How To make Perfect Pumpkin Pie
1 Ginger Crumb Crust -- baked
1 pound solid-pack pumpkin puree -- (1 1-pound can)
1/2 cup light corn syrup
3/4 cup packed light brown sugar
3 large eggs
1 1/2 cups heavy cream
or evaporated milk
2 tablespoons dark rum
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon nutmeg :
freshly grated
1/4 teaspoon salt
1) Prepare the Ginger Crumb Crust.
2) Preheat the oven to 350 degrees F, with a rack in the middle. Put the canned pumpkin, corn syrup and brown sugar into the top of a double boiler. Over boiling water, stirring frequently, heat the pumpkin mixture while you prepare the rest of the filling.
3) In a medium bowl, beat the eggs and stir in the cream or evaporated milk, rum, vanilla extract, spices and salt. Mix well; then stir in the hot pumpkin-sugar mixture. Pour as much of the filling into the baked crust as will comfortably fit. (Bake the rest in 1 or 2 custard cups put in with the pie and removed from the oven after 30 minutes.)
4) Bake for 45 minutes to 1 hour, or until the filling is set. A knife inserted into the center of the pie will come out mostly clean, but the knife cut will show.
5) Cool the pie completely and serve it with whipped cream.
Makes one deep 9-inch pie, serving 8.
Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, pages 186-187.
Typos by K. Hudson Lipin, 09/04/98
How To make Perfect Pumpkin Pie's Videos
The Best Pumpkin Pie of 2023, an Easy Recipe. Concise Comprehensive Guide so Anyone Can Make
The best homemade pumpkin pie from scratch.
No par-baking. No canned taste. Easy method.
----------------------------------------------------
More dinner recipes:
More dessert recipes:
----------------------------------------------------------
Best Pumpkin Pie
o Time: prep: 5 mins; bake: 65 mins
o Serving: 8 (9-inch pie)
o Cost: $0.90/serving (with my homemade crust)
o Calorie: 375/serv (homemade crust)
o Protein: 6.5g/serv (homemade crust)
o Fiber: 1.85g/serv (homemade crust)
o Equipment: pie pan
Mixer
+ Ingredients:
Filling:
• 1 can (15 oz/425g) Libby’s pumpkin puree
• 1 can (14 oz/397g) sweeten condensed milk
• 2 large eggs
• 2 to 4 TBS (25 - 50g) sugar, this helps distracting our tastebuds from the “can taste” of the pumpkin puree
• ½ (3g) salt
• 1 to 1 ¼ tsp (3 - 4.5g) ground cinnamon
• ½ tsp (1.4g) ground ginger
• ½ tsp (1.4g) ground nutmeg
Other:
• 1 9-inch unbaked pie crust (check out my best homemade buttery flaky crust )
• Egg wax mixture (mix 1 egg + 1 TBS (15ml) milk)
+ Direction:
1. Set a rack to the lowest level in the oven. Preheat oven to 425 F (218C) for 20 minutes. If using ceramic/stone/glass pan for the pie then place a metal baking pan (large enough to contain the pie pan) on the bottom rack.
2. If pie crust is cold from refrigerator, leave it out to room temperature while oven preheating.
3. About 10 minutes before the 20 minutes preheating done, get all filling ingredients ready and start making it by adding all to a mixing bowl and mix with an electric mixer on medium speed for a minute
4. Prick the pie crust on the bottom and the side with a fork to prevent bubbling when being baked
5. Brush the crust (just the exposed part above the filling) with egg wax.
6. Scrape the side and bottom of the bowl with spatula, stir to mix then pour to the pie crust (depends on the size of the pie crust, pour mixture up to right below the crimped edge)
7. Place on the preheated metal baking pan if using glass/ceramic/stone pie pan (if pie pan is metal already, just place it on the bottom rack without additional metal pan) and bake in preheated oven for 15 minutes.
8. During this time, you can make any decorative cuts for the pie (with leftover crust) if desired
9. Once 15 minutes if up, reduce heat to 350F (177C) (this also the time to place decorative cuts on the top of the filling if desired) and bake for additional 45– 60 minutes or until top crust is golden brown, bottom crust is also brown (if you can check with glass pan) and the filling is fully fluffed up in the center and jiggling a bit when you gently shake it.
10. Let it cool down completely on a cooling rack before serving. Great with a dollop of whipped cream/cool whip. Enjoy!
This stress-free pumpkin pie recipe is perfect for Thanksgiving! #shorts
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!
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
Dessert Person Cookbook
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
The Best Pumpkin Pie from Scratch | How Tasty Channel
How to make the best Pumpkin Pie from scratch at home! It's made with a crispy homemade pie crust and filled with a creamy and smooth pumpkin spice filling. In this recipe video I will show you all the tips for a perfect pumpkin pie:
- how to make a pie crust crisp and not soaked
- how to make pumpkin filling with a shiny top without air bubbles or cracks
- how to easily make your own pumpkin puree from scratch without oven
This recipe is perfect for Autumn, Thanksgiving and Halloween indeed!
????PRINTABLE RECIPE AND TIPS:
--------------------------------------------------------------------------------------------------------------------
► PUMPKIN PUREE FROM SCRATCH:
► PIE CRUST MADE BY HANDS WITHOUT MACHINE:
Other Pumpkin Recipes:
► PUMPKIN ROLLS:
► PUMPKIN SPICE CARAMEL CAKE:
--------------------------------------------------------------------------------------------------------------------
Please, leave a comment and subscribe to my channel for more recipe videos!
