November 21, 2017

Brown Sugar Pumpkin Pie {Martha Stewart Recipe}

Old-fashioned pumpkin pie made the traditional way (from fresh pumpkin) is quite time-consuming to prepare so you won't find it at a bakery or grocery store, but it's definitely worth the effort. Once you get past the pesky task of cutting up, steaming and puréeing the fresh pumpkin, it's really not that difficult to bake pumpkin pie from scratch. 

Below is a wonderful recipe from Martha Stewart's Pies & Tarts cookbook that was published way back in 1985 (yet is still my favorite pie cookbook!) You're sure to impress family and friends with this classic Thanksgiving dessert. Serve it at room temperature with a dollop of whipped cream or scoop of ice cream. 

Brown Sugar Pumpkin Pie 
(Recipe from Martha Stewart's Pies & Tarts)

Pie Crust (Pâte Brisée)

2 1/2 cups flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup butter cut in small pieces
1/4 cup to 1/2 cup ice water

1.) Sift four and combine with salt and granulated sugar
2.) Blend in butter using your hands or a food processor, until the mixture has a crumbly texture like sand with fine pebbles
3.) Mix in the ice water until all of the dough holds together.
4.) Use your hands to knead the dough briefly (just for a few seconds, do not overwork), then form into a ball and refrigerate for one hour. 
5.) On a lightly floured surface, roll out the dough to 1/8 inch thick.
6.) Place the sheet of dough over your pie pan and trim the pastry with a few extra inches of overhang (this allows you to crimp the edge of the pastry).

Pie Filling

2 cups of fresh pumpkin puree (use a 3 lb. pumpkin)
3 eggs
1/2 cup cream
1/2 cup brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

1.) Cut the inside of the pumpkin into large chunks and steam over boiling water for 25 to 30 minutes (until it is soft and somewhat mushy).
2.) Purée the tender cooked pumpkin in a food processor or with a food mill until smooth. 
3.) Blend the all of the ingredients together to create the pumpkin pie filling.
4.) Pour the filling into the pan lined with the pastry shell.
5.) Bake for 50 to 55 minutes at 375 degrees Fahrenheit. 

Copyright © 2017, Lisa Alexander. All rights reserved.

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