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Oma's Pumpkin 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
- 1 tablespoon heavy cream
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Nutritional Information:
- Calories: 235 kcal
- Carbohydrates: 37 g
- Dietary Fiber: 1 g
- Fat: 7 g
- Protein: 7 g
- Sugars: 28 g
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- Preheat oven to 425 degrees F. 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 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 350 degrees F, and continue
baking for 30 minutes more. Cool on a wire rack.
Yield: 8 servings
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