One Thanksgiving a friend asked me to make all the pies. I made pumpkin, apple and pecan pie all from scratch. I also made fancy pie crust decorations on top of the pies. That was a lot of extra work for just presentation purposes. They came out Martha Stewart worthy. Sadly not one guest commented on the appearance. They just devoured them like piranhas. I asked my friend if she thought they were pretty. She didn't even look. So next time they are all getting store bought pies.
@@nevertoolate2736 No.😅 I think when people see a big table of food they just go into piranha mode. They don't take the time to look at the display or appreciate all of the work somebody put into it. They're thinking I better hurry up and get some before its all gone. 😁
Your cooking is seriously A+ level. Whenever we have guests over, we always make your recipes....and they always rave about how good our cooking is...I'm always like "well.....it's Marion's cooking" haha
This looks like pure indulgence, and worth every bite after all the work of making it from scratch! I always add a splash of vanilla to my pumpkin pie (my grandma's not-so-secret ingredient).
I usually don’t comment on recipes I’ve made, but Marion, I had to thank you! This was an absolute hit for thanksgiving and a fool-proof and delicious crust, I’m never using another recipe again. Don’t hesitate!! ❤❤❤
This looks delicious and my son-in-law asked me for a pumpkin pie and today I discovered your recipe so I will make it next week as I know how good all your desserts are as well as all your other recipes always outstanding - you are amazing and thanks for the great tips💕🌼
That looks INCREDIBLE! Also! I got your new book today and it's above and beyond what I was expecting. The recipes are so beautifully presented, easy to follow and absolutely DELICIOUS sounding (I had to make one of them straight away... the quick wonton noodle soup.... it was SO fast and SO SO delicious!) Thank you for bringing so much joy and making food that's so accessible and yummy. Appreciate you!
I have made a few pumpkin pies and always from scratch. They are, with the most beautiful ingredients, so yummy. Will use your recipe next time Marion. Thank you 😊
Excellent ! The condensed milk is a great idea. I’ve used real maple syrup in mine which creates the sweetness and a nice maple flavour but I’m going to try adding some condensed milk next time..
I ran out of time at Thanksgiving to make this, but just made it today. I have to have the patience to let it cool overnight in the refrigerator, but I believe all the extra steps of using the fresh pumpkin is going to be so worth it. Thank you for the recipes 😘! Merry Christmas 🎅 🎄 ❤.
Definitely gonna try this one. Pumpkin pie is my favorite. Always have been told to start with high heat on custards. Now I know you don't have to. Thanks so much. 👍
Lol.. I love that you're honest. I found an old pumpkin pie recipe from the 60s where they make the cross and then they freeze the entire thing, then fell and bake it. No blind baking. The crust doesn't burn or turn out soggy. I'm thinking that might work really nice with this one.
I’m pretty sure freezing the entire base is the only way to make it work. I tried her method of cooling for a half an hour, pff. Entire thing failed. When I worked in bakeries we always worked with frozen crusts, I should’ve trusted my former knowledge!
This is baking now, and with all my goofs it looks and smells wonderful. My notes : Use a large pie plate with a LIP/edge for the braid to rest on. I pressed the frozen braid gently down into the 'glue' a bit, and pressed the raw cut edge up into the braid at spots. Also, don't roll dough too thin (I didn't measure how thick it was the first time through...) and it started to separate from underneath the braid on the inside dish edge after the blind baking stage. Ug. The dough IS very forgiving, but it has it's limits at this point in the game. ( I patched it up a touch, really thin... better risk the dough baking better than a falling apart piece later. Can you tell I don't bake pies all that much?! Ha!) The oven temp (US) is 340 F... turned down to 260 F ??? ( that's what it converts to in F from C ) I just baked it longer until it was set in the center. Our US cans of sweetened condensed milk are in 14 oz cans. No big deal. My roasted pie pumpkin also weighed in less than Marion's. No big deal. Yes, the sweetened condensed milk is what is needed and is NOT overly sweet at all. (The raw pumpkin needs it.) Yes, use a large sieve, NOT a fine mesh one (or you'll be sitting around waiting all week... like I started out doing...) and DON'T SKIP this step as the roasted/ steamed pumpkin does have bits of such that need mashing well, and no, the food processor doesn't get it all. ( I was tempted to skip this, but the bits and pieces in the sieve showed me...) My pumpkin mix is lighter than what appears on the video... no big deal. Yes, microplanning a nutmeg is worth the improved flavor, but following the directions, a 'half' of grated nutmeg yielded more than 1/2 tsp. (The extra got tossed into the mix with some added cinnamon just because...) Since we grew pie pumpkins this year, I get LOTS of practice to get this recipe right! Thanks for the upload! New subscriber here. ~
This looks incredible! Could the dough and filling be made a day in advance and then the final cook after traveling? Would love to be able to make this for my family but won't have the setup to make everything once with them.
