I know you were worried about it being late due to your power outage but it's just in time in America we're just starting pumpkin pie season considering our American Thanksgiving at the end of the month and pumpkin pie is one of the top desserts for that
Your pie came out beautifully. I do have a little bakers tip for you, as to not accidentally spilling a pies filling, is to place the pie shell on a cookie sheet, place it in the oven, then pour the filling into the shell; all you have to do is push the rack into the oven. Great job, your mom would be proud.
The Ugly Crust (aka the best crust ever) 2 cups all purpose flour 1 teaspoon salt 1 cup unsalted butter 1/3 cup milk 1 tablespoon white vinegar Sift together the flour and salt in a large mixing bowl. Cut butter into flour/salt mixture until it resembles cornmeal. In a separate bowl, mix the milk and vinegar together until the milk sours. Pour over the flour mixture and stir until the dough sticks together and forms a ball. Knead just long enough to make smooth, using extra flour as needed. Roll out on a floured board. Yield: 2 pie crusts for 9" pies.
If you want a really delicious pumpkin pie, use sweetened condensed milk instead of reg milk or more commonly used evaporated milk. You will get a wonderful creamy perfectly sweetened pumpkin pie. As an American I have tried them all and it's the best in my and my familes opinion hands down. Eagle Brand has the recipe I have used for 25 years. 😋🥧 Love your little jack o lantern face how cute!
@@jennifergreen4387 I guess I can't copy and paste or type out a link as it never seems to post so I'll have to type it our for you. Unless others can see the link and it's just me for some reason that can't. If you can see the link for the recipe please let me know otherwise I'll type it out.
@@jennifergreen4387 here is the recipe I use:* 1 deep dish (9-inch) unbaked pastry shell * 1 (15 oz or 2 cups) canned pumpkin * 1 (14oz) can Sweetened Condensed Milk (NOT evaporated milk) * 2 eggs * 1tsp ground cinnamon * 1/2 tsp each: ground ginger, ground nutmeg, salt 1.Preheat oven to 425 F. In a large bowl beat all the ingredients together with a mixer or a whisk until blended. 2.Pour into crust and bake for 15 min. 3.Reduce heat to 350F. and bake for 35 to 40 minutes longer. Cool. Refrigerate leftovers. 3.
Hello 👋 First and foremost thank you so much for doing these episodes. I just love all your content. I LOVE these cooking episodes!! I’m so sad this is the last one for season 2. I wish you would do them EVERY week.
Well done Sage. A little secret for pastry is to make it icy cold and bake it hot. Still remember that from home economics in the 80s. You and James and Mabel and Maude have a wonderful day. 💜
Wow I’m so surprised it didn’t end up having a “soggy bottom”…when the bottom of the pie crust goes all soggy! Usually I see pie crusts being blind baked so I was shocked when the recipe said for the filling to be poured onto raw dough. It looks amazing Sage! Your crimping skills are great too🎃💛
Blind baked crusts are usually for no bake fillings like cream pies. Most pies with baked fillings are poured into raw crusts, like fruit or pumpkin pies.
Wow… you did so much better when I made pumpkin pie 🥧 in 1976 and I was almost 8 years old at the time. Those old Corning glass pie pans do bring back memories of so much pie making when I was a child. Everything from apple, pecan, huckleberry, rhubarb, blueberry, raspberry, blackberry, strawberry, mincemeat and even key lime pies. I am going to try out that recipe for your pumpkin 🎃 pie really soon. Always, thank you for sharing! 🥰😇
When we were kids, my Mom used to make pumpkin pies exactly the way you made yours. Many of Mom's cook books are so old, and she still has them! Your pie looked so delicious! My mouth was watering as I watched you taste your pie!! Thanks for this video! I wish you well! ~Janet in Canada
Oh Sage this is such a treat to come home to. Watching you is delightful way to end the day! Thank you so much for sharing this recipe! So happy to have you back!❤
Hey Sage, thank you for creating these videos! It really takes me back :) 2 little tips I can give for the pie crust: 1) If you chill your dough before rolling, it will be more structured. Actually, we even chill the empty pie tin beforehand. These will ensure your pie has more crispy crust and also prevent collapsing. We try to use as little as possible flour while handling the dough. It just destroys the balance you created and changes the texture. Actually, after we cut the pie and handle the scraps, I use 2 baking sheets and roll the dough between them to avoid using more flour. It'll not stick this way. Chilling helps with that too. 2) Before adding the filling, create some holes on the crust with a fork. This also would prevent collapsing (you filled your pie up and gave it to oven. If it'd been empty, the beautiful decorations you created at the edge would collapse in) as well as ensuring your pie is cooked faster and more even. Baking is such a therapy and there are so many different methods out there. I love to learn more from you! :)
Love this! Pumpkin pie is my favorite. I always keep cans of purée around for when a craving strikes. Suggestion: place your pie plate on a sheet pan, that way if anything spills while putting into oven or during baking you won’t have a mess.
