Just browsing through pumpkin pie recipes this morning and found yours. So, so clearly explained and easy to follow. Love your tips. My favorite part was your final decorations. We always love the crust so much...now we can all have a few more nibbles with the cute leaves! Great job! Definitely keeping your pie and crust recipes! Blessings from one Marie to another
I just started watching you and I have loved watching every minute of your videos. You explain everything so well. I make pumpkin pies every year and I will use your recipe this year. Thank you for all your videos.
Hi! Hi there! Thanks for watching and for taking time to leave such a kind note! Always love to hear from viewers 😊 I’m so glad you enjoyed the pumpkin pie video and am excited for you to try it this fall. Let me know if you have questions and stay tuned for new videos coming soon ❤️, Marie
So great to hear! Pumpkin pie is one of the easiest fillings to make, so I’m confident you can do this one! And homemade tastes so much better - excited for you to try it 😊 I love the fall and winter holidays. It’s still over 100° here in Texas so I am definitely ready for a change in season 🍂😅
Hello Marie, I tries this recipe but without the crust decorations. I wanted to try one of your dinner rolls but did not have time. Thanks so much for sharing. The family loved it.
I love your channel. I also make my own purée from scratch with butter nut squash. I love to keep the entire pie homemade as much as possible and can avoid that watery canned stuff. I also add seasoning to it while it’s cooking in the microwave just 15 minutes. Molasses is a nice addition also. I love that you put vanilla in your crust and you use butter🤗
I'm so excited to make this pie for Thanksgiving this year! I really appreciate the clear and concise instructions. I tested your pie crust recipe the other day and it was just fabulous. I've always struggled with pie crust so I'm very hopeful. I will also be making your dinner rolls that were a big hit last year. Thanks for all of your help, Marie!
Hi! Thanks so much for your comment! Always happy to hear from viewers 😊 Thank you for watching! I’m glad you’re enjoying the recipes! Hoping to get a new one out each week, so stay tuned! ❤️, Marie
@@marieskitchen Guess what, I made your pie crust today, 2 actually top and bottom. It turned out absolutely fantastic. My very first crust that actually looked like pie crust. I haven't filled it or baked it yet I making a chicken pot pie. I'm very proud for it to turn out so well. Thank you once again. God bless 🙏
Oh my goodness I’m just seeing this! So happy that it turned out well! Thanks for letting me know 🥰 Sorry it took me so long to reply - it’s harder to see comments on comments rather than a new comment.
Hi Marie, I love pumpkin pie and could eat it all year round but you took it to a new level with the beautiful decorations you put on it! Nice job…presentation is everything. Thanks for sharing, Dolores 🥰🎃❤️
Thanks Dolores! So glad you like this one 😊 I agree - presentation is everything! And cheers to eating it all year round 🥰 Thanks so much for watching ❤️
Hi! So lovely to hear from you! Thank you for watching and especially for taking time to leave a note - always wonderful to hear from viewers 🥰 I’m excited for you to try the pumpkin pie! Stay tuned for more content this fall and feel free to send questions or requests if there’s something you’d like to learn ❤️, Marie
Hi! Thanks for watching 😘 Do you mean like bake it a day in advance? Yes, it will keep, covered with foil, in the refrigerator for about 3-4 days. You can also freeze a whole pumpkin pie, wrapped in plastic for up to a month. However, I prefer to make pumpkin pie the day of serving or the day before when possible. Let me know if you need anything else 💖, Marie
Oh! Some people do like to “par bake” the crust. This is partially pre baking the crust, because it still has to cook with the filling for about an hour. I personally do not par bake for pumpkin, but like I said, some people do so you are welcome to do it! You might check my video on blind baking pie crust because you’ll need to have a handle on that in order to par bake (partially bake the crust by using the blind baking method). th-cam.com/video/zzGVXoANGes/w-d-xo.htmlsi=rBCJXsRWBojOb_JD
Hi Terry! Thanks so much for watching! Glad you are enjoying the videos 🥰 You can get the cutter / stampers on Amazon, from Williams Sonoma, or from Michael’s craft store. Amazon has a bigger selection and lower prices. Williams Sonoma has the highest quality. Michaels has limited seasonal supply. Here’s a link to some leaves on Amazon: amzn.to/3Pa5TJw Let me know if you need anything else and please stay tuned for more new videos soon ❤️, Marie
Thanks Terry! The cutters are so fun! We’ve even used them to cut sliced cheese into leaf shapes for a fall cheese board 🍂 Can’t wait to hear how you like them 😊
If you have to use a watery pumpkin puree, mix together everything except the eggs and cook it on the stove until the filling thickens a bit. Cool the filling to about 100 degrees (you've got an instant read thermometer right?) then mix in the eggs and proceed.
Where do you buy your vanilla? I love your videos. I’ve been baking for over 60 years but I always learn something new from you. Thank you. Happy Thanksgiving 🦃
Hi Janet! The big jar I buy on Amazon is a Mexican Vanilla brand called La Vencedora. I love it but someone recently informed me that it is a mix of pure vanilla and artificial vanilla. I think it tastes great but just keep that in mind if you’re looking for pure vanilla extract ❤️, Marie
Hi Marie, I made your pumpkin pie last year for Thanksgiving and it was so delicious 😊. Would it help if I pre baked my pie crust so the bottom crust will be crisp? Thank you all your wonderful recipes.
