Professional Baker Teaches You How To Make PUMPKIN PIE!
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- Опубліковано 21 вер 2016
- Thanksgiving is near and you need a showstopper of a dessert to really impress your guests! Anna Olsen has the best one ever with this amazing Pumpkin Pie Recipe. Check out the recipe below and let us know in the comments how your Pumpkin Pie turned out!
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Ingredients
Crust
¾ cup whole wheat flour (all-purpose)
¾ cup cake and pastry flour
1 Tbsp sugar
½ tsp salt
10 Tbsp unsalted butter, cut into pieces and then frozen for 10 minutes
1 large egg yolk
3 Tbsp cold water
1 Tbsp lemon juice
Filling
2 cup pumpkin puree
½ cup packed light brown sugar
3 large eggs
¾ cup evaporated milk
1 ½ tsp finely grated fresh ginger
¾ tsp ground cinnamon
⅒ tsp ground cloves
⅒ tsp salt
1 egg whisked with 2 tbsp water, for brushing
Directions
Crust Filling Assembly
1. Pulse the flours, sugar and salt to combine in a food processor (or the dough can be prepared by hand or using a stand mixer fitted with the paddle attachment). Add the butter and pulse it in quick pulses until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in).
2. Stir the egg yolk, water and lemon juice together and add this to the dough all at once, pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. On a lightly floured work surface, roll out the dough to just under a ¼ inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure. Reserve any remaining dough for trim and chill it and the pie shell while preparing the filling.
4. Preheat the oven to 400 F.
5. Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.
6. To create the trim, roll out the remaining pie dough into a long rectangle and cut into strips about 1/3-inch wide. Braid three strips together, gently pulling the dough a little to stretch it as you braid it. You may have to make a few braids to cover the complete edge of the pie. Lightly brush the edge of the pie dough and place the braided dough overtop, lightly pressing. Brush the braid(s) with eggwash.
7. Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving.
8. The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.
Anna Olson Books:
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#ohyum #thanksgiving #desserts - Навчання та стиль
Hi Anna: I know you'll likely never see this amongst the many comments you already receive, but I wanted you to know that I have always been a failed pastry baker but since finding your youtube, you have transformed my pastry confidence! I just recently made a pumpkin pie dough from another baker and unfortunately it did not work out. I immediately came to your youtube and found your video and we had a wonderful pumpkin pie for dessert. Again, thank you so much!
When I grow up I'm getting a kitchen like Anna Alison's
I am so envious of her kitchen!!!
The kitchens lacks any sort of personality. Looks very commercial
It's a TV set. These videos are from her TV show on Food Network Canada.
@@russbear31 that’s very true. Amazing channel and all the recipes I have made from her come out perfect 👍🏻
I just tried this and i cant believe my first pumpkin pie turned out this good! This is for a church competition that my neighbor is entering and I almost want to eat it before she can get to pick it up in the morning 😋 I crimped the edges and made quite a few leaves. My son ate some of the leaves and i used to others to make a flower design on top of the pie. I hope my pie wins something 🙏🏽
Amazing recipe. I’ll try. Thanks for sharing.
Wow , some great tips and tricks that I must try. Thank you.
My Favorite holiday pie! Thank u Anna!
I use to watch your show when I use to watch t.v. This was the best video for pumpkin pie. I grew some pumpkins now I'll bake a pie, or ten. Thanks!
What a beautiful kitchen - Great presentation. Thank you Will try this recipe soon
Thanks you for this amazing recipe I made it and it turned out to be delicious ❤❤🥰
Amazing pumpkin pie ! No cracks . Perfection
thanks so much for this recipe!
Wow!!! Decadent desert! Multumesc Anna!!!
Just perfect waaaw
Now that’s a yummy pie I got to try it thank you for sharing your video Love ❤️ it 🥰🥰🥰🥰🥰🥰
Really nice.... I love that whisk you use on your vids! :)
Thank you 😊
How much butter is in the pastry??
See Description
I like your braid detail... great way to enhance the crust edge which invariably shrinks too much after cooking.
