THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
As a classic Thanksgiving dessert, pumpkin pie really should stay classic. Claire’s recipe amps it up with some brown butter and caramelized honey, but it stays close to home and simply results in the best pumpkin pie you’re likely ever to have - silky, balanced, rich, and not weighed down by too much sugar or spice. Check out this Claire Saffitz video for the foolproof path to the perfect pumpkin pie.
#ClaireSaffitz #PumpkinPie #Thanksgiving
Special Equipment:
9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)
Ingredients:
Flaky All-Butter Pie Dough
(page 333), parbaked in a 9-inch pie plate and cooled
5 tablespoons unsalted butter (2.5 oz / 71g)
1/3 cup honey (4 oz/ 113g)
3/4 cup heavy cream (6 oz /170g), at room temperature
4 large eggs (7 oz /200g), at room temperature
1/4 cup packed dark brown sugar (1.8 oz /50g)
1 (15oz/ 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon Diamond Crystal kosher salt (0.11 oz /3g)
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg (preferably freshly grated), plus more for serving
1/4 teaspoon ground cloves
Softly whipped cream, for serving
Video Breakdown:
0:00 Start
0:19 Intro to Caramelized Honey Pumpkin Pie
0:35 Dessert Person Intro Animation
0:52 How To Make Pumpkin Pie
1:25 Why Claire's Pumpkin Pie is Special
1:45 Ingredients & Special Ingredients
2:58 How To Make Pie Crust
7:50 Parbake the Pie Crust
11:52 Make the Pumpkin Filling
16:53 Reduce Temperature / Bake Again
17:39 Fill the Crust and Bake
19:00 Cool and Serve
20:52 Claire Saffitz Reviews Caramelized Honey Pumpkin Pie
22:25 Cat Safari
Thanks for watching!
Dessert Person Online: www.dessertperson.com/
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - แนวปฏิบัติและการใช้ชีวิต
Like this comment if you’re making a pumpkin pie this holiday season. If not a pumpkin pie, comment what dish you’re planning to bake. 🥧
Your apple tart! 😍
Brownies
Pumpkin pie will be in demand. But I would like to make mincemeat, which I haven’t had for years. My mom made both mince and pumpkin every year
really wanna make your flourless chocolate wave cake again! it was consumed super fast lol
Your Palmiers and Kouign-amann. I'm also going to buy my brother a copy Dessert Person since he bought me mine last Christmas!
For anyone planning to make this pie at home: the video does not show the addition of vanilla extract (1 tsp). Per her book, it should be added to the filling at the same time as the spices. The same thing happened in the Sour Cherry Pie video. Happy baking!!
Thank you ♥️♥️ I also saw the video and the ingredients list has a different measurement of honey. she says 1/4th and the ingredients says 1/3rd
I'm currently baking this pie and was going back and forth through the video trying to see where I missed that LOL thanks for your comment!
@@JG-ec7zg hello! per book, 1 tsp (3 g) of salt goes in at the same time as the spices and vanilla. good luck with your pie!
IMO, it's very unprofessional to make a food video that contradicts the book recipe or leaves out key ingredients. Salt and vanilla in most desserts are KEY ingredients.
@@KJ_nyc Everyone makes mistakes, even professionals. Sorry that your pie didn't go well. I hope you give it another shot!
“I’m going to do my normal thwacking”
Claire’s downstairs neighbor: “Honey, she’s baking again!”
Honey: "I know, I'm being caramelized in a saucepan!"
@@bdellovibrioo5242 😂😂
Dessert Person
Dessert Person 2: The Wrath of Felix
Dessert Person 3: The Search for Maya
Dessert Person 4: We're already home
Dessert Person 5: The Final Fondant
Dessert Person 6: The Undiscovered Patisserie
Then the spin-offs, then the reboots, the TV series, it's really a whole franchise.
Spin-off: Claire - Meringue Madness
Between the book and the videos, it's already a multimedia franchise.
@@vigilantcosmicpenguin8721 That's true, I was making a Star Trek joke.
Build a Claire MCU
Don't forget the prequels, "The Phantom Mud Cake," "Attack of the Cannoli," and "Revenge of the Swiss Roll."