Did you know that canned pumpkin in the US is a mix of "pie" pumpkins (the small round ones) and butternut pumpkin/squash? So it means if you can't find pie pumpkins, butternut squash is a good substitute! (But if you live near to an Asian or Hispanic market, you can find the rounder types of pumpkins, usually cut and wrapped in cling film for sale.)
Nom nom! I have a question about substitutions: I'm diabetic and lactose intolerant. Can I use condensed coconut milk instead, and cut down on the brown sugar? My tastes have changed now that I eat virtually no sugar, and I think I might now find this a little sweet, especially with the sweetness of the condensed milk
Hi Marion, please dont hate me for asking but can I use ready made pastry for the base? If so, do I buy flaky or shortcrust. I hate making and rolling pastry but I really love pumpkin pie. Love from Melbourne.
Okay it's currently in the oven !! I've high hopes for this since it's my first time baking it and I've seen it in a lot of movies (I'm French and we don't have this tradition) !! Can't wait to taste what the fuss is all about! Love the quality and structure of your video. Hugs from France :))
It's so interesting that you're making a pumpkin pie because another aussie youtuber I watch just recently said in a video that pumpkin pie isn't a thing in Australia 🤔
I love your stuff. But, a gentle request, some more vegan / vegetarian stuff? It's all SE Asian inspired. So, maybe some authentic vegan SE Asian dishes.
I made this and used 2/4cup of brown sugar, instead of the recommended 3/4cups of sugar in the recipe. I'd honestly still use less sugar next time, maybe just 1/4 cup instead, unless your pumpkin variety is not very sweet. I used butternut squash
Hi Marion. Love your recipes, but I do have a question. Is the pastry cup size a US measurements or Australian? Better yet do you have it in gms? Thanks in advance.
That looks like a whole lot of work xD definitely, something you only do for holidays. But gotta try one day, always wanted to try a pumpkin pie (they are not a thing where I live)
I've never had my pumpkin filling Crack or deflate. I just mix by hand until all the ingredients are well mixed. I don't beat it with an electric beater, just a wooden spoon.
Seriously the most beautiful pumpkin pie ever!😍😍😍 Love it...🥰 But dude that was literally all the sweetened condensed milk in the world!!! Think about the carbs!!!🤦♂️ Even watching it made me gain some weight!😂😂😂
Often, pumpkin pie is made with way more sugar as well as either milk or evaporated milk or even cream, so the sweetened condensed milk just replaces that sweetness. Also, it uses lots of eggs as it is really a kind of custard pie with pumpkin added. And this recipe uses 1 kilo or 2 lbs of pumpkin in an 11 inch pie pan whereas most recipes for pumpkin pie that I see on the Internet are made in a 9 inch pie pan using just 1 pound of canned pumpkin. So you would indeed need more sweetening for this amount of feeling. Plus, you can have a smaller slice ;-). But my Japanese husband who doesn’t eat many sweets always has a nice piece of pumpkin pie as it is a treat that we can have just once a year.
