00:00We're making the perfect pumpkin pie, starting with the crust.
00:05First, sift a cup and a half of flour into a bowl.
00:09And honestly, I've ruined so many pies with soggy bottoms and cracked tops.
00:15But I finally cracked the code, and I'm going to show you exactly how.
00:20Next up, add a little salt to the flour. It helps bring out the flavors.
00:26And give it a good stir to combine everything.
00:29Now, take some cold butter straight from the fridge.
00:35And you'll want to chop it into small cubes.
00:38That way, it mixes into the flour more evenly and makes the crust nice and flaky.
00:48Add the chopped butter to the flour.
00:50And work it in with your fingers until you get a crumbly texture.
00:55Mix the dough quickly so the butter stays cold.
00:58That's another key to getting a soft, flaky crust.
01:04Perfect.
01:06Then, add some cold water to the dough.
01:09Make sure it's cold.
01:10If it's too warm, the butter will melt, and the crust won't be as tender and light.
01:15Pour in the water a little at a time.
01:19This makes it easier to mix and get the right dough texture.
01:25Now, start bringing the dough together, using a spatula or a wooden spoon at first.
01:31Then, switch to your hands.
01:34Just be quick.
01:35You want the butter to stay cold.
01:37By the way, if you don't feel like making the dough from scratch, you can totally use store-bought pie crust.
01:45Next up, take a sheet of parchment paper.
01:49Put the dough on top, gently press it down with your hands, and roll it out nice and thin.
01:57The parchment makes it easier to roll, and keeps the dough from sticking to the table.
02:02You can even add another sheet of parchment on top, so the dough doesn't stick to the rolling pin.
02:07It should be about an eighth of an inch thick.
02:12And here's a neat little trick I want to share with you today.
02:15Roll the dough onto the rolling pin.
02:17Try not to tear all your hard work here.
02:20Then, carefully unroll it over your pie dish.
02:25I highly recommend using a spring-form pan to make it easier to remove the pie.
02:31Use your fingers to gently press the dough along the bottom and sides,
02:35smoothing it out as you go.
02:38Get rid of any extra dough around the edges for a tidy crust.
02:43And pop the dough into the fridge for a bit to chill.
02:47Meanwhile, grab a small or medium pumpkin.
02:50Carefully cut the pumpkin in half all the way through.
02:54Use a sharp knife and a stable board.
02:57I like Hokkaido or butternut squash.
03:00They're firm, dense, and naturally sweet.
03:03Use a spoon to scoop out the seeds and pulp from the pumpkin halves.
03:10Cut the pumpkin halves into medium sized chunks so they cook quickly and evenly.
03:19Now, take a glass or ceramic baking dish and transfer the pumpkin pieces into it.
03:25We're going to be making our pumpkin pie filling at this point.
03:28Cover the baking dish with aluminum foil.
03:32It traps heat and moisture, keeping the pumpkin tender and evenly cooked.
03:37Pop the dish into the oven and bake for 40 to 60 minutes until the pumpkin flesh is soft
03:44and can be easily pierced with a fork or toothpick.
03:48Be careful, you want the pumpkin soft but not falling apart.
03:52Once the pumpkin's baked through, take it out of the oven and transfer the pieces onto a rack to cool.
04:02When it's cool enough to handle, use a spoon to scoop out all that soft golden flesh separating it from the skin.
04:09Just pile it all up in a bowl.
04:13We'll turn it into a smooth puree next.
04:16Take your blender and blend the pumpkin until it's nice and smooth.
04:21It won't take long since it's already soft.
04:33Now, scoop all that pumpkin puree into a pan and spread it out with a spatula.
04:43Pumpkin's got a ton of moisture, so we need to cook it down for about 5 to 10 minutes.
04:52Just let it thicken up into this creamy goodness.
04:56Don't skip this step or the bottom of your pie might get soggy.
05:01Oh, and by the way, if you're curious about the spatula, pan, or anything else I'm using here,
05:07I've got links down below, so you can check them out on Amazon.
05:13And there you have it, the perfect pumpkin puree, ready for the filling.
05:20Scoop the cooked pumpkin puree into a clean bowl.
05:26Spread it out with a spatula so it cools down quicker.
05:30Look at that bright orange color.
05:33Gorgeous!
05:34Alright, let's get to the rest of the pie filling.
05:38Add some sugar to the puree.
05:41A little salt to balance the flavors.
05:45Some evaporated milk to make the filling smooth and creamy.
05:49You can also use whole milk or heavy cream if you don't have it.
05:53And two eggs to help the filling set.
05:58And last but not least, your favorite pumpkin spices.
06:06I'm adding about half a teaspoon of nutmeg for that warm, cozy flavor.
06:11A quarter teaspoon of ginger for a little spice and brightness.
06:15And half a teaspoon of cinnamon for that classic pumpkin pie warmth.
06:20Use a whisk to combine everything gently.
06:24Avoid a mixer or you'll get bubbles that can crack the filling.
06:29You can always adjust the spices to your taste, totally up to you.
06:33Quick tip guys, warming the milk first helps the spices bloom and makes the flavor richer.
06:40Now, pour the filling into the chilled pie crust you took out of the fridge.
06:50Smooth it all out with a spatula.
06:53And carefully transfer it to the oven so it doesn't spill.
06:57Or you'll be cleaning up a mess just like I did.
07:01Bake the pie until the edges are firm and the center jiggles slightly.
07:06Let it cool in the oven with the door open a bit.
07:10Then finish cooling on a wire rack to avoid cracks.
07:14Once at room temperature and out of the pan, top with your favorite nuts.
07:18Lightly toasted for extra flavor.
07:21Totally optional though.
07:23And now for the best part, let's cut into this pie.
07:32The crust is golden and crisp.
07:34The filling is silky smooth and everything baked up just right.
07:40This pie is absolutely delicious.
07:43Even better when slightly chilled.
07:46Perfect for cozy fall get togethers with family or friends.
07:51Thanks for watching.
07:52And if you enjoyed this recipe, don't forget to like and subscribe.
07:56See you next time.
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