Brits try Pumpkin Pie for the first time! | British Couple Try!
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Brits try Pumpkin Pie for the first time! | British Couple Try!
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I'm American. I prefer graham cracker crust with my pumpkin pie.
Thank you for this! ❤️
I’m American I don’t prefer pumpkin pie
Don't lie to them to gain favor. No one has ever made a graham cracker pumpkin pie.
@@dynamodan8216Lol my thoughts exactly 😂
Graham cracker start with all chz cake flavors once you get that down then try to start experimenting into other areas
Tbh, in our family, we use sweetened condensed milk in the filling. The use of regular milk may be the reason why it is runny. Also, we use heavy whipping cream and make our own whipped cream to top it. However, that is just in my family and your pie looks pretty good for your first time! Bravo, Beasleys
Its easier to make your own whip cream then it seems for anyone else who thinks that sounds excessive. Literally just sugar, heavy cream and a dash of vanilla extract. Electric mixer it for 5-10 minutes and bam, fresh, delicious, whip cream.
It has to have condensed milk, not regular milk and home whipped cream for top.
THISf
The OG Libbys recipe calls for evaporated milk, not sweetened condensed milk. Oh, and you would never make a pumpkin pie using a graham cracker crust either.
This is the classic filling:
* a 15 ounce can Libbys pumpkin
* a 12 fluid ounce can carnation evaporated milk
* ¾ cup brown sugar
* 1 teaspoon ground cinnamon
* ½ teaspoon salt
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* 2 large eggs
It's great to heat it up in the microwave and I like putting a few chopped up pecans on top at the end for texture
Just so you know, pumpkin pie should not be runny. Be sure to use condensed milk, and cover the edges of the pie crust with aluminum foil for the first 20-30 minutes (depending on your oven) so that it doesn't burn before the pie filling has thoroughly cooked. Also, next time, try serving it with whipped cream, which offers the perfect balance of flavors. My favorite is cold, leftover pumpkin pie from the fridge the next day. Yummy!
I was a baker fir a popular restaurant in the US that make the best pies.... pumpkin pie is supposed to be made with a pastry crust, and yes, the pastry should be raw when uou pour the filliyin it. The filling and the crust cook together. And yes there should be some sugar in the pie filling. And, when it is done baling it should be slightly jiggly in the center third of the pie. And, it's a custard pue, so if you let it cool completely overnight, it should be perfect. Otherwise, congratulations on your first pumpkin pie, you did well! Pumpkin pie is always a good breakfast too, IMHO 😊😊
Maybe it's a regional thing to use a Graham crust....or it's an advertising thing from the ready-to-bake Graham crust people?
Yes! It's the post-Thanksgiving breakfast of champions!
Actually to get the BEST cooked crust; IF using a pastry crust; it is recommended to bake the pie crust by itself for about 10-15 mins, THEN to pour the filling in and cover it with foil for about 30 mins, then uncovered for another 15 mins...
I am sure other people already told you this, but a dough crust works much better than a graham cracker crust. Graham cracker crust is usually used for cream pies. You’re better off using condensed milk rather than whole milk. You should have let it bake a little more so it set up more firmly. But on the whole, not bad at all for a first attempt. Make sure to get some heavy whipping cream and beat it by hand until your arm hurts. Then slap a big glob on top and dig in. Next time try sweet potato pie. Similar recipe but a different flavor.
Sweet potato pie is yummy 😋. Of course it’s only good (my opinion) if you start off with actual sweet potatoes from the produce department or local farmers market. Don’t make it with canned sweet potatoes. I’m not certain how it would be with frozen sweet potatoes.
I always use Gahanna cracker crust with pumpkin pie
@@skate2ice Your mileage may vary, as they say.
i”m not sure if you actually mean condensed milk, which has a ton of sugar in it, or evaporated milk, which is just concentrated milk with no added sugar. Usually evaporated milk is used IME.
Never had pumpkin pie with a graham cracker crust. If it's runny you didn't test it with a tooth pic to see if it's done while in the oven. Poke the center with a tooth pic and it comes out dry it's done.
