THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
As a classic Thanksgiving dessert, pumpkin pie really should stay classic. Claire’s recipe amps it up with some brown butter and caramelized honey, but it stays close to home and simply results in the best pumpkin pie you’re likely ever to have — silky, balanced, rich, and not weighed down by too much sugar or spice. Check out this Claire Saffitz video for the foolproof path to the perfect pumpkin pie.
#ClaireSaffitz #PumpkinPie #Thanksgiving
Special Equipment:
9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)
Ingredients:
Flaky All-Butter Pie Dough
(page 333), parbaked in a 9-inch pie plate and cooled
5 tablespoons unsalted butter (2.5 oz / 71g)
1/3 cup honey (4 oz/ 113g)
3/4 cup heavy cream (6 oz /170g), at room temperature
4 large eggs (7 oz /200g), at room temperature
1/4 cup packed dark brown sugar (1.8 oz /50g)
1 (15oz/ 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon Diamond Crystal kosher salt (0.11 oz /3g)
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg (preferably freshly grated), plus more for serving
1/4 teaspoon ground cloves
Softly whipped cream, for serving
Video Breakdown:
0:00 Start
0:19 Intro to Caramelized Honey Pumpkin Pie
0:35 Dessert Person Intro Animation
0:52 How To Make Pumpkin Pie
1:25 Why Claire's Pumpkin Pie is Special
1:45 Ingredients & Special Ingredients
2:58 How To Make Pie Crust
7:50 Parbake the Pie Crust
11:52 Make the Pumpkin Filling
16:53 Reduce Temperature / Bake Again
17:39 Fill the Crust and Bake
19:00 Cool and Serve
20:52 Claire Saffitz Reviews Caramelized Honey Pumpkin Pie
22:25 Cat Safari
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
I Tried A 250-Year-Old Pumpkin Pie Recipe • Tasty
Did the original pumpkin pie come from pre-mashed bits in a can? Hannah Hart explores the origins of this Thanksgiving staple.
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VIDEO
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Pumpkin Pie Dump Cake I How to make a Pumpkin Dump Cake
I hate to say it, but I feel like my husband and I actually like this MORE than a traditional pumpkin pie! I hope you guys give this one a try, if you like pumpkin, you'll like this!
1 can pumpkin
1 can evaporated milk
1 cup brown sugar
3 eggs
2 teaspoons pumpkin pie spice
1 tablespoon vanilla extract
1 Spice cake box mix
2 sticks melted butter
1 cup chopped pecans
Mix all together well and set aside
Spray a 9 X 13 baking ban with cooking spray, or coat with butter.
Pour pumpkin mixture into baking pan. Top pumpkin mixture with boxed cake mix, try to get it as even as you can. Pour melted butter over top of cake mix and lastly sprinkle pecans over cake mixture.
Bake in a preheated 350 degree oven for 45-50 mins. Enjoy!
Baked a huge pumpkin to kickoff my 21 Days of Pumpkin Recipe Series | MyHealthyDish
Harvest Pumpkin Praliné | Recipe for the fall season!
Pepitas can go savory or sweet according to a cook’s inspiration or whim. Rich in Omega 3s and 6s, they’re the perfect blank canvas to get creative with. An hour of processing will yield a crunchy praline while a smoother texture can be achieved by doubling processing time.
Want an un-gourd-ly amount of texture this fall?
Ingredients:
➤ 1kg - 6 ⅔ cup - 66% Pepitas
➤500g - 2 ½ cup - 33% White granulated sugar*
➤½ tsp - Kosher salt
➤2 tsp - Pumpkin Pie spice
*For a nuttier, less sweet Praliné, modify the quantity up to 2 parts seeds per 1 part sugar.
Directions for 2.2 lbs / 1 kg of Pepitas Praliné:
- Roast the pepitas by placing them in a thin layer in a convection oven at 390°F/200°C for 17 minutes, or until you are happy with the flavor. Keep in mind that the seeds will continue to roast after they are removed from the oven, so take them out a little bit early. Transfer to a parchment-lined baking sheet to cool and set aside.
- In a wide, heavy-bottomed pan, caramelize the sugar in batches using the dry method:
- On a medium flame, heat about ¼ of the sugar allowing it to melt almost completely stirring continuously before adding the next ¼ of the sugar. Repeat until all of the sugar has melted.
- From this moment on, caramelization will accelerate, so pay close attention to the color of the caramel as it can start to burn. If the caramel becomes too dark, the taste will be bitter.
- Once you are happy with the color of the caramel (light for a milder flavor and dark for more intense notes), gently pour it on top of the roasted pepitas and allow the mixture to cool completely.
- Next, grind the caramelized pepita mixture by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute to obtain a fine hemp and caramel flour.
- Transfer the crushed mixture to your Premier Chocolate Refiner, a little at a time, and refine until you have a smooth paste. If necessary, gently increase the temperature using a heat gun, never exceeding 120°F/50°C.
- Add 1 tsp of sea salt and let process until you are happy with the consistency of the praliné. Time can vary between 30 min and 2 hours depending upon the desired consistency.
- For optimal results, store the spread in sanitized, airtight glass jars.
Yield: Approximately 1kg/2.2 lbs of Pepitas Praliné.
Storage: Up to 6 months in a cool, well-ventilated place in an airtight container.
Pro tips:
- You can spice up this mixture, creating new and unexpected recipes. Try it with cardamom and a few drops of lemon essential oil.
- Praliné can be made with many different nuts and seeds (like sesame, sunflower, and pepitas) and a very popular French combination is ½ Hazelnuts and ½ Almonds. Try it with Cashews, Peanuts or create your own unique mix.
- Every Chocolatier has specific preferences when it comes to the texture of their Praliné. The shorter the refining time, the more texture the Praliné will have (~1h). The longer the refining times, the smoother it will be (more than 2h).
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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!!
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