Easy Pumpkin Pie Recipe
Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
The BEST PUMPKIN PIE RECIPE I've Ever Made | Thanksgiving Dessert
Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PUMPKIN PIE INGREDIENTS:
►1 pie crust disk (half of our pie crust recipe)
►1 egg white to brush inside the hot crust
►15 oz pumpkin puree, room temperature (Libby’s brand works best)
►1 large egg, plus 3 egg yolks, room temp
►1/2 cup light brown sugar, packed (break up any clumps before adding)
►1/4 cup granulated sugar
►1 tsp pumpkin spice
►1/2 tsp cinnamon
►1/2 tsp salt
►1 tsp vanilla extract - flavor
►12 oz evaporated milk, room temperature
???? PRINT RECIPE HERE:
WATCH PIE CRUST RECIPE:
DON'T CLICK HERE:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►White Dutch Oven:
►French Rolling Pin:
►Glass Pie Dish:
►Glass Mixing Cups:
►Flexible Food Scraper:
►Oven Mittens:
► Glass Mixing Bowls:
►Magnetic Measuring Spoons:
►Large Whisk:
►Hand Mixer:
►Piping Bag:
►Cooling Rack:
ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:35 Pie Crust
4:57 Making pumpkin pie filling
6:25 How to bake pumpkin pie
7:05 Whipped cream topping
8:18 Taste test
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #pumpkinpie #dessert
Perfect Pumpkin Pie | Jamie Oliver
Thanksgiving is just around the corner, and whether you're looking for that showstopper dessert, or simply a delicious treat for an autumnal get-together, this one's hard to beat! Rustic, crumbly pastry contrasted with a soft, velvety filling and topped with pecan praline – pumpkin pie heaven!
Thanks for subscribing! :
For more recipes -
x
#jamieoliver #food #foodie #foodlover #cooking #chef #thanksgiving #recipes #shorts #delicious #tasty #epic #yummy #pumpkin #dessert
Pumpkin Pie | Sally's Baking Recipes
Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pumpkinpie
• More of Sally's baking recipes:
I Tested YouTube's 3 BEST Pumpkin Pie Recipes (Food Wishes, Claire Saffitz, and Joshua Weissman)
So it’s that time of year and you don’t know what pumpkin pie recipe to make. You’ve searched YouTube scouring for the most views, the most upvotes, and the best reviews but you’re still not quite sure which pumpkin pie to make. Well, I’ve got you covered.
In this video, I make 3 of YouTube’s most popular pumpkin pie recipes - Chef John from Foodwishes.com, Claire Saffitz, and Joshua Weissman. With each of their videos accumulating over a million views each, it’s obvious that each chef has their camp. So join me for the ride as I talk about my experiences making each of the recipes and taste testing them. If you’re looking for the best pumpkin pie recipe on YouTube and don’t want to waste time making the second-best - make sure to watch this video to the end!
As always, happy eating!
- Ajay
▸ LINKS TO RECIPE VIDEOS MENTIONED IN THIS VIDEO:
Food Wishes:
Claire Saffitz (formerly of Bon Appetit):
Joshua Weissman:
▸ TIMECODES:
0:00 - Introduction
00:16 - Making Chef John from Foodwishes’ Pumpkin Pie
02:11 - Making Claire Saffitz/ Bon Appetit’s Pumpkin Pie
05:01 - Making Joshua Weissman’s Pumpkin Pie
07:54 - Let’s Eat!
▸ WANT TO FLEX YOUR CULINARY MUSCLES?
Join our Facebook Group: Cooking Challenge Community (
Each month we'll have an Ingredient of the Month to cook with. After you cook your dish, post it to the group with a brief description of what you made, and share the recipe (I mean, if you want to share your trade secrets with the world...). At the end of each month, we'll vote on who made the best dish! I'm not quite sure at this point, but who knows, there might even be prizes?!
▸ LET'S CONNECT!
Food Blog:
Instagram:
TikTok:
Facebook:
Twitter:
Clubhouse: @culture_cooking
▸ ROYALTY- FREE MUSIC:
Music from Uppbeat (free for Creators!):
License code: JQTZGP1TFW2S4INA
Music from Uppbeat (free for Creators!):
License code: PDAYUXV9FMBGSRS6v
FTC Legal Disclaimer - Some links found in the description box of my videos may be affiliate links, meaning I will make a commission on sales you make through my link. This is at no extra cost to you to use my links/codes, it's just one more way to support me and my channel. Appreciate you in advance!