That's not how you test doneness for a pumpkin pie, it's a custard pie, it should be slightly jiggly in the middle when done, and like a custard, it thickens as it cools. Please don't listen to this person, they're sooo wrong! 😂
yeah the sweetness is already up there with a graham crust it might be a little to much, although I'd probably still like it, I love Pumpkin Pie.
@@Bockbockmama They may be wrong, but you don't have to be a d*ck about it.
Pumpkin Pie is supposed to be soft.
No graham crust??? That is the classic way!
I've never had pumpkin pie with a graham crust. Graham crusts are used mostly for no bake refrigerated pies or key lime pie. A traditional pumpkin pie uses a pie crust dough that you make yourself or you can buy in the market in the biscuit/cinnamon roll/pie crust section or a frozen shell in the ice cream/whipped cream section. Oh, no! No sugar? Maybe the graham crust will add sweetener.
Graham crust sounds really nice with pumpkin. I might have to give it a try.
Most pumpkin pie I have had has a graham cracker crust. I am not all that fond of pumpkin pie though.
We always use Graham cracker crusts with pumpkin pie, we use them with pecan pies too!!
sounds like you haven't had much made right then @@garycamara9955
I always use Graham cracker crust for pumpkin pie
Sorry Millie, (not meant to criticize) I believe you must have researched online, but we don't use graham cracker crusts for pumpkin pie. We always use a standard pastry shell pie crust like the one you will find in your meat pies. Did I hear you correct in saying you did not put any sugar in the pie? We always have a bit of sugar in our pie filling, not much, but some. If it is a bit runny still, it most likely needed a few more minutes in the oven. Pumpkin pie is always most likely eaten cold, not hot, and always with whipped cream on top! It is the one pie that should be eaten like pizza, hand held! Good job overall, glad you enjoyed it!
Nah some just use Dough. Pfft
I’ve used graham cracker crusts many times. Also pastry crusts other times. I used to be the designated pumpkin pie maker for my family for Thanksgiving and Christmas. ☺️
No, so many people have commented saying they use. It. It’s all personal preference. It tasted good, so that’s the main thing!
>Pumpkin pie is always most likely eaten cold
Bleh. That's gross. Room temp is the way to go.
@@ahoyforsenchou7288 LOL......that is what I meant by cold.....sorry!
Pumpkin pie is usually made with pastry dough pie shells. Graham pie shells are usually used for chocolate or other pudding type pie. I'm sure your pie came out okay, but just a little different. No harm, no foul. From your reaction, it was a big win. Congratulations.
Hi from Minnesota, USA. We do not use a graham crust. We use a dough pie crust and instead of milk, we use evaporated milk. The pie should not be runny so it would need to be baked a little longer. Use foil around the crust edge to keep it from burning.
I’m from Minnesota as well and I use real pumpkin only never a can!
Americans don't normally use graham cracker crusts for pumpkin pie; just normal pastry pie crust. Graham cracker crusts are usually used for "no bake" pies and cheese cake.
And there should be some form of sugar in the recipe; it's not meant to be savory. You lucked out with the sugar in the graham cracker crust!
It sounds like from the comments, a lot of Americans do use it! I guess it’s all preference. We really liked it so would probably use it again if we made it.
@@TheBeesleys99 Some do, and by far the majority do not! Historically for the largest part of the pie's history, first reference in 1650 by François Pierre La Varenne, Graham Crackers were not around as they were invented in 1829 by Sylvester Graham and did not go into mass production until 1898. Monroe Boston Strause the person credited with the invention of the crust started working as a pie maker in 1919! Obviously, some people experimented using a Graham Cracker Crust and some liked it that way, However, the Vast majority use a pastry crust! I have never made or eaten one made by someone else in that crust and have never found one made commercially using that crust in my over 60 years of life! I have polled people on a baking group I am part of as to whether they had ever seen or eaten one in a Graham Cracker crust, surprisingly in 10 hours 2644 people responded, of those only 6 had, and of those none liked it that way!
