For anyone planning to make this pie at home: the video does not show the addition of vanilla extract (1 tsp). Per her book, it should be added to the filling at the same time as the spices. The same thing happened in the Sour Cherry Pie video. Happy baking!!
IMO, it's very unprofessional to make a food video that contradicts the book recipe or leaves out key ingredients. Salt and vanilla in most desserts are KEY ingredients.
Dessert Person Dessert Person 2: The Wrath of Felix Dessert Person 3: The Search for Maya Dessert Person 4: We're already home Dessert Person 5: The Final Fondant Dessert Person 6: The Undiscovered Patisserie Then the spin-offs, then the reboots, the TV series, it's really a whole franchise.
Thank you, Claire. I don't know why I'm feeling so down in the dumps, lazy, frustrated, anxious.... But I just LOVE your videos, long time fan!!! Love you and all you do. Thank you. This cheered me up a little bit. I should make this soon!!
I mean she cooks things for a living so that means she likely can smell and taste much better than average. So maybe she's smelling something that the average person can't? Kind of like how some people taste green peppers as insanely bitter while most people don't taste that bitterness at all (not to the same level).
@@danielt-danielt very sure they get tested often to be able to film like this. and if she did have it then she wouldn’t be smelling any ”mushroom” smell at all
I made your pumpkin pie recipe from BA last year and loved it! I forgot it at home when we were traveling to my parents, though so I got to eat it all myself when I got back.
Hey Claire! I don't know if you will see this, but I still wanna say: IMPRESSIVE pumpkin pie recipe. I made it today (I actually just had a slice) and it's one of the BEST pumpkin pie's I have had in a WHILE! I will most definitely make this one again in the future! Thank you so much for sharing this recipe with us!
Just when I thought pumpkin pie couldn’t get any better, Claire proves me wrong and takes it over the top!! Another must have is Vinny’s graphics so you know what everything is.
As I noted in my post above [before I saw this post by Music Dork] you can eat it as if it were butternut squash because that's exactly what it is. Warm it up with a little butter and sprinkle of a warm spice like cinnamon, a drizzle of honey too if you like it sweet, and have it as a side dish for lunch.
@@daihunter3524 This is a great idea! I usually have the opposite problem--I open a can of pumpkin for my dog to have a couple spoonfuls, now what do I do with the rest? I'll have to try this next time.
Today I made pie. Not just any pie but this exact pie. Not only did you give some of the clearest instructions but the honey and butter caramelizing does go from varying degrees of shroomy aromas as the honey caramelized in the butter. All in all it was a roaring success! Thank you for the knowledge you have bestowed upon me!
I made this pie for Thanksgiving 2022; it came out EXACTLY like in the video and is delicious even a few days later. I wouldn't hesitate to recommend it to everyone I know 😻
@@valeriacalderon6458 food prices have skyrocketed around here since the pandemic hit, sadly. Even Brazilian food staples like rice and beans. I’ve used these items to weight my crusts in the past, but even if I can afford to do it now, I can’t bring myself to waste the food :/ There’s only so many times you can reuse it too, so I’d just rather score the dough really well and hope for the best lol
It's November 22, 2023! I'm gonna try your recipe as I love the substitution of brown sugar, honey and the use of plenty of egg in the custard. My mother made her pumpkin pies with 4 eggs per pie -- it was always so beautiful and delicious -- there was never any left at the end of the day! ❤🙏🏼
@Olaf Sigurson Yeah, get Steve from Toronto (do you know him?) to bring one over on the dogsled, and enjoy it after a nice meal of moose steaks and poutine ;) but in all seriousness, yes - CDN Thanksgiving is just like the US one, only a bit earlier on the calendar. So, turkey, cranberries, pumpkin pie, football (except it's CFL for everyone but Steve, he's exclusively a Bills fan)
I must say that this recipe for the filling is a KILLER. I did this for my first time in the US (I'm from Brazil) and even with the adaptations I've made to be "dairy" and cane sugar free (filtered the brown butter to remove the protein bits, made a sub from heavy cream to coconut cream and from sugar to coconut sugar) it ended up spetacular. An important note: it's very hard to do it, but if you bake it the day before and let it sit all night in the fridge, it'll taste amazingly better! I don't know if that's a thing with all american pies, but it definitely happened with me. From a person that thought that I'd never be able to do something like this: thanks, Claire! 💖
I have a quart of homemade pumpkin puree that needs a purpose. This might be the right use for it! Not into pumpkin pie normally because it tastes like sweetened puree, so I am really thrilled with this custard texture.
Finally, a pumpkin pie that won't taste like puree! Excited about this crust! Will definitely make this! I felt like I am in a baking class. Claire was thorough, generous with tips and she gets down to business right away! No moment is wasted! I love this Girl!!
I'd love some sort of video series where Claire can try passed down recipes that viewers could submit to her. My family pumpkin pie recipe is from a cook book from 1910 and is so different from this.
