Perfect Pumpkin Pie Recipe | Is the Best Pumpkin Pie Actually Made From Squash?
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- Опубліковано 14 жов 2020
- 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.
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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.
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#pumpkinpie #pumpkinpierecipe #pumpkinpiefromscratch
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Don't forget to check the video description for the recipe and more info. And let me know in the comments if you'll be using something other than pumpkin in your "pumpkin pie" this year. If so, what?
dear Brian, love your video; since I am hearing impaired, I need the closed captions, When I attempt to click for closed captions, are you aware that the transcription is a totally different sound track and has nothing to do with what you are saying?
Roasted butternut squash, always. Cut up into chunks before roasting to maximize the caramelization and removal of water.
the way you focus on and explain the details, the cinematography, editing, and omg the humor. The recipes aren’t the only things that are tasteful. never thought I’d find a cooking show that would make me laugh so much. thanks for all your hard work, I appreciate you.
So glad i got a laugh thanks for watching!
He’s the best! I totally agree!
You've nailed this format of cooking video that's become so popular on youtube, I call it, Neo-cookery. I define Neo-cookery with a few distinctive criteria: high-quality video production, a hipsterish male host, usually a very well presented scientific explanation of the cooking techniques involved, and the tendency to follow popular food trends (these days that would be sourdough bread, tacos, pickles, bagels, etc.). Some examples of popular neo-cookery channels would be: Pro home Cooks, Joshua Weissman, Adam Ragusea, Ethan Chlebowski, etc. As long as this format doesn't get too popular, I think you've got a lot of potential to become really successful on UA-cam as you do an excellent job presenting your recipes, upload pretty consistently, and you have a really likeable personality as well as some obvious talent in cooking. Keep it up!
Woah, deer in the headlights moment haha. This is some oracle-level insight that will be welcomed for all of my future vids. You seem incredibly dialed in. Thank you for watching and commenting. I hope you’re right.
@@BrianLagerstrom I agree with @GFreeze1 AND I'll add that you stand out because of your pro level knowledge, your silly banter and zany sound effects. DO NOT STOP. Your grind is going to reward you well. Will continue to comment until I get drowned out from the millions of fans. To the moon, Chef. To the moon!!
You’re too kind, Ann! And THANK YOU so much for the ko-fis. We don’t deserve you! ❤️
P.s. I loved how you snatched that last bite with your mouth! You’re adorable! 😂
wow the whipped cream with sour cream and a pinch of salt looks like a total cheffy move.
I have always roasted pumpkins but never really thought to use other squash. I made one pie either the blue Hubbard along with your homemade sweetened condensed milk. The other with pumpkin using evaporated milk. I did this experiment with my immediate family and my neighbor. Both times the blue Hubbard won! You make awesome videos, keep up the great work!
My mind is blown!! 😳. I had no idea you could do any of this! I can’t wait to try making a real pumpkin pie! Thank you so much for sharing your incredible knowledge! No more canned pumpkin for me! Wow!
Thanks for the comment! Thanks for checking out the vid! I hope the recipe works well for you. It redefined pump pie for me.
I have just made this for Thanksgiving 2022 using Butternut Pumpkin (as called in Australia). It looks delicious and the scent it has left in the house is amazing. I can't wait to taste it.
I often make pies using the Sugar Pie pumpkin. What I usually do is puree it very well in the food processor, then dump it into a saucepan and gently reduce the liquid. I find this is better than simply straining the puree. It intensifies the flavor, and I've never noticed a strange odor from the puree. With all that said though, this year I'm going to use a kabocha just to mix things up a bit. So thank you for this!
Made this for Thanksgiving, used butternut & delicata squash (that's what I had from the garden), it was a hit. Thank you Brian.
That’s amazing! Thanks for trying it!
Hi Brian, I made this today and it turned out perfectly, I used a beautiful red kuri squash and the flavour was spot on. Thanks for the awesome video!