Your excitement is so endearing. 😊 The little “I did it!” I totally can relate. Something about baking or cooking something with your own hands, especially trying old recipes is so fun. Gonna have to try this recipe… if there’s one thing I love as much as tiramisu, it’s pumpkin pie.
I am going to have to try this recipe for Thanksgiving :) My pie traditions in my family are apple pie for September, sweet potato pie for October, squash pie and pumpkin pie for November, pecan pie and sugar cream pie for Christmas
America’s second popular pie after Apple! We start eating it in the fall, then Thanksgiving then through Christmas. We have a recipe on the pumpkin can for the pie and it’s like four ingredients and frozen pie shell it’s so easy . Love you Sage! From Portland, Oregon USA
Wow Sage, I’ve been following your channel since the start and I’ve found your videos enjoyable since day 1 but I must just say it’s so wonderful to see your growth with the cinematography.
Another stellar dress and recipe! I have (oddly enough) never made a regular pumpkin pie from scratch. Generally I let Sara Lee or Marie Callender do the making while I do the baking. lol. I have made an egg free/dairy free pumpkin pie several times tho, as my brother is allergic to egg but loves pumpkin anything. I love that you made the pie look like a little jack o lantern. This one was well worth the wait, and I am glad to see you have had your power restored.
Your pie looks amazing. I love pumpkin pie! I’ve been making it every year for Thanksgiving for several years now. Sometime I’ll make it on October too.
I have been wanting to make a pumpkin pie for ages, but never had a recipe until now! I presume you will have to make your own pumpkin purée as we don’t have it here in Australia 🎃
If you are a scratch baker and feel adventuresome, you can use acorn squash, butternut squash, or any of the big "pumpkin" type winter squashes. Just cut them in half and bake them until they area soft and scoop out the softened cooked flesh and proceed with the recipe. If the flesh is a bit watery, you can bake the flesh longer, or puree it and then cook it further in a sauce pan or deep skillet (over a low heat stirring frequently making sure that it doesn't scorch) and then use it once you have a consistency you like. Many people say, "Oh, I don't like squash", but I have found once you have added the sugar, spices and vanilla extract, you can hardly tell it isn't pumpkin ..... if at all. Shoot I made a spiced butternut bundt cake and took it to work, and everyone dove in, most even taking a second piece ...... they all raved about the wonderful "pumpkin" cake and wanted to know the recipe...... you should have seen the looks on their faces when I told them it was butternut squash not pumpkin ...... and that the squash was grated and went into the batter raw, cooking during the baking process. And, yep, quite a few of them said, "But ..... I don't like squash. I like pumpkin, but I don't like squash." Go figure.
Very cute pie. In the U.S. we use evaporated milk not regular milk and we don’t put sugar in our pie crust. Pumpkin pie is very popular here around Thanksgiving and Christmas. Thanks for your video.
Lovely pie! You could prick the bottom crust with a fork to prevent bubbles and I wouldn't knead the crust , the more you handle crust tougher it can' get.... these hints are what my mom taught me....and ice cold water too. That crust is so pretty! I've never seen that way to crimp it. I definitely will try that next pie. Thank you for such a lovely channel!
