The Trick to a Perfect Pumpkin Pie
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- Опубликовано: 27 авг 2024
- Last Thanksgiving, did your pumpkin pie come out with a soggy, cracked filling and an under baked crust? This year Thomas Joseph has you covered with his technique for baking the perfect pumpkin pie.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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I made this last night and I've never seen a pumpkin pie look so perfect! I just keep looking in the fridge so proud lol I baked it for an additional 20 minutes.
If you are using pre made pie crust preheat your oven to 450 degrees Fahrenheit and blind bake for about ten minutes. Then bake the pie on a rack placed towards the bottom of the oven at 325 for 50-55 minutes like he said. Mine came out great this way! Thanks for the awesome tips!
A trick my grandmother taught me in the 70's (yes I'm old) was to pre-cook the pumpkin (you mix everything up & before you put in shell)...on the top of a stove, similar to a uncooked boxed pudding...when it starts to thicken and bubble, I put in the pie crust and takes half the cooking time off...it works well!
Leone Rose did u pre cook shell too?
@@bram8257
I never did, my guess is the hot pumpkin helped cook the bottom crust...heat from oven & heat from the pumpkin...never thought about crust...always turned out great and was so easy...
@Kevin K
I will try that...I'm guessing it will be even quicker...I will make the cooked pumpkin several times a year, without the crust...so this was good to know someone else has cooked the pumpkin, in a cooked crust...Merry Christmas...
I'll try any, like the pureeing...great idea...much better incorporation of the spices. Thanks...Merry Christmas.
@Kevin K in reference to the comment about getting rid of the raw pumpkin taste: you really need to try roasting a fresh pumpkin ( so easy, just cut in half, poke, put on cookie sheet/parchment for like 45 min, some people tell you to scoop out the inside first but don't, just wait its way easier after baking, only tip is make sure to use a sugar/pie pumpkin and when scraping make sure to get all the stringy layer right under the seeds and make sure its done all the way) it becomes so sweet like roasted beets. you can eat it just plain with nothing and its amazing.it will change everything you ever thought about the taste of pumpkin. everyone will be so amazed but seriously , its so easy and there is no "raw pumpkin" taste to avoid, its so good.
To prevent cracking, you could also use one whole egg and two to three egg yolks. That way, you don't introduce too much egg white, which tends to puff in the oven... Plus, you get a custard with a more velvety feel on your tongue...
giant moon I love this tip! Thanks
And the egg whites tou keep out of the filling can be used as an egg wash for the crust. You are a genius!
giant moon im doing that xD
giant moon thanks I’m gonna try that now!
I love condensed milk..it makes the pie rich and yummy. Do u think I can replace evaporated milk n sugar with condensed milk.
Thomas Joseph is the best! I seriously learn so much in every single video. He's an excellent teacher and so adorable too :)
Thomas Joseph is the reason I subscribed to this channel. His tips are always fantastic and easy!
+Katy K That, and the fact that he's incredibly hot. And bakes pies. Or am I the only one?!?
+Meeesha007 yaaaasss👌🏻
Katy B me too!
My first ever pumpkin pie. It turned out brilliant!
Thank you for all the hard work you're putting into your videos, I learn something new every time;
Greetings from Italy!
feedback on this recipe: The bake time for the crust alone is too long - it ends up getting much too dark/overbaked later with the filling. This filling is meant for an extra large/deep dish pie pan - otherwise there is too much filling for a regular pie plate. Its a great tasting recipe and the texture of the filling is outstanding. Just be careful with the pre-bake of the pie shell - it doesn't need that long or will overbake.
Agreed
Agreed. There are many cream recipes that call for a pre-baked pie shell and that is usually 10-15 minutes.
I blind baked for 20 mins and it was Ok, but i also think 10-15 mins is better
Ty
Cover the crust with aluminum foil or a pie shield before you bake it with the filling.
My holiday signature is adding a touch of lemon along the way! It really brightens up the pie I think. I add some lemon zest in the crust, a couple tsp of fresh lemon juice in the filling, even some zest in the whipped cream. I find it really makes the pie something special. (Also, cardamom is a great addition to pumpkin pie spices.)
I just did it and for that temperature (320°F) it taked almost 2 hours to bake, next time I will start at 425°F the first 15 minutes and finish the time in 320°F as Chef John (food wishes) sugest. But, I have to admit with this method the flavor is awesome and no cracks at all!!! Two thumbs up and five stars!!
@@sidneyarmstrong9850 i am so glad i found your comment haha i wasnt able to decide which recipe to use now 😂and i am making my first pumkin pie so i am scared it wont work out the way i want it to. Ig i will go with the condensed milk version but idk if i still should do the pre-baking of the dough. Any suggestions on that ?