Why do you need to add 6 eggs into the custard? I hope an eggy aftertaste isn’t there. Pumpkin pie recipes generally don’t have that many eggs right, especially when using condensed milk? Correct me where im wrong. Just curious.
Not sure about this. In the US we geneally use 3/4 cup sugar with one can of evaporated milk (not sweetened condensed milk). Your pie looks beautiful, but I'm afraid it would be too sweet for my taste.
It looks good….I mean no one disputes that but Marion and pumpkin pie😐more like pumpkin pie seasoned with the flavors of Asia🤔like maybe pumpkin dumplings🥟with a spicy sauce🙂
![KSI - Thick Of It (feat. Trippie Redd) [Official Music Video]](http://i.ytimg.com/vi/At8v_Yc044Y/mqdefault.jpg)
One Thanksgiving a friend asked me to make all the pies. I made pumpkin, apple and pecan pie all from scratch. I also made fancy pie crust decorations on top of the pies. That was a lot of extra work for just presentation purposes. They came out Martha Stewart worthy. Sadly not one guest commented on the appearance. They just devoured them like piranhas. I asked my friend if she thought they were pretty. She didn't even look. So next time they are all getting store bought pies.
😐that sucks.....I love pretty pies even tho I only eat sweet potato and apple bc they're just sssooo much work ugh
Aww..my family is the same way, I still go all out and an empty pie plate is my applause. You do you. Make it with love.
I love your simile🤣
Were they fat?
@@nevertoolate2736
No.😅 I think when people see a big table of food they just go into piranha mode. They don't take the time to look at the display or appreciate all of the work somebody put into it. They're thinking I better hurry up and get some before its all gone. 😁
Your cooking is seriously A+ level. Whenever we have guests over, we always make your recipes....and they always rave about how good our cooking is...I'm always like "well.....it's Marion's cooking" haha
LOL. I LOVE that!! How fun!!
It is your cooking and her recipes! Some people cannot cook, even with a recipe.
@@playing2winitall You are so right lol
This looks like pure indulgence, and worth every bite after all the work of making it from scratch! I always add a splash of vanilla to my pumpkin pie (my grandma's not-so-secret ingredient).
Vanilla is mandatory
I usually don’t comment on recipes I’ve made, but Marion, I had to thank you! This was an absolute hit for thanksgiving and a fool-proof and delicious crust, I’m never using another recipe again. Don’t hesitate!! ❤❤❤
Glad you liked it!!
This looks delicious and my son-in-law asked me for a pumpkin pie and today I discovered your recipe so I will make it next week as I know how good all your desserts are as well as all your other recipes always outstanding - you are amazing and thanks for the great tips💕🌼
Braid is the bomb! Definitely trying that! Thank you for a months worth of work…you guys are awesome! ✅👏🏼💯
You're welcome!!! :-)
Good morning, Chef Marion. (8a New Orleans) Thank you for your recipe and the wonderful instructions. God Bless you.
My sister wanted a homemade pumpkin pie for Thanksgiving this year...I think I just found the recipe to use! Thank you!
I may have overlooked something in recipe, but this made enough filling for 2 pies. Delicious! Thanks for baking tips!❤
Helloooo, I made this for our FIRST Thanksgiving ever and we had an American there and he said it was PERFECT. and it was. Chefs kiss!
Good Morning from Winnipeg and thank you for this because pumpkin pie is my most favorite pie of any season
That looks INCREDIBLE!
Also! I got your new book today and it's above and beyond what I was expecting.
The recipes are so beautifully presented, easy to follow and absolutely DELICIOUS sounding (I had to make one of them straight away... the quick wonton noodle soup.... it was SO fast and SO SO delicious!)
Thank you for bringing so much joy and making food that's so accessible and yummy.
Appreciate you!
I have made a few pumpkin pies and always from scratch. They are, with the most beautiful ingredients, so yummy. Will use your recipe next time Marion. Thank you 😊
I've never seen pumpkin pie made from fresh pumpkin! Thank you Marion
You are so welcome!