Hi! So glad you enjoyed the pie last year! Thank you 🥰 Yes, you can certainly pre bake for a crisper crust! 😊 You might want to watch this recent video that includes a demonstration on how to pre bake the crust: th-cam.com/video/QYi1PikZnnw/w-d-xo.htmlsi=xRpsNOwxpkSNkQck Or a full tutorial here: th-cam.com/video/zzGVXoANGes/w-d-xo.htmlsi=PqhPHybwhikWWcy2 You’ll need to protect the edges after blind baking because they will already be cooked - you’ll want to prevent over browning. Hope that helps! ❤️, Marie
Thank you so much. For years I’ve been searching for the right recipe. I look forward to making your recipe..What oven rack did you bake the pie on, upper, middle, lower? I know it makes a difference when it comes to having the bottom brown.
Hi Jean! Thanks for watching 😊 I’m excited for you to try this one. I typically bake all pies in the middle. Great question, I should clarify that in the video and recipe. I guess because I always do middle rack I just don’t think about it much 😁 Stay tuned for more new recipes ❤️, Marie
Hi Marie, I haven’t made a pumpkin pie in a very long time. Did you have any problem at all because you did not par-bake your crust prior to filling with your pumpkin filling? I honestly cannot remember if I used to par-bake my pumpkin pies prior to baking the filling. Some people do. Thank you your pie is really beautiful! I think I’ll do decorations too this year.
Was wondering the same thing. Seems to me the bottom would be very soggy and possibly raw. She didn't show in the video but I was thinking it could have been edited out.
Hi Marie, I just found your channel! I have a question about your pie crust, which I will definitely try! At the step where you are putting the butter in, could you put the shredder attachment on the food processor and pulse it to add shredded butter to the flour? Please let me know if you have tried this or not. I'm binge-watching while I'm cleaning kitchen cabinets. and sorting out all of my baking stuff I rarely use (I can cook, but I'm a TERRIBLE baker). Though after watching some of your videos, I decided to try again using your methods.!! Your steps are easy to follow for a beginner! Thank you! 🍰🥧 Trina
Hi Trina! Thanks so much for watching! I love that idea!! How did I never think of that?? I’m going to have to try it. If you get to it before me, let me know how it goes! Good for you for cleaning out your kitchen 🙌🏼 I need to do that too. It’s amazing how stuff just piles up 😅 Let me know if you have any other questions! Always happy to help! ❤️, Marie
Hi again Marie,I know that when I use parchment paper because I don’t have toilet paper or a pie shield crust will not burn I’m gonna substitute parchment paper instead I can only put it in the oven for 420° otherwise it will catch on fire, so how long do I put the pie in there with the parchment paper for the first part of the baking?
Marie, I hope you can answer my questions. I know it is Thanksgiving already happy Thanksgiving and thank you for your videos. I have two questions the pie quest can I leave it in the refrigerator shaped like a disk overnight? And when I put the crust in the freezer after it’s in the pie plate how long do I leave it in the freezer before I put it in the oven?
Hi. I’ve watched your video numerous times and made your pumpkin pie today. It’s cooling now. My decorations aren’t quite done as my bad I didn’t watch the video part about pre baking the decor. Do you think I could use my little kitchen torch to make them a bit browner after the pie cools? I feel so dumb!
Thank you so much. I have your apple pie filling all made and in the refrigerator. Crust rolled out in pie plate too, I’ll bake tomorrow night. I’m going to try the lattice top for that one. Happy Thanksgiving to you and your family. 😀
Hi! Thanks for watching and great question! Yes, you can freeze pumpkin pie filling in a zip top bag (sealed tightly) for up to 2 weeks. Thaw in the refrigerator a few hours before baking in the crust. Hope that helps! ❤️, Marie
Hi Robin! I much prefer to make one dough, twice. I find that the dough doesn’t get evenly mixed when you have that much butter and flour in the processor. I always end up with a random giant chunk of butter, or lots of dry patches. So I always just make one dough at a time, one after another. Hope that helps ❤️, Marie
Hi Marie, l had a very hard time forming my pie dough yesterday after I took it out of the freezer. It was very crumbly after it defrost it. I had to put a lot of cold water on it when I was forming it. I was able to roll it out in between to parchment papers that's how I roll do if the easiest way. And then I was able to get it into the Pyrex pie pan. It is in the freezer right now now I have a question because I put too much water on it is it going to ruin the pie? Do I need to start over again?
Hi Rosanna! You did the right thing by adding cold water! Adding water can make it more difficult to roll out (sticky) but it sounds like you made that work with the parchment! Pie crust definitely takes a few tries and sometimes some improvisation before you get the hang of it. Good for you for hanging in there! The extra water will most likely not ruin the crust. Hard to say exactly since I can’t see it, but I’m fairly certain it will be just fine! Next time try mixing in the butter a bit more (this can help with a crumbly pie crust) and also let it warm up a bit more before rolling. If the crust is still dry after those to steps, drizzle in a little water at a time until it comes together, like you did. Let me know if you need anything else ❤️, Marie
Hi! Thanks so much for watching! ❤️ You can find the cutters at Michael’s, on Amazon (search for leaf or fall pie cutter stampers), or at Williams Sonoma: www.williams-sonoma.com/products/fall-pie-punches/ My collection is a mix of all of those 😅 Let me know if you need anything else! The cutters are so fun - can’t wait to hear how you like them! ❤️, Marie
Hi Marie, l baked my pie at 350 degrees for 1 hour rotated it half way through baking but didn’t reduce the heat. And the center didn’t firm up until it chilled in the fridge and it read 180 on my thermometer though. We will be eating it later today. Is it ok to eat?
