from Martha Stewart
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.
Pumpkin Puree:
1. Preheat oven to 400 degrees. Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape). 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.
2. 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 to 2 days or in the freezer up to 1 month.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (186g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 299 | ||
Calories from Fat: 97 (32%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 10.7g | 14 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 81.3mg | 25 % | |
Sodium 230.6mg | 8 % | |
Potassium 426.1mg | 11 % | |
Total Carbohydrate 45.1g | 13 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 41.6g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.