I just found you again!! When I changed phones I somehow lost my YT subscriptions. Watching a random Australian on Facebook somehow gave me a dejavu and now I'm back to you. 💖
Your pie came out beautifully and I love your crust! I’m definitely going to try that idea of placing it on the pie dish using the rolling pin; what a fabulous idea I had never heard of!! It’s officially pie season here in the states (Halloween through Christmas), and looking forward to it! 🥧
You can also use the extra pie dough by rolling it out and spreading butter over the top and adding cinnamon and sugar and baking it on a cookie sheet until done. It makes a cheap and easy treat. My dad taught me that when I was a kid and he was born in the 40s so he got it from his family.
That is so adorable! What a cute little pie! It’s crazy for me to think that it’s springtime and warming up for y’all in Australia but here in Texas it’s finally feeling like autumn
This looks so yummy. Pumpkins were first grown by the indigenous people of North America and the state I live in (Illinois) produces the most pumpkins in the country. I always keep canned pumpkin on hand because it's helpful if your dog or cat has a tummy ache 🧡
I have my mom’s huge cutting board that I use for breads, cookies and crusts. She and my dad used it for all kinds of food prep. My dad made raisin bread and different types of nut/poppy/apricot rolls as a side business. So awesome!
A pumpkin pie was one of the first things I ever made as a new bride. I cheated and used a frozen crust. Everyone told me how delicious it was, so that was wonderful. Here in the USA most of us use the recipe on the pumpkin puree can which calls for evaporated milk.
Just a little suggestion. Whenever you make a pie of any kind, sweet or savory it's always a good Idea to place it on a cookie sheet first and then put them both in the oven. The cookie sheet will catch any dripping the pies might do. It it so much easier to clean a cookie sheet than an oven. You can also line the cookie sheet with baking paper, or aluminum foil. Then the clean up is a breeze.
I always wondered how people got that pretty shape on the edge of a pie, now I know! Ive had pumpkin pie but never cared for it. However, pumpkin bread is a different story, funny enough. Thank you Sage for another great video!
Looks delicious! I’m going to make this for Thanksgiving dessert! Just a tip for putting the pie in the oven, you can put a baking sheet until the pie plate before you fill it up then once filled transfer the baking sheet with the pie into the oven. Holding a baking sheet stead is a lot easier than a pie plate! Loved your video!!
Pumpkin is one of my favorite pie but I really like spice. Just a little tip when baking pies place them on a baking sheet just in case there is run over or spills it saves on oven clean up. 😊
Found myself gritting my teeth with anxiety when you were putting the pie in the oven 😂 end result looks fantastic! Something to make with my leftover Halloween pumpkins
I usually use regular cream in place of milk, and light brown sugar. Also, you can substitute mashed, strained cooked sweet potato for the pumpkin and use the same other ingredients. More of a dense custard, but just as tasty.
I love pumpkin pie and make it every year for Thanksgiving, along with a chocolate pecan pie. Excited to see your recipe Sage! Is pumpkin pie popular in Australia?
In australia we tend to stick with fruit pies, like apple or berry etc... sweet potato is not something I've ever seen at any occasion ive been to growing up
Not really a big thing here. Not sure why, as it’s so delicious, and we do love pumpkin here. My bro in law grows pumpkin and makes pumpkin pie a lot. It’s delicious. We have fruit mince pies at Christmas- they are so yummy! My husband makes them as he’s British, and it’s traditional. Sweet pies are popular here, but mostly apple and/or berry. I love traditions.
never made pumpkin pie w/regular milk, always used evaporated, but this may be less sweet, looks delish...for the topping may want to try getting a leave from the yard and cutting a pattern to make one out of leftover dough, bake and decorate. also do use egg yolk on pie crust edges and leaf because it looks shiny/golden. love your tip to accent pie edges! catching up and really enjoying all your videos, darling!
Streaming your videos ,like comfort viewing on a snowy Sunday. In Canada we have a Popular chocolate bar called coffee crisp. Have a Great start to your week.
It looks great Sage! I especially love that you made a Jack o’ Lantern face on it. So cute! I’ll definitely give this recipe a go in the future. Pie season is all year long in my house!🎃🥧😋
So a suggestion for left over pastry dough for next time, You can sprinkle the dough in cinnamon and sugar and bake it like you did the face to enjoy it as a treat. We always did that when grandma made pie. 😁
I totally adore your channel! Just found it recently. Working on a binge to get caught up. Gonna try to pin curl my hair tomorrow for the first time!!! I’m so excited!