You’re so impressive!! Thanks for all the great tips. I grew up making pies with my Mom but unfortunately had to go gluten free 6 years ago. Do you have any tips for GF pie crusts? They seem like a whole other animal. My next try will be with Cup4Cup brand instead of Pamela’s and maybe add more xantham gum than already comes in it. Worth a shot!
Hi Melinda! Thanks for watching! I have so many tips I worry that the videos get too long lol, so I’m glad to hear you appreciate them 🥰 I grew up making pies with my mom too! She passed away last year 😔 but making pies always makes me feel her with me. Yes, gluten free is another animal! I have made GF crusts but am definitely not as confident with them 😅 I do use Cup 4 Cup without extra xantham gum and was able to make that work. I think there’s a video online or on my Instagram @mariesaba. Will see if I can find it!
@@marieskitchen I’m very sorry for your loss. I can’t imagine your pain, but I’m glad you have those memories to keep her with you ❤️ I’ll stalk your Instagram also and see what I can find. 🤗 Thank you!
Here’s making the crust. The first link is to rolling it out. This was a couple years ago. I’ll have to practice it a few times and then do a TH-cam! Stay tuned 😊 vimeo.com/482320115
Hi Marie, l am going to bake a pie tomorrow but l have a very full freezer. I am preparing everything for it today. My question is, can l put the prepared pie crust in the fridge overnight instead of the freezer? I can’t use the oven today m it needs to be cleaned out
Hi Jennifer! Thanks for watching! I am not an expert on high altitude baking but from what I read, it sounds like you need to bake it at a lower temp (325°) for a shorter time (around 45 mins total). I hope this helps!
Hi Lisa! Thanks for watching! You are welcome to blind bake the crust if you like. I never do, but I know some people like to, so whichever you prefer is perfectly fine 😊 If you’d like more details on blind baking, here’s a tutorial on that: th-cam.com/video/zzGVXoANGes/w-d-xo.htmlsi=bVil4Ing1GC2zVgp Let me know if you need anything else! Happy to help ❤️, Marie
I have been disappointed with Libby’s pumpkin purée in recent years past due to it containing sandy granules throughout. I also have yet to find a better brand. I want to try again this year hopefully they fixed that issue! Beautiful pie! 🍁🍂✨🦃
Oh no, sorry to hear that! I used Libby’s several times over the past few weeks and it’s been nice and smooth. Hopefully yours will be, too! Have a wonderful holiday and thanks for watching ❤️
Hello Marie, I was watching your video on how to bake a pumpkin pie. I noticed you don’t flour or oil the pan before you put the flour once you roll it out onto the countertop. I have had issues with the pies. Were they stick to the glass Pyrex and it’s very hard to cut do you recommend me oiling it before I put the dough in? Also, can I use parchment paper instead of foil paper on top of the crust so I will not burn in the oven? Hopefully you will respond to me soon. Thank you and have a wonderful day.
Hi! Thanks so much for watching and for your great questions! I have had pie crust stick to a Pyrex pie plate before but it is usually only with pecan pie because the filling is so sticky. A tiny but if oil in the bottom of the pan (not on the edges) can help with that. Generally though, an all butter homemade crust should not stick to the pie plate, so I don’t oil the pan every time. 👍🏻 The parchment instead of foil is such a good idea! 🙌🏼🙌🏼🙌🏼 I have not done it myself but I think it’s worth a try! Thanks so much for your excellent feedback. ❤️, Marie
Hi Gary! Thanks for watching! You are always welcome to use egg wash or cream on the crust and crust decorations. Sometime i do, sometimes I don’t. I like it either way 😊 Great suggestion though, thank you!
Hi Marie, I am in the process of combining all pumpkin pie ingredients. The video indicates 1-1/2 cups of half and half however the recipe indicates 1-1/4 cups. Thank you for responding to this clarification Marie. Tierney
Hi again Marie, I forgot to ask you when I bake the pumpkin pie with the person that paper for the first 15 minutes I know you said to put it on 425° the issue with that is that pushing paper burns after 425° can you put it on 420 degrees for longer and would it be 20 minutes instead? I hope you're having a good day
Hi! Yes 420 or even 415 degrees for 20 mins is great. Keep an eye on it only because it might move around on top of the pie. I don’t want to parchment to fall towards the heating element below. Hope that helps! I’m actually on vacation right now and having a wonderful time!
Oh my pie glass pan is 11 inches wide and I had to use extra flour 2 1/2 cups. I only put half a cup of butter in it so maybe that’s what the issue was. I was also probably add more butter. I don’t know. I don’t know if I should keep the crust in the freezer or throw it out and redo it all over again and look for a recipe for an 11 inch pumpkin pie recipe unless you have one.
