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Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
perfect-pumpkin-pie-kitchen-conundrums-0102-1115.jpg
Ingredients
Ingredient Checklist
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)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
perfect-pumpkin-pie-kitchen-conundrums-0102-1115.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
perfect-pumpkin-pie-kitchen-conundrums-0102-1115.jpg
perfect-pumpkin-pie-kitchen-conundrums-0102-1115.jpg
Ingredients
Ingredients
- 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)
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Perfect Pumpkin Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Perfect Pumpkin Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
