Is Pumpkin Pie Really Better with EXPENSIVE Ingredients?
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- เผยแพร่เมื่อ 25 พ.ย. 2022
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What should we try next in the Brand vs Basic series?
Love the idea of Brand vs. Basic, very catchy and honestly more relatable on a large scale. Can't wait to see more, My ex-wife and I disagreed on using brand vs. basic since I am cheap lol
How honest of you
Tbh don't we all… well also depends on the ingredients I guess
i tend to go for brand name stuff every time xD especially because like nate said, well known brand name stuff is only a little bit more expensive than the basic stuff but it tastes so much better.
The taste difference in eggs is kind of crazy. I always thought that it didn’t matter till I got farm fresh eggs from my friends farm and the yolks where orange and the yolk tasted so much better than any egg I’ve ever had. I never liked runny eggs till those eggs
It's insane the difference it makes in baking too. The flavor and texture is so different
One of the things I like about Libby's pumpkin is that they are clear about what squash (yes, squash) they put in the can. Every other company puts whatever in it and all squash varieties are not equal.
I should also note that classic C. pepo pumpkin (yes, it is a squash) is grainier, palier in color, and has less flavor than Libby's squash.
All pumpkins are squash (just like all squares are rectangles), but Libbys uses a hybrid Dickinson pumpkin, which is still a pumpkin and not a typical "fall squash" like Hubbard or acorn or butternut much less a cucumber or gourd.
As for the best pie, I much prefer roasting my own mini pie pumpkins, or better yet, a Jarrahdale, they not only look beautiful (the outside is blue, the inside very dark orange) but one pumpkin after roasting will freeze into the filling for upto a dozen pies and it's SOO rich and sweet, I don't even add brown sugar, I just use a little bit of molasses. And allspice, pumpkin pie without allspice is sad.
@@mwater_moon2865 Dickinson "pumpkin": Cucurbita Moschata. AKA Winter Squash. Sugar Pie Pumpkin: Cucurbita Pepo. AKA a true pumpkin.
And yes I'm aware that pumpkins are a variety of winter squash. AND that the Dickinson "pumpkins", along with many other winter squashes, make better pies than true pumpkins. Still doesn't change the fact that Dickinson Select and its hybrids are not true pumpkins.
@@drea4195pumpkin does not have a botanical definition. Cultivars of c. Maxima, c. Pepo and c. Moschata are all identified as pumpkin if they are big and roundish. Why? Because that’s all “pumpkin” means. It’s from the Greek pepon and mean “large melon”. The Cinderella pumpkin, also know as the Long Island cheese is also a moschata. Jarrahdale is a maxima as is the rouge vif d’etampes, all three are considered excellent for eating all three are varieties of pumpkin.
C. Pepo does not a pumpkin make, incidentally, as both the delicata and the acorn squash are c. Pepo and neither is generally considered a pumpkin. Acorn are too small and delicata aren’t round.
never thought id get lost in a conversation about pumpkins
Libby's pumpkin pie puree doesn't use pumpkin, it uses a squash named Dickinson Pumpkin.
And unlike some of Nestle's other products it doesn't include child slavery!
Sometimes I think it would be neat to see you do something such as "homemade vs. store bought". So, homemade cookies vs store bought cookies or cake, for example. Do homemade things really taste better when the price is comparable?
Hmm, unless you can also compare *freshness* I would think that's the basic thing, there? Well, aside from competence of the baker in question! (I promise you that MY home made cookies aren't better, LOL)
Homemade is going to end up being better more often than not unless you are not a very good baker or cooker and/or you are ordering from a really good and authentic restaurant, most likely if you are a good cook with a good recipe that has tools and temperatures and stuff you can easily mimic at home the only way you lose at making lasagna to a restaurant is if you go to Italy and go to a 5 star restaurant or something. If you lose to store bought Chips Ahoy that’s just…sad, unless you are a 5 year old obsessed with crunchiness and way-too-sweet chocolate,
Nate has learned that it's easy to have friends when you bribe them with pie.
Yup definitely my favorite cooking show. But then again the food stuff was always my favorite even in TKOR. Also you should totally try ice cream next cause the ingredients could really make a difference depending on the flavor
This isn’t TKOR and has nothing to do with TKOR which is a different channel entirely
@@brianbjur4796 Nate used to be one of the main guys on TKOR. He used to do food and science experiments. He did that before this channel
@@forestrose244 he was part of a channel which he is no longer part of
@@brianbjur4796 yes so it makes sense for me to say that I liked the food related topics even back in TKOR...since he was a part of it
@@forestrose244 for you
I'd like to see a riff on this idea of doing cheap vs. expensive, but instead of doing all one way or the other, use what you've learned from all of your experiments to see if you can find a clear winner when only some of the ingredient variables are changed to come out to roughly the same price. It'd be interesting to see what variables matter if it costs overall the same.