Hi! You definitely don’t want to change the ratio of flour to butter or the crust will not turn out right. I would just make this recipe twice and then use 1 1/2 crusts for a bigger pie plate. You can freeze the remainder for your next pie. Hope that helps! ❤️, Marie
Ok so l will have start all over again, ok thank you. I am soo happy l have enough ingredients. Thank me again, if l need any more help l will let you know, Ave a good morning
Hi Vickie! That’s fairly common and is usually caused by over-baking or cooling in a draft or refrigerator. Even when my center does not crack at all (indicating it was not over-baked), I’ll often have the filling pull away from the sides in a few spots as it cools. So it can be difficult to find that point of perfectly baked custard. Ideally, you bake the pie in the middle to lower third of your oven and take it out when the sides have firmed up but the center still jiggles. Then you let the pie cool at room temperature, not in a draft or in the fridge. As it cools, the center should firm up without cracking or pulling. Hopefully that helps! Let me know if you have any other questions ❤️, Marie
Hi Marie again, I was not able to make a pie today because I ran out of ingredients so I will be baking it tomorrow. Please respond to my questions when you can. I would like appreciate it and by the way the pumpkin pie you baked is very beautiful❤
Hi! Sorry for the delay - we are on vacation so I’m a bit behind on responding 😅 I hope everything turned out okay and please let me know if you have any other questions ❤️, Marie
No worries, I finished baking it almost an hour ago. I’m letting it cool down. The parchment paper did work only a teeny tiny piece of crust on the top burned . I don’t know how it is going to be when we cut into it tomorrow. I hope it tastes good . I will let you know. Thank you. Have a good fun vacation.
Yes I watched this video to make mine from scratch. My squash is a candy roaster from my garden. To combat watery puree I drain it with cheesecloth over night in fridge
Hi Diane! My daughter and I laughed for about five minutes while we went to research this! 😂 We confirmed it was her tail. Also, our dog is a female and fortunately has never lifted her leg up to pee on anything 🤣 Thanks for watching ❤️, Marie
I was watching this hoping to see a pumpkin pie made from scratch, that means an actual pumpkin being cooked, pureed, mixed with ingredients and poured into the pie crust and baked. Not out of a can. Canned foods have a lot of preservatives that are not good for the body. What ever happened to cooking from ("scratch") seems like all people do is cook out of a can now a days.🙄🤦😒
Just browsing through pumpkin pie recipes this morning and found yours. So, so clearly explained and easy to follow. Love your tips. My favorite part was your final decorations. We always love the crust so much...now we can all have a few more nibbles with the cute leaves! Great job! Definitely keeping your pie and crust recipes! Blessings from one Marie to another
Hello my dear, I do not speak English. I used a translator. I hope you write the ingredients because I want to try this pie ❤
I just started watching you and I have loved watching every minute of your videos. You explain everything so well. I make pumpkin pies every year and I will use your recipe this year. Thank you for all your videos.
Hi! Hi there! Thanks for watching and for taking time to leave such a kind note! Always love to hear from viewers 😊 I’m so glad you enjoyed the pumpkin pie video and am excited for you to try it this fall. Let me know if you have questions and stay tuned for new videos coming soon ❤️, Marie
I like the way you explain every little detail. I would like to sweet potato pie. Thank s.
LovED this video and truly love the difference in the watery versus non watery purée! Thank you
Hi! Thanks so much for watching 🥰 Glad to hear it was helpful! Stay tuned for more new recipes soon. Hugs, Marie
I’ve always bought my pumpkin pie from the store……no more! I’m making your pumpkin pie this year, thanks again!
So great to hear! Pumpkin pie is one of the easiest fillings to make, so I’m confident you can do this one! And homemade tastes so much better - excited for you to try it 😊 I love the fall and winter holidays. It’s still over 100° here in Texas so I am definitely ready for a change in season 🍂😅
Hello Marie, I tries this recipe but without the crust decorations. I wanted to try one of your dinner rolls but did not have time. Thanks so much for sharing. The family loved it.
You are such a good teacher, I am sending your teachings to my grandsons . Thank you for your videos
Hi Lou! You are wonderful! Thank you for sharing my channel. I’m honored to help carry on cooking traditions in your family. ❤️, Marie
I love your channel. I also make my own purée from scratch with butter nut squash. I love to keep the entire pie homemade as much as possible and can avoid that watery canned stuff. I also add seasoning to it while it’s cooking in the microwave just 15 minutes. Molasses is a nice addition also. I love that you put vanilla in your crust and you use butter🤗
What a beautiful pumpkin pie with the leaves! Very artistic❤
I'm so excited to make this pie for Thanksgiving this year! I really appreciate the clear and concise instructions. I tested your pie crust recipe the other day and it was just fabulous. I've always struggled with pie crust so I'm very hopeful. I will also be making your dinner rolls that were a big hit last year. Thanks for all of your help, Marie!
Hello Marie, I just wanted to say thank you for your beautiful videos, and beautiful recipes. God bless 🙏
Hi! Thanks so much for your comment! Always happy to hear from viewers 😊 Thank you for watching! I’m glad you’re enjoying the recipes! Hoping to get a new one out each week, so stay tuned! ❤️, Marie
@@marieskitchen Guess what, I made your pie crust today, 2 actually top and bottom. It turned out absolutely fantastic. My very first crust that actually looked like pie crust. I haven't filled it or baked it yet I making a chicken pot pie. I'm very proud for it to turn out so well. Thank you once again. God bless 🙏
Oh my goodness I’m just seeing this! So happy that it turned out well! Thanks for letting me know 🥰 Sorry it took me so long to reply - it’s harder to see comments on comments rather than a new comment.
