The Best Pumpkin Pie Recipe | Melissa Clark | NYT Cooking
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- เผยแพร่เมื่อ 11 พ.ย. 2021
- Get the recipe: nyti.ms/3wHUF5e
Pie Queen Melissa Clark is showing us how to make her best-ever pumpkin pie. And while yes, it’s technically called pumpkin pie, in her recipe Melissa uses roasted butternut squash for an added caramelized sweetness.
This wraps up our series on Thanksgiving pies with Melissa! Which is your favorite? Comment down below and let us know.
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For the truly best pumpkin pie. Make the pie filling a day ahead, and let it sit in the fridge before baking in pie shell. Spices have yime to dissolve, meld, and make this pie truly creamy, next level.
Awww, I can tell how much you loved your dad. I have lost mine too. Melissa, this pie is gorgeous and I love that it is done with squash!!
My father-in-law loves pumpkin pie but he swore it needs to be from a can... until a few years ago when I made him a homemade pie using roasted butternut squash. He almost didn't believe us when we told him it was squash... and that his beloved can pumpkin was really squash too. 😂
I made this for Thanksgiving and IT BLEW EVERYONE AWAY. They wouldn't stop gushing about the perfect level of sweetness and how it was the creamiest, most velvety pumpkin pie they'd ever had. Seriously, this recipe is a winner. I know it sounds weird to make a butternut pie for your holiday table, but DO NOT HESITATE. You'll be famous with your family and friends.
Evaporated milk is actually delicious. And it’s also shelf stable and crazy versatile.
Yes and it has a lovely caramel flavour
I love you Melissa , don't give them a slice haha Spot on ! Happy Holidays
The first two minutes of this video are mind blowing to me. Like, of course your way sounds more delicious!👏🏾👏🏾👏🏾👏🏾
I was literally going to say this! I'm speechless... all these years...
Like seriously 🤯
omigosh, that filling so far exceeds my fondest memory of what a really pumpkin pie tastes like! The crust and whipped cream are almost superfluous. Almost. Thanks for sharing and showing us how to make it!🧡!
I have no idea whether those kind of pumpkins exist in the US, but I'm Italian and here there are no "generic pumpkins" nor pumpkin puree to bake a pumpkin pie with, so I used roasted Delica pumpkin (which is a kind that exists here) and OMG, it is soooo good, the pumpkins here taste almost like chestnuts and baking a pie with them changes the flavour, for the better, a lot!!
The Delica is most similar to Japanese _kabocha_ pumpkin/squash. I can imagine how good it would be in pumpkin pie, it's naturally quite sweet, and even more flavorful than butternut squash.
Pumpkins were brought to Europe from the Americas. We have them here as well.
I watched this video looking for tips, and turns out we make our pie the same way. I stopped buying evaporated milk years ago, and now just use heavy cream, and sometimes add a few pats of butter for richness.
Excellent! No notes.
I would never make my squash or pumpkin pies without heavy cream! You are the best pie maker Melissa! Have been following you for years - Fine Cooking! Thank you for the great vid! Happy Thanksgiving!
Great recipe thanks!👌🏾💞
Tip, use a grapefruit (runcible) spoon to scrape the insides out. Much easier.
Melissa is my fav
My son loves pumpkin pie and you made the instructions so easy and really cute stories thank you 😊
As someone who lives in a country that doesn't have pumpkin, I'm so happy
Hey Everybody New Vegan Channel !! If anyone is looking for some alternative recipes for the holidays Please Try Johanny's Sweet Potato Pie. "All Vegan "Great dish for Thanksgiving & Holidays th-cam.com/video/5FD_rcgD6dE/w-d-xo.html
Great cook!
Looks delicious 😋 🥧 🍁
I've found my pumpkin pie recipe for this year! Love the video and your personality, Melissa!
Hey Everybody New Vegan Channel !! If anyone is looking for some alternative recipes for the holidays Please Try Johanny's Sweet Potato Pie. "All Vegan "Great dish for Thanksgiving & Holidays th-cam.com/video/5FD_rcgD6dE/w-d-xo.html
The taste of pumpkin spice made me wonder the taste of it, then you made this pie. Yum 🤤🤤🤤, Thanks for making this video.
My mother-in-law made butternut squash pie every Thanksgiving for over 30 years, and now that she has passed, I’ve been making it.
This looks so delicious. Im definitely giving it a try ❤️
I have some butternut squash and will try this. I like to use marscapone cream cheese as well with cream. Thanks for this great demo. I also make a Maple Pecan Chocolate Tart...the only two desserts I make for Thanksgiving. Of course guests always want some of both!