I’m so sad this is the last episode of you doing these series. Sage! I’ve enjoyed all of them! I’m not a fan of pumpkin flavor anything but watching you texting us how to cook has been enjoyable! Anything you post I love, I’m glad I came across you’re page! Have a blessed week! 💜
I know you were worried about it being late due to your power outage but it's just in time in America we're just starting pumpkin pie season considering our American Thanksgiving at the end of the month and pumpkin pie is one of the top desserts for that
Your pie came out beautifully. I do have a little bakers tip for you, as to not accidentally spilling a pies filling, is to place the pie shell on a cookie sheet, place it in the oven, then pour the filling into the shell; all you have to do is push the rack into the oven.
Great job, your mom would be proud.
Was going to say that.
i am usually just too lazy to do that lol
I literally just watched a video of a girl making a pie and she said the same thing. "Acre Homestead" on UA-cam. She has great tips!
The Ugly Crust (aka the best crust ever)
2 cups all purpose flour
1 teaspoon salt
1 cup unsalted butter
1/3 cup milk
1 tablespoon white vinegar
Sift together the flour and salt in a large mixing bowl. Cut butter into flour/salt mixture until it resembles cornmeal. In a separate bowl, mix the milk and vinegar together until the milk sours. Pour over the flour mixture and stir until the dough sticks together and forms a ball. Knead just long enough to make smooth, using extra flour as needed. Roll out on a floured board.
Yield: 2 pie crusts for 9" pies.
If you want a really delicious pumpkin pie, use sweetened condensed milk instead of reg milk or more commonly used evaporated milk. You will get a wonderful creamy perfectly sweetened pumpkin pie. As an American I have tried them all and it's the best in my and my familes opinion hands down. Eagle Brand has the recipe I have used for 25 years. 😋🥧 Love your little jack o lantern face how cute!
Will you give me your recipe?
I use sweetened condensed milk in my pumpkin pie too. My kids love it!!
@@jennifergreen4387 I guess I can't copy and paste or type out a link as it never seems to post so I'll have to type it our for you. Unless others can see the link and it's just me for some reason that can't. If you can see the link for the recipe please let me know otherwise I'll type it out.
My dad makes delicious pumpkin pie with sweetened condensed milk!
@@jennifergreen4387 here is the recipe I use:* 1 deep dish (9-inch) unbaked pastry shell * 1 (15 oz or 2 cups) canned pumpkin * 1 (14oz) can Sweetened Condensed Milk (NOT evaporated milk) * 2 eggs * 1tsp ground cinnamon * 1/2 tsp each: ground ginger, ground nutmeg, salt
1.Preheat oven to 425 F. In a large bowl beat all the ingredients together with a mixer or a whisk until blended.
2.Pour into crust and bake for 15 min.
3.Reduce heat to 350F. and bake for 35 to 40 minutes longer. Cool. Refrigerate leftovers.
3.
Hello 👋 First and foremost thank you so much for doing these episodes. I just love all your content. I LOVE these cooking episodes!! I’m so sad this is the last one for season 2. I wish you would do them EVERY week.
I think you are the only cooking show I’ve ever watched where the bowls, or ingredients were scraped all th way out. Every drop counts!
Well done Sage. A little secret for pastry is to make it icy cold and bake it hot. Still remember that from home economics in the 80s. You and James and Mabel and Maude have a wonderful day. 💜
Magpies are one of my favorite birds, I enjoyed their chirping at the end :)
My mom always did the knuckle design on pies. I do it too. I've never seen anyone else do it. Love it!
Wow I’m so surprised it didn’t end up having a “soggy bottom”…when the bottom of the pie crust goes all soggy! Usually I see pie crusts being blind baked so I was shocked when the recipe said for the filling to be poured onto raw dough. It looks amazing Sage! Your crimping skills are great too🎃💛
The high heat a the being helps it from be soggy
My mother always baked her pumpkin pies like that. I do the same and neither of us has ever had a soggy pie.
