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
Easy Three-Layer Pumpkin Cheesecake | mitú
Watch how to make a delicious, three-layer pumpkin cheesecake!
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Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
???? PRINT RECIPE HERE:
???? Pie Crust Recipe:
Vanilla Extract Recipe:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Libby's 100% Pure Pumpkin:
►Muffing Pan:
►Wire Rack:
►Rolling Pin:
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►Ice Cream Scoop:
►Cake Releasing Tool:
►Oven Mittens:
►Wilton 1M Piping Tip:
►Piping Bag:
►Large Whisk:
►Power Hand Mixer:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
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#natashaskitchen #pumpkinpie #dessert
How to make Pumpkin Pie Cheesecake Bars
How to make Pumpkin Pie Cheesecake Bars - They are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert. __________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time: 15 minutes, Cook Time: 50 minutes, Total Time: 1 hour, 5 minutes , Yield: 16
Ingredients
6 tablespoons butter, melted
10 graham crackers, crushed
4 (8 oz) cream cheese, softened
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
whipped cream
Instructions
In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9x13-inch baking dish coated with cooking spray.
Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, just until blended. Add the sugar and vanilla, beat on low speed until mixture is smooth.
Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.
Add the pumpkin purée and pumpkin pie spice to the remaining filling and whisk until smooth and combined. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer.
Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes.
Place the dish on a wire rack and cool completely, 2 to 3 hours. Cover with aluminum foil and refrigerate at least 3 hours or overnight.
Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Martha Stewart shares the recipe for her festive and delicious pumpkin cheesecake, complete with a dazzling two-toned effect that swirls a cream cheese filling with a pumpkin puree. And nothing pairs better with a pumpkin cheesecake than a crust made from scratch using finely ground graham cracker crust. Plus, Martha shows us a super simple method for making a cheesecake by creating a Bain Marie effect in a roasting pan.
Pumpkin Cheesecake (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Triple Layer Pumpkin Pie! (No Bake)
Ingredients:
2 cups pumpkin puree, not pumpkin pie filling like I say in the video (sorry)
1/2 cup sugar
8 oz. cream cheese, softened
16 oz. whipped topping
1 tbsp cinnamon
2 tsp pumpkin pie spice
1 tsp nutmeg
1- 3.4 oz. box instant vanilla pudding
1 cup milk
2 premade pie crusts (If you get no bake pie crusts the recipe is truly no bake!)
Directions:
1. Make the pie crusts according to the package if they require baking and let cool completely.
2. Make the bottom cheesecake layer by adding the cream cheese, sugar, and half of the whipped topping to a bowl and blending it with an electric mixer until well combined.
3. Fill the pie crusts evenly with the mixture.
4. Make the middle layer by mixing the pudding mix and the milk with a whisk until it thickens up.
5. Add the pumpkin pie filling and mix to combine using an electric mixer.
6. Add the pumpkin pie spice, cinnamon, and nutmeg and mix again.
7. Pour the middle layer on top of the cheesecake layer and spread evenly with a spatula.
8. Make the top layer by evenly topping both pies with the whipped topping and spreading it evenly with a spatula.
9. Sprinkle cinnamon and pumpkin pie spice over top of both pies for a festive look.
10. Cover with plastic wrap and refrigerate for at least one hour. Enjoy!!!
These pies are amazing and so easy to make!!! I wish I would have gotten no bake graham cracker pie crusts though! The layers are just go good all mixed together!!! It will definitely be a hit at Thanksgiving or any other time! Thanks for watching and Happy Thanksgiving!