Thank you, Claire. I don't know why I'm feeling so down in the dumps, lazy, frustrated, anxious.... But I just LOVE your videos, long time fan!!! Love you and all you do. Thank you. This cheered me up a little bit. I should make this soon!!
She is literally my comfort person. There is just something about her that calms me down so much whenever im in a bad state. I love her so much 🥺💛
October does that to a lot of people! Glad you’re taking the time to do things that make you feel good, keep that up!
@@rere9138 ininnnn
N
Nnonm
This was incredible and so much easier than I expected. The smell of it baking alone will lift your spirits!
The ultimate not so secret ingredient - brown butter.
@Olaf Sigurson OMG...maple syrup sounds soooo good. Thanks, I'm trying it like that!!
I have never heard of brown butter in a pumpkin pie.
You like butter? Well, now it's brown! BAM!
Nah pumpkin beer and pumpkin spice coffee.
@@stevenbaker7025 In the pie? Or you like better?
I've made pumpkin pie for years but what Claire says is the law and I will immediately change my entire process if she says so.
Haha if you've tried her recipe out, which one did you prefer?
Not even going to pretend like I wouldn't buy a book from Claire called "Wrath of Felix" in a heartbeat lmao.
This is the best pumpkin pie I have ever had the pleasure of eating. I made this for my in-laws, and it was a hit. 10/10 making this for Thanksgiving.
Ok, the time is here & near once again! Mmmm this recipe! I love ginger in my pumpkin!
*Glass pie plates really add to the crunch of the pie!
Just when I thought pumpkin pie couldn’t get any better, Claire proves me wrong and takes it over the top!! Another must have is Vinny’s graphics so you know what everything is.
Claire, recently I experienced a sort of “relapse” of my severe anxiety and panic disorder. I took a few weeks off of work to focus on my mental health and I want you to know how much your videos (on any channel) have helped me. When you bake/cook you’re so transparent about mistakes and slip ups (and even hinted at dealing with SAD) it helps remind me that bumps in the road are just that, bumps. Thank you for being a calming presence in my life the last few weeks. I can’t wait until I’m feeling better; I’m going to buy your book and make some deserts! Thank you!
@aubrey whitford I hope you are having a better day whenever you might read this
I made this for Canadian Thanksgiving, using the recipe from Claire's cookbook - and it was a huge hit!
@Olaf Sigurson yes, especially in English speaking Canada...pumpkins grow well here too!
yay! what does it taste like exactly?
@Olaf Sigurson Yeah, get Steve from Toronto (do you know him?) to bring one over on the dogsled, and enjoy it after a nice meal of moose steaks and poutine ;) but in all seriousness, yes - CDN Thanksgiving is just like the US one, only a bit earlier on the calendar. So, turkey, cranberries, pumpkin pie, football (except it's CFL for everyone but Steve, he's exclusively a Bills fan)
@@ReviewyCA As someone from Vancouver, this made me laugh WAY too hard! Cheers, fellow Canuck!
I first started watching Claire's videos on the Bon Appétit channel that comes with a Samsung TV's free stuff while sheltering in place in the early days of the pandemic. I became a foodie and masterful recipe follower. My wife got jealous of my cooking skills! The Righteous Exodus of BA occurred not long before my return to the classroom (in my case, the Band Hall), and that meant I had little time for the kitchen, much to my wife's dismay. I really miss being holed up with my wife's family in our little bubble and making dinner for them. (Don't tell them I said that.) I can't wait for my week off for Thanksgiving so I can cook my turkeys (plural) and bake my pies--plural, now because Claire just gave me a new dessert goal in addition to her double-crust apple pie. Seeing Claire bake makes me nostalgic for one of the few good things I really treasure about Life in the Time of Covid.
I had very much the same experience! Found BA in the beginning of quarantine, felt so excited about cooking and then... the semester started again. I want to bring baking back into my life!
ive never been more confused than when claire said that caramelized honey smells like mushroom
I was equally confused when earlier in the video Claire said that pumpkin pie is often not very good 😮
I mean she cooks things for a living so that means she likely can smell and taste much better than average. So maybe she's smelling something that the average person can't? Kind of like how some people taste green peppers as insanely bitter while most people don't taste that bitterness at all (not to the same level).