Mine is cooling and I am SO excited to eat it. In the UK we don’t really have this pie .. and it was by luck that I managed to find a pumpkin can in a US section of the supermarket. If it tastes anything like it smells then I’m in for a treat. I got too impatient to leave mine in the oven since I needed the oven for bread baking, so it has major cracks.. But my stomach won’t care. Thanks Claire! :)
omg THANK YOU! I usually can't stand pumpkin pie because it tastes like nothing and has a weird texture. It always sounds amazing in theory but when I eat it I'm always disappointed. I'm definitely trying this one!!
Im one of those pumpkin pie haters. It usually tastes exactly like what Claire said - sweetened pumpkin puree. But this recipe looks full of depth and flavor I can't wait to make it!
I know this comment was a yr ago but I made it a few days ago and omg. This is by far the best pie ever 😍 it definitely does not have an overload of pumpkin flavor the spices were perfect I mean she truly put her all into this recipe I feel like! Definitely will be a staple for yrs to come no more buying lol
Claire, recently I experienced a sort of “relapse” of my severe anxiety and panic disorder. I took a few weeks off of work to focus on my mental health and I want you to know how much your videos (on any channel) have helped me. When you bake/cook you’re so transparent about mistakes and slip ups (and even hinted at dealing with SAD) it helps remind me that bumps in the road are just that, bumps. Thank you for being a calming presence in my life the last few weeks. I can’t wait until I’m feeling better; I’m going to buy your book and make some deserts! Thank you!
I first started watching Claire's videos on the Bon Appétit channel that comes with a Samsung TV's free stuff while sheltering in place in the early days of the pandemic. I became a foodie and masterful recipe follower. My wife got jealous of my cooking skills! The Righteous Exodus of BA occurred not long before my return to the classroom (in my case, the Band Hall), and that meant I had little time for the kitchen, much to my wife's dismay. I really miss being holed up with my wife's family in our little bubble and making dinner for them. (Don't tell them I said that.) I can't wait for my week off for Thanksgiving so I can cook my turkeys (plural) and bake my pies--plural, now because Claire just gave me a new dessert goal in addition to her double-crust apple pie. Seeing Claire bake makes me nostalgic for one of the few good things I really treasure about Life in the Time of Covid.
I had very much the same experience! Found BA in the beginning of quarantine, felt so excited about cooking and then... the semester started again. I want to bring baking back into my life!
I made this pumpkin pie some weeks ago for thanksgiving (in Canada) ~ I'm not near to be an experienced baker, it was my first time making dough, and all went well; the pie was delicious! The pictures showing us the process in the book were really helpful
Substitute sweet potato for pumpkin and I'm sold. I grew up with sweet potato pie, and it's substantial and hearty, you can eat a slice and it's almost a meal! I grew up with Southern cooking and when I tasted pumpkin pie it was a poor distant imitation. Pumpkin just doesn't have the body and flavor; there's a richness and earthiness pumpkin just can't offer. Bake the potatoes slowly to bring out the natural sweetness, that's key.
Claire, this is the best pumpkin pie I've ever had. Everybody in the family loved it, and I can't imagine going with a different recipe on any other pumpkin pies in the future. Awesome stuff.
I cannot get enough of you and your recipes. Everything I've tried in Dessert Person has been incredible and I already can't wait for your second book. Thanks for being born.
I've been using bon appetite's bourbon brouleed pumpkin pie with the chocolate pastry crust the past few years. I'm definitely gonna make this one this year. Thank you!
For a Dessert People Show: You and Erin Jean McDowell should make a creative pie together. You are both so creative and would love to see what energy you have together.
Hmmm... I love pretty much everything pumpkin- (soup, bread, ravioli, ice cream, etc...)-EXCEPT pumpkin pie!!! I hate it, in fact. I attributed this to the evaporated milk?/sweetened condensed milk?--- whatever seems to be what most recipes call for. Might have to try this since my partner loves pumpkin pie. (Then still make my layered pumpkin cheesecake with gingersnaps or speculos crust for me. 😉)
I've been planning to bake this for a decade (living far from USA and its recipes) and I always had anxiety about ending up with boiled pumpking with too much sugar and cinnamon. Thanks to Your video I'll be making a perfect custard-filled pie! I just hope reducing the sugar content drastically won't mess up the structure. Maybe I should add a tiny bit of flour then... I find that 50% or even 33% of sugar from American recipes tastes like European ones. For some reason North America really loves its sugar turned up all the way.
You are right about the sugar content in US stuff, but this recipe as written is not terribly sweet. 1/4c brown sugar plus 1/4c honey is not a ton of sugar for 8 slices. To be honest when I tasted the batter I added more brown sugar to bring it up to a level of sweetness I thought my family would like. Funny thing, when I buy sweets (cookies etc) from Aldi and polish markets, they are way too unsweet for my (American) tastes. But I'm sure my tastebuds would adapt if that's all I had available.
