Being European I truly appreciate the metric conversions. American recipes can be quite daunting with all those cups, sticks etc, but you make it so easy.
This is my favorite pumpkin pie recipe. You give the best and most clear instructions, and I always get a lot of compliments on this and other baked goods I make following your recipes. So, everyone thinks I'm a great baker, thanks to you!
The ginger nuts and pecans on the pastry are a marvellous addition, just adding that little bit of crunch to the creamy filling. I've done it for the past two years on the advice of Joy of Baking!
I want to make this for thanksgiving! Every cake I’ve tried making from you was successful and delicious! I think people forget what homemade tastes like😉❤️
I finally mastered pie crust when I got a food processor in my late 30s. It’s the best culinary thing that ever happened to me! Pie crust was my last frontier. It’s also important to use a recipe like this one that has a good fat to flour ratio. This crust should be buttery, flaky, slightly crisp, but NOT dry from too much flour. You can get generic brand processors these days that are just big enough to make single pie crusts, small batch doughs, cut veggies; that are more affordable. I highly recommend that anyone who likes to bake invest in one & then make this easy, yet delicious recipe! I love this version of pumpkin pie. Shall make it this holiday season! Thanks again my dear.
I want to thank you for this recipe. Today was my son's birthday, we went through all your desserts recipes and he chose your pumpkin pie recipe as his birthday cake. It wouldn't have been my first choice, but I did it anyway and I don't have any regret. It was so delicious and my boy was happy. Thank you!
I love your recipes, dearest Stephanie! Made your pumpkin pie crust for Thxgiving and loved it! In place of pecans, I used quarter cup almond flour with the ginger snap cookies and it worked wonderfully! Thx again; God bless you!
I'm in Canada and I didn't like the taste of the canned pumpkin. So we roasted a butternut squash and let it drain the water out on a mesh. Then added half spoon of corn starch to the pumpkin filling and it worked. It tasted amazing. Thank you Stephanie. ;)
Yes, my Mom always use butternut squash to make her pumpkin pie. I do have a recipe for butternut squash pie where you roast the squash to make the purée. www.joyofbaking.com/PiesAndTarts/ButternutSquashPie.html
Thank you Joy for explaining about the ingredients you use as in the uk we use grams not cups and flour we is plain or self-raising, I like that you scrape your bowls no waste thanks again Joy
Yes, thank you also from me for your grammes etc, your clear and careful explanations and great, professional recipes. You can tell they've all been tried and tested!
You did such a great job explaining the whole process. I'm embarrassed to say that I'm an older gal and never really got the hang of making pie crust. This video has given me the inspiration to do it! I love the idea of crushed ginger cookies with chopped pecans as a layer at the bottom (well, I love both of those things, so it was an easy sell!). Frankly, you had me at the mention of butter. I'm definitely going to try this! Thank you!
I don't have a machine to make my crusts and I do make them by hand (as I've been doing for 55 years). As you said, the ingredients should be cold. My mother always used Crisco to make her pie crusts and I've changed or modernized from that and use very cold butter. I find that if my butter and water are not cold the dough will be too sticky. The butter to flour content should have pea sized butter in the flour. That's when you know it's about ready to roll out. Too much flour and the dough is too fragile and will tear. Love your demonstration. I'll look for more from you. Joyce in Sunny Florida.
What a lovely pastry cook it looks divine. I've never tasted pumpkin before .I love egg custard pie .well now I'm going to make this I know I love love it and ginger I love and spices . And I think I'll get a tin pie dish it looks so nice my mouth is watering .thank you are a little angel .I really appreciate what you do thankyou
I also made your peanut butter bars for the non pie lovers. Thank you ! Love your recipes and channel I have been binge watching for the last few days. I just discovered your channel. So professional!
It's crazy easy to make with real pumpkins! We just uploaded our video showing even my husband can do it! He even made a pie with the guts you scoop out!
Would you mind if I ask you a question please? What did you do before you started making TH-cam videos? The only reason I ask is because you seem like you would’ve been an amazing Home Economic teacher. The way you explain things is interesting and thorough. In other words thank you for taking your time and teaching us all!👏🏼
you remind me of Patricia Heaton from Everybody loves Raymond (though her character could not bake ) love how you explain the steps and outcomes--that middle layer sounds like a great way to add texture!