Perfect Pumpkin Pie Recipe | Is the Best Pumpkin Pie Actually Made From Squash?
Does the perfect pumpkin pie recipe even include pumpkins? I roasted and tasted five types of squash and can definitively tell you the answer. Hint: it's no. In fact, pumpkins don't even taste that pumpkiny. What do we want in a pumpkin pie if not distinct pumpkin flavor? In this video, I break down how to make pumpkin pie from scratch including which squash is my pick for making the absolute best tasting pumpkin pie.
Enjoy this content and want to show support? Consider buying me a coffee here:
FOR THE PIE CRUST ( 1 pie)
140g or about 1.5 sticks COLD BUTTER
175g or 1 1/4C AP FLOUR
40g or 3 TBPS COLD WATER
15g or abour 1.5 TBPS SUGAR
3g or 1/4 TSP SALT
1. Combine flours, salt and sugar in food processor
2. While its running drop in cubed cold butter and let chop until pebbly and combined, 10 seconds or so
3. While running stream in the cold water and spin as little as possible to get combined.
4. Wrap with plastic wrap and put in fridge for 1 hour
5. Roll out as shown in video, then chill in fridge for 15 minutes while oven preheats, then blind bake filled with pie weights or beans for 10 minutes at 425 and then 20 minutes at 350 F.
6. Cool pie shell for 15 minutes, then fill 90 percent with custard base, brush crust with egg wash, and cook with crust tented with foil for 20 minutes at 375 F for 20 minutes, then bake at 350 degrees for 20-25 minutes. Remove to cool and remove foil.
FOR THE SWEETENED CONDENSED MILK
900g or 1 QT. WHOLE MILK
200g or roughly 1 C. HEAVY CREAM
175g or roughly 1 C. SUGAR
1. Combine and bring to low simmer over medium heat
2. Reduce the mixture by about 3 times, stir frequently for about 20 minutes or until mixture is toasty looking, the bubbles have become thick and when you drag a spatula through it, there is a noticeable streak left behind. You need 450 or about 2C.total. This will thicken up in fridge.
3. Set aside to cool
FOR THE CUSTARD
450g or roughly 2C. SWEETENED CONDENSED MILK
30g or 2 TBPS BUTTER ( MELTED)
3 LARGE EGGS
400g ROASTED MASHED SQUASH (I prefer kabocha, but anything other than pumpkin basically works!)
35g or 3 TBPS BROWN SUGAR
3g or 1/4 TSP SALT
15g or 1.5 TBSP VANILLA EXTRACT
2g or 1/4 TSP PUMPKIN SPICE
2g or 1/4 TSP CINNAMON
1. TO make puree of squash, cut the squash in half and scoop out seeds
2. Roast cut side down on a sheet tray in 350 degree oven for 30-40 minutes or until very very tender, but not heavily roasted.
3. Flip squash over and carefully scoop out insides.
4. To make the custard, melt the butter and into a blender, measure all the rest of the ingredients, puree on medium speed to break down pumpkin but dont spin too hard, as the eggs with capture too much air.
5. Transfer custard to butter saucepan and bring to room temp to temper the custard, heat this very slowly and over low heat.
FOR THE WHIPPED CREAM
200g or roughly 1.5 C. HEAVY CREAM
25g or a rough 1/4C. SOUR CREAM
25g or 3 TBPS POWDERED SUGAR
pinch of salt
1. Combine in medium stainless bowl and whisk until air is trapped, the volume is about double and it holds a soft peak. Chill up to 24 hrs in advance, stir to combine then serve.
????INSTAGRAM:
OTHER VIDEOS YOU MIGHT LIKE:
CHICAGO-STYLE PIZZA
APPLE CIDER DONUT
STRAWBERRY HAND PIE
**MY GEAR:
5.5 qt LE CREUSET DUTCH OVEN:
VITAMIX BLENDER:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
MY FAV STAINLESS BOWL:
INSTANT READ THERMOMETER:
MEASURING CUPS/SPOONS:
MASAHIRO CHEF'S KNIFE:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#pumpkinpie #pumpkinpierecipe #pumpkinpiefromscratch
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––