That pie looks absolutely wonderful Claire, we don’t celebrate thanksgiving here in Australia unfortunately, but I wished we did. I will be making this pie regardless 😍 thank you
I've never eaten or made pumpkin pie in my life, nor has my family. I was procrastinating a huge essay the day before halloween and made this. Genuinely the greatest recipe of all time. My family loved it, can't wait to revisit this video every year :)
I'm not someone who gets into having celebrity crushes but for some reason when Claire posts I do the full Borat "my wiiiiiiiiife" voice in my head and I don't know why.... anyway... can't wait to watch and get a new recipe for Thanksgiving this year!
YES I'm so glad you put this video out today! I have your book and I was planning to make this pie on Saturday. Perfect timing! So excited to make this.
One of the best recipe presentations I have watched in years! It is refreshing to watch someone "just cook"... "just create"... no fluff, no drama, just a normal human being in a normal kitchen baking a beautiful creation with real ingredients! I love that you dropped a lid to your spice and just picked it up, you grabbed a cookbook to check a measure... LOVE YOU! You are wise beyond your years and I am a fan! I am in a pie bake off on Friday 12/29/23 at work (I am an open heart nurse), and although I think I make a killer pumpkin pie, I am feeling more like a winner with watching your video and gaining a few tips! Thank you... stay tuned, I'll let you know how it all goes! ha
I appreciate that this takes one whole can but in previous times of making pumpkin pie with other recipies I use the leftover pumpkin puree for some chicken pumpkin curry!
Claire says 1/4 cup honey in the video, and the text box says "1/3 cup honey (4 oz/113g)", and 4 oz is actually 1/2 cup. Can someone please Claire-ify which one it is? 😭
Making the recipe now. I used the 1/4 cup recipe and it’s not too sweet as is. Honestly might try the ratio to the 1/2 in the next one I make since I like my pumpkin pies pretty sweet.
@@meganchavez6852 I agree. I also made it yesterday with a quarter cup, and would prefer it a little sweeter. Also, it's uncanny how much caramelized honey smells like mushrooms.
I have this pie in one oven now and the apple crumble pie in another oven. Took 3 hours! They both smell great. Next year I’ll make and roll out the crusts the day before baking and freeze them in the pie plates. Got the made in pie plates today so they’ll even look pretty! Thanks for the video. We’ll my pumpkin pie cracked into the symbol for pi in the middle. Pretty funny. Note to bakers - turn off oven when internal temp =175. My middle was jiggly but really should have been really liquid. See ATK videos re custard pies. Still tasted good 👍
I LOVE pumpkin pie. My daughter does not. She says it's a texture thing. She thinks pumpkin pie tastes "wet." Do you think this custard-y recipe would be more appealing to her?
The flavor would be different, but the degree depends on what type of maple syrup. The darker grades - what they used to call B - have a stronger taste. The taste wouldn't be bad, just different.
@@recoil53 thank you, that's super helpful I made an oat bar recipe recently that way over did it on the maple syrup, but maybe I was using a different grade!
I’m partial to my own as well. I use molasses and cloves and mace along with your spices. Haven’t tried the allspice, honey and browned butter and I only use 2 eggs. Your recipe is one of the few that I’d be willing to try.
I use your flaky crust recipe, but I shred a frozen stick of butter into the flour mix, and every few strokes I'll toss the butter into the flour so that the butter doesn't clump together. Super easy, flaky crust! I used them for pumpkin pasties for Halloween, and they went over really well.
I made this for Thanksgiving! And when I tell you that it was a hit… WOW! Everyone raved over it! Definitely my only pumpkin pie recipe now! I also made it into a pumpkin pie cake, since my husband’s family always has a pumpkin pie cake for Thanksgiving. (I just made the custard mix and added a yellow cake mix and baked with melted butter and pecans on top). It was delicious too!!
Pro tip for other recipes with leftover pumpkin - tons of easy cat and dog treat recipes online that call for 1/3C but you can easily use a bit less since they make 20+ treats as the recipe is written
Thank you, thank you, thank you! My husband has never liked a pumpkin pie before and by the end of his piece, he said it was REALLY good.That was my ultimate goal that I didn't believe to be realistic. I'm buying your book because of this recipe and video. Definitely the best pumpkin pie I've ever had. I hope the full size came out as well as my mini test pie.
Make this pie right now it is AMAZING. Just make sure you have all of your ingredients prepped. The crust is buttery and so flakey. The filling is light and creamy, the honey and the browned butter pair so perfectly. It is spicy and it is just the best pumpkin pie I have ever had. Never going to store bought again.
"“If you want to strengthen your faith, you will need to soften inside. For your faith to be rock solid, your heart needs to be as soft as a feather.” Elif Shafak"
I made this for Thanksgiving and now I'm making it again for Christmas I love it so much thanks my uncle used to make pumpkin pie every year it was his thing but now that he's passed away I have taken it upon myself to keep his tradition alive
What I do to remove pie weights safely (I have a bean and rice mix) I use my biggest spoon to get out the majority first then lift off the foil and funnel the rest! Then it won't spill into the crust or all over the counter and/or break the foil!
I don’t know if it’s more affordable, but I’ve used regular granulated sugar the same way! And the bonus was that sugar is still usable afterwards. It becomes golden and more complex in flavor!