Pie plate or pie dish, if it's not metal, I believe. Pie pan implies metal, but doesn't have to be.
Either way, this was a great video, as always! Thanks for the effort and time, and thanks to your friends as well!!
They are called pie plates at least that is what I found on google
I would like to see at least one Brand VS Basic incorporate an item that you can get made by the store. This pie episode can be a good example because you had the expensive ingredients and the store/cheap ingredients, but just throw in a pre-made pie from the store itself and see what everybody thinks.
+1 to that
I like this show a lot. Maybe one thing to consider, having a store bought version as well. I think it would be valuable to see if making it at home tastes better and is cheaper with both the brand and the basic than buying the store bought version as well
Only this thanksgiving have I had pumpkin pie, and I loved it! Glad that there’s another video in this series!
Try sweet potato pie
you're going to be amazed how similar they are but sweet potato pie noticeably tastes better I think just a personal thing maybe who knows but maybe you can find out😉
Ive been subbed for a while but honestly this is the first video Ive watched.... needless to say ill be watching much more! great video!
Just found your channel - “brand vs. basic”: excellent concept! Well done, Nate
Nate's channel is where science, food, fun, and friends become one!
I freakin' love pumpkin pie and I look forward to the result. 👍😎🇦🇺
Camera work and editing on this are top notch! 😊
I was just wondering yesterday when Nate was going to upload another Brand v Basic, and here it is! My favorite cooking show has returned!
This is just so interesting! I literally think about these things on a daily basis and it always seems to baffle me.
Love this format! I think it's better than the most expensive version! Keep it up!
Hey Nate I’ve followed you from the early days of TKOR. Really love your content here, keep it up.
The only caveat I would consider is the spices and how much they are used, because they won't age well. I use cinnamon a lot, so I get the good stuff. I use ground ginger a few times a year and it's almost flavourless before I can get even a quarter of the way through a small jar, so I get the cheapest ginger now.
Get the more expensive ground ginger and then make chai tea. All you need are the following: Black Tea, Ground Ginger, Green Cardamom, Cinnamon, Black Pepper and Milk (or a milk replacement of your choice). Place the ingredients in a small saucepan over moderate heat. Bring to a boil and simmer until the tea is to your liking.
The proportion of spices is up to you.
@@Kenjiro5775 Did you know that "chai tea" literally means "tea tea"? I just call it "spiced tea", and I've been making it a lot lately since having it for the first time at an Indian buffet a couple months ago. They called it "masala tea" there. Everyone has their own way of making it, but I usually use everything you mentioned, plus corriander seeds, star anise, and a pinch of nutmeg. I usually use fresh ginger for it though, and cinnamon sticks instead of powdered cinnamon. Another great tip is to crush all of the spices together and roast in a dry pan for 2-3 minutes first, then throw in the fresh ginger and let it roast for another minute or 2. The moment you take the spices off the heat the entire house will smell like gingerbread cookies, and it adds a LOT of flavor to the tea. I've also made it with some red pepper flakes and saffron, and it's even better! A little monk fruit, or other zero calorie sweetener, if you prefer, and some heavy cream, and enjoy!
I've had good luck getting the REALLY expensive ginger (Penzey's) because then the jar is airtight enough that it lasts for a few years. Ditto on the other spices like allspice that get used so sparingly, though if you have the time and space for it, that you can find in berry form and grind it yourself fresh when needed. Come to think of it, you might do better to get ginger chunks and take that route.
@@eric_d Yeah, I suppose I should have referred to it as Chai from India.
@@Kenjiro5775 Or "Indian tea", or "spiced tea", or just "chai". Oh, I think I forgot I put cloves in mine too.
Love these Nate, thank you!
Really like the channel, really love this series. I'm trying to think of things to cook. . . Biscuits and gravy comes to mind with handmade biscuits and gravy on one side, canned gravy and store brand refrigerator biscuits on the other.
I wish I could contribute via Patreon but this past year has devastated me both physically and financially. Now I'm trapped in a nursing home, I'll likely never leave or walk again. And wow, that's a heavy trigger every time I think of it. . . Crap.
Totally worth watching the credits for that cheeky grin! My kids do the same thing with squirty cream given the option!
You are way more enjoyable when left to your own devices than being on TKOR.