Yes! Red kuri is a winner. So glad it turned out well for u!
Oh my God. Our friends brought over a pumpkin pie and 1 bite and I said “is this Kabocha???” It was. And it was AMAZING!
That’s pretty rad!!! We too had this pie for thanksgiving and couldn’t have been more stoked on it.
@@BrianLagerstrom nice! Hope you had a great Thanksgiving! Also rocked a dry brined Turkey in my oil-less Turkey fryer and made a homemade sage sausage dressing that was a hit as well 👍🏻
Awesome recipe!
A little speed hack: Instead of baking the kabocha I usually peel it raw, cut it in 2 inch cubes and steam (bamboo steamer) for 15 minutes. It becomes so soft you can whip it to a mash using only a fork, and it doesn’t loose its flavor like if you boiled it, or become as dry as when you bake it 😊
This is the one I'm making - thank you so much Brian ! Yum yum!
Your cooking and techniques make the best videos. Sheer culinary happiness. Great job, Brian!
You are an exception chef as well as at home cook; plus , you are easy to follow. Thank you.
Making this today, just got all my ingredients ready. I'm excited 🎃🏵️🍂🍁🍃
Omg. My favorite pie and I’ve never felt like I can make one from scratch now I feel like I can!! All thanks to you!!
That tempering the filling trick is a game changer! There was not a single crack in my pie, just a perfectly smooth pumpkin pie. Thank you!
I'm from Brazil and make this recipe was the way to try Pumpkin Pie for the first time! it's delicious!! thank you so much!
I love to see that I’m not the only one who forgets to press record on important steps haha absolutely love your channel man, you’ll be in the millions in no time!
Loved this one so funny in the end LOL ... definitely trying this one to who doesn’t love pumpkin pie
This is a special pie to make! It's so satisfying blending your own custard from scratch. Thank you so much for advising to watch the moisture content of my squash. I roasted a Butternut the night before and, the next morning it was sitting in a pool of syrup. So, I dried out in a frying pan, which intensified the flavour. I felt like a real pro bringing this baby to the table. They were even talking about it the next day! What a treat. Merry Christmas to me!
Love the attention to detail and the taste testing. I've made pumpkin pie from scratch, but I've never made my own condensed milk or substituted squash for pumpkin. Thanks.
I thanks for watching Ken
looks delish! Going to do this!
Wow! That was delicious!
This is so interesting, thanks for sharing!! Have a great week!
Thank you! U too
You are a delight, and your recipes are kickass good. Super happy to have found your channel.
Thank you for trying the recipes!
best video yet , thank you
This looks absolutely awesome 👌 👏 👍 😍 💖 😎
Yes! Absolutely!
This looks amazing. I've heard Candy Roaster squash is da bomb too.
Handy video. I grew a huge hubbard this season and am looking to make a big hubbard pie.
LOVE pumpkin pie! Ironically I watched another video today that involved a kabocha squash, Moroccan spiced roasted kabocha, I’m definitely going to seek this squash out.
I always have luck finding at international grocery stores or Whole Foods. Good luck. And thanks for the comment as always. I hope this recipe can serve you well this year.
Two observations - since you're blending the pumpkin to a puree anyway, why try to dry out entire half? Just grate it on larger holes and bake it. Second, if egg getting to airy in the blender is an issue, why not blend everything first without the eggs? Then throw them in at the end or just whisk them in.
Edit: I've made this recipe and yes it's the best thing I've tasted in a decade or more! And my two assumptions stand, I put the underbaked pumpkin mash in a dry frying pan and further reduced the moisture. I added the eggs last in the blender. I also found a trick that avoids the need for aluminum foil - do not bring up the crust all the way up, so the filling covers the edge ever so slightly and protects it from getting burnt. The filling sets firm enough to hold the edge itselt so there's no issue. And the filling endge doesn't burn, it just gets a shade darker than the center. You also avoid the egg wash...