"that but like seriously TELEGRAPHED me to thanksgiving sitting 'round the table" aww. am I the only one who laughed? or is this an actual phrase I don't know about?
Just made this for Thanksgiving…WOW! This is an amazing pie 🥧 can’t wait to get your cookbook Claire ❤️BTW…is it terrible etiquette to only put half a pumpkin pie on the dessert table??? I do have to test this before my guests eat it😂
Like this comment if you’re making a pumpkin pie this holiday season. If not a pumpkin pie, comment what dish you’re planning to bake. 🥧
Your apple tart! 😍
Brownies
Pumpkin pie will be in demand. But I would like to make mincemeat, which I haven’t had for years. My mom made both mince and pumpkin every year
really wanna make your flourless chocolate wave cake again! it was consumed super fast lol
Your Palmiers and Kouign-amann. I'm also going to buy my brother a copy Dessert Person since he bought me mine last Christmas!
“I’m going to do my normal thwacking”
Claire’s downstairs neighbor: “Honey, she’s baking again!”
Honey: "I know, I'm being caramelized in a saucepan!"
@@bdellovibrioo5242 😂😂
For anyone planning to make this pie at home: the video does not show the addition of vanilla extract (1 tsp). Per her book, it should be added to the filling at the same time as the spices. The same thing happened in the Sour Cherry Pie video. Happy baking!!
Thank you ♥️♥️ I also saw the video and the ingredients list has a different measurement of honey. she says 1/4th and the ingredients says 1/3rd
I'm currently baking this pie and was going back and forth through the video trying to see where I missed that LOL thanks for your comment!
@@JG-ec7zg hello! per book, 1 tsp (3 g) of salt goes in at the same time as the spices and vanilla. good luck with your pie!
IMO, it's very unprofessional to make a food video that contradicts the book recipe or leaves out key ingredients. Salt and vanilla in most desserts are KEY ingredients.
@@KJ_nyc Everyone makes mistakes, even professionals. Sorry that your pie didn't go well. I hope you give it another shot!
Dessert Person
Dessert Person 2: The Wrath of Felix
Dessert Person 3: The Search for Maya
Dessert Person 4: We're already home
Dessert Person 5: The Final Fondant
Dessert Person 6: The Undiscovered Patisserie
Then the spin-offs, then the reboots, the TV series, it's really a whole franchise.
Spin-off: Claire - Meringue Madness
Between the book and the videos, it's already a multimedia franchise.
@@vigilantcosmicpenguin8721 That's true, I was making a Star Trek joke.
Build a Claire MCU
Don't forget the prequels, "The Phantom Mud Cake," "Attack of the Cannoli," and "Revenge of the Swiss Roll."
The ultimate not so secret ingredient - brown butter.
@Olaf Sigurson OMG...maple syrup sounds soooo good. Thanks, I'm trying it like that!!
I have never heard of brown butter in a pumpkin pie.
You like butter? Well, now it's brown! BAM!
Nah pumpkin beer and pumpkin spice coffee.
@@stevenbaker7025 In the pie? Or you like better?
Thank you, Claire. I don't know why I'm feeling so down in the dumps, lazy, frustrated, anxious.... But I just LOVE your videos, long time fan!!! Love you and all you do. Thank you. This cheered me up a little bit. I should make this soon!!
She is literally my comfort person. There is just something about her that calms me down so much whenever im in a bad state. I love her so much 🥺💛
October does that to a lot of people! Glad you’re taking the time to do things that make you feel good, keep that up!
@@rere9138 ininnnn
N
Nnonm
This was incredible and so much easier than I expected. The smell of it baking alone will lift your spirits!
ive never been more confused than when claire said that caramelized honey smells like mushroom
I was equally confused when earlier in the video Claire said that pumpkin pie is often not very good 😮
I mean she cooks things for a living so that means she likely can smell and taste much better than average. So maybe she's smelling something that the average person can't? Kind of like how some people taste green peppers as insanely bitter while most people don't taste that bitterness at all (not to the same level).
She probably just had covid and can't taste lol
I just made this today, and it actually does smell a little bit like mushrooms! Super weird.
@@danielt-danielt very sure they get tested often to be able to film like this. and if she did have it then she wouldn’t be smelling any ”mushroom” smell at all
Not even going to pretend like I wouldn't buy a book from Claire called "Wrath of Felix" in a heartbeat lmao.
I want a compilation video of claire trying to fit things into her stuffed fridge
PLEASE, I would love that
I made your pumpkin pie recipe from BA last year and loved it! I forgot it at home when we were traveling to my parents, though so I got to eat it all myself when I got back.
Are you sure you forgot or did you "forget"? 😂
Hey Claire! I don't know if you will see this, but I still wanna say: IMPRESSIVE pumpkin pie recipe. I made it today (I actually just had a slice) and it's one of the BEST pumpkin pie's I have had in a WHILE! I will most definitely make this one again in the future! Thank you so much for sharing this recipe with us!
I made it today and can confirm that the mixture smells v mushroomy.
If the next book isn’t actually subtitled “The Wrath of Felix” I will be very upset.