A very joyfully recipe and very profesional demonstration with many great tips, love your colors too from your outfit to your kitchen all around, regards and thanks for sharing and I hope I can do it too.
Backing was intimidating for me..but with your recipes and videos I stared trying and was successful making cakes and cupcakes... And now surely will try pies too. A big Thank you!
Ok your the best I made your pound cake omg it was hit thankyou and you give grade instructions. But the spice can I use all spice? Thankyou I just subscribed
Looks amazing! Can watch your videos all day. I noticed you don't blind bake the crust? I don't understand why some blind bake? I am a beginner here and confused 🤔
It depends on the filling whether you need to prebake the crust. Because this filling needs a fairly long bake I don’t prebake the crust. As the long bake gives time for the crust to bake as well. However some people do like to prebake the crust no matter the type of filling they use.
Being European I truly appreciate the metric conversions. American recipes can be quite daunting with all those cups, sticks etc, but you make it so easy.
I love that you demonstrate all the steps, no skipping or fast forwarding. Makes it so easy for amateur like myself.
This is my favorite pumpkin pie recipe. You give the best and most clear instructions, and I always get a lot of compliments on this and other baked goods I make following your recipes. So, everyone thinks I'm a great baker, thanks to you!
The ginger nuts and pecans on the pastry are a marvellous addition, just adding that little bit of crunch to the creamy filling. I've done it for the past two years on the advice of Joy of Baking!
Steph, your style of teaching makes baking so enjoyable and easy. Thanks for always sharing. ❤
Oh Gosh I'm watching this in the middle of the night that Pumpkin Pie looks yummy!!! ✌☺
Thank you so much for taking the time to add the metric conversions as well. ❤
I want to make this for thanksgiving! Every cake I’ve tried making from you was successful and delicious! I think people forget what homemade tastes like😉❤️
Cindyinthesky cheese
I finally mastered pie crust when I got a food processor in my late 30s. It’s the best culinary thing that ever happened to me! Pie crust was my last frontier. It’s also important to use a recipe like this one that has a good fat to flour ratio. This crust should be buttery, flaky, slightly crisp, but NOT dry from too much flour. You can get generic brand processors these days that are just big enough to make single pie crusts, small batch doughs, cut veggies; that are more affordable. I highly recommend that anyone who likes to bake invest in one & then make this easy, yet delicious recipe! I love this version of pumpkin pie. Shall make it this holiday season! Thanks again my dear.
Stephanie, thank you for being such a good teacher. Your recipes are literally the lifesaver. Love you and your recipes ❤️❤️
I could spend a whole day just listening to her explain how to do anything... She's so patient and calm...
I want to thank you for this recipe. Today was my son's birthday, we went through all your desserts recipes and he chose your pumpkin pie recipe as his birthday cake. It wouldn't have been my first choice, but I did it anyway and I don't have any regret. It was so delicious and my boy was happy. Thank you!
Happy Birthday to your son.
I've been using this recipe for the past 4 yrs, its amazing! Thanks so much Stephanie!
Yay for pumpkin pie! There's something so magical about pumpkin and spices that makes everything feel like fall.
I love your recipes, dearest Stephanie! Made your pumpkin pie crust for Thxgiving and loved it! In place of pecans, I used quarter cup almond flour with the ginger snap cookies and it worked wonderfully! Thx again; God bless you!
I like how specific you are without being boring. I always buy pre maid pie crust but I really appreciate your instructions on how to make it
We always cooked our pies on a separate day when we would all meet at my grand mother's. It was a really special year's being together with her ..
Made it and it’s the best pumpkin pie I’ve ever had. Went well at a family gathering for the holidays. I’m making it again for Christmas morning.
This is the best pumpkin pie recipe I've ever tried. I'l be making this pie w/ whipped cream for Thanksgiving . Thanks very much for sharing.
I'm in Canada and I didn't like the taste of the canned pumpkin. So we roasted a butternut squash and let it drain the water out on a mesh. Then added half spoon of corn starch to the pumpkin filling and it worked. It tasted amazing. Thank you Stephanie. ;)
Yes, my Mom always use butternut squash to make her pumpkin pie. I do have a recipe for butternut squash pie where you roast the squash to make the purée. www.joyofbaking.com/PiesAndTarts/ButternutSquashPie.html
The best recipe for Pumpkin Pie on the internet! Wonderfully executed, Stephanie, keep up the great work!
