Pumpkin Pie
Martha Stewart
Prep: 30 minutes Total: 4 hours 15 minutes
When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.
Ingredients
Serves 8.
* FOR THE PIE
* 1 disk Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
* 2 large eggs
* 3/4 cup packed light-brown sugar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon salt
* 2 teaspoons pumpkin-pie spice
* 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
* 1 cup half-and-half
* FOR WHIPPED CREAM
* 1 cup heavy cream
* 2 tablespoons pure maple syrup
* 1 teaspoon granulated sugar
Directions
1. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
2. Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
3. In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely. If making in advance, cover cooled pie in plastic, and refrigerate up to 2 days.
4. Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.