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Martha Stewart-Inspired Pumpkin Pie

Close-up of Martha Stewart-Inspired Pumpkin Pie showing its texture
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This Martha Stewart-inspired pumpkin pie has a silky, custardy filling spiced with cinnamon, ginger, and cloves, all nestled in a flaky, buttery homemade crust. It is a classic American dessert that is perfect for Thanksgiving and holiday gatherings. The recipe is an original adaptation, not her verified recipe.

Ingredients

Scale

For the Crust

  • 1 1/4 cups (156g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, cold, cut into small pieces
  • 3 to 4 tablespoons (45-60ml) ice water

For the Filling

  • 1 can (15 ounces/425g) pumpkin puree (about 1 3/4 cups)
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold butter pieces and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps. Drizzle 3 tablespoons ice water over the mixture and toss with a fork until the dough just holds together when squeezed; add the remaining 1 tablespoon water if needed. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
  2. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8 inch thick. Transfer to a 9-inch (23cm) pie plate, gently press into the corners, and trim the overhang to 1/2 inch. Fold the overhang under and crimp the edges decoratively. Refrigerate for 15 minutes while you make the filling; this helps prevent shrinkage.
  3. Preheat the oven to 350°F (175°C) with a rack in the lower third. In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt until smooth. Add the eggs one at a time, whisking well after each addition, then whisk in the heavy cream, milk, and vanilla until completely combined. The mixture should be smooth and pourable; do not overbeat or it will become foamy.
  4. Pour the filling into the chilled pie crust, filling it to about 1/4 inch from the top. If there is extra filling, pour it into a small ramekin and bake alongside the pie. Carefully transfer the pie to the oven and bake for 45 to 55 minutes, until the center is almost set but still slightly wobbly when gently shaken, and a knife inserted 1 inch from the edge comes out clean. The center will continue to set as it cools.
  5. Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. To prevent cracks, avoid moving the pie while it is hot. Once cool, refrigerate for at least 2 hours or overnight before slicing; this firms up the filling for clean slices.
  6. Serve the pie chilled or at room temperature, with a dollop of whipped cream if desired. Store leftovers in the refrigerator for up to 3 days.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freezing: The baked pie can be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator before serving. Make-ahead: The pie can be baked up to 2 days ahead and refrigerated; the crust can be made up to 2 days ahead and refrigerated. Reheating: This pie is best served cold or at room temperature; do not reheat.

Nutrition

Keywords: Martha Stewart pumpkin pie, pumpkin pie recipe, homemade pumpkin pie, classic pumpkin pie, Thanksgiving dessert, holiday pie, pumpkin custard pie, easy pumpkin pie, pumpkin pie from scratch, fall baking

Find it online: https://marthadishes.com/martha-stewart-pumpkin-pie-recipe/