This is the best pumpkin pie I have ever had the pleasure of eating. I made this for my in-laws, and it was a hit. 10/10 making this for Thanksgiving.
Ok, the time is here & near once again! Mmmm this recipe! I love ginger in my pumpkin!
*Glass pie plates really add to the crunch of the pie!
This is the earliest I’ve ever watched a Claire video😳😳😳
Just when I thought pumpkin pie couldn’t get any better, Claire proves me wrong and takes it over the top!! Another must have is Vinny’s graphics so you know what everything is.
it's the small details - claire sweeping the 13'' plus arrow away from the pie crust. Love it, a joy to watch
"What are you going to do with a quarter cup of pumpkin?"
Clearly Claire owns cats and not dogs.
I just realized that J. Kenji Lopez-Alt is the dog person counterpart of Claire.
You can give pumpkin to cats too actually, although they don't always like it! It's great fiber for them!
As I noted in my post above [before I saw this post by Music Dork] you can eat it as if it were butternut squash because that's exactly what it is. Warm it up with a little butter and sprinkle of a warm spice like cinnamon, a drizzle of honey too if you like it sweet, and have it as a side dish for lunch.
@@daihunter3524 This is a great idea! I usually have the opposite problem--I open a can of pumpkin for my dog to have a couple spoonfuls, now what do I do with the rest? I'll have to try this next time.
My cat loves pumpkin! She was begging for it when I was cooking on Halloween.
Today I made pie. Not just any pie but this exact pie. Not only did you give some of the clearest instructions but the honey and butter caramelizing does go from varying degrees of shroomy aromas as the honey caramelized in the butter. All in all it was a roaring success! Thank you for the knowledge you have bestowed upon me!
I've made pumpkin pie for years but what Claire says is the law and I will immediately change my entire process if she says so.
Haha if you've tried her recipe out, which one did you prefer?
I made this pie for Thanksgiving 2022; it came out EXACTLY like in the video and is delicious even a few days later. I wouldn't hesitate to recommend it to everyone I know 😻
"Just use a bag of rice. It's very inexpensive-"
*smiles nervously in brazilian*
nossa, sim :( crise do arroz ta foda
Beans also work !
You can’t eat the rice after using it as a pie weight, right?
@@XTaitoX right /: . But you can reuse it as pie weights if you end up making more pies in the future
@@valeriacalderon6458 food prices have skyrocketed around here since the pandemic hit, sadly. Even Brazilian food staples like rice and beans. I’ve used these items to weight my crusts in the past, but even if I can afford to do it now, I can’t bring myself to waste the food :/
There’s only so many times you can reuse it too, so I’d just rather score the dough really well and hope for the best lol
Claire’s baking videos are the most comforting and informative videos. I absolutely love all of them.
Claire when tempering something for custard - 🥰🥰🥰
Claire when tempering chocolate - 😳😱
It's November 22, 2023! I'm gonna try your recipe as I love the substitution of brown sugar, honey and the use of plenty of egg in the custard. My mother made her pumpkin pies with 4 eggs per pie -- it was always so beautiful and delicious -- there was never any left at the end of the day! ❤🙏🏼
I made this for Canadian Thanksgiving, using the recipe from Claire's cookbook - and it was a huge hit!
@Olaf Sigurson yes, especially in English speaking Canada...pumpkins grow well here too!
yay! what does it taste like exactly?
@Olaf Sigurson Yeah, get Steve from Toronto (do you know him?) to bring one over on the dogsled, and enjoy it after a nice meal of moose steaks and poutine ;) but in all seriousness, yes - CDN Thanksgiving is just like the US one, only a bit earlier on the calendar. So, turkey, cranberries, pumpkin pie, football (except it's CFL for everyone but Steve, he's exclusively a Bills fan)
@@ReviewyCA As someone from Vancouver, this made me laugh WAY too hard! Cheers, fellow Canuck!
I must say that this recipe for the filling is a KILLER. I did this for my first time in the US (I'm from Brazil) and even with the adaptations I've made to be "dairy" and cane sugar free (filtered the brown butter to remove the protein bits, made a sub from heavy cream to coconut cream and from sugar to coconut sugar) it ended up spetacular. An important note: it's very hard to do it, but if you bake it the day before and let it sit all night in the fridge, it'll taste amazingly better! I don't know if that's a thing with all american pies, but it definitely happened with me.
From a person that thought that I'd never be able to do something like this: thanks, Claire! 💖
I have a quart of homemade pumpkin puree that needs a purpose. This might be the right use for it! Not into pumpkin pie normally because it tastes like sweetened puree, so I am really thrilled with this custard texture.
I feel the same way about pumpkin pie, but this custard has such a warm deep flavor! Definitely reccomend trying!!
Finally, a pumpkin pie that won't taste like puree! Excited about this crust! Will definitely make this!
I felt like I am in a baking class. Claire was thorough, generous with tips and she gets down to business right away! No moment is wasted! I love this Girl!!
Oooooh is that a gingerbread house I see in the background for the holiday season!! Looks amazing 👏 😍
Ikr it looks super cute
I just made this for the first time and it was the best pumpkin pie I have ever eaten!