She probably just had covid and can't taste lol
I just made this today, and it actually does smell a little bit like mushrooms! Super weird.
@@danielt2936 very sure they get tested often to be able to film like this. and if she did have it then she wouldn’t be smelling any ”mushroom” smell at all
One of the best recipe presentations I have watched in years! It is refreshing to watch someone "just cook"... "just create"... no fluff, no drama, just a normal human being in a normal kitchen baking a beautiful creation with real ingredients! I love that you dropped a lid to your spice and just picked it up, you grabbed a cookbook to check a measure... LOVE YOU! You are wise beyond your years and I am a fan! I am in a pie bake off on Friday 12/29/23 at work (I am an open heart nurse), and although I think I make a killer pumpkin pie, I am feeling more like a winner with watching your video and gaining a few tips! Thank you... stay tuned, I'll let you know how it all goes! ha
Omg so glad she said “next book” 😭 I was wondering because I am LOVING the current one. I feel like I’ve learned so much following Claire’s recipes. 😊
To me the ideal pumpkin pie slice should be able to be eaten by hand. Love when it's firm enough for that.
Oooooh is that a gingerbread house I see in the background for the holiday season!! Looks amazing 👏 😍
Ikr it looks super cute
Im one of those pumpkin pie haters. It usually tastes exactly like what Claire said - sweetened pumpkin puree. But this recipe looks full of depth and flavor I can't wait to make it!
Me too. This is one I will try!
I know this comment was a yr ago but I made it a few days ago and omg. This is by far the best pie ever 😍 it definitely does not have an overload of pumpkin flavor the spices were perfect I mean she truly put her all into this recipe I feel like! Definitely will be a staple for yrs to come no more buying lol
omg THANK YOU! I usually can't stand pumpkin pie because it tastes like nothing and has a weird texture. It always sounds amazing in theory but when I eat it I'm always disappointed. I'm definitely trying this one!!
Me too!!! Claire kept emphasising all the things I dislike about pumpkin pie and saying why her's is different. I will have to try this for real :D
A lot of people will only put (some) cinnamon in a pumpkin pie. It needs a lot, plus ginger and cloves.
Yes... I generally find something off-putting about pumpkin pie... texture/taste.
I cannot get enough of you and your recipes. Everything I've tried in Dessert Person has been incredible and I already can't wait for your second book. Thanks for being born.
Hey Claire! I don't know if you will see this, but I still wanna say: IMPRESSIVE pumpkin pie recipe. I made it today (I actually just had a slice) and it's one of the BEST pumpkin pie's I have had in a WHILE! I will most definitely make this one again in the future! Thank you so much for sharing this recipe with us!
I made it today and can confirm that the mixture smells v mushroomy.
I made your pumpkin pie recipe from BA last year and loved it! I forgot it at home when we were traveling to my parents, though so I got to eat it all myself when I got back.
Are you sure you forgot or did you "forget"? 😂
I made this pumpkin pie some weeks ago for thanksgiving (in Canada) ~ I'm not near to be an experienced baker, it was my first time making dough, and all went well; the pie was delicious! The pictures showing us the process in the book were really helpful
Claire is the perfect level of chill yet still very engaged in this video. Loved it.
I'm a picky pumpkin pie person and this is off the charts good. It will be my new staple for Thanksgiving for years to come.
Claire’s baking videos are the most comforting and informative videos. I absolutely love all of them.
I made this for Thanksgiving, and it was amazing! Thank you Claire!!! You are my favorite, I’m so grateful for Dessert Person!
I've never eaten or made pumpkin pie in my life, nor has my family. I was procrastinating a huge essay the day before halloween and made this. Genuinely the greatest recipe of all time. My family loved it, can't wait to revisit this video every year :)
Love that you have a pumpkin pie recipe that DOES NOT use canned milk! Cream is a much better liquid for the pie. I'm making it today!
Just made this pie in preparation for Thanksgiving. Could not wait, as soon as it was cool I cut a slice. It is life changing type of goodness. Yes, best pumpkin pie I've EVER had.