Hi Marie, I love pumpkin pie and could eat it all year round but you took it to a new level with the beautiful decorations you put on it! Nice job…presentation is everything. Thanks for sharing, Dolores 🥰🎃❤️
Thanks Dolores! So glad you like this one 😊 I agree - presentation is everything! And cheers to eating it all year round 🥰 Thanks so much for watching ❤️
Good instructions and looks easy.
Thanks for watching! ❤️, Marie
Just beautiful! 🍁I make the leaves with the same decorative cutters which I have had for years. Thanks for this video and recipe!
Thank you! Too funny you have the same cutters!!! So glad you enjoyed the video ❤️
What a beautiful pie! Thank you for all your tips!
Off to the kitchen to attempt my first pie crust!
So excited for you Judy! Keep me posted!
Nice recipe I love it ❤❤❤🎉😊😊
Hi! So lovely to hear from you! Thank you for watching and especially for taking time to leave a note - always wonderful to hear from viewers 🥰 I’m excited for you to try the pumpkin pie! Stay tuned for more content this fall and feel free to send questions or requests if there’s something you’d like to learn ❤️, Marie
Thanks
What a delightful recipe u did
Thanks for the idea😊
Thanks so much for watching! Glad you enjoyed it 😊
this is beautiful
Hi Marie, how is your vacation going? Anyways, the pumpkin pie came out perfect thank you for your advice. Have fun.
Hi Rose! So happy to hear this!! 🎉🎉🎉 Vacation is wonderful, thank you 😊
What temperature do you bake the leaves at and for how long?
Good channel ! Thanks !
Maries so there is no need to par bake the crust for pumpkin pie?
My question also
Pretty awesome...
Hi Maria, I love your video, your a great teacher, thanks for the recipe! Seems very easy, wanted to ask you can you pre bake the pie?
Hi! Thanks for watching 😘 Do you mean like bake it a day in advance? Yes, it will keep, covered with foil, in the refrigerator for about 3-4 days. You can also freeze a whole pumpkin pie, wrapped in plastic for up to a month. However, I prefer to make pumpkin pie the day of serving or the day before when possible. Let me know if you need anything else 💖, Marie
Thanks so much for getting back to me so quickly! Oops my bad I meant can you pre bake the pie crust?
Oh! Some people do like to “par bake” the crust. This is partially pre baking the crust, because it still has to cook with the filling for about an hour. I personally do not par bake for pumpkin, but like I said, some people do so you are welcome to do it! You might check my video on blind baking pie crust because you’ll need to have a handle on that in order to par bake (partially bake the crust by using the blind baking method).
th-cam.com/video/zzGVXoANGes/w-d-xo.htmlsi=rBCJXsRWBojOb_JD
@@marieskitchen I truly appreciate your help! I will look into your video on par baking pie crust! Happy Thanksgiving 🦃
Love the videos you put out. Quick question where can I purchase the cutter stamper you used.
Hi Terry! Thanks so much for watching! Glad you are enjoying the videos 🥰 You can get the cutter / stampers on Amazon, from Williams Sonoma, or from Michael’s craft store. Amazon has a bigger selection and lower prices. Williams Sonoma has the highest quality. Michaels has limited seasonal supply.
Here’s a link to some leaves on Amazon: amzn.to/3Pa5TJw
Let me know if you need anything else and please stay tuned for more new videos soon ❤️, Marie
@@marieskitchen thank you for the quick reply I will place and order using your link
Thanks Terry! The cutters are so fun! We’ve even used them to cut sliced cheese into leaf shapes for a fall cheese board 🍂 Can’t wait to hear how you like them 😊
Yum. Can't wait to try this 🥧 ❤❤❤
If you have to use a watery pumpkin puree, mix together everything except the eggs and cook it on the stove until the filling thickens a bit. Cool the filling to about 100 degrees (you've got an instant read thermometer right?) then mix in the eggs and proceed.
Where do you buy your vanilla? I love your videos. I’ve been baking for over 60 years but I always learn something new from you. Thank you. Happy Thanksgiving 🦃
Hi Janet! The big jar I buy on Amazon is a Mexican Vanilla brand called La Vencedora. I love it but someone recently informed me that it is a mix of pure vanilla and artificial vanilla. I think it tastes great but just keep that in mind if you’re looking for pure vanilla extract ❤️, Marie
This is the one I love:
amzn.to/3GdowYR
Will heavy whipping cream work instead of 1/2 and 1/2?
Yep! As will evaporated milk. Thanks for watching Angie! 😊
Hi Marie, I made your pumpkin pie last year for Thanksgiving and it was so delicious 😊. Would it help if I pre baked my pie crust so the bottom crust will be crisp? Thank you all your wonderful recipes.