@@gabi-hw8lv: I'm not sidney, but I use heavy whipping cream in place of the condensed milk. It seems to make for a better custard texture and flavor (IMHO).
As for the pre-baking of the dough: It's personal preference. My husband and kids prefer when I don't blind bake, I prefer when I do. The crust will be softer on the sides and bottom if you don't. It will be more firm and "toothsome" (but not not crisp) when you do--hopefully that helps you decide.
Hi hppyness, I baked my pumpkin pies both ways, I think it depends on what kind of time you have. I personally prefer to bake my crust before I bake the pie. Another crust I have used is crumbled gingersnaps. I included a link to a video where the chef does not bake the crust before pouring in the filling. whatever way you go it will be fine, one thing I do use when baking, I use a crust guard to prevent my crust from getting over baked. ruclips.net/video/JZ5VJNJNfSQ/видео.html
@@SweetPea1964 actually it helps me a lot i like the pie crust a little on the softer side as well:-) thank you!
@@sidneyarmstrong9850 i watched the video from food wishes first, then this one. Thats why i didnt know if to bake it or not haha. Thank you a lot tho
I put all this in my filling except for cornstarch which I have never heard of before but I am going to try it this year...Thanks!
I always wonder if it is harder for him to get the other one wrong on purpose 😅
Yeh. I reckon he sliced that hole in the first pie with a knife and poured water on top.
+Ana Real I bet someone from the kitchen makes it, and he's like "here let me fix it" and makes another one cause those two pies look way different
Oh my gosh me too. He seems like a perfectionist. LOL, I wonder if it was torture for him.😂😂😂
+nitelite78 Bingo. I bet he was like "how can I make this look bad"
Ana Real i
I used our baking pumpkins with this recipe and have made several pies. Great recipe!
Thomas Joseph rules and that is all I got to say. Nothing like learning, and he is the master at teaching. I enjoy watching him, what a pro, guys, right? I know more from him than any cook book has taught me. Thank you Thomas Joseph, you rock. I wish he taught here in NYC. I'd be there everyday.
Thomas, you should have your own RUclips channel!!!!!! Great stuff!
You can also cook a pumpkin pie in a water bath (like a cheesecake or other custard pie) after blind baking the crust if burning the crust is an issue. It takes a bit longer (it's slower), but it works great.
That pie shell is browned too much in the pre-bake! Just coat the raw shell with egg white if you must before filling and bake as usual, 15 mins on 425 and 45 mins on 350 degrees, Use the pie shield ring on the edges during the first 30 mins.
I agree, when I saw it it looked like it would burn with the added bake time.
Hi. So so to rename the pie shell? I tried and mine was way too dark. Just make the pie crust, brush w the egg wash and pour in the filling and bake according to the times you said? Ty
Perfect crust. Delicious pie.
Great tips. I am surprised that the pie crust didn't get overcooked during the long baking after being prebaked. What do you mean "a little bit of whipped cream on top"?? I think you meant to say LOTS O WHIPPED CREAM on top. Decadent !
+mukwah1111 I was wondering the exact same thing! How did the crust not get burnt?!
+mukwah1111 325 F is low enough that browning is significantly slowed since sugars caramelize at higher temperatures.
I saw some bakers cover the edges with aluminum foil if the crust browned very quickly.
+mukwah1111 Ours did though we did use a premade one. Something to do with that I'm guessing. But when we tried prebaking it, it got too burnt. Tried with a regular one (we didn't prebake it) and it was still burnt......
that crust edge was darker after the prebake than it was coming out of the oven at the end. That was a different pie. I'm betting the original burnt to heck.
Love all of these tips! Especially that egg white barrier, so interesting, and your crimping is perfect!
The best vedio ever have watched on how to make pumpkin pie..easy to understand...
I made two pies yesterday following this recipe. Both pies came out great though it did take much longer to bake, closer to a hour and a half. I did use a 10” pie pan pies were beautiful.
Just finished them,added more spice because i like it that way,but they are perfect!!!!!!! Omg cannot wait to eat them,was extra custard enough for atleast one more and a half,i cooked it in a silicone mold without crust to try the filling and it was amazing!!! Yum yum yum ty
The only thing I can think of is "Nobody likes a soggy bottom.'
I can't remember which video it was in, but it still kills me!
Or "my peaches are clean" 😂
LMAO!!!
Omg I forgot that one!
+M.Podgorski What what? Do you remember which video? I NEED to see it!!! lol
+leftyla I've already posted a link! 😀 If it doesn't work, search everyday food peach pie crumble 😊
+Krissy Marie As soon as he said it I had the same thought back to the awesome Greg :D
Who cares about cracks? You have to cut it anyway. Fact is, as a pumpkin pie connoisseur I can say 'The very best pumpkin pies are usually the homeliest''.
plus you dollop whipped cream over them when serving! I agree--the prettiest pumpkin pies are usually not as tasty.