When using butternut to make a pie, I used to cut the squash in half lengthwise, remove the seeds, and steam cook in the oven with a small amount of water at the bottom of a covered baking dish. No peeling or cutting! When cooked and cooled, lightly scrape away from the skin with a spoon and store until using or use right away.
I have actually just put the whole damn thing in the oven. without cuttind/peeling. Peeling and cutting can be a chore for these wonderful squash.
I roast sweet potatoes & add lots of ginger. Also great flavor!
I made your recipe, with one exception, I used a “white” pumpkin( bought around Halloween)…I could not resist cause my daughter was like…”I wonder if this kind of pumpkin would make a good pie. That said, the family decided that it was “the best” pumpkin pie ever! I’m convinced it was the overall technique and recipe (not the pumpkin) ! I will next make this with a butternut squash! I love pumpkin pie so much I eat/make outside of the season but I often use the canned stuff…not anymore ! Lol. TY so much for sharing
Actually, the ‘pumpkin’ matters a lot! Plain ‘ol’ Jack o’ Lantern pumpkins have hardly any flavor. They are developed for size & shape.
Butternut is the new pumpkin
Just makes me think of that Kerry Russell film, Waitress, with all those crazy delicious pies. Hmmm… PIE!
4:19 peeling a butternut squash is mostly why I’m skeptical this recipe is worth the effort
Buy already cut up squash!
She was just using a crappy peeler. It’s super easy to peel butternut squash.
I usually microwave my winter squash for 30 secs it a minute before I cut it up or peel it. Makes it very easy.
No it is not super easy to either peel or cut butternut squash. Put the entire thing in the oven. It then softens and all is right in the world. I would then cut it and roast a bit further to get some evapo going and carmelization.
I feel like Melissa came to FIGHT for her butternut squash pumpkin pie lols
So I'm not American and we don't really have canned pumpkin or those picture-perfect round pumpkins so I always used butternut squash because it's easily available. I didn't even know it is _squash_ and not _pumpkin_. Apparently that's the good thing to do though :D
Do you think I can substitute half and half for heavy cream?
try acorn squash, it drifts a bit away from pumpkin in flavour but in a truly wonderful way
Do you dock the pie dough?
I believe Libby uses a species called a Dickinson Pumpkin. Part of the crookneck, butternut, and calabaza varietals group, among others. It's shaped like a pumpkin but is colored like a butternut.
I've been researching pies for my own channel and came across your video. Your recipe looks easy to make and delicious -- pinned it!
The best and easiest way is to just cut the squash in two and bake it cut side down. It roasts, it takes on a bit of color and the end result is beyond ones expectation. Once it's cooled, you fork it out and place it in a sieve and let it sit in the cooler over a bowl or any vessel so the liquid drains. It's even better if you do it the night before because by next morning literally all the liquid will have pooled in the bottom and the consistency is perfection.
Pumpkin pie is my favorite pie🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧
Hell yeah
Is this written out anywhere?
Best pumpkin pie recipe includes silk tofu! Something about it gives the pie the perfect texture, time and time again people comment it’s the best pumpkin pie they’ve ever had, even people that claim they normally don’t like pumpkin pie! Also makes it healthier and more accessible since most people are lactose intolerant and you can do it dairy free this way.
So tell us how to do it, please!
So what's your recipe? Can you please share it? 😁
Lol idk if you can talk about iconic Thanksgiving pies without mentioning sweet potato pie (at least in the Black community.) It's the best of all of them
Right?!?!
Grew-up on sweet potato pie! I think it is a Southern thing! The best pie ever!
just to Deep South peeps, I've learned. We Tennesseans didn't grow up on such...but oh my Alabama friends! yes. We're Pecan Pie people. ;-)@@isurrenderall5544
Super👍👍👍👍
One of my favorite pumpkin pie crusts is a ginger snap crust.
Or ginger snap crust 😂
@@abpgrace i mean, i GUESS if you want it to make sense (edited original comment from "gender snap")
Looks yummy! I would like to know how you made your crust.
She might've used the same crust she made in her apple pie recipe :) here's the link! th-cam.com/video/3mg52JOs8_Y/w-d-xo.html
@@angelica5709 Thank you. But when I clicked on "Get the recipe", it required me to subscribe to NYT Cooking, which I don't want to do. She shows how to make the crust, but doesn't give out the amounts to use.
@@LMary125 1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed
@@rinaberman7686 Thank you!
so THATS how you make pumpkin pie
How would you recommend mixing the filling if you don't have a food processor? Thanks.
Stick (immersion) blender, or food mill. If you are using pumpkin puree, you can just use a spoon or heavy whisk in a bowl, but you need some type of blender or food processor to make the puree.
No blind bake? I am so confused! To blind bake or not to blind bake??
