Ingredients
1cuplight-brown sugar
1tbspcornstarch
½tspsalt
1tspground ginger
1tspground cinnamon
tspground cloves
1½cupsfresh pumpkin puree,or canned
3largeeggs
1½cupsmilk,evaporated
Pâte Brisée,pie dough
1tbspheavy cream
Preparation
Preheat oven to 425 degrees F. 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. 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 half-inch overhang.
Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
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.
Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 30 minutes more. Cool on a wire rack.
