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?
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!
I’m back for the 4th year in a row. This pie is awesome and it’s been requested at thanksgiving since I first brought it in 2022. You’re the man, Brian 💪
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!
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!
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 😊
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.
WTF! How was I the last one to comment on this video three years ago! This pie recipe is phenomenal. Gave four to my neighbors who absolutely love them. And yes I reduced a gallon and half of milk to make enough condensed milk for all the pies. Thank you for the great recipes and techniques! Learned alot over the past four years with your channel .
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!
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!!
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!
Hey there chef, i'm from south america, the preparation of condensed milk you did, when you sort want to caramalize it, brown a little, is when it starts to become manjar blanco , or Blancmange. It's basically thick caramelized sweet milk. I went that way, and it came out amazing.
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.
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?
@@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 👍🏻
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.
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.
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.
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 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.
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.
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.
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.
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?
@@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.
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.
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.
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 itself so there's no issue. And the filling edge doesn't burn, it just gets a shade darker than the center. You also avoid the egg wash... Edit2: Summer edition! I miss this recipe so much and I was thinking which fruit may sub the pumpkin/squash - well quince seems to be the right texture. Will try and report!
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!
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.
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.
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.
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.
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?
Just made this today. While I'd say that it has the best texture of any custard pie I've ever tried, the flavor was too overpowering. The vanilla pops out a bit more than it should IMO but more so the sweetened condensed milk. My mistake may have been using lactose free milk which is inherently sweeter. The flavor of this pie tastes much more like flan/dulce de leche than squash. I used kaboucha too so was hoping for more squash flavor. I wonder how I can tweak it next time cause everything else was amazing.
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.
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...
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 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.
So then what do they use in the can. I have found that the pumpkin pie squash is not very orange. 🍊. I used the Hubbard squash. Highly recommend from a farmer said that is the real pumpkin 🎃. Pie. Don’t know. From Canada 🇨🇦
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.
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!
I’m back for the 4th year in a row. This pie is awesome and it’s been requested at thanksgiving since I first brought it in 2022. You’re the man, Brian 💪
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.
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 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!
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!
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!
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!!
Thanks!
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 😊
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
P.s. I loved how you snatched that last bite with your mouth! You’re adorable! 😂
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!
Your cooking and techniques make the best videos. Sheer culinary happiness. Great job, Brian!
Making this today, just got all my ingredients ready. I'm excited 🎃🏵️🍂🍁🍃
WTF! How was I the last one to comment on this video three years ago! This pie recipe is phenomenal. Gave four to my neighbors who absolutely love them. And yes I reduced a gallon and half of milk to make enough condensed milk for all the pies. Thank you for the great recipes and techniques! Learned alot over the past four years with your channel .
I think I need to redo this vid next year! Thanks for watching. Glad the recipe hits
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!
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! ❤️
wow the whipped cream with sour cream and a pinch of salt looks like a total cheffy move.
Thanks for the info on the squash and pumpkin puree! I'm definitely going to make your recipe for this pie! 😋
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!
Hey there chef, i'm from south america, the preparation of condensed milk you did, when you sort want to caramalize it, brown a little, is when it starts to become manjar blanco , or Blancmange.
It's basically thick caramelized sweet milk.
I went that way, and it came out amazing.
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.
You are a delight, and your recipes are kickass good. Super happy to have found your channel.
Thank you for trying the recipes!
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.
Took me like 4 hours but the result is amazing!
Loved this one so funny in the end LOL ... definitely trying this one to who doesn’t love pumpkin pie
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 👍🏻
You are an exception chef as well as at home cook; plus , you are easy to follow. Thank you.
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.
Handy video. I grew a huge hubbard this season and am looking to make a big hubbard pie.
This is the one I'm making - thank you so much Brian ! Yum yum!
This is so interesting, thanks for sharing!! Have a great week!
Thank you! U too
Yes! Absolutely!
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.
used this recipe for thanksgiving and everyone loved it
Awesome!!! Thanks so much for trying it
This looks amazing. I've heard Candy Roaster squash is da bomb too.
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.
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!
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.
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.
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.
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'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!
This looks absolutely awesome 👌 👏 👍 😍 💖 😎
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.
I haven’t had a good laugh in so long, but for some reason, “sour butt” had me dying 😂😂😂😂
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.
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!
I use carrots and when I use pumpkin I bake it with the whole up and add my pumpkin spices before baking.
Since no one else has done so….your cat is adorable. Looks like a Maine Coon or a Siberian.
I love all of your videos! You inspire me to want to cook again!
That’s awesome thanks so much!
The sweetened condensed milk from scratch is a god damn game changer! Oh my god.
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 itself so there's no issue. And the filling edge doesn't burn, it just gets a shade darker than the center. You also avoid the egg wash...
Edit2: Summer edition! I miss this recipe so much and I was thinking which fruit may sub the pumpkin/squash - well quince seems to be the right texture. Will try and report!
Wow! That was delicious!
best video yet , thank you
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!
Pretty sure most canned pumpkin are Dickerson pumpkin, which is more closely related to the butternut than the sugar pie pumpkin
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.
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.
looks delish! Going to do this!
I am growing squash this year! YUM!!! X4
NICE!!! I have always wanted to. what varieties?
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!!!
Gracias 😮😮😮 todo fresco
Any advice on making ahead of time and how/if to freeze?
I don't like pumpkin pie but this one I am making! It looks delicious, even for a pumpkin pie hater like me.😄❤
I'm in Ontario Canada and the canned pumpkin pie filling we buy is actually Hubbard squash
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.
before watching through, I was thinking the blue hubbard is a strong contender, but this year I'll go for the kabocha!
Hey, here at ex-soviet countries they sell "baked" condensed milk. Which already is like toffee inside. Any thoughts?
Dude that shot of your reflection in the spoon.
First, there was Alton Brown. Then there was Ragusea. You've taken the torch, my man.
youre my hero
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.
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?
Just made this today. While I'd say that it has the best texture of any custard pie I've ever tried, the flavor was too overpowering. The vanilla pops out a bit more than it should IMO but more so the sweetened condensed milk. My mistake may have been using lactose free milk which is inherently sweeter. The flavor of this pie tastes much more like flan/dulce de leche than squash. I used kaboucha too so was hoping for more squash flavor. I wonder how I can tweak it next time cause everything else was amazing.
Turns out the canned stuff is pumpkin (the Dickinson pumpkin) also known as Dickinson squash.
Hey Brian ...question can i roast the squash and freeze it ....then thaw on the day i want to make the pie
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.
Brian, would browning the butter for the custard add anything to the flavor?
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...
It is a pumpkin just not the sugar pumpkin, it's dickerson
And the ingredients says pumpkin on the can and companies can legally say pumpkin when it's a squash
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.
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.
So then what do they use in the can. I have found that the pumpkin pie squash is not very orange. 🍊. I used the Hubbard squash. Highly recommend from a farmer said that is the real pumpkin 🎃. Pie. Don’t know. From Canada 🇨🇦
videos say different temperatures than the instructions in the description, could i get some clarification?
This took me 3h and I’m exhausted
How does this video only have 17K views?!?!!?
Butternut squash is technically a type of pumpkin!
ORSOME MATE TKS 😁💖😍😎💙
Squash pie aint got the ring to it, but its the real deal 😮
☺️riquísimo
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!
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.
SUBTITLES ARE ABSOLUTELY A MUST IN THIS VIDEO
Kitty! Oh, and pie!
“Stir for about 20 minutes” 😂
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