@@TheBeesleys99in the US there are a lot of no-bake versions of pumpkin pie that tend to be made with a graham cracker crust, but the more traditional baked custard pumpkin pie is made with a pastry dough crust, and might run through the bottom of a graham cracker crumb crust when poured in. Also, a lot of people are commenting that condensed milk should be used, but this needs clarification. We have two types of canned milks that are often used in baking and desserts and people get the names mixed up all of the time. There is sweetened condensed milk which is thick and gloppy because it contains a ton of sugar. There might be some pumpkin pie recipes that use it, but it's not usual. Most will call for canned evaporated milk, which is a richer milk product that has no added sugar. Half and half or whipping cream can be used instead and was probably what was used before canned milks were invented. Marketing has influenced how most Americans make pumpkin pie. A can of special milk keeps in the cupboard while not everyone keeps the fresh alternative on hand.
@@TheBeesleys99 I would say "a lot" is different from the vast majority. In my 58 years I have never encountered one. If you want a traditional pumpkin pie a standard pie crust it is.
It's always funny to see people in Europe make a face when you say pumpkin pie. I think most people around the world use pumpkin as a savory dish so it probably sounds like zucchini pie to them.
Most pumpkin in the US is used in dessert (and now you know why).
We had a family in our dental office who bought an olive orchard west of town and hired a guy from Italy to come over and help them learn how to prune their orchard for max production. Their first Thanksgiving here in the USA was really funny as they were served pumpkin pie. The story goes that they refused to even try it, because to them pumpkin is a vegetable and savory, thus should never be put into a pie as a dessert. I don't recall if they eventually tried it in subsequent years or not.....but the story about their first impression stuck with me more than 35 years later! LOL
Posted to Germany back in the 80s ... My friend thought pumpkins and corn were only for the pigs. Thanksgiving had come around so I offered a piece of pumpkin pie with whipped cream ( in pastry shell) and she was in heaven. Cracked open a can of peaches and cream corn ..salt ..butter and voila! She loved it. I explained that there are many types of corn .. For animals and people. She was unaware.
Regular pie crust is the only way to eat pumpkin pie!! And of course whipped cream
You should try it with the sweet pie crust because we loved it 😂
Yum! But I’ve never used a graham cracker crust for pumpkin pie. There are premade pie crusts, but they are dough and found in the refrigerated section of the grocery store. To check to see if the pie is done, stick a knife into the center, and if it comes out clean, the pie is done. If there is pumpkin on the knife, stick it back in the oven.
I've never used graham crackers crust either. Only homemade or pre made raw crusts.
I've never had graham cracker crust on pumpkin pie either.
The graham cracker crust is best for cheesecake
I make graham cracker crust for pumpkin pie - I like it better now, also for homemade cheese cake, awesome! I hate premade pie crusts.
I did and it was really good
Graham cracker crust? Nope. With that said, I love your adventurous spirit trying all our American traditional foods, whether or not they're how I know them. I adore your sweet family and encourage you to keep at it. ❤ Pumpkin pie is difficult to get right.
Recipes here for Libby's brand pumpkin used to say to use 5 fluid ounces of evaporated milk, but now says to use 12 fl.oz, so it isn't as dense as it used to be. Whipped cream will take that 9 rating up to 11, trust me!
I would recommend a regular pie crust and definitely keep the sugar. ❤😊
Considering it was your first try and your access to certain ingredients and such are limited I think this was a great first attempt. I see a lot of people criticizing the crust, but I've had it with a graham crust (with a little layer of melted butter and brown sugar on top of it) and it worked just fine. Not everyone can just go to the grocery store and buy a specific crust or whipped cream. And before anyone talks about making stuff from scratch keep in mind that there's a baby there that requires lots of attention, plus there's recording videos, cleaning, and cooking meals as well. There are only so many hours in a day so the fact that they promised us pumpkin pie and delivered...I'm satisfied. And for the record I enjoy my pumpkin pie cold. I think it brings out the flavor more.
I think graham and pumpkin flavors would go well together! I might have a go at it next time.
Bless you for trying it! Try it again with regular pastry crust and evaporated milk and see if you like it better. Whipped cream on top is definitely a necessity! ❤
Ditto and about the whipped cream on top. I load mine up with Cool Whip!
We use evaporated milk to make firm custard.
Evaporated milk is so hard to find.
