I have to say, I'm so appreciative of all the encouraging comments over the last week! Thank you so much! You all have really resurrected this video from the dark caverns of RUclips obscurity 😂and re-lit a passion for getting these videos out! So a HUGE, HUGE HUUUUUUGE thanks!! Are there any groups of recipes that you want to eat but don't want to make until you know it's worth it? Let me know, I'll make it on your behalf, and I'll be sure to mention you in the next video! Thank you in advance! 🙏🏽
You GOTTA get a new torch....don't fall for the "kitchen torch" trick again because that's all it is, you get a shitty underpowered torch that just burns the sugar because you have to hold it in one place for way too long. Just get an actual propane torch (plumbing section of the hardware store) and enjoy smooth torching and bruleéing in the future.
I feel like I've also seen a lot of high effort chocolate chip cookies lately (browned butter etc) and I'd love to know if it's worth straying from my tried & true recipe.... I have high standards!!
@@03maggield I think he was right cuz chocolate overpowers pumpkin even thou sounds cool. I feel like chocolate has it's place. I'm curious about the other thou
No one beats chef John when it comes to teaching cooking. His recipes are always amazing and easy to follow. He's my favorite cooking channel on RUclips. To me, he's #1.
For me a big factor for recipe quality is Time + Result, and it's usually why I love Chef John's recipes. He's also pretty transparent during his videos where he might say "You can blind bake this crust if you'd like to take the extra step but it's not necessary". Claire is usually the chef I look up when I want to go a little extra on whatever I'm making, and Josh's recipes are just so complex and expensive (not just ingredients but the equipment he uses) that I think the time investment is just too much for me to justify what I'm making. Like, by the time I finish Josh's pumpkin pie I probably could have baked both Chef John's and Claire's pies.
interesting! i usually go to josh for technique, as a home cook he usually does so much but I appreciate the stuff I learn from him, really like his but cheaper videos as I feel like they're more attainable
@@_desibees1876 his "But Cheaper" videos are fine too but I'm mostly looking at his channel as a whole. He's like that dude from "The Bear" where he's a super talented dude that probably makes delicious stuff but most of his content seems aimed at advanced cooks where cooking is their passion (not me, I like cooking but my main focus is writing). Another channel I like is Ethan Chlewbowski because he has a lot of practical home-cook videos like prepping on ingredients that can be used for multiple dishes throughout the week, kitchen organization, science behind why certain things work in cooking so you can cook on the fly, etc.
@@viridianloom That's about the best assesment regarding Josh, I think. It's not a big problem for me, being a passionate cook but I can certainly see where the average homecook thinks "yeaaaaah let's not." And I agree on Ethan. In fact, I'd go one further and say he's fantastic. Detailed, in depth, focused and educational for new, home and passionate cooks. It's also always so incredibly authentic and well made
If I wanted to do Joshua's pie, I would make the Pastry ahead of time, as uncooked pastry can be frozen and thawed overnight in the fridge. And the roasted pumpkin would go faster if they were cut into wedges and parboiled for 5 mins then drained, before roasting. Or microwave it like potatoes. And I'd buy the condensed milk instead of making my own. Finishing with a brûlée on top by sifting the Icing Sugar in a tea strainer so you get an even layer on top then torch it would be an excellent way to finish it, because the colour of the pumpkin wasn't great when put next to the canned pumpkin fillings.
Josh Weissman's biggest strength is also his biggest weakness: his priority is ALWAYS to have the best end product possible. No sacrifices for time nor convenience. It might be a bit jarring for beginners, or a bit too demanding for very busy people sometimes, but if you can make his recipes they always come out incredible. The importance he gives to technique is also very inspiring, there's so much about cooking one can learn from him
Couldn't agree more. There's definitely a lot of technique involved in his recipes, some things worth doing and others not. For instance, in this recipe I'd say the roasting of your own pumpkin made a significant difference while making your own condensed milk was negligible.
For a newbie baker, Chef John is my go to for recipes. He really lowers the stress involved when making something new. Love Claire and Joshua too, but Food Wishes is the only one that makes me say, "I bet I can do that."
Iliyan, appreciate the kind words bro! Thanks for the feedback, I'll definitely think about making another one of these videos! I might have to wait a little while until I do a pie recipe again - a lot of leftovers! haha Your channel definitely inspires me to get healthier! I'll have to see see how you did it!
I make Joshua Weissman's pumpkin pie every year. I use canned sweetened condensed milk, but otherwise follow the recipe. I grow sugar pumpkins in my garden anyway, so roasting my own is not a big deal. It's the best pumpkin pie I've had, and freezes well too!
To prevent your pie/cheesecake from cracking throughout, the trick is to bake at a low temperature for a longer bake time, and then turn the oven off after X amount of minutes and cream the oven door slightly. It let's things gently cook and cool.
Very nice video. My only comment is that, in 30+ years in the baking industry, I've never made such a thick crust. I'd try to roll them to about half the thickness.
I made Joshua’s Pumpkin Pie first and then made Claire’s Caramelized Honey pumpkin pie twice, all using homemade pumpkin puree! TBH I ended up liking Joshua’s pumpkin pie more, I was surprised because the recipe seemed so simple. I ended up making Claire’s twice simply because I had leftover ingredients but next time I might try her recipe you used in this video too! Love this video 💕
Thanks for sharing! I've had a couple people message saying that I should do a Claire vs Claire video to clear this up once and for all, but after all the pie I've eaten in the last bit, it's going to have to be a pause on pie making haha
As soon as I saw the title I was thinking: Chef John- Tasty, simple, easy Claire- Complicated, fancy, and probably good Joshua- Best tasting Think I was pretty spot on.
Thanks! I honestly thought the board was maybe a little to small in retrospect. What you don't see is the board being precariously balanced on top of a cracker box...haha
I want to put in a plug for the forgotten PUMPKIN CHIFFON pie. After a heavy Thanksgiving meal, the light as a feather alternate to dense standard pumpkin pie is fabulous. Try it.
Great work!! They all look really good. One helpful hint would be to dock the pie crust to prevent the puffing of the dough. It will save you more space for the filling.
@@TheCultureofCookery more docking for sure, and your pie should be very very full with beans or whatever weight of choice to the same level as the edges of the crust.
If roasting your own pumpkin seems to add too much time to the process, you might do what I do. I get nice sugar pumpkins from the CSA (farmer’s market-type delivery) - or wherever - and cook them up way ahead of time, purée and vacuum pack them (optional) to throw in the freezer till the day before you actually make your pie(s). I pressure cook mine whole, but use whatever method you like. I’ve also seen, but not tried, a method of making the home-done pumpkin a little drier - throw in a saucepan (I think with the other ingredients but I’m not positive) and cook it on moderate heat till it looks right.
YESSSS. I actually did the same thing this October. Got a bunch of pureed pumpkin waiting for me in the freezer - though I didn't take time to vacuum pack it 😬😅
@@TheCultureofCookery I put it in the freezer without vac pack before I bought the sealer. No prob. I just couldn’t keep it really long because I do get freezer burn in my teeny freezer.
@@jvallas I grow a lot of squash and for muffins, pies and soups it is sometimes roasted but often times butchered (yeah when you use a mallet and sharp knife to open a squash that is the right word) and in the instapot then blended and maybe cooked down a bit if to moist (depends on my final use when I preserve). I pack usually in 2 cup vac seals. What do you do Judy?
@@barbdawdy7698 I’ve gone through different processes (started out boiling - too watery, so moved on to cutting in half and roasting upside down, then scooping and puréeing the fle#h - that works fine), and I’ve currently been pressure cooking whole as long as it isn’t too big a pumpkin. A little water on the bottom, cut the stem off, place pumpkin on a rack and pressure cook. Natural release of pressure. Cut open and remove stringy stuff and seeds. Skin just pulls off, then I purée for pie or cut up in chunks for a meal, or something in between for soup. There are definitely choices we can make!
