Pumpkin Pie

That Martha Stewart. She has yet to let me down. I made this pie with my friend Shannon on Saturday and after we were done, it was a little bit like, Really? That's it? Convinced we had done something wrong, we stuck the pie in the oven and I held my breath as we tried what I knew to be a doomed pie. Luckily, Shannon had made pies before and really believed in the pie the entire time. It. was. delicious. And so incredibly easy.

We didn't have time to make the crust by scratch. But I have quite a few pumpkins and I will definitely be trying a slightly altered version of this recipe. The recipe makes for quite a bit of "pie stuff" left over that would otherwise have overflowed the crust. We just baked the leftover in what is probably a 4-inch diameter Pyrex bowl, but it is probably enough to make another 6-inch pie.

Here's the recipe from Martha Stewart's website.

Ingredients- Makes one 9-inch pie

• 1 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 cups fresh Pumpkin Puree, or canned
• 3 large eggs, lightly beaten, plus 1 egg for glaze
• 1 1/2 cups evaporated milk
• Pate Brisee (Pie Dough)
• 1 tablespoon heavy cream

What you do:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

Enjoy! If anyone knows any good recipes for baked (roasted?) pumpkin seeds, please let me know. I love them.