Hi! So glad you enjoyed the pie last year! Thank you 🥰 Yes, you can certainly pre bake for a crisper crust! 😊
You might want to watch this recent video that includes a demonstration on how to pre bake the crust:
th-cam.com/video/QYi1PikZnnw/w-d-xo.htmlsi=xRpsNOwxpkSNkQck
Or a full tutorial here:
th-cam.com/video/zzGVXoANGes/w-d-xo.htmlsi=PqhPHybwhikWWcy2
You’ll need to protect the edges after blind baking because they will already be cooked - you’ll want to prevent over browning. Hope that helps! ❤️, Marie
Thank you, Marie ❤
Thank you so much. For years I’ve been searching for the right recipe. I look forward to making your recipe..What oven rack did you bake the pie on, upper, middle, lower? I know it makes a difference when it comes to having the bottom brown.
Hi Jean! Thanks for watching 😊 I’m excited for you to try this one. I typically bake all pies in the middle. Great question, I should clarify that in the video and recipe. I guess because I always do middle rack I just don’t think about it much 😁 Stay tuned for more new recipes ❤️, Marie
@@marieskitchen Thank you so much for answering❤️
Hi Marie, I haven’t made a pumpkin pie in a very long time. Did you have any problem at all because you did not par-bake your crust prior to filling with your pumpkin filling? I honestly cannot remember if I used to par-bake my pumpkin pies prior to baking the filling. Some people do. Thank you your pie is really beautiful! I think I’ll do decorations too this year.
Was wondering the same thing. Seems to me the bottom would be very soggy and possibly raw. She didn't show in the video but I was thinking it could have been edited out.
Hi Marie, I just found your channel! I have a question about your pie crust, which I will definitely try! At the step where you are putting the butter in, could you put the shredder attachment on the food processor and pulse it to add shredded butter to the flour? Please let me know if you have tried this or not. I'm binge-watching while I'm cleaning kitchen cabinets. and sorting out all of my baking stuff I rarely use (I can cook, but I'm a TERRIBLE baker). Though after watching some of your videos, I decided to try again using your methods.!! Your steps are easy to follow for a beginner! Thank you! 🍰🥧 Trina
Hi Trina! Thanks so much for watching! I love that idea!! How did I never think of that?? I’m going to have to try it. If you get to it before me, let me know how it goes! Good for you for cleaning out your kitchen 🙌🏼 I need to do that too. It’s amazing how stuff just piles up 😅 Let me know if you have any other questions! Always happy to help! ❤️, Marie
Hi again Marie,I know that when I use parchment paper because I don’t have toilet paper or a pie shield crust will not burn I’m gonna substitute parchment paper instead I can only put it in the oven for 420° otherwise it will catch on fire, so how long do I put the pie in there with the parchment paper for the first part of the baking?
I am baking a pie today
What brand and size is your Food Processor.? Your recipes are so easy to follow. Thank you.
Marie, I hope you can answer my questions. I know it is Thanksgiving already happy Thanksgiving and thank you for your videos. I have two questions the pie quest can I leave it in the refrigerator shaped like a disk overnight? And when I put the crust in the freezer after it’s in the pie plate how long do I leave it in the freezer before I put it in the oven?
Hi! Yes to disk in refrigerator overnight. Freeze crust in pie plate for 20 mins. Happy Tday! ❤️, Marie
@ Thank you Happy Thanksgiving to you and your family as well
I love making the cut out and eating them by themselves after they're cooked
Hi. I’ve watched your video numerous times and made your pumpkin pie today. It’s cooling now. My decorations aren’t quite done as my bad I didn’t watch the video part about pre baking the decor. Do you think I could use my little kitchen torch to make them a bit browner after the pie cools? I feel so dumb!
Hi Carol! That’s a great idea! Don’t worry, I make mistakes like that and they’re always fixable! Try the torch. You got this! ❤️, Marie
Thank you so much. I have your apple pie filling all made and in the refrigerator. Crust rolled out in pie plate too, I’ll bake tomorrow night. I’m going to try the lattice top for that one. Happy Thanksgiving to you and your family. 😀
Who makes your leaf cutters? Thanks
Can the filling be made ahead and frozen Thanks
Hi! Thanks for watching and great question! Yes, you can freeze pumpkin pie filling in a zip top bag (sealed tightly) for up to 2 weeks. Thaw in the refrigerator a few hours before baking in the crust. Hope that helps! ❤️, Marie
❤
Thanks for watching ❤️, Marie
Can you double the pie crust recipe in the food processor so you could make enough for two pies?
Hi Robin! I much prefer to make one dough, twice. I find that the dough doesn’t get evenly mixed when you have that much butter and flour in the processor. I always end up with a random giant chunk of butter, or lots of dry patches. So I always just make one dough at a time, one after another. Hope that helps ❤️, Marie
@@marieskitchen It’s very helpful, thank you so much.😊
Hi Marie, l had a very hard time forming my pie dough yesterday after I took it out of the freezer. It was very crumbly after it defrost it. I had to put a lot of cold water on it when I was forming it. I was able to roll it out in between to parchment papers that's how I roll do if the easiest way. And then I was able to get it into the Pyrex pie pan. It is in the freezer right now now I have a question because I put too much water on it is it going to ruin the pie? Do I need to start over again?
