Pumpkin Pie Recipe From Scratch Martha Stewart

Brush edges of pie shells with a wet pastry brush.

Pumpkin pie recipe from scratch martha stewart. Fit into pie shells extending above edges. Fill with pie weights. Let cool on a wire rack.

Brush leaves with egg wash. If using canned pumpkin add that to the bowl instead. Remove pie weights and parchment and continue to bake until bottom of crust is lightly browned about 10 minutes.

Pour pumpkin mixture into cooled crust. Line crust with parchment and fill with pie weights or dried beans. Bake until center is set but slightly wobbly 50 to 55 minutes.

Preheat oven to 425 degrees. Martha s niece sophie joins her in the kitchen to craft a traditional pumpkin pie brought to you by martha stewart. In a large bowl combine sugar cornstarch salt ginger cinnamon cloves pumpkin puree and 3 eggs.

Reduce oven temperature to 325 degrees. Remove from oven and let cool slightly. In a large bowl whisk together eggs pumpkin evaporated milk brown sugar cornstarch vanilla cinnamon ginger 1 2 teaspoon salt and nutmeg.

Process until smooth about 1 minute. Bake until crust is set 30 to 35 minutes. Preheat oven to 375 degrees.