Recipe Pumpkin Pie Martha Stewart

Whisk 1 egg and heavy cream in a small bowl.

Recipe pumpkin pie martha stewart. Bake until set about 1 hour. Trim dough evenly along edge leaving about a 1 2 inch overhang. Daily baking inspiration for the holidays and beyond.

Cool on rack at room temperature 1 hour then refrigerate to cool completely. Pinch to form a decorative edge. Brush glaze very lightly on edges of pie shell.

Let cool on a wire rack. If the dough begins to soften chill for 15 minutes. Place prepared pie crust on a rimmed baking sheet and gently pour in the filling.

Brush leaves with egg wash. In a large bowl whisk together eggs pumpkin evaporated milk brown sugar cornstarch vanilla cinnamon ginger 1 2 teaspoon salt and nutmeg. For the best flavor use a sugar pumpkin to make a homemade pumpkin puree.

Preheat oven to 375 degrees. In a large bowl whisk together pumpkin brown sugar cornstarch salt cinnamon ginger vanilla nutmeg eggs and evaporated milk until combined. Bake until crust is set 30 to 35 minutes.

Arrange leaves around edges pressing to adhere. Reduce oven temperature to 325 degrees. Remove from oven and let cool slightly.