Martha Stewart Pumpkin Pie Recipe
Are you looking for the best holiday dessert? The Martha Stewart Pumpkin Pie Recipe is a true classic.
Equipment
- Food processor
- 9-inch pie plate.
- Large Mixing Bowl
- Whisk
- Rolling Pin
- Wire cooling rack
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.