Good morning, this pumpkin pie 🥧 looks absolutely amazing and delicious! 😊
Good evening Marion~
How wonderful and smooth it is! I can't believe the surface of that cake is sooo silky**
So smooth!!! That's the best thing about this recipe!
Excellent ! The condensed milk is a great idea. I’ve used real maple syrup in mine which creates the sweetness and a nice maple flavour but I’m going to try adding some condensed milk next time..
Whoa…thanks Marion…this looks delish and elegant🥰will surely try to bake soon😘
My dad grew a 15kg pumpkin and I got given a slice, I Gota try this pie now!!
Ohhh gosh, I've been missing this. Going to have to try soon!
Look very delicious 🤤 😋 I love pumpkin pie
I ran out of time at Thanksgiving to make this, but just made it today. I have to have the patience to let it cool overnight in the refrigerator, but I believe all the extra steps of using the fresh pumpkin is going to be so worth it. Thank you for the recipes 😘! Merry Christmas 🎅 🎄 ❤.
And where is miso paste? 🤣
Lovely recipe. Definitely gonna try this one!
Glad to see I'm not the only one who was expecting miso paste to make an appearance ... 🤣
Omg this is looking sooooo yummy. I am badly craving for it.
You can say that again!! It took forever to make my pie!!
You're amazing, Marion!! Love all your recipes. Thank you for your consistent quality ❤️
I love how you make baking soo easy thank you for being awesome 🧡.
I’m so glad you are making from scratch thank you from Switzerland
Thanks for watching!
Definitely gonna try this one. Pumpkin pie is my favorite. Always have been told to start with high heat on custards. Now I know you don't have to. Thanks so much. 👍
I can't even Marion...I just can't. 🤤🤤💖
I’m mesmerized 😍
And I don’t even like pumpkin pie. 🙈
And that braid!! Woww
absolutely incredible ... you have made my favorite even more so ... unfortunately you are not next door ... Thankyou !!!
I love pumpkin pie so much not a big thing in Oz but I can’t wait to give this one a go !
Had trouble finding the written recipe. Found it! Making this today.
Looking for the miso in this recipe before watching the video 😆
Good Morning Marion! Looks Amazing
Gonna make for Christmas!!! 🎄
That is such a cool idea to make the pie look extra pretty to do a braid or twist crust how cool
I made a pumpkin pie with all the usual spices and added 1/4 tsp of Chinese 5-spice. It gave it a really nice depth of flavor
That was awesome and amazing and it looks so delicious got to try it this Thanksgiving
Pumpkin pie!!! Thank you ❤️😊
Looks perfect!
Lol.. I love that you're honest. I found an old pumpkin pie recipe from the 60s where they make the cross and then they freeze the entire thing, then fell and bake it. No blind baking. The crust doesn't burn or turn out soggy. I'm thinking that might work really nice with this one.
I’m pretty sure freezing the entire base is the only way to make it work. I tried her method of cooling for a half an hour, pff. Entire thing failed. When I worked in bakeries we always worked with frozen crusts, I should’ve trusted my former knowledge!
Hi Marion, I like to add a bit of custard powder into the pastry for an extra hit of flavour!
OMG...so perfect!! 🥰😍😍
Wow what a perfect looking pie!
