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Pumpkin Pie Filling

Prep
Cook
Serves 8people
Ingredients
1
cup packed light-brown sugar
1
tbsp cornstarch
1/2
tsp salt
1
tsp ground ginger
1
tsp ground cinnamon
1/8
tsp ground cloves
1 1/2
cups fresh Pumpkin Puree, or canned
3
large eggs, lightly beaten, plus 1 egg for glaze
1 1/2
cups evaporated milk
Pate Brisee (Pie Dough)
1
tbsp heavy cream
Directions
1.
Step 1
2.
Preheat oven to 425 degrees. 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.
3.
Step 2
4.
Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
5.
Step 3
6.
Make the glaze: 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.
7.
Step 4
8.
Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

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