I have tried many recipes and I have to say that yours is the best.
I'm watching this in the middle of the night, super duper hungry right now.....
Joy your recipes sound marvellous, I have never tried pumpkin pie but will now Thank you for the easy steps to follow Cheers from Australia 🇦🇺🐨👏
Her name is Stephanie
I love how you explain the recipies! I often use your recipies when I do my cooking class to the kids! Thank you so much!
Thank you for a great video. You give very clear instructions. You are a good teacher and
you are also a sweetheart. God bless you!!
Thank you Joy for explaining about the ingredients you use as in the uk we use grams not cups and flour we is plain or self-raising, I like that you scrape your bowls no waste thanks again Joy
You so PRACTICAL. Thanks for making it look easy.
Yes, thank you also from me for your grammes etc, your clear and careful explanations and great, professional recipes. You can tell they've all been tried and tested!
You did such a great job explaining the whole process. I'm embarrassed to say that I'm an older gal and never really got the hang of making pie crust. This video has given me the inspiration to do it! I love the idea of crushed ginger cookies with chopped pecans as a layer at the bottom (well, I love both of those things, so it was an easy sell!). Frankly, you had me at the mention of butter. I'm definitely going to try this! Thank you!
Hahahaha ! I laughed out loud at "be kind to yourself" :))) You're the best Stephanie
This is another one of your delicious pies... It tastes so good 😋 thanks for sharing.
american holiday classic, always loved it. sweet potato and pumpkin pie are equally excellent.
I love your recipes. Thanks for your excellent explanation. Kisses from Argentina.
I made this for Thanksgiving - the butter crust was amazing! Thank you!
Hello Stephanie from Greece, thanks for all the recipes. Love your hair 👌👌👌👍👍👍
This is so excellent. Very detailed too!
Thanks for making this because I was going to make your old one so for updating it
It’s here!!!! I looked for a pumpkin pie recipe on your channel last week. Thanks! I’m making mine tomorrow 🥧 🎃
I don't have a machine to make my crusts and I do make them by hand (as I've been doing for 55 years). As you said, the ingredients should be cold. My mother always used Crisco to make her pie crusts and I've changed or modernized from that and use very cold butter. I find that if my butter and water are not cold the dough will be too sticky. The butter to flour content should have pea sized butter in the flour. That's when you know it's about ready to roll out. Too much flour and the dough is too fragile and will tear. Love your demonstration. I'll look for more from you. Joyce in Sunny Florida.
I made your sweet potato pie just yesterday and it came out great. Now I know what I'm gonna be making next😋
I just baked this pie today, perfection!! 🥰🥰
Thank you for all this priceless content made with so much love! ♥️♥️
Congratulations on one million subscribers!!!!!!
LOVE THE LAYERING IDEA. TRYING THIS 4 SURE. THANKS STEPH.
You are an amazing teacher!
Loving the seasonal recipes! ☺️
I will keep trying pie dough. Encouraged that you say it takes a bit to perfect. Thank you Joy♡
Try keeping your flour in the refrigerator before you use it.
Looks sooooo yummy! Thank you for the recipe😁😋
This pie looks so yummy. I have only had pumkin pie once. I will be making for Christmas
Thank you for your recipes , Stephanie. Your¨e the best
I'm very happy to see you
that pie looks soo delicious..love ur recipes
Love pumpkin pie. Making it for Thanksgiving
What a lovely pastry cook it looks divine. I've never tasted pumpkin before .I love egg custard pie .well now I'm going to make this I know I love love it and ginger I love and spices . And I think I'll get a tin pie dish it looks so nice my mouth is watering .thank you are a little angel .I really appreciate what you do thankyou
I love all your video so much detail about everything thank you
So delicious thank you for sharing this recipe
thankyou for the recipe♡♡
Awesome recipe like always 💗
I made this today for thanksgiving tomorrow. Thank you 😊
I also made your peanut butter bars for the non pie lovers. Thank you ! Love your recipes and channel I have been binge watching for the last few days. I just discovered your channel. So professional!