Pie 🥧
✨💯✨👍
Anyone have the recipe? It's behind nyt paywall!!!
I'm a subscriber, and it's beyond aggravating.
I love this series...who can go wrong? Thank you for these delicious pies!
Anyone noticed that the pie crust is not fully cooked in the video?
Melissa, have you ever tried making a pumpkin pecan pie? Have you tried putting pecans, or candied pecans, on top of a pumpkin pie?
You can put pecans in a pumpkin pie....
The reason your peeler didn't work, Melissa, is that when you peeled the butternut squash with it, it dulled and wrecked the peeler. That's why I stopped peeling fresh butternut squash. I just cut it in half, take out the seeds and roast it. Much easier to peel it roasted, and worth the loss of whatever flavor roasting the chunks would have added.
crust looks kinda soggy, love the idea tho definitely going to try it
Hi
Where is the actual recipe??? Thumbs down on the pay wall!
Same, I'm actually pissed that you have to buy a sub to NY cooking to get the recipe.
Hey Everybody New Vegan Channel !! If anyone is looking for some alternative recipes for the holidays Please Try Johanny's Sweet Potato Pie. "All Vegan "Great dish for Thanksgiving & Holidays th-cam.com/video/5FD_rcgD6dE/w-d-xo.html
Yield: 8 servings
2pounds butternut squash (1 small squash), peeled, seeded and cut into 1½-inch chunks (about 3 cups), see Tip
1cup/240 milliliters heavy cream
2tablespoons granulated sugar
2tablespoons unsalted butter, cut into small pieces
All-purpose flour, for rolling out the dough
Dough for a single 9-inch pie crust
3large eggs
⅔cup/132 grams light brown sugar
1½teaspoons ground ginger
1½teaspoons ground cinnamon
½teaspoon grated nutmeg
⅛teaspoon ground allspice or pinch of ground cloves
1tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extract
½teaspoon fine sea salt
Step 1
Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
Step 2
Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
Step 3
Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don’t slump.)
Step 4
When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
Step 5
In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
Step 6
Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
Like I always say: Melissa Clark is a genius. Made a roasted butternut squash soup (no sugar) without the almond drink, it would have been a perfect pie filling.
Microwave that squash for 1 minute and peeling it will be easy.
Butternut squash are pumpkins though
The best pumpkin pies actually contain sweet potatoes. Fact.
Sweet potato pies are so so good, they definitely don’t get enough love at thanksgiving time!
Say that again because the folks in the back didn’t hear you!!!
Regrettably, your statement is not a fact. You are of describing sweet potato pie which has its own name and enjoys its own fan club! I make a hbrid version of pumpkin and sweet potato and I love using mascarpone cream cheese in the filling. But I will definitely try this butternut squash.
Why you don’t share the recipe of the pie crust? I look for it in all of your pies but you don’t…
Your dad is crazy about ginger? Well, my mom is coocoo for cloves! She can’t get enough
I can verify that butternut squash pie is exponentially better than pumpkin pie. I'm so glad to be validated!
Canned pumpkin purée is not really made from pumpkin, its from squash.
Are you Texan? Just heard your pecan pie story!
I did this with canned pumpkin. The recipe didn't have good outlines for this substitution, here are my recs: 15 oz canned pumpkin (use all of it), 1/2-3/4 cup cream (my pie took nearly 2 hours to bake because the liquid was too much), and go ham on the cloves. My pie tastes great, just way too long in the oven because of how wet it was. It did also crack after cooling so would probably use 2 whole eggs and one egg yolk next time.
what's better than pumpkin? butternut squash. There is something better...use baby carrots but all the same spices
Hey Everybody New Vegan Channel !! If anyone is looking for some alternative recipes for the holidays Please Try Johanny's Sweet Potato Pie. "All Vegan "Great dish for Thanksgiving & Holidays th-cam.com/video/5FD_rcgD6dE/w-d-xo.html
I really have to invest in a larger food processor. 😒
So your pumpkin pie has 0% of pumpkin in it 😂😂😂 got it!
Yeah exactly I was so confused watching this video, haha.
Most pumpkin pie actually doesn't use pumpkin. Commercially produced, canned pumpkin, is as she pointed out, a different type of squash. They are very similar, like bicolor sweet corn and yellow sweet corn. Just different shapes of squash with slightly different flavors.
why don't you just roast the squash and then scope it out and puree it.
Everything tastes better with bourbon.
I couldn’t agree more about NOT using gross canned sweet and condensed milk. I’m floored that so called “professional” bakers use it. Even the pumpkin pie recipe on the back of the Libby’s canned pumpkin has changed its recipe from 1/2 and 1/2 to the canned milk glop.
Honestly I’m skeptical of anything that says “best recipe” but does not feature Claire Saffitz.