It’s very hard to describe, but you bring this “wholesome” kind of charm, made to be enjoyable-for-all-ages feel that Grant had on TKOR, a lot of the videos on TKOR just feel like 5 minutes crafts now.
Just dropping a comment to support Nate!!!
Making your own pumpkin purée is so easy and tastes way better than Libby brand. Usually I grown my own pumpkins but they did not do good this year. So we went to our local pumpkin patch and got pumpkins. Cooked them up. Scooped out the yummy stuff and blended it. So yummy! And a total pumpkin taste.
100% this. You just lop pie pumpkins in half, scoop 'em out, and roast them. I typically season mine with nutmeg and cinnamon for that toasted spice flavor. It's wicked easy and the flavor is above and beyond.
I disagree actually. I made pumpkin puree from scratch a few years ago. There was no discernable difference from Libby's other than the fact I wasted a bunch of time cutting, roasting, and pureeing the pie pumpkin. I would rather open a can and support a semi-local business (I am in the same state as Libby's).
@@elangomattab I've never actually made it myself, but if I had your experience, I would try at least one more time. Produce varies greatly due to many conditions, as you probably already know. Maybe the pumkin you used wasn't grown in optimal conditions, maybe it was a bad growing season where it came from, or maybe something else that made it not as good as a "normal" pumpkin. The reason farmers rotate crops is they use different nutrients from the soil, and if you continue growing the same thing on the same area of land, quality will suffer. If your pumpkin came from somewhere that only grows pumpkins, that could explain why it wasn't as good as canned.
Years ago, I spent a lot of time and effort to cook my own pumpkin, and it was terrible (watery and had no flavor). BUT I later found out that the pumpkin pie canners use a different variety of pumpkin. IDK what it was called (a sugar pumpkin?), but it was not the jack-o-lantern pumpkin-type that I had used. So, be sure to use the correct pumpkin. I've even heard that butternut squash makes an excellent "pumpkin" pie.
@@annw1395 Yeah, I definitely used a sugar pie pumpkin and not a jack-o-lantern pumpkin. They always have them in grocery stores around this time of year and they have much thicker walls than you would see for carving pumpkins. I might give it another shot sometime but not in a hurry to do so.
DUDE!!!!!! we needed this info a few days ago.... not today!!!!
I’d be interested in a brand vs basic that involves (a great example was the pie) cheap vs expensive food that you made IN ADDITION to cheap vs expensive pre-made foods. I can’t think of many foods that would allow for such an experience, but pies, cookies, bread, and other baked goods would probably be a good starting point.
I really like this series. For pumpkin pie, I'd be interested in from scratch crust vs store bought, and fresh pumpkin vs canned.
Why do I remember seeing this before, I don’t know why but for some reason I remember a pumpkin pie episode
I love this series. I'd love to see you do brand vs basic beef stroganoff
I just made beef stroganoff today! It's so amazing! I'd love to see someone else's recipe though.
Try brand vs basic peanut brittle.
Keep making these awesome videos.
totally best cooking show
I think it would be interesting to see how different store brands compare like great value vs kroger but love these videos
Pie Dish.....at least that is what we've always called it here in Arkansas! :)
Hand-made pie crust is very easy. I made it before when I made Quebec meat pie. I cooked so much meat the first time I have to make 2 pie shells. I ended up experimenting and using some herb and spices in the pie crust and that made an OK recipe spectacular, My second experimental Meat Pie was only given positive reviews my fist one was given satisfactory maybe even pitty positive review,
Love these vids, hope you're doing one with Calli again soon.
Or better yet, you two should start a cooking channel.
PS: You guys are great on the Curiosity Podcast.
yes ... our favorite cooking show.
I grow and use my own squashes/pumpkins for my pies and sweet bread.
Much nicer flavor and no complaints from family. We had a store made one that one year to compare too lol. Home oven baked pumpkin puree really makes a huge difference.
The only real difference that I was sitting here thinking about is the fact that MOST of us, who cook fairly often anyways, are already going to have most of these spices and we aren't going to go buy a different brand when we already have some. So really for me it comes down to the pie crust and the filling. Good video as always
I would say it's actually worth it to get the best herbs and spices you can afford, generally, even if everything else is really basic. McCormick is the *lowest* I'll go for that. I'll go generic on all kinds of stuff, but a well-stocked spice rack is worth it.
A glass pie dish is called a pie plate. Also try using last year's can of pumpkin, my grandmother swore by it.
Now I want pumpkin pie. Thanks a lot! 😂
Ohhh brand vs basic for Christmas cookies! Sugar cookies or shortbread... They have so few ingredients the difference will be ready to pick out.