@@clutch236 Easy to make.
@@suem6004 lol It's so hard to find because it's "evaporated"...👀
@@clutch236 Loser. Cannot cook or boil water lecturing those who can plan and feed a homested.
@@clutch236😂😂😂
I love graham cracker crust, but I've never had it with pumpkin pie. I imagine that I'd love it. In my family, we aren't big fans of ginger, so we leave that out. It's cinnamon and nutmeg for us. If your can of filling has added sugar, then you don't need to add sugar; otherwise, you do need to add sugar. I imagine your filling had sugar, so you probably don't need any extra sugar.
To check if it is done enough, stick a cake tester (it's basically just a thin, but rigid, wire) or a thin knife down into the center. If it pulls out pretty clean, then it's done. If it doesn't pull out clean, then it needs more time. If that's the case, then you can put aluminum foil over the parts that are done to keep them from getting too done, including the edge of the crust.
I have never liked pastry crust *at all* and use graham for pretty much every pie I make, including pumpkin, apple, cherry, and my fantastic pear crumble pie.
@@mescko Even homemade pastry crust? I can understand that, though, graham cracker crust is sooooo good.
She didn't NOT like the PBJ however it took her 30 minutes to swallow 1 bite LMAO.
To be fair she does not like peanut butter or is it also peanuts.
@@krazycatz I don’t like peanuts either.
@@TheBeesleys99 At least that spares you the temptation of gaining weight from them. Peanuts have a lot of fat.
Most true nuts do as well.
Your pie looked pretty good. They are quite good with whipped cream, but are tasty without.
No, I have never heard of pumpkin pie being eaten hot. I believe it has to gel, which I believe usually means being chilled.
@@Svensk7119 you don't eat it hot however you can put it in the microwave for a number of seconds and enjoy it warm.
Good first try! As many who told you this one uses a pastry crust. And it’s better to use sweetened condensed milk. However, if you want to use the graham cracker crust, then you need to make a pumpkin cheesecake or icebox pie. That will call for a small portion of the can of pumpkin, 8 ounces of cream cheese, the graham cracker, piecrust, a can of sweetened condensed milk, And the seasonings minus the eggs. Blend the cream cheese still smooth, at the can of sweet and condensed milk and mix. Add in about a fourth of the pumpkin and the spices and mix poured into the graham cracker crust and refrigerate. I just made me want a couple of days ago. The same recipe is also good with sweet potatoes.
Oh, sweet Jesus! 🤤
Congratulations James and Millie on making your first pumpkin pie! I am so happy for you two in making the effort to make one! We never had pumpkin pie in a graham cracker crust, I'll try it because you two tried it and we'll find out. Either evaporated milk where sugar is needed or sweetened condensed milk is used for this recipe depending on which recipe you are following, we never used regular milk perhaps that is why it is still runny in the middle. When we bake them here in America, using the Libby's brand of pure pumpkin, we first put the pies in the oven at 425 degrees for 15 minutes and then we lower the temperature to 350 degrees and bake for the remainder 40 minutes until the toothpick poked in the center comes out clean, then cool the pie on a wire rack for 2 hours. Whipped cream is optional it is okay if you are not into whipped cream. I enjoyed this video James and Millie! Until next time! Peace. ☮🤗👍
The recipe on the can in the US is a pretty standard recipe. 1 pie crust, 1 can pumpkin, 1 can evaporated milk, sugars (I always add a little extra), eggs, cinnamon, ginger, nutmeg, Bake hot for 10 minutes then lower the temp for the remainder of the baking. It's done when your knife come out clean when you test. Whipped cream or vanilla ice cream to serve.
I've never heard of pumpkin pie made in a graham crust, but it sounds good.
1) We use a normal pie crust on the cooked pumpkin pies. 2) test by inserting a knife in the center of the pie and it should come out clean. We use the graham cracker crusts on no bake pies. Pies are good.
One of our FAVORITES! Love from Pennsylvania!
You need a flour crust and if you don't make your own, here in US they sell them in refrigerator section and they're cut in perfect circles to lay down in pie pan but great job and when are you coming to America, you'll be welcome with open arms. Have a great one 😊
A big spoonful of whipped cream on top of your pumpkin pie is a must ;)
That's what I was coming here to suggest.