Realistically I and many others would just make either CJ or Claire’s. Josh is just someone that has quite a lot of time to create and perfect his recipes and making everything from scratch isn’t something someone would usually do given this day and age.
In my opinion the pumpkin pie from Rose Levy Beranbaum's The Pie and Pastry Bible is the best. She uses canned pumpkin but she heats in just until it sputters and drives off some of the water. Then she adds the rest of the ingredients and bakes it on a pizza stone to cook the bottom crust. I love it.
When you said Josh has us roast the pumpkin, I said to myself, “Of *course* he does!” LOL. (I always do that, though it’s just satisfying to do, not necessarily better IMO.) I love all three chefs, but every JW recipe seems absolutely spot-on and pro level to me. Some people comment he does too much (DIY steps when you could buy, some expensive ingredients, special equipment, etc.), but that’s why I consistently watch his stuff. I want to know how it’s all done, whether I make it or not.
Yes, totally agree! His recipes are DEFINITELY pro-level but aren't for the faint of heart (or those in a big rush 😂). It's definitely cool to pocket the information for later! Thanks for taking time to comment, Judy!
For me pumpkin pie is a holiday comfort food that evokes warm feelings and memories. I’m looking for a classic recipe with classic taste, not necessarily a gourmet experience, so my pick is Chef John’s as that one looks the closest to Libby’s recipe on the can.
I always go for something that is better than the frozen store brands but is not going to break my back to make. I don't have a big kitchen with a lot of appliances. A hand mixer and a kettle are probably my most advanced stuff so simple recipes like Chef Johns are what I like.
@@seawind930 Exacty. Unless you are like a chef in training or something, no ones going to spend a whole day and like $50 (Assuming you have all the equipment, may be more if you need more stuff) To make a pie for a bunch of people. How nice would it be if you did all that and didn't get the RAVES you hoped. Chef Johns pie works for me and I use my own pie crust recipe or frozen ones. That's typically why I don't like Josh Weismann or other RUclipsrs like him with click bait titles "$1 TERIYAKI BOWLS IN 5 MINUTES" then proceeds to use a ton of shit and take all day,.
The best pumpkin is the one my Mum made LOL My favourite cooking show is Glen and friends. Straight talk with explanation of why, what and where. No fancy ingredients just good food. My favourite is Sunday morning old cookbook recipes. Glen has a HUGE collection of really old cookbooks dating back to the 1500 and he picks recipes from one of them and makes them using (as much as possible) the ingredients available in that time period. Very interesting. Highly recommend.
Yes, I've watched Glen's channel a few times! He's definitely inspired me to pick up some old cookbooks at the Thrift store and give them a read through and try!
Next time use Joshua's crust and roasted sweet potatoes for the filling, along with traditional pumpkin pie spices. That will give you the best "pumpkin" pie you've ever had. No one will guess that you used sweet potatoes, and they will think it's the best pumpkin pie they've ever had.
I made a from scratch pumpkin pie once, and it's still the best pumpkin pie I've ever made. You're right about the texture, it's so much different than canned pumpkin. (Is it true that canned pumpkin is cut with butternut squash?) LOVE THIS VIDEO, and love the choices of pie creators. Love all of them.
The type of squash used varies from brand to brand. Libby's is dickinson squash, which I really like. I have made pies from scratch with a few pumpkin varieties, but I have not found it noticeable in the recipe I use. Store brand canned pumpkin has been a disappointment though.
Hahah thanks @yoxinator! Screaming children is very much the norm in this home 🤷🏻♂️. Appreciate you taking time to leave a comment! Take care and happy holidays!
I've made Graham cracker crust with chef John's recipe and have had nothing but huge success with it...everyone absolutely loves it, and it's simple to make. I think the crust just threw it off for you...because you're right...it is a bit plain jane.. Try making it with Graham cracker crust and it changes everything I've even had friends and my sister request this pie in like May...just because they loved it so much
I make my own fresh pumpkin purée (canning LOTS of it for use year round), Natasha’s Kitchen butter crust, and Chef John’s filling. I would love to try the brûlée topping tho - that looked amazing!
Loved this video. I just got done making Chef Johns pumpkin pie (made it for the last five years now) and put it up against Claires (first time making). I agree with everything you said. Interesting to see all three stacked up against each other!
Wow. Really appreciate your feedback! Thanks for the encouragement! Looking into doing more of these types of videos, but they do take a long time to make and film!
Pumpkin peeling b-roll FTW! Well, good to know that Joshua Weissman one is such a winner! I'm still kinda tempted by tackling that Saffitz one because it still looks kinda awesome! Am I a sucker for a tricky bit of fussiness? It wouldn't be the first time, certainly. Thanks for this Ajay!
Y'all would be a sucker for a bit of trickiness especially with what you guys got brewing over on your channel. Us, mere mortals gotta just make do with the skills we've been given...haha
Baking and comparing 3 pies in a 13 minute video and I didn’t get bored. Great job. Now, I have ideas of how to combine the best aspects of each to make one amazing pie. First video of yours I’ve ever seen. Gonna look for more. Even your son screaming in the background made me giggle.
Thank you so much! Glad you enjoyed the video! Pumping out these videos is a challenge, but comments like this make it worth it! Appreciate you and Merry Christmas!
We don't have canned pumpkim in Brazil, so when I make pumpkin pies I make my own filling. With either condensed milk or coconut milk. Everyone likes the coconut milk version better. But that may be because we have s famous pumpkin Coconut sweet in Brazil
You scrape 2 roasted pie pumpkins into a bowl, blend it into puree, add 6 eggs and mix it, add 300g sugar, 6g cinnamon, 0.5 teaspoon cloves, 1 teaspoon ginger and 6g salt. Pour it into two 9 inch Keebler graham cracker pie shells. I know recipes say to use unbaked shells, but this was a happy accident and it turned out superior to the Marie Calendar unbaked shells done in the same batch, it doesnt burn or overbake. My in-laws love me.
Thank you for this video! I get all my recipes from RUclips and its so hard to choose which one to pick. The other day I was looking up a lumpia recipe and I couldn't pick between to big viewed videos so I picked both of them and tried them out. One of them was obviously way more authentic than the other. So happy you did this video so I don't have to try out multiple recipes. Thanks so much I will defiantly be cooking Joshuas this fall.
Canned pumpkin is, depending on the brand, a mixture of squash and pumpkin. I believe most places boil and strain the gourds before the puree process. Baking pumpkin, which caramelizes the sugars, gives it a better taste and texture, in my opinion. Plus, I've found that canned pumpkin sometimes had grit in it (cooked dirt) that settles at the bottom of the can. Cooking and pureeing your own pumpkin is - in my opinion - superior to anything you can buy at a store. Cut them in half, clean them out, throw them in the oven for a hour or so, and they're cooked. Let them cool them scoop them out of the skin. The tedious and messy part is creating the puree, but a food processor makes it go quick. Three pie pumpkins will yield a little over 4 pies. Do a large batch of it, freeze 2 cups each in ziploc bags, and you're set for the season.
With out question, the very best pumpkin pie is from Julie Russo and Sheila Lukin’s Silver Palate Recipe - the spices are perfection - can use any pumpkin you want - if I have time, I roast Custard or other pie pumpkin, if not, I use Libby’s. The spices are key.
Couldn't agree more! Spices make all the difference! I've never tried the Custard pumpkin! Will have to see if I can get my hands on those. Thanks for taking time to leave a comment, @Carol Olson! Hope you're having a great holiday season!
Just found you via this pumpkin bake off video. Love it! I'm obsessed with pie and pie crust videos all through the holidays and this one made me really happy. Would love to see more comparisons like this of recipes from well known RUclips chefs. BTW enjoyed your baby in the background --keepin' it real!