Nate: "it's not about the price it's about the brand"
Nate's friends: "I think that this is the more expensive one!!"
I only get the can of pumpkin and spice it all myself, the store bought pumpkin is too sweet for me.
have an amazing God blessed pie day 😃
I’d like to see you make homemade pasta and maybe homemade pasta sauce using either cheap & expensive or well known brand vs store/recognizable brand
Love this idea, I've never been a "brand name" kinda guy, maybe I've been missing out. I'll tell you though adding a 1/2 tps of a couple of spices that costs collectively maybe 50 cents can "spice up" a generic pie, and a piecrust from "scratch" is not hard to do, both can elevate the "generic" pie rather significantly.
Since it's almost Christmas I'd suggest a Christmas themed food like ginger bread cookies. Maybe apple pie as well
Pie plate.
Also, fun fact that I learned from a farmer: pumpkin pie filling is usually not made from 100% pumpkin but other kinds of sweet squash along with the pumpkin. That may be why the cans smell different. But that does not matter as pumpkin pie is mostly about the spices.
Also, something I learned very recently* from Alex (a cooking channel on TH-cam and a guy) there are big differences in salt but it seems to just be the texture. But salt brand that OK Go blew up and generic salt will not make a difference.
*Like last week.
Pie dish
@@toddavis8151 Yeah, either one works...though, jar is just wrong.
I can say with certainty that this does make a difference on some things. I once made chicken roll ups with cheap food club brand crescent rolls, and it tasted noticeably inferior to the the Pillsbury crescent rolls that we normally use.
Best cooking show 😋
The only good one
The best pumpkin pie ever had was the one I made it home with especially grown sugar pie pumpkin from a local pumpkin farm totally worth the wait
In the UK we would call in a Pie Dish.
Nate did you check that the cans of pumpkin had just pumpkin in them? I just thought maybe one had the spices already added.
Here's one for you seeing it's close to Christmas. Cheap v Expensive boiled plum puddings. That's pudding mix placed in calico material, top tied as close to mixture as possible and boil in water for 2.5 hours 😁. If you do it good luck
Ginger snap cookies or gingerbread cookies would be neat to see done next on Brand vs Basic
I have plans for a ginger cookie soon! Sort of in between gingerbread and gingersnap.
@@NFTI looking forward to seeing it
Pepperoni rolls brand vs basic would be awesome
Nate! IT'S A GLASS PIE PAN! WHAT YOU ARE REFERRING TO AS THE PIE JAR IS A PAN! Keep up the good work!
Maybe you can also do brand vs basic kitchen tools as well
With something like the pies, it would have been particularly interesting to see how much difference there is between the two made, a store bakery made, a generic frozen and a name brand frozen pie. I know that’s 5 pies, but the cost to bake one seems in line with a pre made pie.
Cool concept. Followed you from tkor.
I'm 62 years old. For 62 years my Mom who is now 87 has used Libby's. And as the ad jingle goes: If it says Libby's Libby's Libby's on the label label label, you will like it, like it, like it on your table table table.
I refer to glass and ceramic pie dishes as pie plates.
I have never eaten pumpkin pie but it looks good
You haven't lived. LOL.
Barry Lewis does something similar called Cheap vs. Steep
Pie PLATE, young man!
Over in Cali it'll cost you probably 12-15 bucks for everything for name brand I bet lol. I want to see now. But definitely gotta make this!
Coincidentally when we were at my grandma's house two days ago for Thanksgiving she was constantly complaining about the sugar used in the pumpkin pie from last year, too grainy.
Pumpkin pie spice ingredients are cinnimon, ginger, nutmeg, all spice, and cloves.
It might be too much but I honestly would love a third option that is all basic except for one oe two ingredients.
Like everything basic except the pumpkin or spices in this case. That way we can see if everything needs to be brand named or just a few key ingredients or
Lol. Eating some right now!
How did the two whipped creams compare? Is it worth paying more?
Keep up the great content, Nate! 😊
I say, definitely. Rediwhip is way better than off brand stuff that tends to be oily
The person who replied to you was one of the taste testers in the video!
Ah! Good to know! Thanks for your responses, Nikole and Nate!
When you get a bit more used to cooking, you should add "from scratch" to the categories you make. So, make the pie crust from scratch, cook your own pumpkin (after doing a bit of research and seeing what pumpkin is best for pies [tip, it's not the same one as carving or the ones that say pie pumpkin]) and puree it to put into the mix, etc.
Winter is almost here, and that means it's CHILI SEASON, I use all the name brands, and I doubt that it would be much of a savings, but can BASIC chili be better than BRAND? Oh, don't forget the crackers, they can be WAY DIFFERENT from one another.