Blind baked crusts are usually for no bake fillings like cream pies. Most pies with baked fillings are poured into raw crusts, like fruit or pumpkin pies.
Mary Ellen Thompson that’s good to know! I will try it
Cheryl Dalton thanks Cheryl!☺️
Dang! That's one frilly pie crust! I can flute with the best of them, but that's a marvelous trick. Nicely done!
Thank you! 😊
Wow… you did so much better when I made pumpkin pie 🥧 in 1976 and I was almost 8 years old at the time. Those old Corning glass pie pans do bring back memories of so much pie making when I was a child. Everything from apple, pecan, huckleberry, rhubarb, blueberry, raspberry, blackberry, strawberry, mincemeat and even key lime pies. I am going to try out that recipe for your pumpkin 🎃 pie really soon. Always, thank you for sharing! 🥰😇
This made my whole day. Thank you Sage 🌞 plus, always love seeing Mabel and Maude 🐔
those chickens are so happy running around free cheers me up as well.
Aww thank you so much Kristin!❤️
When we were kids, my Mom used to make pumpkin pies exactly the way you made yours. Many of Mom's cook books are so old, and she still has them! Your pie looked so delicious! My mouth was watering as I watched you taste your pie!! Thanks for this video! I wish you well! ~Janet in Canada
In our family we take the scrapes of leftover crust, sprinkle with cinnamon and sugar and bake. Very good. Your pie crust is a thing of beauty.
And it is delicious cold.
Ohh that sounds delicious!! I’ll have to try that! 😋😍
Yes & yes, Cheryl! That is a childhood memory making those scraps:) And I only love pumpkin pie cold, good tip;)
Oh Sage this is such a treat to come home to. Watching you is delightful way to end the day! Thank you so much for sharing this recipe! So happy to have you back!❤
Caught it at the end but started rewatching… Love pumpkin pie and the holiday season. This video came at the perfect time! 🎃 🥧
Hey Sage, thank you for creating these videos! It really takes me back :) 2 little tips I can give for the pie crust:
1) If you chill your dough before rolling, it will be more structured. Actually, we even chill the empty pie tin beforehand. These will ensure your pie has more crispy crust and also prevent collapsing. We try to use as little as possible flour while handling the dough. It just destroys the balance you created and changes the texture. Actually, after we cut the pie and handle the scraps, I use 2 baking sheets and roll the dough between them to avoid using more flour. It'll not stick this way. Chilling helps with that too.
2) Before adding the filling, create some holes on the crust with a fork. This also would prevent collapsing (you filled your pie up and gave it to oven. If it'd been empty, the beautiful decorations you created at the edge would collapse in) as well as ensuring your pie is cooked faster and more even.
Baking is such a therapy and there are so many different methods out there. I love to learn more from you! :)
Love this! Pumpkin pie is my favorite. I always keep cans of purée around for when a craving strikes. Suggestion: place your pie plate on a sheet pan, that way if anything spills while putting into oven or during baking you won’t have a mess.
Your excitement is so endearing. 😊 The little “I did it!” I totally can relate. Something about baking or cooking something with your own hands, especially trying old recipes is so fun. Gonna have to try this recipe… if there’s one thing I love as much as tiramisu, it’s pumpkin pie.
Glad you're back and the pie was lovely~
Pumpkin pie has always been my favorite pie. Thank you for sharing the recipe.
I am going to have to try this recipe for Thanksgiving :) My pie traditions in my family are apple pie for September, sweet potato pie for October, squash pie and pumpkin pie for November, pecan pie and sugar cream pie for Christmas
America’s second popular pie after Apple! We start eating it in the fall, then Thanksgiving then through Christmas. We have a recipe on the pumpkin can for the pie and it’s like four ingredients and frozen pie shell it’s so easy .
Love you Sage! From Portland, Oregon USA
My family likes it chilled in the fridge rather than warm. You did a great job, looks yummy.
How precious is this! I love this. Great video. Glad to see you guys are okay and got power back.
Wow Sage, I’ve been following your channel since the start and I’ve found your videos enjoyable since day 1 but I must just say it’s so wonderful to see your growth with the cinematography.