Generally, custard pies crack when they are cooled too quickly. If yours cracked while cooking, there’s a trick you can try: when you finish baking, turn off the oven, crack the door about half way, and leave the pie to cool inside the oven.
Chef John is the best, love his videos and personality. Usually I go to him because it’s easy, cut and dried. You get a decent enough easy to follow recipe that’s cost and time effective. People are still going to eat it and enjoy it regardless. And no-we won’t be skipping the whipped cream on top of anything 😂. Wtf is wrong with you??? It’s good! Just kidding, to each their own thing 😉
@@TheCultureofCookery ehh, I have my Midwest farm grandma’s pumpkin pie recipe plus her crust-I have no need for others. I just clicked this vid out of curiosity after seeing the chef’s names and that they were being put head to head in a test. That was cool to watch, thanks! ***Now subbed 👍
I've made Claire's pumpkin pie from this recipe before and I liked it a lot! I bet doing hers with your own roasted pumpkin would pump it up another level.
I love making pumpkin pies from scratch, but they're not always available year-round. The thing is, canned pumpkin filling is typically made from a squash variant. Libby's uses Dickinson Gourds. It's very close to a butternut squash. Another problem with canned pumpkin is that it's never really roasted to begin with. It's pureed and then canned, and it cooks in the canning process. This means you never get an actual roasting going on. To solve this, you can either roast your own butternut squash in the off-seasons, or to elevate your canned pumpkin a bit, you can spread it in a baking tray and roast it until you see some brown start to form on top, then mix it up and do this again a few times to get some flavor complexity going on. It's the caramelization of the pumpkin that sets it off, which is also why I prefer a different method when roasting pumpkin: I peel the pumpkin beforehand, cut into chunks between 1x1x1" and 2x2x2" in size. I salt it as you might zucchini or any other squash to help draw excess water out, then let it sit, draining every 15-20 minutes for about an hour. I then place the chunks on a baking sheet with oil like you did, but during the baking process while it's roasting, I will pull them out once or twice and turn the chunks over to get some more uniform browning going on. The trick is to get a nice golden brown without any burning dark brown or black. This will help you get a nice low-moisture pumpkin base to work with once you run it through the food processor. It has a slightly darker color to it, and a much better flavor profile. Optionally, if you really want a brighter pie, you can add a few bits of saffron while condensing your milk. For pie crust, I am partial to making cookie-based crusts by grinding either spiced wafers, ginger-spice, or hard gingerbread. I rebake them if they're too soft at first, and then blend them into a cookie crumb crust and blind bake. It adds some real good crunch.
Another thing you might try: Do Joshua Weismann's recipe, but use butternut squash instead of pie pumpkin. The color and flavor will be more like canned pumpkin.
I've personally made Chef John's pumpkin pie recipe and it is delicious! I tweak it by using pre-made pie dough and adding extra spice! A great go-to for a simple recipe
@@TheLadyLuck523 Right. She told the New York Times that, "she thought it tasted even better than one made from scratch" If you buy it from a competent bakery that's willing to sell you a good crust, then it's possible. It really shouldn't be all that hard to beat most store bought crusts though. A crust is so easy anyways and can be made in advanced. I haven't used a store bought crust since I was elementary school.
I'm glad it was helpful, Beth! Which one are you planning on making this Thanksgiving? Hahah thank you. Our little guy is quite the handful, especially when he's not allowed to have pie (egg allergies 😭). Thanks again for connecting! Happy Thanksgiving!
@@TheCultureofCookery I would be glad to give you both versions of the pie recipe - 1 using canned pumpkin & frozen pie crust, the other roasting your own with homemade crust, just to try it side by side for future video purposes.
I'm a little prejudiced for Chef John so I think his is wonderful. If I need a basic recipe that I can "embellish", I go to him. The pumpkin pie is a prime example. I add a little more spice and use brown sugar instead of white.... Made a GREAT pie!
If I had one change I'd make to all of these it would be throwing out that American Pie Crust and going straight to Shortcrust. I think the more brittle but crispier crust would contrast better with the pumpkin filling.
I'm curious about how Joshua Weissman's recipe would turn out with canned pumpkin and canned condensed milk. There are other factors in the recipe that set it apart, like the egg/egg yolk content you pointed out. There's no way I will ever have the energy to make condensed milk, roast a pumpkin, make a crust, and finish the pie on the same day!
Buy the condensed milk, and microwave the pumpkin like potatoes. If you want a roasted flavour, you can oil the pumpkin and brown it under the grill. And the Pastry can be done the night before and rested in the fridge, or even frozen. Uncooked pastry freezes well. Just defrost it overnight.
I followed his recipe from scratch… twice. I think what makes it nice was the caramelizing condensed milk and roasted pumpkin flavor. It’s straightforward enough in terms of ingredients.
This year I did try the pumpkin pie with canned condensed milk but still roasted my own pumpkin. I think for me, roasting your own pumpkin is non-negotiable. I can feel the different texture and just get deeper pumpkin flavour. As far as the condensed milk, I thought it tastes pretty close to what Josh makes.
I completely agree! I roast the pumpkins a day ahead & make the crust a day ahead. I always buy the condensed milk. It turns out amazing every time! Fully worth the extra work imo. 😁
I already knew Joshuas was gonna be the best because his passion for cooking/baking just flows out and you can see the love and care he actually puts into his dishes. And the fact that he (hilariously) gets bothered by store bought puree and canned condensed milk, just shows hes all about being authentic. Love his videos.
I have used pumpkin to make the pie and couldn't tell the difference from canned and opening the can is way easier than baking mashing and then straining to get rid of the long fibers.
I made Joshua's recipe last October, and everyone loved it, but it does take a lot of time, so I'm gonna go the short way and just use canned condensed milk and steamed pumpkin lol see how that changes the flavor, hopefully it still tastes as good as Chef John's ajsjss
Nice! The condensed milk is definitely a process that takes a while. This year, I just opted for the canned condensed milk, tasted just as good! Though I still think the roasted pumpkin does make a difference? It just tastes more pumpkin-ey??
@@TheCultureofCookery It was just a tad more sweet, and yeah, the pumpkin flavor was different ; -;) I wouldn't say "lacking", but it wasn't as deep and I was missing that roasted taste, but hey, it was quick and easy lol
Pro tip: Don't use a "jack-o-lantern" pumpkin variety if you make your own filling. Find yourself a Jarrahdale variety. Don't be put off by the skin color. The Pie will turn out to the perfect pumpkin color.
Of all the pumpkin pie recipes I tested the one on the back of the eagle brand sweetened condensed milk can is the best (doesnt matter the brand you use to bake with just the recipe and its online). Its fool proof and very good for adding your own improvisations to. Ive not had a cracked or soggy pie since and is bomb with a nilla wafer crust btw.
Mrs Smiths pumpkin pie from the grocery store is quite good. It’s custardy like a pudding, or custard, perhaps cream brûlée …not too sweet, not dry at all, leftovers taste amazing.it’s usually found in the freezer section.
The reason why pie #3 was the best is because it's the only one made with pumpkin! The canned pumpkin is not pumpkin. It's a mixture of squash and maybe pumpkin. Since squash is in the pumpkin family the canned pumpkin can be labeled as pumpkin. I roast my pumpkin, put it in the food processor and freeze it in the amount needed for one pie. People who have never liked pumpkin pie in the past now say that the pie I make is their favorite pie.
This year, I had a white pumpkin and made Melanie Cagle's "White Pumpkin Pie" from The Cagle Diaries (I know little more of this blog other than this one recipe popped up in my email) and it plus its crust was very good. It was similar to Josh's, but used white pumpkin. The color of the pie was a pale gray, though, not white. I would also like to try Martha Stewart's, John Cannell's from Preppy Kitchen, and Max Miller's historic one (to see the difference between then and now). Great video!
