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 (see recipe below)
1 tablespoon heavy cream
1 tablespoon grated fresh ginger
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.
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
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. Sprinkle grated ginger on top of pie.
Transfer to prepared baking sheet.
Bake for 10 minutes. Reduce heat to 350 degrees and continue
baking for 30 minutes more. Cool on a wire rack
Makes 1 1/3 cups
1 sugar pumpkin (about 1 1/2 pounds)
Preheat oven to 400 degrees. Using a sharp paring knife, cut several slits in pumpkin, piercing skin alll the way through.
(thisll l Place in a baking dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours. Cut off top of pumpkin, and scoop out seeds; discard both. Peel, and discard skin. Place pumpkin in the bowl of a food processor; puree until smooth. Store in an airtight container in the refrigerator up o 2 days or the freezer up to 1 month.
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar.
Add butter, and process until the mixture resembles coarse meal,
8 to 10 seconds.
With machine running, add ice water in a slow, steady stream
through feed tube. Pulse until dough holds together without being
wet or sticky; be careful not to process more than 30 seconds.
To test, squeeze a small amount together: If it is crumbly, add
more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc
and wrap in plastic. Transfer to the refrigerator and chill at least
1 hour. Dough may be stored, frozen, up to 1 month.