Oh yum!
excellent
delicious recipe 😋😋
Your kitchen is amazing. What brand is your wall ovens, and how many are there? Also, I love the flour drawers who makes them? Thank you
Yummy....thanks....
OMG I WANT
Love everything. What about nutmeg?
Anna,
I love watching your videos and loved the recipes that I made so far.. thank you.
I love your kitchen setup, may I asked if this is in your house or your separate bake shop... It looks like you do catering as well since I can see the clipboard on the wall.
My mom used to be a pastry chef since her stroke 3 yrs ago that she doesn't make much. I think I kinda inherited 10% of her love of baking... I would love to set up my kitchen like yours in my next house.. plz advise... Thank you
The BEST receipe by far!
Is it sweet or tangy sweet? I want to make this type. How is the dough crust since she used the wheat flour?
Oh my God, I am so so so happy to find your channel.. What a perfect recipe for a pumpkin pie step by step especially the braid part. Thank you
Oh I love you! I use to watch you all the time :)
It’s delicious
Thank you!
Beautiful 😋💖
This pie ist amazing!!!! I've already made 3 of them!
Thanks Anna for your delicious recipes
Benjamin Cordova the pumpkin puree is just cooked pumpkin? Or is there a specific recipe?
@@admortor Its pumpkin that as been cooked in the oven (so no water is added). Then it is scooped out and pureed in a blender.
Hi Anna, why do some people prebake their pie crust with weights and then brush with egg white and then like your method you don’t. My late mom didn’t prebake here pie crust as well. My pie has seepage on top like moisture and cracked. Don’t know why?. Thanks you’re the greatest pastry chef. ❤️
That is very pretty you have taught me how to make that rim
Hey how can I make my own pumpkinpurre. We cant bye it in Sweden. Thank you for all the good recipe.
If I wanna use pumpkin spice mix how much of it should I use ?? Thanks
I have a food processor but can’t bring myself to make my pie crusts except by hand, just can’t do it.....lol! Great recipe and will use this Thanksgiving.
Me too, its just as easy, plus cleaning a food processor is tedious.
make the veins ... tsouk tsouk tsouk . :DDD i do that 2 when i cook ... hehe sweet!
Where can I buy that type of oven?
Hi, Anna!
what is the volume of your cups in ml
Can I use a mixer
Nice to not have to blind bake the crust with this recipe. I dont like a flaky crust for pumpkin anyways, I prefer softer for custards, and flaky for fruit pies.
Wow new subbie !
i am really impressed by your kitchen anna
you talk so attractively
yikes
Anna l made this pie every year ,is so yummy every time a bake this for a friend or family member they can get over how great is the flavour and texture ,thank you Anna for sharing your talent.
Oh yum........... No pun intended
it's not even a pun.
Hi, Is it necessary to blind bake the pie crust? Or can I blind bake it to be on the safe side? Don’t want a soggy crust. Also Is it safe to place a cold glass pie plate in a hot oven, How does it not shatter? Thank you!
The need for blind baking depends on the amount of liquid in your filling. Something like lemon needs blind baking, because the moisture in the filling will keep the pie dough hydrated during baking, so you'll end up with a soggy bottom. More solid filling, like pumpkin or sweet potato will not have the same effect, and can go right in to a raw crust.
Also, the glass question is all about how the glass is formed and set at the factory. That's why you can't bake in just any glass container. Glass shouldn't go from a freezer to a hot oven (at least, not to my knowledge), but a refrigerator is fine. That low of a temp doesn't cause any fracturing at the stress points in the glass. I make slump glass items, and nothing I make is oven safe. To make glass durable enough for the oven takes several days of cooling molten glass rather than several hours.
It's crazy easy to make with real pumpkins! We just uploaded our video showing even my husband can do it! He even made a pie with the guts you scoop out!
That's great!
@@ohyum It's also kinda fun. Pies aren't usually John's thing although he's a good Baker, but it came out great for his first time with the recipe. And he'd never done pumpkin pie at all!