I'd love some sort of video series where Claire can try passed down recipes that viewers could submit to her. My family pumpkin pie recipe is from a cook book from 1910 and is so different from this.
Mine is cooling and I am SO excited to eat it. In the UK we don’t really have this pie .. and it was by luck that I managed to find a pumpkin can in a US section of the supermarket. If it tastes anything like it smells then I’m in for a treat. I got too impatient to leave mine in the oven since I needed the oven for bread baking, so it has major cracks.. But my stomach won’t care. Thanks Claire! :)
Omg so glad she said “next book” 😭 I was wondering because I am LOVING the current one. I feel like I’ve learned so much following Claire’s recipes. 😊
ur so right about the mushroom smell
omg THANK YOU! I usually can't stand pumpkin pie because it tastes like nothing and has a weird texture. It always sounds amazing in theory but when I eat it I'm always disappointed. I'm definitely trying this one!!
Me too!!! Claire kept emphasising all the things I dislike about pumpkin pie and saying why her's is different. I will have to try this for real :D
A lot of people will only put (some) cinnamon in a pumpkin pie. It needs a lot, plus ginger and cloves.
Yes... I generally find something off-putting about pumpkin pie... texture/taste.
Just finished making two - one for Thanksgiving and one for…pre-Thanksgiving. The only pumpkin pie I’ve ever loved! So light and not overly spiced!
Im one of those pumpkin pie haters. It usually tastes exactly like what Claire said - sweetened pumpkin puree. But this recipe looks full of depth and flavor I can't wait to make it!
Me too. This is one I will try!
I know this comment was a yr ago but I made it a few days ago and omg. This is by far the best pie ever 😍 it definitely does not have an overload of pumpkin flavor the spices were perfect I mean she truly put her all into this recipe I feel like! Definitely will be a staple for yrs to come no more buying lol
Trust the process! I made the pie and it was great. Happy Thanksgiving to all you beautiful sweet people!!
Claire, recently I experienced a sort of “relapse” of my severe anxiety and panic disorder. I took a few weeks off of work to focus on my mental health and I want you to know how much your videos (on any channel) have helped me. When you bake/cook you’re so transparent about mistakes and slip ups (and even hinted at dealing with SAD) it helps remind me that bumps in the road are just that, bumps. Thank you for being a calming presence in my life the last few weeks. I can’t wait until I’m feeling better; I’m going to buy your book and make some deserts! Thank you!
@aubrey whitford I hope you are having a better day whenever you might read this
I made this for Thanksgiving, and it was amazing! Thank you Claire!!! You are my favorite, I’m so grateful for Dessert Person!
I first started watching Claire's videos on the Bon Appétit channel that comes with a Samsung TV's free stuff while sheltering in place in the early days of the pandemic. I became a foodie and masterful recipe follower. My wife got jealous of my cooking skills! The Righteous Exodus of BA occurred not long before my return to the classroom (in my case, the Band Hall), and that meant I had little time for the kitchen, much to my wife's dismay. I really miss being holed up with my wife's family in our little bubble and making dinner for them. (Don't tell them I said that.) I can't wait for my week off for Thanksgiving so I can cook my turkeys (plural) and bake my pies--plural, now because Claire just gave me a new dessert goal in addition to her double-crust apple pie. Seeing Claire bake makes me nostalgic for one of the few good things I really treasure about Life in the Time of Covid.
I had very much the same experience! Found BA in the beginning of quarantine, felt so excited about cooking and then... the semester started again. I want to bring baking back into my life!
This is probably my favorite episode yet.
this is more important than my algebra quiz
A friend asked me to make pumkin pie a couple days ago this is perfect 🥰
I made this pumpkin pie some weeks ago for thanksgiving (in Canada) ~ I'm not near to be an experienced baker, it was my first time making dough, and all went well; the pie was delicious! The pictures showing us the process in the book were really helpful
Substitute sweet potato for pumpkin and I'm sold. I grew up with sweet potato pie, and it's substantial and hearty, you can eat a slice and it's almost a meal! I grew up with Southern cooking and when I tasted pumpkin pie it was a poor distant imitation. Pumpkin just doesn't have the body and flavor; there's a richness and earthiness pumpkin just can't offer. Bake the potatoes slowly to bring out the natural sweetness, that's key.
To me the ideal pumpkin pie slice should be able to be eaten by hand. Love when it's firm enough for that.
MAKE THIS PIE it was such a hit yesterday. Totally worth all the steps
I want to dress up as Claire this Halloween🎃. Thanks for the wonderful videos! Watching you from Seoul, South Korea...
That's a brilliant Halloween costume idea!
Claire, this is the best pumpkin pie I've ever had. Everybody in the family loved it, and I can't imagine going with a different recipe on any other pumpkin pies in the future. Awesome stuff.
I cannot get enough of you and your recipes. Everything I've tried in Dessert Person has been incredible and I already can't wait for your second book. Thanks for being born.
Made this for Thanksgiving and it was soooooo good! I wasn't sure how pumpkin pie could be improved, but this truly is the best recipe!