Seriously, love your vibe! Love your humor and the way you present everything. We have had a great time cooking your awesomeness at home. Curious, you going to publish your favorites?
Thanks for watching. No plans to publish anything at this time. Maybe in the future if I end up creating content full time.
That looks incredible. I've never seen anyone make their own condensed milk. Wow. BTW, I read an article about canned pumpkin; turns out they can legally say pumpkin without it being actual pumpkin, and that you're generally getting a different squash.
I’m annoyed and shook at this fact, but thank YOU for informing us to enjoy real pumpkin or Brian’s case squash. God bless!
The best part of pie is the layer of gelatinized crust starch that forms where filling and crust meet in the pie. If you could figure out how to make that as well as convince KFC to buy all the chicken skin that is removed from skinless chicken breast and bread and fry it for sale you would become a bagillionaire!! Thanks for improving the homemade pumpkin pie Chef.
that's the good life, right there!
Pro tip/trick on squash/pumpkin seeds: Place the "gutty mass" in a mesh sieve and run under cold water, rubbing seeds against the mesh of your sieve.
Boil the seeds in WELL SALTED water for 5 or so minutes. Drain and dry on towels. Toss in oil and either pan fry or roast in oven.
used this recipe for thanksgiving and everyone loved it
Awesome!!! Thanks so much for trying it
The sweetened condensed milk from scratch is a god damn game changer! Oh my god.
Right - so a few things i learned while baking this for the first time:
- Do NOT use a high walled baking vessel. Your pie crust will collapse and you will be miserable/cry
- If pumpkin spice is not a thing where you live (i.e. Europe sans the UK) it's perfectly fine to make one yourself - use cinnamon, cloves, allspice, ground ginger and nutmeg (google for ratios; it's not a 1-1-1-1-1)
- baking it at 180 °C until the center reaches 79 °C worked beautfully for me. No cracks yet..
What I am trying to say with this long winded comment -> DOPE AF.
Thanks for trying!!!
Homemade sweetened condensed milk? Thank you!!! Now there are so much more recipes I can make for my lactose intolerant man. Looks easy to do with lactose free milk and cream.
That is so true I don’t know why they use pumpkin for pumpkin cans for baking when it’s not even pumpkin it’s squash I bet most people don’t even know that because they just assume it’s pumpkin in the can if they read the ingredients they would see there’s absolutely no pumpkin in it...
I live in Japan, so I can get really good vine ripened kabocha in the fall. I will try this, but I don’t think I will make my own sweetened condensed milk. Although I may add some whipping cream to the sweetened condensed milk.
We eat a ton of kabocha out here in Okinawa. Never thought to make into a pie! Also just realized your tattoo is IL 😜👍🏻
Have you had the “okinawan sweet potato”? I’m curious about that as an ingredient. Apparently during world war 2 it was something crazy like 80 percent of the calories eaten in southern Japan. Some people say it’s one of the contributing factors to it being a blue zone? I’m interested. Would love to see Okinawa IRL. Maybe in 2021. Thanks for the comment!
@@BrianLagerstrom oh yeah, the purple sweet potatoes are the best. They do as street food and have them sitting in ovens over coals that you peel and eat. and they make into ice cream too (benimo/vanilla soft serve is the bomb!). Definitely a staple out here and superior to the American sweet potato we are used to IMO
@@BrianLagerstrom would be awesome to get out here once COVID settles. I’m out here another year, but my wife is from Okinawa so we are back here often (yearly for the fam). Soba is awesome and I’m a fan of Goya (bitter melon) which my family is surprised I like lol.
Have u ever used the Long Island cheese pumpkin for pumpkin pie?I know it was heralded as the pumpkin pie squash of all time before canned sugar pumpkin came along. Great channel. I appreciate all the hard work.
I'm going to use canned pumpkin with this... I have to use it up soon. Though I will make this recipe also as is next year. So so cool!
Thanks!