Heyyyy (Hey?)! Appreciate you taking the time to comment! Definitely need to get on making more videos before the algorithm picks me up 😅. Thanks for the encouragement!!
So I’m in the process of making Joshua weissman’s pie and I was literally thinking yesterday that a brûlée top would be so good on it and you just convinced me to pick up a kitchen blow torch lol
@@TheCultureofCookery it actually was worth it! I mean everyone’s sweetness tolerance is different, but the pie is already pretty balanced on sweetness, so adding a thin layer of the sugar brûlée wasn’t too over the top. I did compensate a little with the whipped cream I made though and left it a little less sweet which was a good idea 👍
I found this video while I was half way through making Joshua's pie (with my crust) for Thanksgiving. I was preparing myself to be so sad. But I'm happy with your verdict. 😂
I roast my own pumpkin it takes some time but I make extra and freeze it so the xmas pumpkin pie is easier to make because the pumpkin puree is already made. I love the idea of the brulee. I'm definetely going to add that to my next pumpkin pie.
Just subscribed. Love your honest thoughts. You cooking is on par with most people using RUclips for recipes and technique. Up the production value and editing (money and time,hard with a baby), find your hook, and you'll rocket to the top with cooks across America. P.S I was debating on the JW method and you pushed me over the edge. Thanks
Hey appreciate all the advice, @SurfK9! Yeah, as you can probably tell, consistency has been my achilles heel haha. Being a dad and holding down my 9-5 outside of YT has been a tough balancing act. But will feedback like this, it really pushes me to try to get more on it! Thanks again for taking time to comment. It really does mean a lot!
I have to say, I'm so appreciative of all the encouraging comments over the last week! Thank you so much! You all have really resurrected this video from the dark caverns of RUclips obscurity 😂and re-lit a passion for getting these videos out! So a HUGE, HUGE HUUUUUUGE thanks!!
Are there any groups of recipes that you want to eat but don't want to make until you know it's worth it? Let me know, I'll make it on your behalf, and I'll be sure to mention you in the next video! Thank you in advance! 🙏🏽
Well, I just subscribed, so I'm down for whatever you choose next.
You GOTTA get a new torch....don't fall for the "kitchen torch" trick again because that's all it is, you get a shitty underpowered torch that just burns the sugar because you have to hold it in one place for way too long. Just get an actual propane torch (plumbing section of the hardware store) and enjoy smooth torching and bruleéing in the future.
I would love to know if it's worth it to make croissants!
I feel like I've also seen a lot of high effort chocolate chip cookies lately (browned butter etc) and I'd love to know if it's worth straying from my tried & true recipe.... I have high standards!!
Matty Matheson's porchetta
I highly recommend trying Claire Saffitz's other pumpkin pie (Caramelized Honey Pumpkin Pie) from Dessert Person. It's the best pie I've ever made.
Ohhhhhh she has another pumpkin pie does she? A Claire vs Claire video?? 🤔🤔
Yasss- I have made this pie. Best pumpkin pie I have ever had. I honestly had not heard of this one of Claire’s with the chocolate crust.
I made this last week! It was so good!!
I made it over Tgiving too. It's amazing!
@@03maggield I think he was right cuz chocolate overpowers pumpkin even thou sounds cool. I feel like chocolate has it's place. I'm curious about the other thou
No one beats chef John when it comes to teaching cooking. His recipes are always amazing and easy to follow. He's my favorite cooking channel on RUclips. To me, he's #1.
Definitely a classic! But Weissman definitely have him a run for his money!
I agree
I agree. Chef John is always super practical and his recipes are approachable and tasty.
Chef John is a national treasure.
For me a big factor for recipe quality is Time + Result, and it's usually why I love Chef John's recipes. He's also pretty transparent during his videos where he might say "You can blind bake this crust if you'd like to take the extra step but it's not necessary". Claire is usually the chef I look up when I want to go a little extra on whatever I'm making, and Josh's recipes are just so complex and expensive (not just ingredients but the equipment he uses) that I think the time investment is just too much for me to justify what I'm making. Like, by the time I finish Josh's pumpkin pie I probably could have baked both Chef John's and Claire's pies.
interesting! i usually go to josh for technique, as a home cook he usually does so much but I appreciate the stuff I learn from him, really like his but cheaper videos as I feel like they're more attainable
@@_desibees1876 his "But Cheaper" videos are fine too but I'm mostly looking at his channel as a whole. He's like that dude from "The Bear" where he's a super talented dude that probably makes delicious stuff but most of his content seems aimed at advanced cooks where cooking is their passion (not me, I like cooking but my main focus is writing). Another channel I like is Ethan Chlewbowski because he has a lot of practical home-cook videos like prepping on ingredients that can be used for multiple dishes throughout the week, kitchen organization, science behind why certain things work in cooking so you can cook on the fly, etc.
@@viridianloom That's about the best assesment regarding Josh, I think.
It's not a big problem for me, being a passionate cook but I can certainly see where the average homecook thinks "yeaaaaah let's not."
And I agree on Ethan. In fact, I'd go one further and say he's fantastic. Detailed, in depth, focused and educational for new, home and passionate cooks.
It's also always so incredibly authentic and well made
If I wanted to do Joshua's pie, I would make the Pastry ahead of time, as uncooked pastry can be frozen and thawed overnight in the fridge. And the roasted pumpkin would go faster if they were cut into wedges and parboiled for 5 mins then drained, before roasting. Or microwave it like potatoes. And I'd buy the condensed milk instead of making my own. Finishing with a brûlée on top by sifting the Icing Sugar in a tea strainer so you get an even layer on top then torch it would be an excellent way to finish it, because the colour of the pumpkin wasn't great when put next to the canned pumpkin fillings.
Totally agree with this. He’s built his career on doing steps not everyone can do. Him and Babish.
Josh Weissman's biggest strength is also his biggest weakness: his priority is ALWAYS to have the best end product possible. No sacrifices for time nor convenience. It might be a bit jarring for beginners, or a bit too demanding for very busy people sometimes, but if you can make his recipes they always come out incredible. The importance he gives to technique is also very inspiring, there's so much about cooking one can learn from him
Couldn't agree more. There's definitely a lot of technique involved in his recipes, some things worth doing and others not. For instance, in this recipe I'd say the roasting of your own pumpkin made a significant difference while making your own condensed milk was negligible.
He is also a douche
I love chef john i watch him at least for 12 years. And he allways delivers ❤
Right? Definitely a go-to favourite in our household!
You did chef John dirty by not blind baking his crust!
his delivery is troubling( why does he talk like that?, it's annoying, and unnecessary.)
@@FoamySlobbers That's just who he his.
@@FoamySlobbers i love it ! He is funny 😊
For a newbie baker, Chef John is my go to for recipes. He really lowers the stress involved when making something new. Love Claire and Joshua too, but Food Wishes is the only one that makes me say, "I bet I can do that."
Yes, and that's exactly what his recipes are meant to do for sure!
Anything I make of Chef John's turns out amazing! I've been watching his channel for over a decade now.
Totally agree. I made his ketchup the other week. Definitely not worth the time haha. His videos are so friendly and inviting though!
I made The CJ during the years ( I’m in Italy) love it!
And the more the days pass the more good it becomes!
Love it 🥰!
Flours vary so yours may have needed a little more liquid
Chef john is truly a master.
Huge potential in this channel. Make more of those battle recipe testings and you'll blow! Waiting for the next one
Iliyan, appreciate the kind words bro! Thanks for the feedback, I'll definitely think about making another one of these videos! I might have to wait a little while until I do a pie recipe again - a lot of leftovers! haha
Your channel definitely inspires me to get healthier! I'll have to see see how you did it!