We use a plain pastry pie crust that is not baked until you fill it with your pumpkin pie mixture and it bakes at the same time.
I'm an American... and I always used regular pie crust dough... until my younger sister hosted Thanksgiving at her house one year... (she was around 25 years old at the time - and was NOT a good cook at ALL) and she thought a graham cracker crust would be quick and easy. Well, the rest of the dinner was a flop, so I was looking forward to the pies - and then she brought out pumpkin pie with the graham cracker crust. Rather than die of starvation that night, I gave it a try and I truly did like it! It was different... but somehow it worked! I don't make it often, but I've now made it probably 20-30 times over my 69 years. There's something about the grittier texture of the crust with the smoothness of the filling... yum!
No sugar? Depends. If it has sweetened condensed milk, no sugar.
If using just milk it needs sugar and molasses.
I've never used sweetened condensed milk, just plain evaporated milk. Others have brought up the crust. Never have I seen it done with regular milk, so yeah, wrong milk, and not cooked enough. BUT! the taste was there and that is what really counts. Try those graham crusts with things like peanut butter chocolate pie and cream pies.
She definitely does not like peanuts. Hated PB&J sandwich.
You two have a lovely kitchen, great vent hood, nice tile, easy for wipe down. Pumpkin pie is delicious! Glad you could try it. Cheers
When I was young my family went to Black Creek Pioneer Village here in Toronto for a couple of Thanksgivings, they served the pumpkin pie with warm maple syrup poured over it rather than whipped cream
I'm happy y'all enjoyed it. Try making it a few more times and you'll nail down exactly what you want from your recipe....!! 😃
We’re keeping the Graham crust 😋
Typically mealy pie dough is what is used for pumpkin pie, puff pastry is another. Graham is one used for more custard based pies, not pumpkin pie. The best way to have it is put it in the fridge overnight with cool whip on top. I would love to see you try again and have mom try it.
Generally a regular pie crust is what is used when baking a pumpkin pie. Never use a sweet crust when baking pumpkin pie. It’s ok though, you may have started a trend! 😉 You guys didn’t know, and it’s ok! Let’s see how many people try it now!
In my experience, cook it until a fork comes clean out of the center then remove from oven and let stand to cool. If you like the taste of the pumpkin pie you should try cooking a sweet potato pie. very similar in texture and looks but a different taste. Very traditional American pie dish.
When you try some in the US, I recommend putting Cool Whip on top! You can find it in the frozen section of any grocery store, just let it thaw out in the fridge first. It's a different kind of experience from using regular whipped cream.
California native here. It is so fun reading all of the comments. Just goes to show how vast and varied our country is with all of the variations mentioned! Here is a twist: my family recipe always includes a teaspoon of vanilla. If I don't have any, I substitute a splash of bourbon/whiskey. Heads are exploding somewhere in the US!! Great job you two!!
You can definitely eat pumpkin pie warm or cold. It's my favorite pie but i love most kinds of pies.
I've only had a graham cracker crust with pumpkin cheesecake. I'm sure it would be nice with regular pumpkin pie 🥧.
I agree.
Great job for a first try... I see a lot of comments that will be very useful for your future attempts. But ill add two i didnt see....my mom, rest in peace, said its a must to use a glass pie dish for pumpkin pies. Secondly, and just my preference, do not refrigerate the pie unless you still have some after a few days. Just cover with some plastic wrap once cooled to room temperature. 😊
Agree - I prefer room temp pumpkin pie - no need to refrigerate unless it's been a couple of days.
One thing that can help in the cooking specially with the edge of the pie shell is putting a little bit of foil around the edge which will prevent it from burning then you can remove it a little bit before the end so that it'll get a nice golden brown
Vanilla ice cream is the best with pumpkin pie ❤
Pumpkin pie with a scoop of vanilla ice cream and whipped cream.