Agree, the pumpkin pie she just did on her channel might actually be the best. It's unbelievably great. I wonder when she'll be back on NYT.
As much as I love Claire (I have her book), Melissa also knows her $hit.
@@AllegraVivace I tried Claire’s recipe and idk i wasn’t super impressed? Don’t get me wrong, it was good, but it wasn’t like an outstanding pie.
what a scam to force you to subscribe to the paper. Why not copy and paste recipe?
I didn't appreciate that either!
It’s…not…a pumpkin pie… :-(
Why? Every canned pumpkin pie is squash too they just call it pumpkin
@@eileenohara560 Yeah, maybe I’m just not discerning enough to know all the ins and outs, but I would say a pumpkin pie should be made with pumpkins. If canned “pumpkin” is actually squash, then I’d say that’s not really pumpkin pie either. :-( which is fine - it can still be a pie that tastes great, but it’s just not pumpkin.
@@socraticgambler squash pie doesn't quite have that homey ring to it. ...but I'm making this baby. I have 2 squash on my counter waiting to be conscripted into service.
@@socraticgambler wait a second…maybe I’ve never even had pumpkin pie🤣🤣🤣because I heard most people make it with the canned “pumpkin” which is squash
Pumpkin pie is not made with other squash. If you use butternut then call it butternut. You don't use a carving pumpkin for pumpkin pie. Yes you can taste a difference with the different squash. The only reason you don't realize that is because you use the "canned" pumpkin pie filling and not real pumpkin.
Ok hear me out. I love Melissa's recipes and I love watching the videos. But I'm seriously tempted to downvote this video. I love butternut squash. Love it. I roast it, make soups, and I'll put it in anything. But, a recipe for pumpkin pie that calls for butternut squash as a main ingredient is not pumpkin pie. It's squash pie. So just say you're making a squash pie. Leave my delicious pumpkin alone. It doesn't need to be sweeter like butternut and it absolutely doesn't need to taste like sweet potato pie. It stands alone in its pumpkin glory. The one day a year where you can revel in its deliciousness. Respect your preference of squashes but wish you stuck w the pumpkin. Now, your pecan recipe I shall try. 😋
The Pumpkin Pie Federation would like to give you an honorary 'sumptin' for your well reasoned argument for defending the honor of pumpkin pie.
@@notesfromleisa-land thank you. It's an honor to be recognized by the Pumpkin Pie Federation and its esteemed Members.
HOW DARE YOU STAND WHERE SHE STOOD
For years I have watched you problematically appropriating recipes of other cultures and using white-centric perspectives to "creatively" make unappealing foods. I am happy that you don't do that anymore, at least for the recent videos. But then we discover that you are not that interesting any more.
Actually I think NYT has been good about telling and teaching people about different cultures recipes from the people who are actually a part of that culture, now Bon Appétit is another story...
@@heresqueenie Well, NYT's food videos had been pretty much only featuring Melissa cooking all kinds of foods until recently. I vividly remember her "modernizing" Korean and Chinese recipes for the "better" taste, which is really problematic.
@@heresqueenie absolutely. I think this is called “contemporary” cooking, but it’s really just bastardizing other cultures recipes and calling them improved or reimagined
This is satire, right? Because nearly all foods are "appropriated." Rice isn't indigenous to Mexico. And those Korean and Chinese recipes didn't come down in stone from Mt. Sinai. They are constantly evolving. If she made them more palatable to Western palates, that's not insulting: It's a compliment.
@@steveweinstein3222 i dont have a problem with the concept of adapting recipes to suit certain palates -- all cooking is essentially a form of adaptation to fit the culinary needs of your targeted eaters (family, customers, yourself). My problem is when megafamous food outlets such as NYT, Bon Appetit, and others try to sell their versions of recipes taken from other cultures as unique or better than the original. The attitudes surrounding food heritage from a lot of these companies are careless, and often trample all over any semblance of traditionality. An example of this is Rachel Ray's "cheater" pho video, where she says certain elements of the dish aren't important and don't require any adherence to rules. This is fine if its just someone in their own home, but Rachel Ray is an authoritative voice among amateur cooks, and people may think that this is how pho is made.
In Russia what's called Butternut Squash is just a different kind of pumpkin. It's all called a Tikva. Many people actually cook and eat pumpkins here all year around. They also have thick walled normal shaped pumpkins which also cook pretty well and make a decent Jack-O-lantern, although it requires a lot more effort. The "halloween" style pumpkin is pretty useless for eating and is pretty hard to find here anyway. I've made pumpkin pie a few times in Russia (I'm actually American), and I'm not much of a cook, in fact I'm downright terrible. However I'm pretty good at following instructions so it tends to come out OK.