Another stellar dress and recipe! I have (oddly enough) never made a regular pumpkin pie from scratch. Generally I let Sara Lee or Marie Callender do the making while I do the baking. lol. I have made an egg free/dairy free pumpkin pie several times tho, as my brother is allergic to egg but loves pumpkin anything. I love that you made the pie look like a little jack o lantern. This one was well worth the wait, and I am glad to see you have had your power restored.
Your pie looks amazing. I love pumpkin pie! I’ve been making it every year for Thanksgiving for several years now. Sometime I’ll make it on October too.
I have been wanting to make a pumpkin pie for ages, but never had a recipe until now! I presume you will have to make your own pumpkin purée as we don’t have it here in Australia 🎃
You can get it at Coles in the canned food aisle
its 3 diff kinds of squash puree since pumpkin is gritty and stringy or if u use the small baking pumpkins it's easier to buy the canned
If you are a scratch baker and feel adventuresome, you can use acorn squash, butternut squash, or any of the big "pumpkin" type winter squashes. Just cut them in half and bake them until they area soft and scoop out the softened cooked flesh and proceed with the recipe. If the flesh is a bit watery, you can bake the flesh longer, or puree it and then cook it further in a sauce pan or deep skillet (over a low heat stirring frequently making sure that it doesn't scorch) and then use it once you have a consistency you like. Many people say, "Oh, I don't like squash", but I have found once you have added the sugar, spices and vanilla extract, you can hardly tell it isn't pumpkin ..... if at all.
Shoot I made a spiced butternut bundt cake and took it to work, and everyone dove in, most even taking a second piece ...... they all raved about the wonderful "pumpkin" cake and wanted to know the recipe...... you should have seen the looks on their faces when I told them it was butternut squash not pumpkin ...... and that the squash was grated and went into the batter raw, cooking during the baking process. And, yep, quite a few of them said, "But ..... I don't like squash. I like pumpkin, but I don't like squash." Go figure.
@@claremiller9979 Really? I have looked everywhere for it, maybe it’s in different coles supermarkets than I am near..
The blue Jarrahdale pumpkins make great pie!
I can't wait to make pumpkin pie! I make it every year for Thanksgiving. A family favorite. Yours looks delicious, Sage!
Love pumpkin pie. We have it a lot in the fall especially around Thanksgiving.
I’m making this for thanksgiving and I keep looking back through this video to make sure I make it right!
Love pumpkin pie! Your coffee cake and pumpkin pie videos are my favorite❤
Every Holiday we bake a pumpkin pie that we have had in our family since the early 1900's. 💖🎃🥧
Very cute pie. In the U.S. we use evaporated milk not regular milk and we don’t put sugar in our pie crust. Pumpkin pie is very popular here around Thanksgiving and Christmas. Thanks for your video.
I know Halloween isn't as big in Australia but I'd LOVE to see a vintage Halloween party set up with a vintage Halloween costume!
Lovely pie! You could prick the bottom crust with a fork to prevent bubbles and I wouldn't knead the crust , the more you handle crust tougher it can' get.... these hints are what my mom taught me....and ice cold water too.
That crust is so pretty! I've never seen that way to crimp it. I definitely will try that next pie. Thank you for such a lovely channel!
I love your Japanese timer😍 I’m glad that you have power back!
That turned out sooo cute!
I just found you again!! When I changed phones I somehow lost my YT subscriptions. Watching a random Australian on Facebook somehow gave me a dejavu and now I'm back to you. 💖
Your pie came out beautifully and I love your crust! I’m definitely going to try that idea of placing it on the pie dish using the rolling pin; what a fabulous idea I had never heard of!!
It’s officially pie season here in the states (Halloween through Christmas), and looking forward to it! 🥧
You can also use the extra pie dough by rolling it out and spreading butter over the top and adding cinnamon and sugar and baking it on a cookie sheet until done. It makes a cheap and easy treat. My dad taught me that when I was a kid and he was born in the 40s so he got it from his family.
Great video on making pumpkin pie ! It looks sooo good. I’m going to make it tomorrow. I love your show Sage !
