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   Pumpkin Pie
   
   Makes 1 nine-inch pie
   For the best flavor use a sugar pumpkin to make a homemade Pumpkin
   Purée. This variety of pumpkin, also known as 'New England Pie' and
   'Sugar Pie,' weighs from five to eight pounds and is known for its
   sweet, fine-grained flesh.
   
   1/2 recipe Pâte Brisée
   1 cup light-brown sugar, packed
   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 Purée, or canned
   3  large eggs, lightly beaten, plus 1 egg for glaze
   1 1/2 cups evaporated milk
   1 tablespoon heavy cream
   
     1.  Heat oven to 425°. In a large bowl, combine sugar, cornstarch,
   salt, ginger, cinnamon, cloves, pumpkin purée, and 3 eggs. Beat well.
   Add evaporated milk, and combine. Set aside.
   
     2.  Between two pieces of plastic wrap, roll pâte brisée 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 glaze: Beat remaining egg and combine with heavy cream.
   Brush glaze very lightly on edges of pie shell. Fill pie shell with
   pumpkin mixture. Transfer to parchment-lined baking sheet.
   
     4.  Bake for 10 minutes. Reduce heat to 350°, and continue baking
   for 30 minutes. Cool on a wire rack.
   
       Photograph by: Anna Williams
   
   
   
   
     RELATED CONTENT
   
   
   
   Pumpkin Purée 
   
   
   
   Pâte Brisée (Pie Dough) 
   
   
   
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