Hi Rosanna! You did the right thing by adding cold water! Adding water can make it more difficult to roll out (sticky) but it sounds like you made that work with the parchment! Pie crust definitely takes a few tries and sometimes some improvisation before you get the hang of it. Good for you for hanging in there! The extra water will most likely not ruin the crust. Hard to say exactly since I can’t see it, but I’m fairly certain it will be just fine! Next time try mixing in the butter a bit more (this can help with a crumbly pie crust) and also let it warm up a bit more before rolling. If the crust is still dry after those to steps, drizzle in a little water at a time until it comes together, like you did. Let me know if you need anything else ❤️, Marie
Ok Marie thank you. I appreciate it. I will use the one l made. It looks beautiful so fae. I wish l could send you a picture of how it looks.
Would love to see a picture! Email me a photo to Marie@MarieSaba.com
Hi Marie, l sent you an email with a picture. Thank you
What about using butter and shortening, or just Lare for crust. I enjoy a ceust not overly buttery.
Hi, just found your channel. Where can I buy those cutter stamper leaves ? They are so cute. :) 🍂
Hi! Thanks so much for watching! ❤️ You can find the cutters at Michael’s, on Amazon (search for leaf or fall pie cutter stampers), or at Williams Sonoma:
www.williams-sonoma.com/products/fall-pie-punches/
My collection is a mix of all of those 😅 Let me know if you need anything else! The cutters are so fun - can’t wait to hear how you like them! ❤️, Marie
Hi Cathy! I also just started watching Marie's channel. I was able to find the stamper leaves on Amazon. I got some Christmas ones also.
Hi Marie, l baked my pie at 350 degrees for 1 hour rotated it half way through baking but didn’t reduce the heat. And the center didn’t firm up until it chilled in the fridge and it read 180 on my thermometer though. We will be eating it later today. Is it ok to eat?
You’re so impressive!! Thanks for all the great tips. I grew up making pies with my Mom but unfortunately had to go gluten free 6 years ago. Do you have any tips for GF pie crusts? They seem like a whole other animal. My next try will be with Cup4Cup brand instead of Pamela’s and maybe add more xantham gum than already comes in it. Worth a shot!
Hi Melinda! Thanks for watching! I have so many tips I worry that the videos get too long lol, so I’m glad to hear you appreciate them 🥰 I grew up making pies with my mom too! She passed away last year 😔 but making pies always makes me feel her with me. Yes, gluten free is another animal! I have made GF crusts but am definitely not as confident with them 😅 I do use Cup 4 Cup without extra xantham gum and was able to make that work. I think there’s a video online or on my Instagram @mariesaba. Will see if I can find it!
@@marieskitchen I’m very sorry for your loss. I can’t imagine your pain, but I’m glad you have those memories to keep her with you ❤️ I’ll stalk your Instagram also and see what I can find. 🤗 Thank you!
I found the video! Here’s the link:
vimeo.com/482323852
Here’s making the crust. The first link is to rolling it out. This was a couple years ago. I’ll have to practice it a few times and then do a TH-cam! Stay tuned 😊
vimeo.com/482320115
Hi Marie, l am going to bake a pie tomorrow but l have a very full freezer. I am preparing everything for it today. My question is, can l put the prepared pie crust in the fridge overnight instead of the freezer? I can’t use the oven today m it needs to be cleaned out
Sure! The fridge works just as well 😊 Thanks for watching ❤️, Marie
OK I will do that. Thank you.
It all worked out. Thank you.
do I bake the pecan pie longer for higher elevations?
Hi Jennifer! Thanks for watching! I am not an expert on high altitude baking but from what I read, it sounds like you need to bake it at a lower temp (325°) for a shorter time (around 45 mins total). I hope this helps!
Is it okay to blind bake your crust for pumpkin pies?
Hi Lisa! Thanks for watching! You are welcome to blind bake the crust if you like. I never do, but I know some people like to, so whichever you prefer is perfectly fine 😊
If you’d like more details on blind baking, here’s a tutorial on that:
th-cam.com/video/zzGVXoANGes/w-d-xo.htmlsi=bVil4Ing1GC2zVgp
Let me know if you need anything else! Happy to help ❤️, Marie
What pie plate are you using?
I have been disappointed with Libby’s pumpkin purée in recent years past due to it containing sandy granules throughout. I also have yet to find a better brand. I want to try again this year hopefully they fixed that issue! Beautiful pie! 🍁🍂✨🦃
Oh no, sorry to hear that! I used Libby’s several times over the past few weeks and it’s been nice and smooth. Hopefully yours will be, too! Have a wonderful holiday and thanks for watching ❤️
Hello Marie, I was watching your video on how to bake a pumpkin pie. I noticed you don’t flour or oil the pan before you put the flour once you roll it out onto the countertop. I have had issues with the pies. Were they stick to the glass Pyrex and it’s very hard to cut do you recommend me oiling it before I put the dough in? Also, can I use parchment paper instead of foil paper on top of the crust so I will not burn in the oven? Hopefully you will respond to me soon. Thank you and have a wonderful day.
Hi! Thanks so much for watching and for your great questions! I have had pie crust stick to a Pyrex pie plate before but it is usually only with pecan pie because the filling is so sticky. A tiny but if oil in the bottom of the pan (not on the edges) can help with that. Generally though, an all butter homemade crust should not stick to the pie plate, so I don’t oil the pan every time. 👍🏻 The parchment instead of foil is such a good idea! 🙌🏼🙌🏼🙌🏼 I have not done it myself but I think it’s worth a try! Thanks so much for your excellent feedback. ❤️, Marie
@@marieskitchen thank you very much for your reply Marie. I will do that and l will let you know how the parchment paper works. Have great evening
No egg.wash or milk brushed on the leaves ?