Oh no, my darlings!!!!! 😳😳😳 Please NO Graham cracker pie crust!! 😢😢 I've just started this video and I'm praying it turns out ok but I've never ever heard of a pumpkin pie in a graham cracker crust!!!! 🤯😳 Sending love from FL! ❤
I think it should still taste good with a graham cracker crust
Expand your culinary horizons. Graham cracker crust with pumpkin pie sounds great to me even though I can't recall if I've ever had it. Most of the pumpkin pies I've had have been bought in stores and bakeries and they use traditional pastry but for a home cook, experimentation is a good thing.
Warm or cold is good.
Kitchen hint! Always crack eggs on a flat surface instead of an edge to avoid shell fragments.
But then I have sticky egg goo on the counter.
@@jettslappy7028 a wet paper towel takes care of that. If you're careful you don't get any.
@@jettslappy7028 Gently!
Crack egg against another egg, only one will crack
I've had more issues cracking eggs on a flat surface than I do with cracking eggs on an edge of a bowl. Even gently, the shell just cracks weirdly and I'm more likely to break the yolk. I've broken more eggs on a flat surface than I've had on an edge.
That's good practice for when you do this years Thanksgiving meal.The crust that you got is really good to use in chocolate cream pies.You definitely want whipped cream for the top of that.Then put shaved chocolate over it too.
Good job guys it looked great and as long as it tasted good I call that a win.
I think the pumpkin used makes a difference. I always use Libby’s and add about 1/4 teaspoon of Nutmeg even if not called for in the recipe. I also use a pre prepared pie dough shell not graham cracker. You need sugar in it or it is bitter. And don’t forget the whipped cream!
A pre baked pie crust in the States is a pastry crust that’s been cooked for 15 minutes before the pumpkin mix is added. Then you finish cooking it so the custard sets.
Looks good. Use condensed milk to help with the consistency. I love it with an old fashioned flaky crust (and the best ones use lard instead of shortening), and serve it fresh whipped cream on top. Mmmmm
heres my punkin pie recipe its a required taste... (this is for 3 pies)
Pumpkin Purees 29oz can
Pumpkin pie spice, ground cloves, pinchof salt(i eyeball it... but here it is if you dont have the mix: Cinnamon,nutmeg, Ginger)
2 blocks cream cheese, 2 cups brown sugar, 1 cans condensed milk, 2 can Evaporated milk 3 eggs. I mix and pour it in 3 unbaked pie shells and back it on 300 until the middle is done i dontvhaveca set time because it cooks differently every time between 1hr and a half to 2hrs we start checking around the hour and a half or when we start smelling it strongly
If you would like it a little sweeter, you can add a touch of light molasses or maple syrup. Some pie crusts need a quick bake before adding the filling too.
I usually add about a tablespoon of maple syrup - so good!
That pie can be jazzed up with whisky or pecans ... whipped cream or vanilla ice cream on serving.
I’m down to try adding whiskey!🤤
@@ginny5764 Southern Comfort is what I recommend for cooking. Bourbon-peach liquor.
A great treat is to bake the seeds from your pumpkin for a snack. Bake your pie until a knifepoint down in the middle comes out clean. Done to perfection.
I was impressed with that oven mitt - interesting design with extra safety in mind. Pumpkin pie is a food anomaly. Kudos to those in the past whom figured this stuff out.
Good first try! Graham cracker crust is mostly for no-bake pies. Use a proper pie crust. Always use sweetened condensed milk; regular milk is way too thin. Pumpkin pie is fairly sweet, so add the sugar - I use brown and white.
Pumpkin pie with whipped cream on it is my favorite pie! But u need whipped cream or ice cream to go along with it!
Truthfully most Americans just buy the pies ready made at the local supermarket. Oh, and try it with some whipped cream on top.
Another great thing is roasted pumpkin seeds. I wash them after removing them from the pumpkin and I soak them in salted water overnight. The next day I drain the water and place them on a cookie sheet and sprinkle black pepper on them. I bake them at 350 and move the around every 10 or 15 minutes.they are done when they are dry and starting to brown. Let cool and then enjoy.
