Name: Martha Stewart Pumpkin Pie Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Ingredients: 1 1/4 cups ALL-PURPOSE FLOUR; 1/2 cup UNSALTED BUTTER; 1 tbsp VEGETABLE SHORTENING; 2 cups PUMPKIN PUREE; 3 large EGGS; 1 cup HEAVY CREAM; 3/4 cup BROWN SUGAR; 1 tbsp CORNSTARCH; 1 tsp CINNAMON; 1/2 tsp GINGER; 1/4 tsp NUTMEG; 1/4 tsp SALT

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Are you looking for the best holiday dessert? The Martha Stewart Pumpkin Pie Recipe is a true classic. It is famous for its silky texture and warm spices. Learning how to make Martha Stewart Pumpkin Pie Recipe is very simple.

This guide will show you every step. You will use simple ingredients for Martha Stewart Pumpkin Pie Recipe. Your family will love this amazing autumn treat. It is perfect for Thanksgiving or any cozy night.

What Makes This Recipe Special

This pie is special because it is very creamy. Many pies can be grainy or too soft. This one uses cornstarch and extra eggs for a thick custard. It feels like velvet on your tongue. The flavor is a perfect mix of sweet and spice.

The crust is also a big star. Martha uses a special dough called pate brisee. It is very buttery and light. You can find more great baking ideas to try later. This recipe saves time but tastes like a professional bakery made it.

Equipment List

Food Processor: You need this to mix the cold butter into the flour. It keeps the dough flaky and light.
9-Inch Pie Plate: This holds your crust and filling. A glass plate helps you see if the bottom is brown.

Large Mixing Bowl: Use this to whisk the pumpkin and spices together. It needs to be big enough to avoid spills.
Whisk: This tool helps make the filling very smooth. It removes all the lumps from the pumpkin puree.
Rolling Pin: You will use this to flatten the dough. It helps you get an even thickness for the crust.

Wire Cooling Rack: This helps the pie cool down evenly. It prevents the bottom crust from getting soggy.

Ingredients You Need for Martha Stewart Pumpkin Pie Recipe

All-purpose Flour: This is the base for your flaky crust. It provides the structure for the dough.
Unsalted Butter: Use very cold butter for the best results. It creates tiny pockets of steam for a flaky texture.

Vegetable Shortening: This makes the crust extra tender. It works with the butter for a great crunch.
Pumpkin Puree: Make sure to use plain canned pumpkin. Do not use the pre-mixed pie filling.
Large Eggs: These hold the filling together. They give the custard a rich and thick feel.

Heavy Cream: This adds a lot of creaminess. It makes the pie taste very luxurious and smooth.
Brown Sugar: This adds a deep sweetness. It has a hint of molasses that fits the pumpkin.
Cornstarch: This is the secret for a firm pie. It helps the slices stand up perfectly.

Cinnamon and Ginger: These are the main warm spices. They give the pie its classic holiday smell.
Nutmeg and Cloves: These add a little bit of earthiness. Just a small amount goes a long way.

How to Assemble Martha Stewart Pumpkin Pie Recipe

Step 1:

Mix your flour, sugar, and salt in the processor. Add the cold butter and shortening in small chunks. Pulse until the mix looks like coarse crumbs.

Step 2:

Add a few spoons of ice water slowly. Pulse until the dough just starts to hold. Do not overmix the dough or it will be tough.

Step 3:

Wrap the dough in plastic and chill it. Let it sit in the fridge for one hour. This makes the crust much easier to roll out.

Step 4:

Roll the dough on a floured surface. Move it into your pie plate and trim edges. Chill the crust again for thirty minutes before baking.

Step 5:

Whisk your pumpkin, eggs, and brown sugar together. Add the cream and all the warm spices. Mix until the liquid is very smooth and orange.

Step 6:

Pour the filling into your prepared pie shell. Bake at 375 degrees until the edges are set. The center should still have a tiny jiggle.

Recipe Success Tips

Use very cold water and butter for the crust.
Do not use pumpkin pie filling from a can.
Let the pie cool fully before you slice it.
Blind bake the crust to avoid a soggy bottom.
Shield the crust edges with foil if they brown.
Freshly ground nutmeg adds a much better flavor.
Whisk the eggs well to avoid yellow streaks.
Use a glass pan to check for golden color.

How To Store Leftover

You must keep this pie in the refrigerator. It has eggs and cream which can spoil fast. Wrap the pie plate tightly with plastic wrap.

It will stay fresh for up to four days. If you want to freeze it, wrap it twice. It lasts for one month in the freezer.

Sides & Pairings Suggestions

This pie tastes best with a big dollop of cream. You can use homemade whipped cream with vanilla. A scoop of cinnamon ice cream is also great.

For a drink, try hot coffee or tea. Some people love a glass of cold milk with it. It balances the warm spices very well.

Nutritions

Nutrition Item	Value per Serving
Calories	320 kcal
Total Fat	18g
Carbohydrates	35g
Protein	5g
Fiber	2g

FAQs about Martha Stewart Pumpkin Pie Recipe

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. You must steam and puree it first. Make sure to drain the extra water well.

How do I prevent the top from cracking?

Do not overbake the pie. Take it out when the middle jiggles. Cooling it slowly also helps prevent cracks.

Can I make the dough in advance?

Yes, the dough stays good for two days. Keep it in the fridge. You can also freeze it for a month.

What if I do not have a food processor?

You can use a pastry cutter. Use your fingers to rub the butter in. Just keep everything very cold.

Final Thoughts

The Martha Stewart Pumpkin Pie Recipe is a timeless treasure. It brings the taste of the holidays to your table. The smooth filling and flaky crust are a perfect pair. You can even try other pumpkin desserts to expand your menu.

Making this pie from scratch feels very rewarding. It is much better than any store-bought version. Follow these steps for a perfect result every time. Enjoy your delicious homemade treat with your loved ones!

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