Yes huge potential. And keep the family background stuff too!
so true I'm liking and subscribing
@@MultiGemgirl thanks!!
@@Wendylovespitties thank you for the feedback!!😁
I make Joshua Weissman's pumpkin pie every year. I use canned sweetened condensed milk, but otherwise follow the recipe. I grow sugar pumpkins in my garden anyway, so roasting my own is not a big deal. It's the best pumpkin pie I've had, and freezes well too!
This fall I did too! Sweetened condensed milk didn't taste that different home made. I'd go with the can!
I also use the sweetened condensed milk AND I make a brown sugar streusel topping. Truly THE BEST
Josh is a douche
I've been watching chefJohn for 10 years. He is the best to teach how to cook.
There is a lot better than him at teaching.
Definitely a classic, I've learned a lot from him over the years!
To prevent your pie/cheesecake from cracking throughout, the trick is to bake at a low temperature for a longer bake time, and then turn the oven off after X amount of minutes and cream the oven door slightly. It let's things gently cook and cool.
*crack the oven door ? Yes this seems like it should work.
@@drea4195 lol, yes. Typo 🤭
you picked 3 of my favourite chefs! We need more of these comparison videos, keep it up!
Thanks for the encouragement! Will definitely think about doing more of these videos! It just takes a long time haha 😅
Very nice video. My only comment is that, in 30+ years in the baking industry, I've never made such a thick crust. I'd try to roll them to about half the thickness.
Yeah, I'm no baker myself haha. Just a home cook, RUclips self-taught. Actually one of my first time making pies 😂😅
@@TheCultureofCookery I thought your crusts looked great! I prefer a thicker crust, otherwise it's just pumpkin in mush without the crust 🤣
I made Joshua’s Pumpkin Pie first and then made Claire’s Caramelized Honey pumpkin pie twice, all using homemade pumpkin puree! TBH I ended up liking Joshua’s pumpkin pie more, I was surprised because the recipe seemed so simple. I ended up making Claire’s twice simply because I had leftover ingredients but next time I might try her recipe you used in this video too! Love this video 💕
Thanks for sharing! I've had a couple people message saying that I should do a Claire vs Claire video to clear this up once and for all, but after all the pie I've eaten in the last bit, it's going to have to be a pause on pie making haha
Josh is a douche
As soon as I saw the title I was thinking:
Chef John- Tasty, simple, easy
Claire- Complicated, fancy, and probably good
Joshua- Best tasting
Think I was pretty spot on.
when you know, you know 👏🏽
I liked your presentation of the pies on the wooden board 😊
Thanks! I honestly thought the board was maybe a little to small in retrospect. What you don't see is the board being precariously balanced on top of a cracker box...haha
So many pumpkin pie recipes..
I love the one on the Libby's can, using evaporated milk. Homemade crust with veg shortening/butter mix 😘
That's the one I make!
Yep ! Classic and simple ! I make these every year 😃
Never tried that one! I can't get my hands on any Libby's!
I want to put in a plug for the forgotten PUMPKIN CHIFFON pie. After a heavy Thanksgiving meal, the light as a feather alternate to dense standard pumpkin pie is fabulous. Try it.
Ohhh you're not the first one to suggest it! Will definitely have to give that one a try!
Great work!! They all look really good. One helpful hint would be to dock the pie crust to prevent the puffing of the dough. It will save you more space for the filling.
Thanks! I did, but obviously I didn't dock enough. I'm wondering if it also had to do with the pie weights too? Not enough beans?
That is likely too. Not enough weight can make it puff also.
@@TheCultureofCookery more docking for sure, and your pie should be very very full with beans or whatever weight of choice to the same level as the edges of the crust.
If roasting your own pumpkin seems to add too much time to the process, you might do what I do. I get nice sugar pumpkins from the CSA (farmer’s market-type delivery) - or wherever - and cook them up way ahead of time, purée and vacuum pack them (optional) to throw in the freezer till the day before you actually make your pie(s). I pressure cook mine whole, but use whatever method you like.
I’ve also seen, but not tried, a method of making the home-done pumpkin a little drier - throw in a saucepan (I think with the other ingredients but I’m not positive) and cook it on moderate heat till it looks right.
YESSSS. I actually did the same thing this October. Got a bunch of pureed pumpkin waiting for me in the freezer - though I didn't take time to vacuum pack it 😬😅
@@TheCultureofCookery I put it in the freezer without vac pack before I bought the sealer. No prob. I just couldn’t keep it really long because I do get freezer burn in my teeny freezer.
@@jvallas I grow a lot of squash and for muffins, pies and soups it is sometimes roasted but often times butchered (yeah when you use a mallet and sharp knife to open a squash that is the right word) and in the instapot then blended and maybe cooked down a bit if to moist (depends on my final use when I preserve). I pack usually in 2 cup vac seals. What do you do Judy?
@@barbdawdy7698 I’ve gone through different processes (started out boiling - too watery, so moved on to cutting in half and roasting upside down, then scooping and puréeing the fle#h - that works fine), and I’ve currently been pressure cooking whole as long as it isn’t too big a pumpkin. A little water on the bottom, cut the stem off, place pumpkin on a rack and pressure cook. Natural release of pressure. Cut open and remove stringy stuff and seeds. Skin just pulls off, then I purée for pie or cut up in chunks for a meal, or something in between for soup. There are definitely choices we can make!
Realistically I and many others would just make either CJ or Claire’s. Josh is just someone that has quite a lot of time to create and perfect his recipes and making everything from scratch isn’t something someone would usually do given this day and age.
Well said! Though I did feel like roasting your own pumpkin made enough of a difference. I'd probably just opt for canned condensed milk instead
In my opinion the pumpkin pie from Rose Levy Beranbaum's The Pie and Pastry Bible is the best. She uses canned pumpkin but she heats in just until it sputters and drives off some of the water. Then she adds the rest of the ingredients and bakes it on a pizza stone to cook the bottom crust. I love it.
Ohhh not read that yet! I'll have to see if it's in my local library!
When you said Josh has us roast the pumpkin, I said to myself, “Of *course* he does!” LOL. (I always do that, though it’s just satisfying to do, not necessarily better IMO.)
I love all three chefs, but every JW recipe seems absolutely spot-on and pro level to me. Some people comment he does too much (DIY steps when you could buy, some expensive ingredients, special equipment, etc.), but that’s why I consistently watch his stuff. I want to know how it’s all done, whether I make it or not.
Yes, totally agree! His recipes are DEFINITELY pro-level but aren't for the faint of heart (or those in a big rush 😂). It's definitely cool to pocket the information for later! Thanks for taking time to comment, Judy!
For me pumpkin pie is a holiday comfort food that evokes warm feelings and memories. I’m looking for a classic recipe with classic taste, not necessarily a gourmet experience, so my pick is Chef John’s as that one looks the closest to Libby’s recipe on the can.
Same here. Josh Weismanns recipes honestly aren't ever my favorite. Usually way to expensive, over complicated and unnecessary.
I always go for something that is better than the frozen store brands but is not going to break my back to make. I don't have a big kitchen with a lot of appliances. A hand mixer and a kettle are probably my most advanced stuff so simple recipes like Chef Johns are what I like.
@@seawind930 Exacty. Unless you are like a chef in training or something, no ones going to spend a whole day and like $50 (Assuming you have all the equipment, may be more if you need more stuff) To make a pie for a bunch of people. How nice would it be if you did all that and didn't get the RAVES you hoped. Chef Johns pie works for me and I use my own pie crust recipe or frozen ones. That's typically why I don't like Josh Weismann or other RUclipsrs like him with click bait titles "$1 TERIYAKI BOWLS IN 5 MINUTES" then proceeds to use a ton of shit and take all day,.