Exactly!
Taste is always the most important aspect, I'm making food here, not are.
@greenwedge BWAHAHAHA!!!!!
Does anybody else like his video's right at the begining before even watching them just because it's Thomas and he is completly divine 😍...
I think that's the prettiest/neatest slice of pie I have ever seen in my life. LOL.
Yes, that is one very sharp knife
You are seriously so awesome. I love how you explain the whys of baking and cooking. Thanks!
Love this recipe! You are a good teacher.
Chef John cut back on 2 whites and added 1 or 2 eggs to prevent the cracking. BTW, I use the eggwhite on the unbaked shell bottom and do not prebake. Bake on bottom rack or the fluting might burn. 50 minutes is too long. If a knife 1" from the sides comes out clean, the middle will set while cooling.
Good job nice and slow on ingredients! Thank you for your time!
10-12 swipes on the grater
*does over 35*
42
lets all count.. I make it 74 , I played at 0.25 speed and it was still fast , 78 on 2nd count LOL
😂
I got around 71
Lmao!!
First time watching this channel & I HAD to immediately subscribe, of course!!
Made this pie yesterday in preparation for thanksgiving. At 325 degrees, it takes about 30 minutes longer than he specifies. In addition to that it did still have a couple cracks. Weeping was not a problem for me though. :) Also, make sure you're using a pie pan that not to deep, because if you do, it will end up with either and unsightly bit of burnt pumpkin filling around the edge, or a very long top crust. I was delicious though.
Manas Sinclair it may have cracked due to being slightly overdone. I find getting a pie like this perfect similar to getting a cheesecake done perfectly too. It's very tricky!
Didn't know that! Lol Your THE best!
I made this yesterday, it didn't crack :) I like the tip of egg white barrier . Thank you!
Thanks for the egg tip! Great video. Thank you. God bless.
Your instructions and procedures are clear! Tried this recipe and its amazing! Thank you! 💕
That pie is STUNNING. My goodness ❤
Eating pumpkin pie for the first time it’s soo yummm❤️
Thanking you so very much too for the recipe in grams. Look forward to making it too.
Best pumpkin 🎃 pie recipe
Where can i get more of Thomas Joseph? Does he have his own channel? He's fabulous! I'm obsessed after one video!
I just made this pie watching the video it came out perfect!!! thank you so much!!!!
BEST VIDEO EVER YOU COVERED ALL THE INGREDIENTS TO A PERFECT PIE AND THANKS TOR THE EGG TIP
YES IKR- THIS VIDEO IS LIFE CHANGING- now I know why all my pies come out ugly. XDDDDDDD
I'm so excited to bake a pumpkin pie this year, now. Thank you for this video!
A helpful tip is to heat the canned pumpkin with the spices and milk on a stovetop! It helps to really helps all the flavors coalesce and reduces the "canned" flavor!
i dont even like to bake but hes kinda handsome so i just keep watching
jolteorj same
...ummm, I don't think he's your type... just sayin' ;)
Bev Fo
Yes he does. But he is still handsome
😁
Omg this my kind of pumpkin pie ☺️☺️I’m so going to make it for thanksgiving
These are great tips thanks
I always wondered about the 🎃[sunken-pumpkin ].... whitewash the bottom...I'm really enjoying your videos! Thanks 4 sharing 😉
I've never had pumpkin pie but now I really wanna try it!
I really like your technique for the crust. I do my filling a bit differently, but thanks for the tips.
This is nice! I always add ground cloves. Could cloves be added to this recipe?
These tips have been so helpful. Thank you!
I learned about cracking the egg on a flat surface in 8th grade home ec. About 6 years ago. I've never cracked an egg on the side of a bowl since 😂
I'll definitely try this, I haven't made a pumpkin pie yet.
The slice is too small lol XD.
For eggs though, if the shells are cracking easier maybe switch egg brand? I feel free range eggs are better because the farmers have the time to look after the chooks to make sure they are laying good quality eggs. I've never had a problem cracking egg shells on the side of the bowl and getting shell in the mixture(I divide egg whites a lot) with free ranged eggs.
If the farmers are taking care of the chookies and making sure they are getting enough calcium for their eggies then you should have no problem with egg shells ^^.
I love the pumpkin pie mixture recipe!
Great tips as usual. I'm going to try this recipe. Thanks.
that pie is more perfect than my life,, great tips thank u ^^
Got some really good tips, even from the commentors. I do think adding 1/8t cloves would make it more traditional. A matter of preference. Happy Thanksgiving all!🙏🇺🇸🙏🌎🙏
Looks heavenly, thank you Thomas Joseph will be trying this year.