Hi Gary! Thanks for watching! You are always welcome to use egg wash or cream on the crust and crust decorations. Sometime i do, sometimes I don’t. I like it either way 😊 Great suggestion though, thank you!
Hi Marie,
I am in the process of combining all pumpkin pie ingredients. The video indicates 1-1/2 cups of half and half however the recipe indicates 1-1/4 cups.
Thank you for responding to this clarification Marie.
Tierney
Hi Tierney! It’s 1 1/4 cup half and half. Sorry about the confusion. Thanks for checking and for watching ❤️, Marie
Hi again Marie, I forgot to ask you when I bake the pumpkin pie with the person that paper for the first 15 minutes I know you said to put it on 425° the issue with that is that pushing paper burns after 425° can you put it on 420 degrees for longer and would it be 20 minutes instead? I hope you're having a good day
Hi! Yes 420 or even 415 degrees for 20 mins is great. Keep an eye on it only because it might move around on top of the pie. I don’t want to parchment to fall towards the heating element below. Hope that helps! I’m actually on vacation right now and having a wonderful time!
OK I will do that and thank you for your response. Have a wonderful vacation.
Oh my pie glass pan is 11 inches wide and I had to use extra flour 2 1/2 cups. I only put half a cup of butter in it so maybe that’s what the issue was. I was also probably add more butter. I don’t know. I don’t know if I should keep the crust in the freezer or throw it out and redo it all over again and look for a recipe for an 11 inch pumpkin pie recipe unless you have one.
Hi! You definitely don’t want to change the ratio of flour to butter or the crust will not turn out right. I would just make this recipe twice and then use 1 1/2 crusts for a bigger pie plate. You can freeze the remainder for your next pie. Hope that helps! ❤️, Marie
Ok so l will have start all over again, ok thank you. I am soo happy l have enough ingredients. Thank me again, if l need any more help l will let you know, Ave a good morning
I tried sending you a picture on email, but it said that your email address was not working so that’s why I never sent you a picture
Darn! Marie@MarieSaba.com should work LMK if it doesn’t though.
What causes pumpkin pie to pull away from the edge when it cools?
Hi Vickie! That’s fairly common and is usually caused by over-baking or cooling in a draft or refrigerator. Even when my center does not crack at all (indicating it was not over-baked), I’ll often have the filling pull away from the sides in a few spots as it cools. So it can be difficult to find that point of perfectly baked custard. Ideally, you bake the pie in the middle to lower third of your oven and take it out when the sides have firmed up but the center still jiggles. Then you let the pie cool at room temperature, not in a draft or in the fridge. As it cools, the center should firm up without cracking or pulling. Hopefully that helps! Let me know if you have any other questions ❤️, Marie
Hi Marie again, I was not able to make a pie today because I ran out of ingredients so I will be baking it tomorrow. Please respond to my questions when you can. I would like appreciate it and by the way the pumpkin pie you baked is very beautiful❤
Hi! Sorry for the delay - we are on vacation so I’m a bit behind on responding 😅 I hope everything turned out okay and please let me know if you have any other questions ❤️, Marie
No worries, I finished baking it almost an hour ago. I’m letting it cool down. The parchment paper did work only a teeny tiny piece of crust on the top burned . I don’t know how it is going to be when we cut into it tomorrow. I hope it tastes good . I will let you know. Thank you. Have a good fun vacation.
Glad to hear the parchment worked!
❤️✊️ thanks from ig
Thanks for watching Jenelle! 😘😘
When I bake pumpkin pie, the bottom crust remains under-baked. What can be done to
remedy this.
from scratch??? can pmpkin puree??
Thanks for the feedback!
Thanks for sharing. This is a partially from scratch pumpkin pie. You used canned pumpkin.
Yes I watched this video to make mine from scratch. My squash is a candy roaster from my garden. To combat watery puree I drain it with cheesecloth over night in fridge
Hello
Your receipe calls for 1 1/4 cups half and half, but you said 1 1/2 12 oz.
Would you please confirm. Thank you.
Hi! It’s 1 1/4 cup half and half ❤️, Marie
@ thank you,
This is awesome but the caned filling 😢
My name if Thelmarie Cartledge
Hello! Welcome Thelmarie! Thanks so much for watching ❤️, Marie
At 2:05 does your dog lift his leg and pee on the wall?
Hi Diane! My daughter and I laughed for about five minutes while we went to research this! 😂 We confirmed it was her tail. Also, our dog is a female and fortunately has never lifted her leg up to pee on anything 🤣 Thanks for watching ❤️, Marie
What is half and half💀
I was watching this hoping to see a pumpkin pie made from scratch, that means an actual pumpkin being cooked, pureed, mixed with ingredients and poured into the pie crust and baked. Not out of a can. Canned foods have a lot of preservatives that are not good for the body. What ever happened to cooking from ("scratch") seems like all people do is cook out of a can now a days.🙄🤦😒
Hi! Thanks for the feedback! Always love to hear from viewers. 😊, Marie
I thought this was a homemade pumpkin pie...from using pumpkins
It is a homemade pie....
This is better