydrate 34.5, Fiber 0.3, Sugar 27, Protein 6.7

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