Love that you have a pumpkin pie recipe that DOES NOT use canned milk! Cream is a much better liquid for the pie. I'm making it today!
Hoping to make a punkin pie this thanksgiving that rekindles the love of it in my friends' hearts
We love the consistency on this channel
We love the consistency of pumpkin pie filling that you can bite into like a pizza
@@vigilantcosmicpenguin8721 hahah that also
I've been using bon appetite's bourbon brouleed pumpkin pie with the chocolate pastry crust the past few years. I'm definitely gonna make this one this year. Thank you!
For a Dessert People Show: You and Erin Jean McDowell should make a creative pie together. You are both so creative and would love to see what energy you have together.
Hmmm... I love pretty much everything pumpkin- (soup, bread, ravioli, ice cream, etc...)-EXCEPT pumpkin pie!!! I hate it, in fact. I attributed this to the evaporated milk?/sweetened condensed milk?--- whatever seems to be what most recipes call for. Might have to try this since my partner loves pumpkin pie. (Then still make my layered pumpkin cheesecake with gingersnaps or speculos crust for me. 😉)
I've been planning to bake this for a decade (living far from USA and its recipes) and I always had anxiety about ending up with boiled pumpking with too much sugar and cinnamon. Thanks to Your video I'll be making a perfect custard-filled pie! I just hope reducing the sugar content drastically won't mess up the structure. Maybe I should add a tiny bit of flour then... I find that 50% or even 33% of sugar from American recipes tastes like European ones. For some reason North America really loves its sugar turned up all the way.
You are right about the sugar content in US stuff, but this recipe as written is not terribly sweet. 1/4c brown sugar plus 1/4c honey is not a ton of sugar for 8 slices. To be honest when I tasted the batter I added more brown sugar to bring it up to a level of sweetness I thought my family would like.
Funny thing, when I buy sweets (cookies etc) from Aldi and polish markets, they are way too unsweet for my (American) tastes. But I'm sure my tastebuds would adapt if that's all I had available.
@@mismjames thank you for this lovely and constructive comment!
Combining this recipe with Bruno Albouze's mascarpone-chantilly cream as a topping: hoping it's a hit!
The animation at the beginning is adorable
I make a pumpkin spiced porridge with my leftover pumpkin puree, it's so good and you can get a couple days worth out of the leftovers
I just made the cookie recipe and the brown butter changed my life! Now I have to make this one!
That pie looks absolutely wonderful Claire, we don’t celebrate thanksgiving here in Australia unfortunately, but I wished we did. I will be making this pie regardless 😍 thank you
Australia definitely needs a “we got out of England and are happy we survived our first year and grew these plants and hunted birds”holiday.
Only watching this because of Claire. I'm not usually a pumpkin pie fan... but this I would try.
I've never eaten or made pumpkin pie in my life, nor has my family. I was procrastinating a huge essay the day before halloween and made this. Genuinely the greatest recipe of all time. My family loved it, can't wait to revisit this video every year :)
I usually hate pumpkin pie but I’m definitely making this one this weekend
I'm not someone who gets into having celebrity crushes but for some reason when Claire posts I do the full Borat "my wiiiiiiiiife" voice in my head and I don't know why.... anyway... can't wait to watch and get a new recipe for Thanksgiving this year!
YES I'm so glad you put this video out today! I have your book and I was planning to make this pie on Saturday. Perfect timing! So excited to make this.
One of the best recipe presentations I have watched in years! It is refreshing to watch someone "just cook"... "just create"... no fluff, no drama, just a normal human being in a normal kitchen baking a beautiful creation with real ingredients! I love that you dropped a lid to your spice and just picked it up, you grabbed a cookbook to check a measure... LOVE YOU! You are wise beyond your years and I am a fan! I am in a pie bake off on Friday 12/29/23 at work (I am an open heart nurse), and although I think I make a killer pumpkin pie, I am feeling more like a winner with watching your video and gaining a few tips! Thank you... stay tuned, I'll let you know how it all goes! ha
Claire!! I tried this recipe a couple of weeks ago and it was DIVINE, and I don’t even like pumpkin pie!!
At the end, that's where the idiom of "herding cats" came from.
I appreciate that this takes one whole can but in previous times of making pumpkin pie with other recipies I use the leftover pumpkin puree for some chicken pumpkin curry!
Claire says 1/4 cup honey in the video, and the text box says "1/3 cup honey (4 oz/113g)", and 4 oz is actually 1/2 cup. Can someone please Claire-ify which one it is? 😭
Making the recipe now. I used the 1/4 cup recipe and it’s not too sweet as is. Honestly might try the ratio to the 1/2 in the next one I make since I like my pumpkin pies pretty sweet.
@@meganchavez6852 I agree. I also made it yesterday with a quarter cup, and would prefer it a little sweeter. Also, it's uncanny how much caramelized honey smells like mushrooms.
Not a fan of pumpkin or sweet potato pie (for my own reasons) but I made the recipe in your book and I was impressed. Everyone loved it!