That's a lot of dough preparation! 😯
Hey Anna how far in advance can I make my pie crust? I dont need it till thursday 7 days away but I work all week an would like to make it today. would that be bad??
Just freeze it.
what can I use instead of evaporated milk?
Well, she said that by using this milk, you don't need to use whipping cream, so I guess that would be an alternative to the evaporated milk...
3:05 pumpkin pie purée part
Where can I find this recipe in grams? So hard to use spoons. We are from Kazakhstan.
Wheat flour 🤌
Cake and pastry flour 🎃
Salt 🙏
Butter ☄️
Water 💙
Lemon juice 🤍
Egg yolk 🎉
Evaporated milk 👰
Ground cinnamon powder 🥵
Ginger 🫂
Eggwash 🦹
Pumpkin puree😳
Eggs ⚰️
Light brown sugar 🌺
Where did you get your Pastry Chef experience! Where did you go to school😮
Ok ... im confused ..what works best ? Baking all together or baking the crust for 10 min before and then pour in the filling and continue !?!? 🤔
Can I substitute milk for evaporated milk?
She said she used the milk so she doesn't have to add whipping cream, so I'm guessing you'll have to look for your substitute more on those lines...
Por piedad subtítulos!!!🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
+Karina vargas la receta esta en la descripción solo tradúcela eso hice yo😉
Have you tried adding 2 tbsp of rum, bourbon, or whisky to the filling?
How do I make cake and pastry flour?
Measure cup of all purpose flour take out 2 tablespoons from it and replace them by 2 tablespoons corn starch
Thanks I’ve been wondering about this for other recipes of hers as well
How much butter?
Anyone who has a pumpkin pie recipe deserves a like.
What is the right diameter of the baking form?
a 9-inch (23 cm) pie plate is best
Thank you very much! Greetings from Germany :) @@ohyum
How much butter
Brown Family 10 Tbsp unsalted butter.
The pumpkin puree is just cooked pumpkin? Or is there a specific recipe?
İt's just a roasted pumpkin
Grow the motions lol!
🙏💐
What could you use instead of eggs, if you have an egg allergy?
From what I've learned so far is that you can use soaked chia seeds instead. Don't know what that would do for this recipe though...
Hi, I couldn't get the name of milk, could you tell me what it's the name?
Wheat flour 💐
Cake and pastry flour 🌓
Sugar 👤
Salt 👂
Butter 🚖
Water 💔
Lemon juice,🙇
Egg yolks 💗
Pumpkin puree 🛏️
Eggs 🪳
Light brown sugar 🎩
Evaporated milk 🤰
Cinnamon powder 🥶
Salt 🥴
Ginger ❤️
Egg wash 🏚️
How to Bake Pumpkin Pie in 8 EASY Steps
You got it!
NEw videos Anna?
I love your recipes, they are balanced and not overwhelmingly sweet and fatty like the USA version. Well, after all you are Canadian! hehehheheh. Anyway, cheers from Barcelona!
She's american, from Texas. Her husband is Canadian... ;)
Hola! I love Barcelona - a delicious city to visit!
That’s pretty funny because her recipes are based on many different countries not just Americans . You saying we bake overly sweet and fatty in fact many recipes are based on French recipes and Canadian , such as Canadian butter tart . Cheers to you Barcelona !
Glass pie dish doesn’t conduct heat well and no you cant see the bottom
Therr is no need to blind bake the crust!?!?
Why lemon and egg on the dough?
I believe the egg will be the agent that will keep the dough together without it breaking apart. As for the lemon juice, I have no idea, I believe the acidity in it will do something
Not finding how much butter.
Love a sample please 👅👅👅 yummy
3:46
No cloves? What country are you from? ha lol
Beautiful video but the actual pie was probably the worst I have ever made. Did not like the whole whole wheat crust and the filling was blah. Sorry, I give it a 1 out of 5 stars. Will not make this recipe again.
first
Why is it that when anyone brushes on or dips anything in egg it becomes a wash? You're not "washing" anything. Just call it brushing. Milk gets brushed on but it's never called a "Milk wash"
Poor technic .
Preppy Kitchen better.