Not always more expensive. But definitely cost more!
Hahaha too true! The timed ones are always sketchy because they go off food that is already prepped.
The best pumpkin is the one my Mum made LOL My favourite cooking show is Glen and friends. Straight talk with explanation of why, what and where. No fancy ingredients just good food. My favourite is Sunday morning old cookbook recipes. Glen has a HUGE collection of really old cookbooks dating back to the 1500 and he picks recipes from one of them and makes them using (as much as possible) the ingredients available in that time period. Very interesting. Highly recommend.
Yes, I've watched Glen's channel a few times! He's definitely inspired me to pick up some old cookbooks at the Thrift store and give them a read through and try!
Next time use Joshua's crust and roasted sweet potatoes for the filling, along with traditional pumpkin pie spices. That will give you the best "pumpkin" pie you've ever had. No one will guess that you used sweet potatoes, and they will think it's the best pumpkin pie they've ever had.
Nice! Will keep that in mind!
I made a from scratch pumpkin pie once, and it's still the best pumpkin pie I've ever made. You're right about the texture, it's so much different than canned pumpkin. (Is it true that canned pumpkin is cut with butternut squash?) LOVE THIS VIDEO, and love the choices of pie creators. Love all of them.
The type of squash used varies from brand to brand. Libby's is dickinson squash, which I really like. I have made pies from scratch with a few pumpkin varieties, but I have not found it noticeable in the recipe I use. Store brand canned pumpkin has been a disappointment though.
Thanks Danielle! Appreciate the feedback! Working on another video, hopefully it'll be out this week 🤞🏽
I have to say, I love this video. Something about the screaming child just makes it feel like home.
Hahah thanks @yoxinator! Screaming children is very much the norm in this home 🤷🏻♂️. Appreciate you taking time to leave a comment! Take care and happy holidays!
I've made Graham cracker crust with chef John's recipe and have had nothing but huge success with it...everyone absolutely loves it, and it's simple to make. I think the crust just threw it off for you...because you're right...it is a bit plain jane..
Try making it with Graham cracker crust and it changes everything
I've even had friends and my sister request this pie in like May...just because they loved it so much
Ohhh good to know! Graham cracker crust would add that extra depth of flavour as well as an interesting texture!
Agree totally
Brilliant. I'm glad RUclips recommended this. First time viewer, instant subscriber.
Appreciate the love, Lauren! Thanks so much for taking time to leave a comment. Definitely encouraging! 😁
Huge potential please continue comparisons
Wow. Really appreciate the encouragement! Will start getting back into content creation! The last few months have been a bit wonky haha
I can't smell or taste it, but my eyes made my mouth water after Weissman's pie version came out!
Hahah definitely a tasty one!
I made Claire's pie and felt it did not justify the extra work. Maybe I'll give it another try. Great video :) looking forward to more.
Thanks so much @jml4! I loved the brûlée bit on the top, but it was definitely overpowered by the chocolate crust, I think.
I make my own fresh pumpkin purée (canning LOTS of it for use year round), Natasha’s Kitchen butter crust, and Chef John’s filling. I would love to try the brûlée topping tho - that looked amazing!
Yes, the brûlée top is definitely worth it!
No shade to the others, they are lovely and talented, but I would trust Chef John with my LIFE.
Loyalty. I like that haha
Loved this video. I just got done making Chef Johns pumpkin pie (made it for the last five years now) and put it up against Claires (first time making). I agree with everything you said. Interesting to see all three stacked up against each other!
Wow. Really appreciate your feedback! Thanks for the encouragement! Looking into doing more of these types of videos, but they do take a long time to make and film!
The last 2 look remarkable. I wish I could eat the screen!
They were pretty delish!
Pumpkin peeling b-roll FTW! Well, good to know that Joshua Weissman one is such a winner! I'm still kinda tempted by tackling that Saffitz one because it still looks kinda awesome! Am I a sucker for a tricky bit of fussiness? It wouldn't be the first time, certainly. Thanks for this Ajay!
Y'all would be a sucker for a bit of trickiness especially with what you guys got brewing over on your channel. Us, mere mortals gotta just make do with the skills we've been given...haha
@@TheCultureofCookery hahah… you do beautifully Ajay! I want to see more from you my friend!
Loves me as much chef John I can get! That said, Josh and Claire are also very legit to watch.
Agreed!
I will tell you what Chef John and Weissman don’t have in common: my appreciation and affection!
😂
Baking and comparing 3 pies in a 13 minute video and I didn’t get bored. Great job. Now, I have ideas of how to combine the best aspects of each to make one amazing pie. First video of yours I’ve ever seen. Gonna look for more. Even your son screaming in the background made me giggle.
Thank you so much! Glad you enjoyed the video! Pumping out these videos is a challenge, but comments like this make it worth it! Appreciate you and Merry Christmas!
We don't have canned pumpkim in Brazil, so when I make pumpkin pies I make my own filling. With either condensed milk or coconut milk. Everyone likes the coconut milk version better. But that may be because we have s famous pumpkin Coconut sweet in Brazil
Home made is usually the best!
Chef john’s looks most traditional, but claire’s looks most appetising.
Claire's definitely has that bit of flare!
Lets face it joshua is legendary. No recipe of his ever failed me
Agreed. Definitely goes above and beyond!
Excellent video -- I really enjoyed your efforts and opinions. I think I am a "Chef John" baker! LOL
Wow, thanks so much for the encouragement, L Wright! Will be working on a new video soon!
very informative! 3rd looks really good and I am tempted to try, roasted pumpkin did the trick. thank you for sharing 😊
Glad it could be of some help! I'd definitely suggest the 3rd one, the baked pumpkin made all the difference!
Thank you! That was really interesting! And hello to your baby :)
Thanks Wendy! Glad you enjoyed the video! New one coming out tomorrow! 😁👍🏽
The Weissman B-roll reference was A+
iykyk 🤫
I HAVE TRIED MANY PUMPKIN RECIPES BUT "FOOD WISHES" IS MY FAVORITE. IT HAS TO BE THE EASIEST ONE ONLINE AND WORKS FOR ME EACH TIME!
Thanks for sharing!!
Chef john’s recipe is my favorite of all time. Just a basic, traditional pie, and fail proof.
Exactly.
For sure! Classic is never bad!
You scrape 2 roasted pie pumpkins into a bowl, blend it into puree, add 6 eggs and mix it, add 300g sugar, 6g cinnamon, 0.5 teaspoon cloves, 1 teaspoon ginger and 6g salt. Pour it into two 9 inch Keebler graham cracker pie shells. I know recipes say to use unbaked shells, but this was a happy accident and it turned out superior to the Marie Calendar unbaked shells done in the same batch, it doesnt burn or overbake. My in-laws love me.
Ohhhh Marie! Classy move 👌🏽
I've watched like a million chef john videos, and I'm surprised he didn't tell you to blind bake! That's who I learned it from many years ago!
Yeah, I thought that was peculiar too! But that's what his recipe said 🤷🏻♂️
Thank you for this video! I get all my recipes from RUclips and its so hard to choose which one to pick. The other day I was looking up a lumpia recipe and I couldn't pick between to big viewed videos so I picked both of them and tried them out. One of them was obviously way more authentic than the other. So happy you did this video so I don't have to try out multiple recipes. Thanks so much I will defiantly be cooking Joshuas this fall.
Canned pumpkin is, depending on the brand, a mixture of squash and pumpkin. I believe most places boil and strain the gourds before the puree process. Baking pumpkin, which caramelizes the sugars, gives it a better taste and texture, in my opinion. Plus, I've found that canned pumpkin sometimes had grit in it (cooked dirt) that settles at the bottom of the can.
