Martha Stewart's "Perfect" Pumpkin Pie Recipe

Martha Stewart's favorite pies
The Modern Proper

It's officially October, which means our tastebuds are particularly attuned to all food and drink of the pumpkin spice variety. So when Martha Stewart shared her perfect pumpkin pie recipe on Facebook, our interest was effectively piqued. Despite the fact that we don't plan on baking a pumpkin pie until Thanksgiving, there's something about Martha Stewart and cozy cold-weather food that will always capture our attention.

This comforting combination appears to have an effect on her fans, too—the post garnered 250 likes, 25 comments, and 154 shares in just a few hours. Stewart's recipe calls for quick and easy canned pumpkin purée as opposed to fresh pumpkin purée—a recipe decision that proved controversial, according to the comments. Find Martha Stewart's crowd favorite recipe for the perfect pumpkin pie below.


All-purpose flour, for surface
1/2 recipe pate brisee
3 large eggs, plus 1 large egg white, lightly beaten
1 can (15 ounces) pure pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
Whipped cream, for serving (optional)


On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Fold the edge under and crimp as desired. Refrigerate 30 minutes.

Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.

In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.

Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.

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