Thank you 😋
Omg I’m drooling now 🙄
was anyone else expecting Marion to add miso paste lol
ngl, was a bit sad to NOT see miso paste in a Marion's recipe lol
This is baking now, and with all my goofs it looks and smells wonderful. My notes : Use a large pie plate with a LIP/edge for the braid to rest on. I pressed the frozen braid gently down into the 'glue' a bit, and pressed the raw cut edge up into the braid at spots. Also, don't roll dough too thin (I didn't measure how thick it was the first time through...) and it started to separate from underneath the braid on the inside dish edge after the blind baking stage. Ug. The dough IS very forgiving, but it has it's limits at this point in the game. ( I patched it up a touch, really thin... better risk the dough baking better than a falling apart piece later. Can you tell I don't bake pies all that much?! Ha!) The oven temp (US) is 340 F... turned down to 260 F ??? ( that's what it converts to in F from C ) I just baked it longer until it was set in the center. Our US cans of sweetened condensed milk are in 14 oz cans. No big deal. My roasted pie pumpkin also weighed in less than Marion's. No big deal. Yes, the sweetened condensed milk is what is needed and is NOT overly sweet at all. (The raw pumpkin needs it.) Yes, use a large sieve, NOT a fine mesh one (or you'll be sitting around waiting all week... like I started out doing...) and DON'T SKIP this step as the roasted/ steamed pumpkin does have bits of such that need mashing well, and no, the food processor doesn't get it all. ( I was tempted to skip this, but the bits and pieces in the sieve showed me...) My pumpkin mix is lighter than what appears on the video... no big deal. Yes, microplanning a nutmeg is worth the improved flavor, but following the directions, a 'half' of grated nutmeg yielded more than 1/2 tsp. (The extra got tossed into the mix with some added cinnamon just because...) Since we grew pie pumpkins this year, I get LOTS of practice to get this recipe right! Thanks for the upload! New subscriber here. ~
This is heaven 🎃
nice choice of food I Love your recipe for your cooking
This looks incredible! Could the dough and filling be made a day in advance and then the final cook after traveling? Would love to be able to make this for my family but won't have the setup to make everything once with them.
The dough will be better if you make it in advance
wooooow thank you Marion !
Looks so yum ! What should I do if I dont have a food processor ?
I have never liked pumpkin pie. It was the one pie at Thanksgiving I never touched. But now I want some because of you lol
Send me a slice fam! I love pumpkin pie
I find it so hard to see pumpkin as a sweet.. but this may convert me 😀
Yummy, yummo, yummies!!! So Good!!!! 😁♥️
Lovely!
Did you know that canned pumpkin in the US is a mix of "pie" pumpkins (the small round ones) and butternut pumpkin/squash? So it means if you can't find pie pumpkins, butternut squash is a good substitute!
(But if you live near to an Asian or Hispanic market, you can find the rounder types of pumpkins, usually cut and wrapped in cling film for sale.)
Cool! Thanks for the tips Corey!
I've been researching pies for my own channel and came across your video. Looks easy to make and delicious -- pinned it!
Awesome
Oh it’s good to if you have a pie dish with a lip on it!!
Nom nom! I have a question about substitutions: I'm diabetic and lactose intolerant. Can I use condensed coconut milk instead, and cut down on the brown sugar? My tastes have changed now that I eat virtually no sugar, and I think I might now find this a little sweet, especially with the sweetness of the condensed milk
Marion, your pumpkin pie looks delicious! Absolutely stunning!
ruclips.net/video/pybxHV_uAEQ/видео.html
That is perfection. 🥰. Don’t think I can make it that good 😆
I feel ya 🤩☺️🤭
Yes you can!!!
Excellent 🥰💐💝👍
Hi Marion, please dont hate me for asking but can I use ready made pastry for the base? If so, do I buy flaky or shortcrust. I hate making and rolling pastry but I really love pumpkin pie. Love from Melbourne.
Nice
First comment!!! Looks delicious Marion!!! 👌🏼👌🏼
Those are types of squash in Canada.
Pumpkins look like 🎃 this. We have baby cooking pumpkins and big ones we decorate.
Nice!
Okay it's currently in the oven !! I've high hopes for this since it's my first time baking it and I've seen it in a lot of movies (I'm French and we don't have this tradition) !! Can't wait to taste what the fuss is all about! Love the quality and structure of your video. Hugs from France :))
Let us know how you go! 😆🙌🏻 -Team Marion's Kitchen
@@Marionskitchen it’s delicious I’m loving it 🥰✨🤗thanks !!
Yummy!!! But where do I find how mmuch butter flour etc
It's so interesting that you're making a pumpkin pie because another aussie youtuber I watch just recently said in a video that pumpkin pie isn't a thing in Australia 🤔
It isn’t but as an Aussie I’m curious how it’s meant to be sweet what it would taste like.
