Pumpkin Pie

My new favorite thing to do in the fall is visit the pumpkin patch because, well, it’s decorative gourd season. And, then I go over to my friend’s house and we make homemade pumpkin pie!

• 1 sugar pumpkin (about 4 pounds), halved (can also use 1 1/2 cups canned pumpkin)
• Pate Brisee for the pie crust
• All-purpose flour, for work surface
• 4 large eggs
• 2 teaspoons heavy cream
• 3/4 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups evaporated milk
• Whipped cream, for serving

STEP 1
Preheat oven to 425 degrees. Remove seeds and set aside for Roasted Pumpkin Seeds. Roast fresh pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated in an airtight container overnight.)

STEP 2
On a lightly floured surface, roll out the larger disk of Pate Brisee dough into a 14-inch round. Fit round into a 10-inch pie plate; trim and fold dough under flush with rim of pie plate. Freeze until firm, about 15 minutes.

STEP 3
Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl and brush edges of pie shell with egg wash. Cut a large circle of parchment paper; fit into pie plate, extending about edges. Fill with pie weights. Freeze until cold, about 10 minutes. Bake pie shell 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.

STEP 4
Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 3 eggs, and evaporated milk; whisk until combined.

STEP 5
Reduce oven temperature to 350 degrees. Place pie on a rimmed baking sheet. Transfer pumpkin mixture to pie shell. Bake 40 minutes.

STEP 6
Roll out remaining disk of dough to 1/8 inch thick. Using a 1-inch leaf-shaped cookie cutter, cut out leaves.

STEP 7
Remove pie from oven after 40 minutes. Brush edges of pie shell with egg wash. Arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Bake an additional 20 minutes.

Let pie cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

Recipe adapted from Martha Stewart’s Classic Pumpkin Pie with Betty White