After my last pumpkin pie recipe, I don't trust American recipes, It was so sweet even though I cut the sugar in half cuz it seemed excessive to me, My sweet and condenced milk might have been too sweet. gotta make my own next time. I already bought my butternut squash.
The sugar in this one looked reasonable.
Same! I always cut at least in half, sometimes a third does it, if there aren't any sour flavors or strong aromas. Like almond biscotti for example.
Sugar pie pumpkin isn't what actually comes in the can. Most canned pumpkin is either a specific varietal of a squash, or a combination of squashes. Very few actually just use pumpkin.
Since no one else has done so….your cat is adorable. Looks like a Maine Coon or a Siberian.
I have wondered about the pumpkin in canned pumpkin puree not being real pumpkin, or at least not a pumpkin cultivar available for consumer use. Anyway, thanks for the inside scoop on the squash makeup post-bake. I actually prefer to make sweet potato pies around the holidays. Sweet taters are a year round staple for me, so I like that they get a chance to shine in a dessert in the later part of the year.
Sweet potato’s are huge in my house as well. Delish and nutrish. Thanks for watching and thanks for taking the time to comment.
Martha Stewart said the same thing.
I literally used my jack-o-lantern for this pie and it was incredible. Maybe better with that squash, but fantastic with my actual carving pumpkin.
This home believes in pumpkin pie as a great dessert, an easy snack, and (shhh) incredibly healthy. I use frozen crusts, canned pumpkin, and evaporated milk. I do use raw sugar and my hens' eggs.
The family legend is mom made pie with evap. Dad's mom used sweetened. Every year, Mom sent Dad to the store and he returned with the ingredients for a guaranteed argument.
The whole family will be thrilled when I make this because they won't be hearing the milk war story again. I will be trying it with acorn squash. And if my Japanese white sweet potatoes have done well, I will try one with that.
youre my hero
Sugar pie pumpkins are NOT what comes in the can. Canned pumpkin is usually dickinson squash, butternut, or a blend of the two. Sugar pie pumpkins make "true" pumpkin pie with the difficulty that comes with using a pumpkin and not a general winter squash.
"Pumpkin" is not a controlled term. So manufacturers can call anything pumpkin. However, what WE consider pumpkin (bright orange, mostly round, stringy inside) is not used for commercial pies for the same reasons you found here. However, I quite like the flavor of pie pumpkins as they are very gentle and mild once combined with your custard, which makes a pie that is easy on the stomach.
Thanks for the response. Months after researching this video I found out that there was a decent amount of butternut in the cans as well.
I am growing squash this year! YUM!!! X4
NICE!!! I have always wanted to. what varieties?
I don't like pumpkin pie but this one I am making! It looks delicious, even for a pumpkin pie hater like me.😄❤
I grow banana squash and it makes great pumpkin pie. This year however, I am going to try fairy tale pumpkin. Also, I use coconut milk. I might try making it into condensed milk but maybe not.
This was great. I have made scratch pumpkin pie before and was disappointed, and now I know why - I was using pumpkin! I am going to have to give this a shot with the squash, although I will still probably stick with my 50/50 butter/leaf lard crust recipe.
i hope you have luck with the squash. let me know! it's hard to deviate from a trusty crust recipe though. i hear you! is your recipe similar to this one aside from using the 5050 butter/lard?
Thanks for watching. Leaf lard Is very legit. I just never have any! I’d love to see a pic of a finished pie sometime. Thanks for the comment
@@BrianLagerstrom - Yes, although I mix mine by hand, and the water can vary based on the humidity, etc. I am an "old school" pie baker and love the flakiness the leaf lard provides. I have to order it from Etsy as it is hard to find!
"Pumpkin Pie" is my husband's favorite, so I will definitely be making this soon. I will tag you in the post when I do.
@@OlympicCrest yes, that'd be awesome. i am going to look into leaf lard for sure.
Dude that shot of your reflection in the spoon.