Also do you let your padtry come to room temp before dry baking??
Woq so yummy super like it
I love your stuff.
But, a gentle request, some more vegan / vegetarian stuff?
It's all SE Asian inspired. So, maybe some authentic vegan SE Asian dishes.
Thanks for the request Craig! Always love to hear what everyone wants to see!
Hi! I wanna make this for Christmas, can I make the dough and roast the pumpkin the day before and keep them in the fridge?
Hi Marion!
I love pumpkin pie
This looks DELICIOUS! 😋
I made this and used 2/4cup of brown sugar, instead of the recommended 3/4cups of sugar in the recipe. I'd honestly still use less sugar next time, maybe just 1/4 cup instead, unless your pumpkin variety is not very sweet. I used butternut squash
Turned out great though
I also added 5 whole eggs and 1 egg yolk, instead of 6 eggs. I had quite large eggs
Well I tried and my braid fell down the side of the pie shell!! Yes I egg wash to adhere to the crust… nope it slid!!😂 the custard was wonderful!!!!
What kind of butter do you use in Australia?Never seen butter that yellow in Canada 🤔
Hi Marion. Love your recipes, but I do have a question. Is the pastry cup size a US measurements or Australian? Better yet do you have it in gms? Thanks in advance.
Also it made extra custard!!!
That looks like a whole lot of work xD
definitely, something you only do for holidays.
But gotta try one day, always wanted to try a pumpkin pie (they are not a thing where I live)
Can I use Thai pumpkins for this?
You can tell I’m not a baker!! 😂
I've never had my pumpkin filling Crack or deflate. I just mix by hand until all the ingredients are well mixed. I don't beat it with an electric beater, just a wooden spoon.
ruclips.net/video/pybxHV_uAEQ/видео.html
Seriously the most beautiful pumpkin pie ever!😍😍😍 Love it...🥰
But dude that was literally all the sweetened condensed milk in the world!!! Think about the carbs!!!🤦♂️ Even watching it made me gain some weight!😂😂😂
I think you can make yours without the ‘carbs’. Do let us know how it turns out. After all, it’s a 🥧, not a healthy salad 😏.
Ahahaha. It's pumpkin pie! Don't think about the carbs! LOL
Often, pumpkin pie is made with way more sugar as well as either milk or evaporated milk or even cream, so the sweetened condensed milk just replaces that sweetness. Also, it uses lots of eggs as it is really a kind of custard pie with pumpkin added. And this recipe uses 1 kilo or 2 lbs of pumpkin in an 11 inch pie pan whereas most recipes for pumpkin pie that I see on the Internet are made in a 9 inch pie pan using just 1 pound of canned pumpkin. So you would indeed need more sweetening for this amount of feeling. Plus, you can have a smaller slice ;-). But my Japanese husband who doesn’t eat many sweets always has a nice piece of pumpkin pie as it is a treat that we can have just once a year.
O.K. If you say so boss😉😋
How did you get the pumpkin out from the glass tray without cracking the pumpkin?
so bueaty
Why do you need to add 6 eggs into the custard? I hope an eggy aftertaste isn’t there. Pumpkin pie recipes generally don’t have that many eggs right, especially when using condensed milk? Correct me where im wrong. Just curious.
usually i like the video by the end, but that braid EARN IT
Where do I get the recipe for the pumpkin pie
Not sure about this. In the US we geneally use 3/4 cup sugar with one can of evaporated milk (not sweetened condensed milk). Your pie looks beautiful, but I'm afraid it would be too sweet for my taste.
What about Chinese 5 spice?
It looks good….I mean no one disputes that but Marion and pumpkin pie😐more like pumpkin pie seasoned with the flavors of Asia🤔like maybe pumpkin dumplings🥟with a spicy sauce🙂
She has never denied her heritage and she adds that ‘twist’ in her cooking So yeah! Love it!