Saucepan@saucepan · Shared this recipeFollowAmerican · dessertPerfect Pumpkin PieA classic pumpkin pie with a homemade all-butter crust and a spiced custard filling, baked until set and served chilled.servings8Original recipe on marthastewart.comKeep this recipeAdd a copy of Perfect Pumpkin Pie to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servingsAll-purpose flour, for surface0.5 recipe Pate Brisee for Perfect Pumpkin Pie3 large eggs, plus 1 large egg white, lightly beaten1 can pure pumpkin, 15 ounces1 can evaporated milk, 12 ounces0.75 cup packed light-brown sugar1 tbsp cornstarch1 tsp pure vanilla extract0.75 tsp ground cinnamon0.75 tsp ground gingerCoarse salt0.25 tsp freshly grated nutmegWhipped cream, optional, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: On a lightly floured surface, roll out pâte brisée 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.2Step 2: Preheat oven to 375°F. 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.3Step 3: In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.4Step 4: Reduce oven temperature to 325°F. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes.5Step 5: 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.getsaucepan.com/r/b7830458-8617-42ed-a24d-eb4d39eb0979 · Original: https://www.marthastewart.com/1135012/perfect-pumpkin-pie