That is so adorable! What a cute little pie! It’s crazy for me to think that it’s springtime and warming up for y’all in Australia but here in Texas it’s finally feeling like autumn
Put the pie on a cookie sheet so it doesn't spill in your oven 😁 I love it Sage! Thanks for sharing!!
This looks so yummy. Pumpkins were first grown by the indigenous people of North America and the state I live in (Illinois) produces the most pumpkins in the country. I always keep canned pumpkin on hand because it's helpful if your dog or cat has a tummy ache 🧡
I have my mom’s huge cutting board that I use for breads, cookies and crusts. She and my dad used it for all kinds of food prep. My dad made raisin bread and different types of nut/poppy/apricot rolls as a side business. So awesome!
we always rolled dough out onto the countertop - in a small space kitchen it works best, a lot of chef's do as well.
The pie looked so good. 😊
I've never seen a recipe adding warm milk to the pumpkin pie filling.
Your pie looks so delicious!
I love your bloopers ❤️❤️ you are the queen of puds❤️
Beautiful job! It's like you've been baking pumpkin pie forever. Perfection!
My mom used to make pumpkin pie every single week (sometimes twice a week!) from October to December.
You are amazing!! After a wild week without electricity, you still uploaded a video!! Thank you so much!! ❤️❤️❤️
Just in time for the holidays! Thank you!
It turned out super cute! Pumpkin pie is my hubby’s favorite.
What a GORGEOUS pumpkin pie!
Thank you so much!
A pumpkin pie was one of the first things I ever made as a new bride. I cheated and used a frozen crust. Everyone told me how delicious it was, so that was wonderful. Here in the USA most of us use the recipe on the pumpkin puree can which calls for evaporated milk.
Just a little suggestion. Whenever you make a pie of any kind, sweet or savory it's always a good Idea to place it on a cookie sheet first and then put them both in the oven. The cookie sheet will catch any dripping the pies might do. It it so much easier to clean a cookie sheet than an oven. You can also line the cookie sheet with baking paper, or aluminum foil. Then the clean up is a breeze.
Mmmmm, pumpkin pie. So delicious! Your pie crust looked perfect. 👌
I always wondered how people got that pretty shape on the edge of a pie, now I know! Ive had pumpkin pie but never cared for it. However, pumpkin bread is a different story, funny enough. Thank you Sage for another great video!
the technical term is called "fluting", but she did a great job of it, that crust looked so appealing!!!!
That looks so delicious, it was a perfect orange colour too
Very well done. Thanks for all you do! x
Looks delicious! I’m going to make this for Thanksgiving dessert! Just a tip for putting the pie in the oven, you can put a baking sheet until the pie plate before you fill it up then once filled transfer the baking sheet with the pie into the oven. Holding a baking sheet stead is a lot easier than a pie plate! Loved your video!!
I just found your channel. Love it! One thing, pumpkin pie is supposed to be eaten ice cold! 🥶Have you ever tried it that way? 😋 It is so good!
Sage Thank you, I have never had Pumpkin Pie but I will be now. Great vidio as always❤️🌹
"I've only had pumpkin pie once in my life" - Every American watching this can barely mentally process that statement lol !
A perfect Pumpkin pie! Your crust is perfection! I really enjoy your channel, Sage. I love anything about the 40's, 50's. Love from Toronto 🍁🎃
Absolutely love love love ur cooking & baking videos.... the pie looks delish loved the face💕
Thank you so much! 😊🎃
Pumpkin is one of my favorite pie but I really like spice. Just a little tip when baking pies place them on a baking sheet just in case there is run over or spills it saves on oven clean up. 😊
Love magpies!! Their so cool
Your pie came out great! Learned some new tricks too! Always love watching your videos.
Oh I’m glad you learnt some things! Thanks so much for watching! ☺️💕
This was an Outstanding idea! Thank you Ma'am
love your strawberry timer.....my entire kitchen is strawberry theme...everything is red.
Thanks Sage ! Can’t wait to watch this darling. ❤️ from Ballarat ! Xxxx
Found myself gritting my teeth with anxiety when you were putting the pie in the oven 😂 end result looks fantastic! Something to make with my leftover Halloween pumpkins
Good Job on the dough... I have trouble with dough sometimes. I liked how yours was working for ya. I LOVE pumpkin pie!!!