Never seen pumpkin pie with graham cracker crust . . you can buy unbaked crusts in the freezer section of the grocery -- where is the sugar, nutmeg, cinnamon and condensed milk? When you come to the US - please try pumpkin pie here . . . needs sugar for sure!! Also, you need whipped cream on top!! But glad you liked it! Not sure I would have! LOL
The Americans who say they use a graham cracker crust for their pumpkin pie must live in West Bubbafukk with 1 stop light, because I've never had it with a graham cracker crust or have never seen anyone use it for their pumpkin pie....Although I prefer Sweet Potato Pie.
My favorite type is pumpkin cheese cake. And i do use the graham cracker crust.
Me too! My favorite! My little hack is to roughly crush the Graham crackers so you get crunchy pieces, in the crust, with every bite.
Here in the states the brand of pumpkin in a can I have used for 40 years is Libby's. I so wish I could read the label of your can. My can recipe calls for (in a can)canned Sweetened Condensed milk and a can of Evaporated milk. Another think is the temp times. Libby's can is 425 F for 15 min. Then reduce to 250 F and continue to bake for 35 to 45 min. When you can insert a butter knife into the center it come out clean. I have never heard of using a grahm craker crust with pumpkin. I grew up on a flower pastry crust. We can buy pre made crusts here in the grocery store. You get two crust layers so you can bake a fruit pie with two crusts or bake single layer for pumpkin or deep dish fruit pies. Its already rolled out for you to use.
I make a two-layer Pumpkin Cheese Pie. Top is a pumpkin pie, and the bottom layer is a cheese cake. Fantastic!!!
Pumpkin Pie with Cool Whip or whipped cream is one of the best combinations ever. I always eat it every year in October and November around Thanksgiving and even into December and Christmas.
Should have a slightly more solid mouthfeel than custard. It is almost always a little wobbly (in the center) when you pull it out of the oven. It will set more as it cools. Just make sure it's not wobbly from edge-to-edge.
If you are a chocolate lover try making a Mississippi mud cake. My grandma makes one every Thanksgiving and we fight over it lol.
You should come to the states in the fall. That's when we traditionally start making pumpkin and apple pie. If you're in the south, you will probably get sweet potato pie. Another delicious pie is pecan pie. Oh, to die for.
Pumpkins are a squash. Traditionally we bake them in a pastry crust, which has been pre-baked 10 min, before filling with the custard mix, and some people do put a few tablespoons of sugar in the crust. We also do put sugar in the pumkin filling. This pie is a custard, so it must be baked long enough for the center not to be jiggly. If you removed the pie before that, because the crust looked too done, place a strip of foil around the crust edge before placing in the oven. This will prevent overbrowning while the custard finishes cooking.
I agree with the comments of pastry crust vs graham cracker, etc. Adding whipped cream will elevate the flavor for sure. Great job on your first pumpkin pie!
In the US, food and cooking tends to be its own love language, so It makes us happy to see something we love so much bringing joy to someone who has never tried it before.
Graham cracker crust is used for unbaked pies-normally pumpkin pie does have sugar added-both white and brown sugar. Texture should be like custard.
Pumpkin pie is great, especially with whipped cream on top. We always go to a farm and get fresh pumpkin. It is the best.
Pumpkin pie, roasted pumpkin seeds, pumpkin spice latte. There's lots of great stuff you can do with pumpkins.
Pumpkin pie is associated with a big family meal at Thanksgiving and the official start to the Christmas season, so there are a lot of emotions tied to this dessert! I always put extra pumpkin pie seasoning on top of the regular spices so the whole house smells heavenly as it bakes, and I always bake two at a time to ward off begging before the celebration. Adults seem to love this pie more than children, so maybe it’s an acquired taste!
A pumpkin cheesecake is good with graham crust - regular pie crust that blind baked is really good with regular pumpkin pie.
1 can pumpkin (about 15 oz); two eggs; 1 1/2 cups milk/cream or one can of evaporated milk; 1/4 to 1/3 cup sugar; pinch salt; 1/4 tsp each ground nutmeg, cloves, allspice, cinnamon. 1 par-baked pie crust.
Mix together first six ingredients. Pour into par-baked crust. Bake at 375F for 35-45 minutes until pumpkin is set (you may need to put foil around the edges to keep crust from browning too much). Serve in wedges with whipped cream.
