Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit
Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Guests, all of whom have saved room in their stomachs for dessert, will ask: 'What type of pies did the hosts provide? What was the quality of the crust? Was this pumpkin pie pumpkin-y enough?' Claire and Brad want you to pass your guests' pie grading, so they've endeavored to make the perfect Thanksgiving pie.
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Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit
Make your Pumpkin Pie from Scratch! | Full Recipe | Cupcake Jemma Channel
Pumpkin Pie is the perfect recipe for Halloween and Thanksgiving and this one is totally foolproof! Learn how to make perfect pastry, avoid a soggy bottom and even how to make your own pumpkin puree from home-roasted pumpkins (in case you can't find tinned pumpkin in your local store)!
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For an 8 Pie Dish
255g Plain Flour
1/2 tsp salt
170g Cold Chopped Butter
1tbsp Cider Vinegar (or white wine vinegar)
5 tbsp ice cold water
2 eggs
65g light brown sugar
45g caster sugar
1 tsp vanilla --- get yours here
¼ tsp salt
½ nutmeg
½ ginger
1 round cinnamon
115g double cream
330g pumpkin
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For a 10 Pie Dish
380g Plain Flour
3/4 tsp salt
255g Cold Chopped Butter
1.5tbsp Cider Vinegar (or white wine vinegar)
7.5 tbsp ice cold water
3 eggs
100g light brown sugar
65g caster sugar
1.5 tsp vanilla --- get yours here
1/2 tsp salt
3/4 nutmeg
3/4 ginger
1.5 round cinnamon
175g double cream
495g pumpkin
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This Keto Pecan Pie is like biting into Heaven (Gooey & Flaky)
Thanks to LMNT for sponsoring this video! Head to to get your free sample pack with any purchase.
Gooey, Keto pecan pie with around 1.4 g carbs per slice!
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✅ KETO PECAN PIE:
✅ KETO VANILLA ICE CREAM:
⬇️ PRODUCTS MENTIONED ⬇️
Almond Flour:
Sweetener:
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Rice Vinegar:
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KETO PECAN PIE RECIPE
Serves 12
..Crust..
1 cup almond flour
3 tablespoons coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 ounce cream cheese, softened
1 egg
1 1/2 teaspoons rice vinegar or apple cider vinegar
..Filling..
1/2 cup heavy whipping cream
1/2 cup Caramel Syrup or allulose syrup
1/3 - 1/2 cup brown sugar-free sweetener, packed (use more if not keto adapted)
4 tablespoons unsalted butter
1/2 teaspoon salt
6 egg yolks, lightly beaten
1/2 cup chopped pecans
1️⃣ In a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form.
2️⃣ Add egg and vinegar. Pulse mixture until just combined and a dough ball forms. Wrap pie dough in plastic wrap, flaten into a disc shape and refrigerate for one hour.
3️⃣ Place the chilled dough in between two sheets of parchment paper. Starting from the center of the disc and working your way out in all directions, roll out pie dough into a circular shape. If the parchment paper crumples beneath the dough, either carefully stretch the paper out or flip the parchment paper so the bottom layer is on top and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
4️⃣ Remove top layer of parchment paper. Place pie pan upside down on top the pie crust. Holding one hand on the pie pan, slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchment paper.
5️⃣ Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the dough by pinching dough with your thumb and index finger all around the crust. Refrigerate until ready to bake.
6️⃣ In a saucepan, add heavy cream, sugar-free syrup and brown sugar free sweetener. Mix and heat over medium heat until sweetener has dissolved and mixture is heated through.
7️⃣ Stir in butter and salt until butter is melted. Whisk in egg yolks.
Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. 8️⃣ Bake at 325 degrees for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.
MACROS (per serving)
Calories 238
Fat 23.8g
Protein 3.5g
Total Carbs 3.6g
Net Carbs 1.4g
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Music is from Epidemic Sound
#keto #ketopie #pecanpie
Impossible Pie (Quick Version - Recipe Only) The Hillbilly Kitchen
Impossible Pie
Full video with complete instructions - Impossible Pie
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Betty's Impossible Pumpkin Pie for Thanksgiving
Betty demonstrates how to make Impossible Pumpkin Pie. This is a great pie for Thanksgiving and is so easy to make. It makes its own crust!
Impossible Pumpkin Pie
2/3 cup sugar
½ cup Bisquick baking mix
2 tablespoons melted butter
12-ounce can evaporated milk
2 eggs
15-ounce can pumpkin puree
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract
cooking oil spray
sweetened whipped cream
mint sprigs
Place all ingredients in a large bowl. Use a mixer on medium to high speed to beat mixture until smooth, about 1 minute. Pour into a pie plate that has been sprayed with cooking oil spray. Bake at 350 degrees (F) about 40 to 45 minutes, or until a knife inserted into the middle comes out clean. Remove from oven and place on a cooling rack to cool. Chill pie before garnishing the top. To serve, cut pie into 8 wedges. Place each wedge on a dessert plate. Put a dollop of sweetened whipped cream and a sprig of mint on each wedge. Serve immediately. I hope you enjoy this great Thanksgiving Impossible Pumpkin Pie! Love, --Betty ♥♥♥
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Four Pie Slab Pie
Apple, pumpkin, pecan, and strawberry rhubarb all in one.
Am I excessive, or indecisive?