Damn yo, I’m upset that I finally watched this AFTER I bought and roasted off a sugar pumpkin, but glad I watched before I made my pie and/or quick bread. 😂 Now I gotta find this magical kabocha squash!
☺️riquísimo
before watching through, I was thinking the blue hubbard is a strong contender, but this year I'll go for the kabocha!
I love all of your videos! You inspire me to want to cook again!
That’s awesome thanks so much!
Any advice on making ahead of time and how/if to freeze?
This took me 3h and I’m exhausted
No need to waste your beans blind baking. Just use a bunch of coarse salt, which will be fine no matter how much heat it gets. If anything, baking like this improves the flavor of salt.
This looks like a great crust. I've mostly been using lard instead of butter but I might have to try this.
Hey Brian ...question can i roast the squash and freeze it ....then thaw on the day i want to make the pie
Turns out the canned stuff is pumpkin (the Dickinson pumpkin) also known as Dickinson squash.
Hey loving videos. From Scotland, what is pumpkin spice?
Have watched your whole collection, thanks for the work.
Thanks very much for watching, Some of the early vids are brutal, sorry for those. Pumpkin Spice is a blend of cinnamon, clove, nutmeg, and ground ginger, sometimes other stuff that people in the US go CRAZY for around the fall holidays. Basically a blend of warm spices. And thank you again, very much for watching the videos. My grandma is from Glasgow and she is cool.
@@BrianLagerstrom thanks!
I think it’s good to keep your collection on. It’s like when you find a new music artist that you like and you go find their back catalogue, it shows you how they got to where they are, and what they kept and didn’t keep.
It also shows how real you are, plus the recipes are still amazeballs!
Thanks again. Have a good day.
I'm in Ontario Canada and the canned pumpkin pie filling we buy is actually Hubbard squash
First, there was Alton Brown. Then there was Ragusea. You've taken the torch, my man.
ORSOME MATE TKS 😁💖😍😎💙
If you go that far making sweetened condensed milk then make your own butter too. Not very difficult and I wonder how much it would improve the crust.
0:48 hey Bri, could you tell me what you think a cube is?
Pretty sure most canned pumpkin are Dickerson pumpkin, which is more closely related to the butternut than the sugar pie pumpkin
How does this video only have 17K views?!?!!?
“Stir for about 20 minutes” 😂
How much are you reducing the milk-cream combination, in terms of weight. I mean, you start with 1275g including the sugar. What was the output weight?
Your sweetened condensed milk reduction reminds me of a very blonde dulce de leche. I'm going to give it a shot.
I hope you do. This recipe is even better wit roasted sweet potatoes I found out.
Kitty! Oh, and pie!
Man these videos were so much better without the annoying interruptions for ads. Your old videos were just... better.
Butternut squash is technically a type of pumpkin!
hey Bri?!.. thank you :)
Thanks for watching
New appreciation for the effort but the work/reward ratio send me to the Safeway, Fred Meyer Bakery post haste
videos say different temperatures than the instructions in the description, could i get some clarification?
Pumpkin, without the pumpkin. Awesome.
Something seems off about 1.5 TBSP of vanilla and only 1.4 tsp of pumpkin spice. Can anyone confirm these amounts, thanks
We use yams instead of pumpkin. People always rave, and wonder why my pumpkin pie taste better than theirs. Waha ha ha ha ha ha!
Sure that's butter?
Looks more like lard.😉
In my country butter is normally yellow, in late summer almost orange.
🥧🥧🥧🥧🥧
SUBTITLES ARE ABSOLUTELY A MUST IN THIS VIDEO
I’m trying this with sweet potato
I did that myself for thanksgiving and it was actually better. Good luck. It was roasted in foil till tender by the way
well pumpkin is a squash, so makes perfect sense
Huh? Sugar babies are not what are in those cans. It's a Dickenson which is basically a weird looking squash.
You could have used rice instead of beanies.
The word you most don't want to hear in a cooking segment "sour butt" I'm out!
Delufed custatd is dsappounted.