Many times, I do everything but the pie crust, and bake the pumpkin mix in a loaf pan as a pumpkin dessert mousse/custard.
Something that I always recommend for all baking of sweet desserts ( pies cobblers cakes muffins cookies muffins etc.) is to add a teaspoon of vanilla extract and a half teaspoon of almond extract to the ingredients before baking. It always gives a much richer flavor to whatever you’re making. I learned this trick from my mother and grandmother. Occasionally I run into others who know this “trick” but am always amazed when chefs and professional cooks tell me they’ve never heard of it before. Once they try it though, they’re believers.
4:25 "A perfect amount [of filling]"
"It's almost like I've read the recipe!"
I was taught to use a wooden toothpick to check if the pumpkin pie is done. If you poke the pie in the middle and if it pulls out clean, the pie is ready. If not, give it a few more minutes.
Better warm with a little whip cream as you said. Sometimes the outside is a little better than the middle if you like it firmer and the crust would be a little less soggy. Pastry crust or traditional pie crust is preferable.
Haha! I make the same mistake with cracking eggs. I recently learned not to crack it on the bowl/pan edge. Crack it on a flat surface. Usually you can get a clean break for the one-handed technique.
Pumpkin pie is usually dough pastry crust . I've never tried graham cracker crust with it. So this will be new to me too. Pumpkin usually has about 1/2 c sugar
for your first try, that looks really good!
suggestions :
1. use a standard pie crust. it stands up better to the heat when baking.
2. use standard condensed/evaporated canned milk
3. test the pie by poking the center with a clean knife or toothpick. when it comes out clean, the pie is done.
4. if the pie crust is getting too dark for your tastes, place a foil ring around the pie to protect the crust and slow/stop the browning.
5. remember that the pie is essentially a "Pumpkin Custard".
6. if you want to change things up to make it your own, DO IT. it's all about what makes you and your family/friends happy.
7. alternate toppings for the pie are; vanilla ice cream, creme anglaise, a super-light drizzle of sweetened condensed milk or chocolate syrup.
Now did I hear her say, *_"I'm surprised it's no sugar."_* ❓Please tell me that you didn't make a pumpkin pie WITHOUT sugar👀👀🤷🏾♀🤷🏾♀
My mom always used regular milk instead of evaporated milk as some have suggested in the comments. So, really you can use either, but Graham cracker crust is normally not used. A pastry crust is typically used. It was fun watching you make and try the pie. It's one of my favorites. Glad you enjoyed it. TFS.
Pumpkin pie is one of my favorites. It is mostly eaten in the Fall and Winter but I could eat it anytime of the year.
You can take the seeds from the pumpkin, bake them, and add salt. They are super good
Pumpkin pie is basically a pumpkin custard. It should set up so it's not runny but it shouldn't be hard. Most of our recipes use evaporated milk in lieu of regular milk. Not sure if you have this available but it's essentially a canned product that is largely exactly what it's name implies. It's milk with a good amount of it's water evaporated out. Also many americans will put some form of whipped cream on top when it's served.
You should try baked pumpkin seeds as well. You can season them them to whatever flavor you like. It's an awesome snack.
Way to go! That was a good job for a couple of amateurs. The pies that my wife and daughter make during the holiday season is phenomenal and I'm a chef for a living. My wife uses the correct amount of cinnamon and nutmeg, some have said that her pumpkin pie is on the spicier side, but is so moreish!
I'm a new subscriber, and I love seeing young folks try good traditional food on their own. Keep exploring the menu from around the world!
I do a homemade pastry crust with apple cider vinegar and butter. I have been using yogurt instead of the milk for years though, and Splenda instead of sugar. I actually made pumpkin pecan dump cake in the crockpot the last two holidays! Pecans mixed into the cake mix. Yes, cinnamon, nutmeg, and ginger instead of pumpkin pie spice.
So glad you guys liked it. Looked pretty damned good to me. I totally dig anything pumpkin flavored. You can find pumpkin-flavored everything over here during the Fall.
I have never heard of anyone making pumpkin pie with a Graham cracker crust, but just a regular pie shell. I think that would make it cloyingly sweet.