Cooking and pureeing your own pumpkin is - in my opinion - superior to anything you can buy at a store. Cut them in half, clean them out, throw them in the oven for a hour or so, and they're cooked. Let them cool them scoop them out of the skin. The tedious and messy part is creating the puree, but a food processor makes it go quick. Three pie pumpkins will yield a little over 4 pies. Do a large batch of it, freeze 2 cups each in ziploc bags, and you're set for the season.
You can get 100% pumpkin.
Love this! Thanks for sharing @Jeff! Super insightful!
With out question, the very best pumpkin pie is from Julie Russo and Sheila Lukin’s Silver Palate Recipe - the spices are perfection - can use any pumpkin you want - if I have time, I roast Custard or other pie pumpkin, if not, I use Libby’s. The spices are key.
Couldn't agree more! Spices make all the difference! I've never tried the Custard pumpkin! Will have to see if I can get my hands on those. Thanks for taking time to leave a comment, @Carol Olson! Hope you're having a great holiday season!
Just found you via this pumpkin bake off video. Love it! I'm obsessed with pie and pie crust videos all through the holidays and this one made me really happy. Would love to see more comparisons like this of recipes from well known RUclips chefs. BTW enjoyed your baby in the background --keepin' it real!
Thank you so much for the feedback Wendy! I'm working on another video, should hopefully be out this week!
Generally, custard pies crack when they are cooled too quickly. If yours cracked while cooking, there’s a trick you can try: when you finish baking, turn off the oven, crack the door about half way, and leave the pie to cool inside the oven.
Yeah I actually did that for this pie as well!
Chef John is the best, love his videos and personality. Usually I go to him because it’s easy, cut and dried. You get a decent enough easy to follow recipe that’s cost and time effective. People are still going to eat it and enjoy it regardless. And no-we won’t be skipping the whipped cream on top of anything 😂. Wtf is wrong with you??? It’s good! Just kidding, to each their own thing 😉
Hahah gotta try the pies on their own merit! No cheats! But Chef John's pie is definitely worth a try at least once - maybe a different crust though?
@@TheCultureofCookery ehh, I have my Midwest farm grandma’s pumpkin pie recipe plus her crust-I have no need for others. I just clicked this vid out of curiosity after seeing the chef’s names and that they were being put head to head in a test. That was cool to watch, thanks! ***Now subbed 👍
I've made Claire's pumpkin pie from this recipe before and I liked it a lot! I bet doing hers with your own roasted pumpkin would pump it up another level.
Great idea 👍🏽
I love making pumpkin pies from scratch, but they're not always available year-round. The thing is, canned pumpkin filling is typically made from a squash variant. Libby's uses Dickinson Gourds. It's very close to a butternut squash. Another problem with canned pumpkin is that it's never really roasted to begin with. It's pureed and then canned, and it cooks in the canning process. This means you never get an actual roasting going on. To solve this, you can either roast your own butternut squash in the off-seasons, or to elevate your canned pumpkin a bit, you can spread it in a baking tray and roast it until you see some brown start to form on top, then mix it up and do this again a few times to get some flavor complexity going on. It's the caramelization of the pumpkin that sets it off, which is also why I prefer a different method when roasting pumpkin:
I peel the pumpkin beforehand, cut into chunks between 1x1x1" and 2x2x2" in size. I salt it as you might zucchini or any other squash to help draw excess water out, then let it sit, draining every 15-20 minutes for about an hour. I then place the chunks on a baking sheet with oil like you did, but during the baking process while it's roasting, I will pull them out once or twice and turn the chunks over to get some more uniform browning going on. The trick is to get a nice golden brown without any burning dark brown or black. This will help you get a nice low-moisture pumpkin base to work with once you run it through the food processor. It has a slightly darker color to it, and a much better flavor profile.
Optionally, if you really want a brighter pie, you can add a few bits of saffron while condensing your milk.
For pie crust, I am partial to making cookie-based crusts by grinding either spiced wafers, ginger-spice, or hard gingerbread. I rebake them if they're too soft at first, and then blend them into a cookie crumb crust and blind bake. It adds some real good crunch.
Saffron!? Very interesting! Might have to try that some time!
Another thing you might try: Do Joshua Weismann's recipe, but use butternut squash instead of pie pumpkin. The color and flavor will be more like canned pumpkin.
Great idea, Stella!
You deserve more recognition bro! One of the greatest content I've watched.
Haha appreciate it! The encouragement is super helpful! Thanks!
I've personally made Chef John's pumpkin pie recipe and it is delicious! I tweak it by using pre-made pie dough and adding extra spice! A great go-to for a simple recipe
100% No hate on the classic for sure! But I will say, while it's tasty, the other two definitely take it up a couple of notches!
Tweak it with a pre-made pie dough? Honestly? Come on.
@@mikehermesmeglio "hOnEsTlY? cOmE oN." 🤓
@@mikehermesmeglio If Ina Garten says store bought is OK then store bought is OK!
@@TheLadyLuck523 Right. She told the New York Times that, "she thought it tasted even better than one made from scratch" If you buy it from a competent bakery that's willing to sell you a good crust, then it's possible. It really shouldn't be all that hard to beat most store bought crusts though. A crust is so easy anyways and can be made in advanced. I haven't used a store bought crust since I was elementary school.
the best pumpkin pie is a sweet potato pie 😂 absolutely no contest, will never eat pumpkin pie again.
I've actually never had that! Out here in Canada, we don't really have gatherings where that's a thing! What makes it different?
I definitely feel homemade pumpkin tastes best so I’m looking forward to making/baking/tasting Joshua Weissmans pie, just for the family here!! 😝🥹🫶🏽
Yes! Do it! Definitely worth the time spent!
You're doing the lord's work. I love comparison videos like this 👍
Hey appreciate the love and taking time to leave a comment! Did you have any suggestions for what other recipes need testing?
My mother made great pumpkin pie. Her crust was made with lard which made it super tender and flaky. The crust was also Thin.
Ohhh I bet! Have a recipe?? 👀
@@TheCultureofCookery have my great aunt's but not mother's
Thank you for this comparison; very informative. BTW your son in background was delightful to my old ears!
I'm glad it was helpful, Beth! Which one are you planning on making this Thanksgiving? Hahah thank you. Our little guy is quite the handful, especially when he's not allowed to have pie (egg allergies 😭). Thanks again for connecting! Happy Thanksgiving!
For a person who says he's not a baker, you did well! People who like pumpkin pie end up loving mine, but I'm not putting the recipe out there.
Hahah appreciate it! Oh now, you've got to @Rika! The people need to know! 😁
@@TheCultureofCookery I would be glad to give you both versions of the pie recipe - 1 using canned pumpkin & frozen pie crust, the other roasting your own with homemade crust, just to try it side by side for future video purposes.
@@TheCultureofCookery Sent to your Facebook messages.
I'm a little prejudiced for Chef John so I think his is wonderful. If I need a basic recipe that I can "embellish", I go to him. The pumpkin pie is a prime example. I add a little more spice and use brown sugar instead of white.... Made a GREAT pie!
Yes agreed. Chef John gives you a canvas that you get to paint your culinary picture on. The others are more set in stone.
This is an interesting concept. I hope you continue this series and grow your channel.
Thanks @Elizabeth! New video coming out tomorrow 😁. I appreciate you taking time to leave a comment. Hope you're having a great holiday season!
If I had one change I'd make to all of these it would be throwing out that American Pie Crust and going straight to Shortcrust. I think the more brittle but crispier crust would contrast better with the pumpkin filling.
Interesting! I've never had a pumpkin with short crust! Definitely worth a think! Thanks for sharing @Vallorn!
What is a good recipe for short crust?
Really liked this video, good format too! Hope it blows up!
Wow. Really appreciate that, @ReviewByRick! I've got a new video coming out tomorrow. All the best!