You have completely inspired me!!! Im going to try your 1944 recipe. It looks delicious. Thanks for a fantastic video.
I usually use regular cream in place of milk, and light brown sugar. Also, you can substitute mashed, strained cooked sweet potato for the pumpkin and use the same other ingredients. More of a dense custard, but just as tasty.
I love pumpkin pie and make it every year for Thanksgiving, along with a chocolate pecan pie. Excited to see your recipe Sage! Is pumpkin pie popular in Australia?
In Australia pie means meat! Sweet pies definitely aren't a thing here. We're more about cakes, scones, slices, pudding, and fruit salad 🤗
In australia we tend to stick with fruit pies, like apple or berry etc... sweet potato is not something I've ever seen at any occasion ive been to growing up
@@claremiller9979 and pavlova... unless that was counted under your cakes? :P
Not really a big thing here. Not sure why, as it’s so delicious, and we do love pumpkin here. My bro in law grows pumpkin and makes pumpkin pie a lot. It’s delicious. We have fruit mince pies at Christmas- they are so yummy! My husband makes them as he’s British, and it’s traditional. Sweet pies are popular here, but mostly apple and/or berry. I love traditions.
CHOCOLATE pecan pie?!?! Sounds amazing!!
That looks perfect and yummy! I can’t wait to our holiday “thanksgiving”. We have pumpkin pie… yummy 😋 Thank you for a fun video 🥰
What a beautiful pie pan!! I have a similar one (it seems) in green, but orange is my favorite color ;)
WOWSERS! Sage you did a excellent job 🍽️🥧☕🍂🍁
Aw thank you so much!! 💞😘
@@SageLilleyman I look forward to all your videos I’m so happy I found your channel
I cannot wait for this. It looks so delicious! 🥧
It truly looks delicious.
never made pumpkin pie w/regular milk, always used evaporated, but this may be less sweet, looks delish...for the topping may want to try getting a leave from the yard and cutting a pattern to make one out of leftover dough, bake and decorate. also do use egg yolk on pie crust edges and leaf because it looks shiny/golden. love your tip to accent pie edges! catching up and really enjoying all your videos, darling!
Beautiful place! ❤️❤️
Your pumpkin pie turned out perfectly! The texture looked great! ❤️❤️❤️
Streaming your videos ,like comfort viewing on a snowy Sunday. In Canada we have a Popular chocolate bar called coffee crisp. Have a Great start to your week.
It looks great Sage! I especially love that you made a Jack o’ Lantern face on it. So cute! I’ll definitely give this recipe a go in the future. Pie season is all year long in my house!🎃🥧😋
Girl your pie looks PERFECT!
Thank you! 😋
So a suggestion for left over pastry dough for next time,
You can sprinkle the dough in cinnamon and sugar and bake it like you did the face to enjoy it as a treat. We always did that when grandma made pie. 😁
I totally adore your channel! Just found it recently. Working on a binge to get caught up. Gonna try to pin curl my hair tomorrow for the first time!!! I’m so excited!
Aww thanks so much! Let me know how your pin curling goes! Xx
@@SageLilleyman Will do! By the way, do you have a post office box or an address where I can send something to you?
I’m so sad this is the last episode of you doing these series. Sage! I’ve enjoyed all of them! I’m not a fan of pumpkin flavor anything but watching you texting us how to cook has been enjoyable! Anything you post I love, I’m glad I came across you’re page! Have a blessed week! 💜
She has one more next week & I am sure she will eventually do season 3;)
@@karalynne7616 that’s awesome I’m looking forward to it!
Yummm, my all time favorite pie! Thank you, this was definitely enjoyable 😀
Yummy! Definitely going to try this! ❤🥮
That’s a delicious looking pie! I like the jack o lantern decorations 🎃
Thank you Sage. You are so lovely. Pie looked great.
Hello Karen
How are you doing today?
I love that on this channel, in-the-oven time is chicken-cam-time 🐓📹
The pie is so cute. Video was definitely worth the wait 🎃