FOLLOW ME:
FACEBOOK:
INSTAGRAM:
PINTEREST:
----------------------------------
►Kitchen Tools Using In This Video:
Food Processor
U.S.A. LINK:
ITALIAN LINK:
Pie Pan:
U.S.A. LINK:
ITALIAN LINK:
Vanilla Paste:
U.S.A. LINK:
Serrated Knife:
U.S.A. LINK:
ITALIAN LINK:
►Video Gear Used For This Video:
Camera:
U.S.A. LINK:
ITALIAN LINK:
Lighting:
U.S.A. LINK:
ITALIAN LINK:
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!
Perfect Pumpkin Pie
This easy classic pumpkin pie recipe has a crisp butter crust, a rich smooth filling, and all your favorite fall spices. You can make it days in advance and its freezer friendly. I packed in all my tips and trick for the perfect pie so you can bake with confidence!
RECIPE:
I've been tinkering with my pumpkin pie recipe for quite a while and finally felt it was time for nw pumpkin pie video. The crust is so perfectly crisp and the filling is just ahhhmazing. I hope you get a chance to make this and don't forget the whipped cream!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Amazon:
Facebook:
Instagram:
Pinterest:
Website:
Perfect Pumpkin Pie **No cracks or sinking** - The Scran Line
Silky smooth, rich and light. Pumpkin pie is one of those classic pie recipes, that when made right, is just a pure delight. In this recipe, I’ll show you how to make the crust and pumpkin pie and show you just how easy it is to make, plus all the tips and tricks to make sure it comes out perfect!
Butter Pie Crust
340g - 2 1/4 cups all-purpose flour
1 tbsp sugar
1 tsp cinnamon
1 tsp sea salt
225g - 1 cup (2 sticks) unsalted butter, chilled and diced
60ml - 1/4 cup iced water
1 tbsp apple cider vinegar or vodka
Pumpkin Pie Filling
425g - 15oz canned pumpkin (not pumpkin pie mixture)
3 large eggs
1 tbsp corn starch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/2 tsp salt
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla extract
354ml - 1 1/3 cup / 12oz evaporated milk
Butter Pie Crust
Begin by adding the flour, sugar, cinnamon and salt to the bowl of a food processor. Blitz about 5 times to combine the ingredients. You can make this butter pie crust recipe by hand. I’ve left instructions in the notes. Once the dry ingredients are combined, take your well chilled butter out of the fridge and add to the food processor. Blitz 20 times. You will end up with small lentil sized pieces of butter.
Combine the water and vodka or vinegar together and use a teaspoon to mix together until well combined. Pour the chilled water mixture into the food processor while blitzing and blitz another 5-6 times until small clumps dough form.
Pour the mixture out onto a clean workbench and use the palm of your hand to bring together to form a disc. This recipe will make enough dough for two 9-inch pie crust or one 9-inch pie crust with a lid on top. Cut the dough into two pieces and form into smaller discs. Then cover both with plastic wrap and set aside in the fridge to chill for 30 minutes.
Rolling out your dough
Preheat your oven to 160C / 325F.
Once your dough has rested in the fridge for 30 minutes, take it out of the fridge and unwrap it. Allow it to rest at room temperature for 5 minutes. Sprinkle a little flour on your work bench and your rolling pin and roll the dough out. Continue flipping the dough over and around as you roll it out to ensure it’s all once even thickness. You want to roll it to about a 1/4-inch thickness and 12 inches in diameter.
Sprinkle your rolling pin with a little flour and carefully drape the pastry dough over it to help you transfer it over your pie or pie dish.
Carefully lift the edges and allow them to naturally fall into the edge and bottom of your tin. Do not stretch the dough to the bottom, it will cause your pie crust to shrink as it bakes. Cut off or fold the excess pie dough at the top leaving just a little bit of excess to go above the height of your pie dish. There are lots of different ways to finish off the top of your pie dish. You could create a crinkle effect using a fork or you could your thumb on one hand and your forefinger and thumb on your other to pinch into each other as you go around the top of the pie shell. You want to chill your pie for 30 minutes in the fridge before baking.
Blind baking your pie
We’re going to be blind baking this pie in order to prevent the wet pumpkin mixture from making the pie shell soggy. In order to prevent your pie crust from bubbling up and causing an uneven bottom while baking you need to blind bake your pie crust first. This involves adding weights in the pie crust and baking it for a little bit before baking it without. Place some baking paper on the inside of your pie crust. Fill it with baking beads or dried beans like red beans or chickpeas. Bake for 30 minutes.
Take the pie crust out of the oven and carefully lift the baking paper filled with the pie beads out of the pie dish. Place them in a large bowl to cool completely before your store them away. Prick the bottom of your pie using a fork ,that will help prevent your pie crust from bubbling up as it bakes, and place back in the oven for 15 minutes until golden.
To help seal the pie crust and prevent it from going soggy when you add your pumpkin mixture, Use a pastry brush to brush with egg white. Allow to cool completely at room temperature.
Pumpkin Pie Filling
Add the pumpkin puree into a large mixing bowl, along with the eggs, vanilla extract, corn starch, salt, ginger, cinnamon, nutmeg and the sugars. Use a whisk to combine. Take care not to over-mix your mixture otherwise your pumpkin pie filling can crack as it cools. Pour the evaporated milk into the pumpkin mixture whisking as you do so until the mixture is evenly mixed.
Pour it into your room temperature pie crust and place on a baking tray to bake for 50-55 minutes. Carefully take out of the oven and allow to cool at room temperature. Do not place in the fridge to cool as it will cause your pumpkin pie to crack.
Slice up and serve with freshly whipped cream!