Mar 17, 2015

Pumpkin Pie

Pumpkin Pie

INGREDIENTS (8-10 servings)
Pumpkin Pie

  • 1 cup packed light-brown sugar
  • 1 tbs cornstarch
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground gloves
  • 1 ½ cup fresh Pumpkin puree or canned
  • 3 large eggs lightly beaten, plus 1 egg for glaze
  • 1 ½ cups béchamel sauce
  • Pate Brisse (pie dough)
  • tsp heavy cream

  • Preheat oven to 180 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 béchamel sauce and combine. Set aside.
  • Between two pieces of plastic wrap, roll pate brisse 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.
  • 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.
  • Bake for 10 minutes. Reduce heat to 160 degrees and continue baking for 30 minutes more. Cool on a wire rack.


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