Good Stuff, Nate, I love the randomness of your topics~!! (Hmm? RANDOM you say??? LOL)
heading to winco, maybe smith's and asking for pie jars. confused looks should be entertaining
Two of my aunts married men who were unbelievably "thrifty." For Thanksgiving and Christmas we had pumpkin and mince meat pies (central Pennsylvania area recipes). My aunt's pumpkin pie was made from canned squash, because it was cheaper than canned pumpkin. I was more of a mince meat guy, but her pumpkin, to me, was very good.
Really enjoy these videos, how about box cake mix vs. made from scratch?
Main issue I can see with that is there is no one definitive recipe for a from scratch cake. So if he did this, it would only count for that specific recipe against the box cake.
Adam Ragusea has a good video about boxed vs scratch cakes
Do one with lava cakes, im curious if the chocolate changes anything please!
IMO, a 'jar' would be something with a lid, that you can store stuff in... i'd call that a pie plate or pie pan
I personally would like to see how different number of ingredients makes. For example does having a recipe with 3 ingredients swing towards the brand/more expensive options vs a recipe that has over a dozen ingredients swing towards the basic/least expensive options. I guess said another way "Does the brand favor dishes with fewer ingredients and the basic favor dishes with more ingredients?"
I'd love to see brand vs basic ginger snaps. My mother always swore by this molasses with a rabbit on it and said it you used anything else it would be bad. I've never made them myself and always wondered
That is Brer Rabbit (brand), and good luck finding it. I use Grandma's Molasses (brand).
Hi, Nate I'm your big fan and my question is who is your camera person?
Road to master chef
Nate didn't have friends.. he bribed flatmate DND players with food! 😆 Best way to make friends
I tried Walmarts frozen deep dish crust and it was shockingly good. Baked well and was flaky. I took it out of the tin and put it in a glass dish and took credit for it.
Good to know.
Locally grown & produced vs supermarket chain foods.
You should try making with ingredients from Europe, Africa, Australia... just to see what is difference, because in Europe standards are more strict than in USA.
I'd be interested to see this redone using the other recipe with evaporated milk and sugar instead of sweetened condensed milk. Also let your crusts come to room temperature before unrolling. I use pumpkin pie spice instead of individual spices mixed into the sugar. Also cool whip in the tub verses canned.
Understand if it is too cost prohibitive, but I would love a Brand vs Basic: Rice Cooker. There are stove top methods, (uhh microwave instant rice might not be 'scientific' enough), cheap Asian models, and then super super high-end models. Just tools in general would be very interesting to help people.
Honestly, if I tried to make either of those pies it would look like a pilsbury dough truck and a semi truck full of moldy pumpkins violently crashed into eachother on a busy interstate. The result would be a Frankenstein-esque abomination of inedible mush
What if you try expensive meat cuts cooked in cheap methods vs cheap cuts cooked in expensive methods ps love your videos thanks for the entertainment
With is bein this time of year soups and stews and anything crock pot would be great to watch.
I've been making pumpkin pies since I was a teen and this is the 1st I've heard of using sweetened condensed milk instead of evaporated milk in pumpkin pie. Oh also you're missing allspice. Pumpkin spice and pumpkin pie spice are different. But other than that great job on the pies! ❤
I knew in advance I would make a comment like this lol. I make pumpkin pie every year for Thanksgiving. I use real pumpkin from an mennonite farm, individual spices(clove, allspice which I usually grind it myself, cinnamon, ginger, no nutmeg! Clove is the most important spice. It also pairs great with semisweet or dark chocolate too), eggs, sugar, evaporated milk, salt, and a homemade crust. I am a major pumpkin pie snob, and cannot eat store bought pies or pie from a can. “Canned pumpkin” is bitter and real pumpkins are not, so I imagine more sugar would be needed to overcome the bitterness of the canned pumpkin. I could not tell if the Libbys canned pumpkin you had was the kind that has sugar and spices already added, because their canned pie mix does have those things already in there. And since you didn’t add any sugar, I have to think that maybe it came pre-sweetened? Real pumpkin is a lot more work and does need excess water squeezed out but it’s worth it to me. Pumpkin purée freezes great too. In 2022 , I used the pumpkin that I harvested and froze in 2021.
I'd love to see a 3 way comparison between cheap, brand, and expensive
I really like, that you have a GFCI outlet in your kitchen :) safety
It be cool if you did a pie with homemade pumpkin purée and canned pumpkin purée to see if you can taste a difference
When you were talking about the ginger you were essentially looking for the term depth of flavor.