Great recipe & Airedale too! Thanks
Can’t wait to try! ❤️
Great video 💖💖💖 looks scrumptious
TH-cam friends anyone
It looks soo delicious that I decided to go make it right now!!!
I’ll tell you how mine came!!!
Good job I follow all your recipes 🌟🌟🌟🌟🌟
I just did it
Woooow sooo delicious 😋!!
I love pumpkin pie 😍
This looks so good and you look wonderful 😊thanks Stephanie for your recipe ✌💕🇺🇸USA.
Wonderful recipe for a traditional favorite! Thank you for your seasonal recipes. Any interesting recipes using fresh cranberries?
Hi my friend nice to see u. Thank u for this great recipe. My salutations from algeria. Have a nice weekend.
I will definitely make this , Stephanie. I love your vlogs. Pls keep it up ! Subbed years ago.
I love your recipes, surly do this😊holidays are coming. Have a blessed holiday season. ❤❤❤
Thanks for this great cake ...love your recipes...nice and tasty💟💟
nice touch for Thanksgiving.
It's crazy easy to make with real pumpkins! We just uploaded our video showing even my husband can do it! He even made a pie with the guts you scoop out!
Would you mind if I ask you a question please? What did you do before you started making TH-cam videos? The only reason I ask is because you seem like you would’ve been an amazing Home Economic teacher. The way you explain things is interesting and thorough. In other words thank you for taking your time and teaching us all!👏🏼
Thank you for your kind words. I was a stay at home mom before I started doing the website and videos.
@@joyofbaking You make June Cleaver look like a klutz.
you remind me of Patricia Heaton from Everybody loves Raymond (though her character could not bake ) love how you explain the steps and outcomes--that middle layer sounds like a great way to add texture!
Looks yummy!
Wow this looks amazing!
Looks delicious, love the ginger and pecans. Have a nice Thanksgiving. Blessings 🙏🏻🌹🙏🏻
Thankyou that was so good
Another great recipe and video. Thank you for the tips.
I have been making your apple pie for years. My husband would never eat apple pie because he only liked his mother's. Well, he is hooked on yours.
Well that is a beautiful pie!
A very joyfully recipe and very profesional demonstration with many great tips, love your colors too from your outfit to your kitchen all around, regards and thanks for sharing and I hope I can do it too.
I will try the recipe of pumpkin pie
looks wonderful!!
I love this cooking😉😉😉😉😉😉😉
Thanks for the video
Thanks for this I love pumpkin
Hi... i do Hope you’ll do a chili cupcakes 😊 lots of love from your fan from Malaysia where people likes to eat anything with chili hehehe 😘
Backing was intimidating for me..but with your recipes and videos I stared trying and was successful making cakes and cupcakes... And now surely will try pies too. A big Thank you!
Ok your the best I made your pound cake omg it was hit thankyou and you give grade instructions. But the spice can I use all spice? Thankyou I just subscribed
My favorite pie 💕
I love this recipe 👍😋 😋 tasty 👍 looks so yummy 😋 😋
Trying this right now!
Looks amazing! Can watch your videos all day. I noticed you don't blind bake the crust? I don't understand why some blind bake? I am a beginner here and confused 🤔
It depends on the filling whether you need to prebake the crust. Because this filling needs a fairly long bake I don’t prebake the crust. As the long bake gives time for the crust to bake as well. However some people do like to prebake the crust no matter the type of filling they use.
@@joyofbaking thank you for replying. I bought a shortcrust baking sheet. I live in the UK and will try your recipe.
What are those leaf decorations? 😳😍 I would so love to have those with my pumpkin 🥧
WHO ELSE LOVES STEPHANIE'S BAKES? 😍💖
Btw I'm a small TH-camr any support will be appreciated💕
Mee, and I will subscribe too!
The only face that matters in the video is your smiling one~
Gets me thinking about all kinds of different crust types for thanks giving~~~
Have you ever tried the recipe that uses one can (390g) of condensed milk instead of sugar and cream??? - It makes a truly silky and creamy filling.
Always delicious!!👏👏👏👏😋😋
I love pumpkin pie so much......please teach me, you pumpkin goddess.......