pumpkin pie from a pumpkin martha stewart

Pumpkin Pie from a Pumpkin Martha Stewart

pumpkin pie from a pumpkin martha stewart is a timeless classic, especially during the fall and holiday seasons. If you’re looking for an authentic homemade pumpkin pie recipe, using fresh pumpkin instead of canned puree will take your pie to the next level. Inspired by Martha Stewart’s famous baking techniques, this guide will walk you through the process of making a rich, creamy, and flavorful pumpkin pie from scratch.

With the right ingredients and a few expert tips, you can achieve a smooth, spiced filling encased in a buttery, flaky crust. This recipe will ensure that your homemade pumpkin pie is the star of any gathering.

Ingredients

To create an authentic Martha Stewart-style pumpkin pie, you’ll need fresh, high-quality ingredients. Using a real pumpkin instead of canned puree brings out a natural sweetness and rich texture, making a noticeable difference in taste.

For the Pumpkin Puree:

• 1 medium sugar pumpkin (also known as pie pumpkin, about 3-4 lbs)
• 1 tablespoon olive oil (for roasting)

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes
• 6 tablespoons ice water

For the Pumpkin Pie Filling:

• 2 cups homemade pumpkin puree (from the roasted pumpkin)
• ¾ cup brown sugar (packed)
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ½ teaspoon salt
• 3 large eggs
• 1 ¼ cups heavy cream
• 1 teaspoon vanilla extract

How to Make Pumpkin Pie from Scratch

Making a pumpkin pie from scratch using fresh pumpkin instead of canned puree enhances the flavor and texture significantly. Following Martha Stewart’s baking principles, this section will guide you through every step, from preparing the pumpkin to baking the perfect pie.

Prepare the Fresh Pumpkin

The secret to a rich and creamy pumpkin pie is using fresh sugar pumpkins (also called pie pumpkins). These are smaller and sweeter than the large carving pumpkins used for Halloween.

Step-by-Step Guide to Making Pumpkin Puree:

1. Preheat the oven to 375°F (190°C).
2. Cut the pumpkin in half using a sharp knife and scoop out the seeds and stringy pulp. (Save the seeds for roasting later!)
3. Brush the inside of the pumpkin halves with a light coating of olive oil to prevent drying out.
4. Place the halves cut-side down on a baking sheet lined with parchment paper.
5. Roast for 45-50 minutes, or until the flesh is tender and easily pierced with a fork.
6. Let the pumpkin cool slightly, then scoop out the flesh and transfer it to a food processor or blender.
7. Blend until smooth, scraping down the sides as needed. If the puree is too watery, strain it through a cheesecloth or fine-mesh sieve.

Preheat the Oven and Make the Filling

Now that your homemade pumpkin puree is ready, it’s time to prepare the flavorful pie filling.

Step-by-Step Instructions:

1. Preheat the oven to 425°F (218°C).
2. In a large mixing bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth.
3. Add the cinnamon, nutmeg, ginger, cloves, and salt. Whisk until fully combined.
4. Stir in the pumpkin puree and mix well.
5. Gradually pour in the heavy cream and vanilla extract, stirring until the mixture is smooth and creamy.

Roll Out the Pastry and Fit into the Pie Plate

A flaky, buttery crust is key to a perfect pumpkin pie. Follow these steps to roll out and shape your pie crust:

Step-by-Step Instructions:

1. Lightly flour a clean surface and roll out the chilled pie dough into a 12-inch circle (about ⅛ inch thick).
2. Gently transfer the dough to a 9-inch pie plate, pressing it into the bottom and sides.
3. Trim any excess dough, leaving about ½ inch overhang around the edges.
4. Tuck the overhang under itself and crimp the edges using your fingers or a fork for a decorative finish.
5. Chill the crust in the refrigerator while preparing the filling to ensure flakiness.

Make the Glaze and Pour the Filling

For a beautiful golden crust, a light egg wash glaze can be applied before baking.

Step-by-Step Instructions:

1. Whisk together 1 egg yolk and 1 tablespoon of milk to create an egg wash.
2. Using a pastry brush, lightly coat the edges of the pie crust.
3. Carefully pour the prepared pumpkin filling into the pie crust, ensuring it’s evenly spread.

Bake and Adjust Temperature

The key to a perfectly set pumpkin pie is baking at the right temperature and knowing when it’s done.

Step-by-Step Instructions:

1. Place the pie on the center rack of the preheated oven at 425°F (218°C).
2. Bake for 15 minutes to help the crust set.
3. Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes.
4. The pie is done when the center slightly jiggles but the edges are firm. A knife inserted near the center should come out clean.
5. Remove the pie from the oven and let it cool completely before slicing.

How to Tell When Pumpkin Pie Is Done

One of the most common challenges when baking pumpkin pie from scratch is knowing exactly when it’s done. Overbaking can cause cracks, while underbaking results in a soupy, unset filling. Use these expert-tested methods inspired by Martha Stewart’s baking principles:

1. The Jiggle Test: Gently shake the pie dish while it’s still in the oven. The edges should be firm, while the center should have a slight jiggle.
2. The Knife Test: Insert a clean knife near the edge; if it comes out clean, the pie is done.
3. The Temperature Test: The ideal internal temperature should be 175°F (79°C).

Can You Make Pumpkin Pie Ahead of Time?

Yes! You can make pumpkin pie up to 2 days ahead and store it in the refrigerator. For longer storage, freeze it for up to 2 months.

How to Store and Freeze Pumpkin Pie

• Refrigerator: Store covered for up to 3-4 days.
• Freezer: Wrap in plastic wrap and foil, then freeze for up to 2 months.
• To Thaw: Transfer to the fridge 12-24 hours before serving.

Nutrition Facts (Per Serving)

• Calories: ~320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 42g
• Sugar: 26g
• Protein: 6g

Enjoy your homemade pumpkin pie, baked to perfection!