Ps anybody else notice that random bean move? (-:
Thank you so very much for tips.❤️
This is literally the most perfect pumpkin pie I've ever seen.
That pie looks amazing! You have me craving a slice!
Interesting! Also, never knew the filling was that runny before being baked.
this guy is so friendly.
this pie looks so pretty i want to try it this thanksgiving but i have never heard of adding vanilla extract to a pumpkin pie. So ill try a test pie before i commit to make all the pumpkin pies like this.
Omg i got so anxious watching this. All i wanted to do is make cookie for my guests. And this is science that you just showed us.
You shoulldh have put disclamer "Advanced"!
2:48 glass bowl looks exactly like plate
I wish it was written in the box, I’d love to try this.
Another great video I'm going to try this with my pumpkin pie and spice it up, I'll let you know how it turned out thank you!
A whole gobb of really great ideas, thank you.
That DOES look perfect! The egg white tip is awesome. I guess it forms a seal on the crust that keeps it from getting soggy? Makes sense.
Wow so helpful! Can't wait to try this!
I love it still on the warm side...
Great tip about cracking eggs.
I agree! He was very nice to listen to and watch.
do Pecan PIE!!
Josh Price my favorite.
"a little bit of whipped cream" hahahahahahaha
It's October and I want to make pumpkin pie 😂
Wish it included a list of ingredients under the video.
i mean its not that hard to guess
MsSSnow have you tried watching the video?
Great video & tips. Do you have a recipe for coconut cream pie? New to your channel. Also can you show how to make a perfect mini pie crust with filling inside using a 24 mini cupcakes tin. Never can get my mini pies to look even from the pans.
First attempt this Thanksgiving making a pumpkin pie. Used a frozen Mrs. Smith's pie crust and followed the recipe on the back of the can of Libby's pumpkin. It came out perfectly. If you're a baker try homemade crust, but if you're a noob like me Mrs. Smith's are quite good and idiot proof.
that looks bomb. I'm gonna actually try it!! Ive never seen a pumpkin pie made with evaporated milk!
Only most of them. See recipe on the Libbys pumpkin can.
i tried this recipe, it was delicious
Great tips! Thank you!
does anyone have a link to the written down recipe?? Thanks :)
Perfection.
Love that Thomas Joseph!
Great tips!! thanks for sharing!!
Can you add the recipe please in grams . Thanking you
preheat 190 C oven for blind baking pastry
425g pureed pumpkin (I roasted and pureed my own as no canned in UK!)
340g of evaporated milk
3 eggs
1 tbs of cornflour
1 tsp vanilla
1/2 tsp salt
3/4 cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
3/4 cup of light brown sugar (I used coconut palm sugar)
reduce over to 160 C bake 50-55 min
@Lucy Buckingham, THANK YOU!!! ::hearts:: (^.^)
It past the taste test with my folks who lived in Boston, AND my 2yr old ate it all up.....Good recipe!
Lucy Buckingham amazon is great for stuff like that
@@LucyBuckingham920 your recipe will be very helpful to me too in France. No canned pumpkin here either
Here's the link to the recipe he used www.marthastewart.com/1135012/perfect-pumpkin-pie
thanks
You are a saint
I made a couple pies last month and they did not come out right! I'll definitely try this with the pie pumpkin I just bought.
In my head right now I'm hearing foo fights there goes my hero!
DUDE YOU ARE FANTASTIC!! YOU HAVE SHOWN ME SO MANY AWESOME TIPS. THANK YOU!
#KITCHENHERO
If your vegan, you can use apple sauce or banana as a replacement for the eggs and egg whites. You can use vegan heavy whipping cream as a replacement for the condensed cream.
LOOking great !! great tips will try it soon
Salt is also a preservative. This is another reason it is in so many baking recipes. (Salt and sugar both preserve.)
I never thought of adding 1 tbsp cornstarch, I'll remember that for my next pumpkin pie!
And how do you make dough? And it is really incovenient that you don't have all the ingredients in the description box. Or at least write it over the picture with ingredients - 2.36.
so true! I am not a native speaker and writing down the recipe is not that easy for me.
Read the title, lady. He gave us "the tricks."
Leticus Leviticus Well you can't use tricks unless you know the recipe. Because recipe is basically everything! If you don't make the dough using the proper igredients all of the tricks will be useless.
Katy Glazier You don't know how to make pie dough??!
They have recipes of it in their website, you could Google them. These are just tips and tricks he's showing, not exactly a "how-to" recipe.
If you're frustrated with the filling sloshing over when you go to put in the oven, don't fill it full, then top it off carefully once safely on the oven rack. Fooled me once, then fooled me twice - 💡
Nice, thanks.