The YT algorithm finally gave me something good
😂😂 Glad you liked it, @Ali. I've got another one coming up tomorrow - been too long since I've posted haha. Appreciate your comment!
Mrs. Smith's tastes better than 90% of the homemade pumpkin pies I've tasted. That's good enough for me!
Good to know!
It's Chef John all the time every time.
🙌🏽
I'm curious about how Joshua Weissman's recipe would turn out with canned pumpkin and canned condensed milk. There are other factors in the recipe that set it apart, like the egg/egg yolk content you pointed out. There's no way I will ever have the energy to make condensed milk, roast a pumpkin, make a crust, and finish the pie on the same day!
Buy the condensed milk, and microwave the pumpkin like potatoes. If you want a roasted flavour, you can oil the pumpkin and brown it under the grill. And the Pastry can be done the night before and rested in the fridge, or even frozen. Uncooked pastry freezes well. Just defrost it overnight.
I followed his recipe from scratch… twice. I think what makes it nice was the caramelizing condensed milk and roasted pumpkin flavor. It’s straightforward enough in terms of ingredients.
if you want to make it, there's no need to do it in the same day!
This year I did try the pumpkin pie with canned condensed milk but still roasted my own pumpkin. I think for me, roasting your own pumpkin is non-negotiable. I can feel the different texture and just get deeper pumpkin flavour. As far as the condensed milk, I thought it tastes pretty close to what Josh makes.
I completely agree! I roast the pumpkins a day ahead & make the crust a day ahead. I always buy the condensed milk. It turns out amazing every time! Fully worth the extra work imo. 😁
I already knew Joshuas was gonna be the best because his passion for cooking/baking just flows out and you can see the love and care he actually puts into his dishes. And the fact that he (hilariously) gets bothered by store bought puree and canned condensed milk, just shows hes all about being authentic. Love his videos.
I have used pumpkin to make the pie and couldn't tell the difference from canned and opening the can is way easier than baking mashing and then straining to get rid of the long fibers.
Tbh, I found the kiddo sounds delightful. Thanks for sharing your reviews and your advice to beginner bakers like myself!
Hey, glad to hear! Thanks for taking time to leave a comment!
I made Joshua's recipe last October, and everyone loved it, but it does take a lot of time, so I'm gonna go the short way and just use canned condensed milk and steamed pumpkin lol see how that changes the flavor, hopefully it still tastes as good as Chef John's ajsjss
Nice! The condensed milk is definitely a process that takes a while. This year, I just opted for the canned condensed milk, tasted just as good! Though I still think the roasted pumpkin does make a difference? It just tastes more pumpkin-ey??
@@TheCultureofCookery It was just a tad more sweet, and yeah, the pumpkin flavor was different ; -;) I wouldn't say "lacking", but it wasn't as deep and I was missing that roasted taste, but hey, it was quick and easy lol
No worries on the brûlée torch. Throw it in the broiler for a minute or two.
I had thought about that, but I have a lame electric oven that could broil to save it's life.
Pro tip: Don't use a "jack-o-lantern" pumpkin variety if you make your own filling. Find yourself a Jarrahdale variety. Don't be put off by the skin color. The Pie will turn out to the perfect pumpkin color.
SUGAR PUMPKINS ALL THE WAY!
All I had to read was the title to know who would win. My “son (joke in my household)” is the best.😂
Hahaha his flavouring is on point!
Of all the pumpkin pie recipes I tested the one on the back of the eagle brand sweetened condensed milk can is the best (doesnt matter the brand you use to bake with just the recipe and its online). Its fool proof and very good for adding your own improvisations to. Ive not had a cracked or soggy pie since and is bomb with a nilla wafer crust btw.
Ohhh good to know!
The algorithm has found you. Go forth and cook! Subbed!
Hahah thanks Benjamin! Working on the next video. Should be out this week!
I chuckled at that last one. "I would make this pumpkin pie if it's for someone that you like."
Well it's true 😂😂. Thanks for taking time to leave a comment, @Robert Brown! Hope you're having a great holiday season!
Mrs Smiths pumpkin pie from the grocery store is quite good. It’s custardy like a pudding, or custard, perhaps cream brûlée …not too sweet, not dry at all, leftovers taste amazing.it’s usually found in the freezer section.
Marie Callender has a good one too. The Libby’s recipe on the back of the can as well. We started growing our own pumpkins now too.
I've heard a lot about this Libby's! I've got to get my hands on some!
The reason why pie #3 was the best is because it's the only one made with pumpkin! The canned pumpkin is not pumpkin. It's a mixture of squash and maybe pumpkin. Since squash is in the pumpkin family the canned pumpkin can be labeled as pumpkin. I roast my pumpkin, put it in the food processor and freeze it in the amount needed for one pie. People who have never liked pumpkin pie in the past now say that the pie I make is their favorite pie.
Roasting pumpkin definitely makes a difference!
This year, I had a white pumpkin and made Melanie Cagle's "White Pumpkin Pie" from The Cagle Diaries (I know little more of this blog other than this one recipe popped up in my email) and it plus its crust was very good. It was similar to Josh's, but used white pumpkin. The color of the pie was a pale gray, though, not white. I would also like to try Martha Stewart's, John Cannell's from Preppy Kitchen, and Max Miller's historic one (to see the difference between then and now). Great video!
Ohhh those are good suggestions that I'll have to try sometime! Yeah, as much as I loved doing this video - it took a long time haha
Cocoa crust looks very professionally done!
I appreciate it! A testament to the original recipe for sure 👏🏽
Love the video man. Hope the algorithm picks you up!
Heyyyy (Hey?)! Appreciate you taking the time to comment! Definitely need to get on making more videos before the algorithm picks me up 😅. Thanks for the encouragement!!
So I’m in the process of making Joshua weissman’s pie and I was literally thinking yesterday that a brûlée top would be so good on it and you just convinced me to pick up a kitchen blow torch lol
Did you actually end up doing it? Was it worth or was it a bit too sweet?? #patientanticipation
@@TheCultureofCookery it actually was worth it! I mean everyone’s sweetness tolerance is different, but the pie is already pretty balanced on sweetness, so adding a thin layer of the sugar brûlée wasn’t too over the top. I did compensate a little with the whipped cream I made though and left it a little less sweet which was a good idea 👍
Chef John's my go to but I'm open to others.
Definitely give Claire's a go!
I found this video while I was half way through making Joshua's pie (with my crust) for Thanksgiving. I was preparing myself to be so sad. But I'm happy with your verdict. 😂
Glad! haha How did the pie turn out?
@TheCultureofCookery It turned out absolutely perfectly. My wife and In-Laws were very impressed.
I roast my own pumpkin it takes some time but I make extra and freeze it so the xmas pumpkin pie is easier to make because the pumpkin puree is already made. I love the idea of the brulee. I'm definetely going to add that to my next pumpkin pie.
AHHHHH so smart! Yes, the brûlée was definitely worth it - just need a strong torch!
Chef John all the way.
Loyalty 💯
Just subscribed. Love your honest thoughts. You cooking is on par with most people using RUclips for recipes and technique. Up the production value and editing (money and time,hard with a baby), find your hook, and you'll rocket to the top with cooks across America.
P.S I was debating on the JW method and you pushed me over the edge.
Thanks
Hey appreciate all the advice, @SurfK9! Yeah, as you can probably tell, consistency has been my achilles heel haha. Being a dad and holding down my 9-5 outside of YT has been a tough balancing act. But will feedback like this, it really pushes me to try to get more on it! Thanks again for taking time to comment. It really does mean a lot!
I recommend Erin Jeanne McDowell’s pie dough is amazing- she’s on food 52 and King Arthur
Yes, I've made as couple of her pies and they're basically flawless!