Making a single-crust pie is a natural next step after a free-form galette (page 22). Here, the filling—a custard of pumpkin purée, eggs, and evaporated milk—is quickly mixed by hand in one bowl. The pie’s simple construction offers an excellent opportunity to experiment with embellished edges, such as a wreath of autumn leaves (pictured), made with a one-inch leaf cutter, or a wheatlike braid (pictured on page 325; you will need one whole recipe pâte brisée for the shell plus the braid). The key to a great pumpkin pie is to partially bake the crust—called blind baking—before adding the filling. The twice-baked crust stays firm and crisp beneath the creamy custard.

　　

Ingredients

makes one 9-inch pie

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Brisée (page 322)

　　2 large whole eggs, lightly beaten, plus 1 large egg yolk, for egg wash

　　1 tablespoon water

　　1 cup packed light brown sugar

　　1 tablespoon cornstarch

　　1/2 teaspoon salt

　　1 teaspoon ground ginger

　　1 teaspoon ground cinnamon

　　1/8 teaspoon ground cloves

　　1 1/2 cups unsweetened pumpkin purée, canned or fresh (see page 343)

　　1 1/2 cups evaporated milk

　　Whipped Cream, for serving (optional; page 340)

　　

Step 1

On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Meanwhile, on a lightly floured piece of parchment, roll out scraps. Using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, etch veins in each leaf. Refrigerate until ready to use.

　　

Step 3

In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes.

　　

Step 4

Preheat oven to 375°F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (Keep oven on.)

　　

Step 5

In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.

　　

Step 6

Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream, if desired.

　　Martha Stewart's New Pies and Tarts