"verdict: MMM" is the new "time for my favorite part: reading the ingredients!"
(yup, she said it, but they didn't put the text on screen)
Was shocked it didn't make it on screen, but certainly noticed when she said it.
I have this pie in one oven now and the apple crumble pie in another oven. Took 3 hours! They both smell great. Next year I’ll make and roll out the crusts the day before baking and freeze them in the pie plates. Got the made in pie plates today so they’ll even look pretty! Thanks for the video. We’ll my pumpkin pie cracked into the symbol for pi in the middle. Pretty funny. Note to bakers - turn off oven when internal temp =175. My middle was jiggly but really should have been really liquid. See ATK videos re custard pies. Still tasted good 👍
the gingerbread house in the background! i hope there was a competition between the crew of some sort
Glad to see you back on RUclips!
I LOVE pumpkin pie. My daughter does not. She says it's a texture thing. She thinks pumpkin pie tastes "wet." Do you think this custard-y recipe would be more appealing to her?
It might work
Yes!! I have been waiting for you to drop a pumpkin pie video 😁😁
Would using real maple syrup be a suitable alternative to honey? Or would it change the texture/flavour profile too much?
I'm not Claire but I did this last year and it was really good! I'm excited to try the honey version this year.
That actually sounds really good!
Would you use the same amount?
The flavor would be different, but the degree depends on what type of maple syrup. The darker grades - what they used to call B - have a stronger taste.
The taste wouldn't be bad, just different.
@@recoil53 thank you, that's super helpful
I made an oat bar recipe recently that way over did it on the maple syrup, but maybe I was using a different grade!
I’m partial to my own as well. I use molasses and cloves and mace along with your spices. Haven’t tried the allspice, honey and browned butter and I only use 2 eggs. Your recipe is one of the few that I’d be willing to try.
I use your flaky crust recipe, but I shred a frozen stick of butter into the flour mix, and every few strokes I'll toss the butter into the flour so that the butter doesn't clump together. Super easy, flaky crust! I used them for pumpkin pasties for Halloween, and they went over really well.
I ended up swapping the honey for maple syrup and it was fantastic
I made this for Thanksgiving! And when I tell you that it was a hit… WOW! Everyone raved over it! Definitely my only pumpkin pie recipe now! I also made it into a pumpkin pie cake, since my husband’s family always has a pumpkin pie cake for Thanksgiving. (I just made the custard mix and added a yellow cake mix and baked with melted butter and pecans on top). It was delicious too!!
Pumpkin pie is my favorite , can't wait to make this!
Pro tip for other recipes with leftover pumpkin - tons of easy cat and dog treat recipes online that call for 1/3C but you can easily use a bit less since they make 20+ treats as the recipe is written
I always add a little mace to my pumpkin desserts, sometimes a little ground anise seed. I love the flavors they bring :)
Thank you, thank you, thank you! My husband has never liked a pumpkin pie before and by the end of his piece, he said it was REALLY good.That was my ultimate goal that I didn't believe to be realistic. I'm buying your book because of this recipe and video. Definitely the best pumpkin pie I've ever had. I hope the full size came out as well as my mini test pie.
I made this today. Deeeeeeelicious. I knew my honey was ready because it does in fact smell like mushrooms 🍄 🍯
Make this pie right now it is AMAZING. Just make sure you have all of your ingredients prepped. The crust is buttery and so flakey. The filling is light and creamy, the honey and the browned butter pair so perfectly. It is spicy and it is just the best pumpkin pie I have ever had. Never going to store bought again.
Did you use 3 or 4 eggs?
"“If you want to strengthen your faith, you will need to soften inside. For your faith to be rock solid, your heart needs to be as soft as a feather.” Elif Shafak"
I have a very important exam tomorrow, but this takes precedence
I’m making your pie crust right now Claire, thanks for the recipe and all the tips!!
I made this for Thanksgiving and now I'm making it again for Christmas I love it so much thanks my uncle used to make pumpkin pie every year it was his thing but now that he's passed away I have taken it upon myself to keep his tradition alive
What I do to remove pie weights safely (I have a bean and rice mix) I use my biggest spoon to get out the majority first then lift off the foil and funnel the rest! Then it won't spill into the crust or all over the counter and/or break the foil!
"just buy rice, it's very inexpensive"
*cries in brazilian*
I don’t know if it’s more affordable, but I’ve used regular granulated sugar the same way! And the bonus was that sugar is still usable afterwards. It becomes golden and more complex in flavor!
"that but like seriously TELEGRAPHED me to thanksgiving sitting 'round the table" aww.
am I the only one who laughed? or is this an actual phrase I don't know about?
Hahaha, I came to the comments to see if anyone else noticed.
@@Van9fromOuterSpace finally haha thank you!
Just made this for Thanksgiving…WOW! This is an amazing pie 🥧 can’t wait to get your cookbook Claire ❤️BTW…is it terrible etiquette to only put half a pumpkin pie on the dessert table??? I do have to test this before my guests eat it😂
I made this recipe for Canadian Thanksgiving this year! It was such a hit!