If the next book isn’t actually subtitled “The Wrath of Felix” I will be very upset.
Thank you, thank you, thank you! My husband has never liked a pumpkin pie before and by the end of his piece, he said it was REALLY good.That was my ultimate goal that I didn't believe to be realistic. I'm buying your book because of this recipe and video. Definitely the best pumpkin pie I've ever had. I hope the full size came out as well as my mini test pie.
I made this for Thanksgiving! And when I tell you that it was a hit… WOW! Everyone raved over it! Definitely my only pumpkin pie recipe now! I also made it into a pumpkin pie cake, since my husband’s family always has a pumpkin pie cake for Thanksgiving. (I just made the custard mix and added a yellow cake mix and baked with melted butter and pecans on top). It was delicious too!!
Such a beautiful pie. You’re right about the technique, especially on pie dough. I will practice till I make a perfect pie. I use your channel as a cooking school, not just entertainment, although I find you very entertaining ! Thanks Claire.
it's the small details - claire sweeping the 13'' plus arrow away from the pie crust. Love it, a joy to watch
I made this for Thanksgiving and now I'm making it again for Christmas I love it so much thanks my uncle used to make pumpkin pie every year it was his thing but now that he's passed away I have taken it upon myself to keep his tradition alive
I want a compilation video of claire trying to fit things into her stuffed fridge
PLEASE, I would love that
Made this for this year's Thanksgiving and it was a mayor hit. I love the old fashioned pumpkin pie but this was a step further in the flavor scale. Loved it! Thanks Claire!!!
Finally, a pumpkin pie that won't taste like puree! Excited about this crust! Will definitely make this!
I felt like I am in a baking class. Claire was thorough, generous with tips and she gets down to business right away! No moment is wasted! I love this Girl!!
I use your flaky crust recipe, but I shred a frozen stick of butter into the flour mix, and every few strokes I'll toss the butter into the flour so that the butter doesn't clump together. Super easy, flaky crust! I used them for pumpkin pasties for Halloween, and they went over really well.
The one-two-punch of the short freeze and molding the foil against the pie plate before pressing it into the crust is so simple but absolutely revelatory. Never again will I mangle a crust!
Just finished making two - one for Thanksgiving and one for…pre-Thanksgiving. The only pumpkin pie I’ve ever loved! So light and not overly spiced!
Man I just love watching Claire make things that are simple yet delicious like pumpkin pie. Feels like I'm cooking w/ a sister lol. 🥰
That pie looks absolutely wonderful Claire, we don’t celebrate thanksgiving here in Australia unfortunately, but I wished we did. I will be making this pie regardless 😍 thank you
Australia definitely needs a “we got out of England and are happy we survived our first year and grew these plants and hunted birds”holiday.
I made this a couple weeks ago and it was amazing! My family absolutely loved it; it's pumpkin pie on a while new level 💗 Also! If you ever do have a little bit of pumpkin puree left over, add it to some oatmeal with warm spices for a pumpkin pie oatmeal! It's become my favourite breakfast.
I made this pie today. It’s a really great pumpkin pie recipe, perfectly sweet and a more complex flavor than other pumpkin pies I have made. I will use this as my go to recipe from now on.
I have never been a huge fan of pumpkin pie, but this recipe makes me want to give it a go again! I love the use of brown butter and caramelized honey to bring those additional notes to the flavor profile. Such great ideas! I don't know if I'll get deputized to make pumpkin pie this year but if I do, this is the one I'm bringing for sure!
I made this pumpkin pie using your recipe last thanksgiving, made the covid thanksgiving so much more bearable
I have a quart of homemade pumpkin puree that needs a purpose. This might be the right use for it! Not into pumpkin pie normally because it tastes like sweetened puree, so I am really thrilled with this custard texture.
I feel the same way about pumpkin pie, but this custard has such a warm deep flavor! Definitely reccomend trying!!
Made this for my family for Canadian Thanksgiving and they said it was the best pumpkin pie they have ever had! I am not a fan of pumpkin pie in general but I REALLY appreciated the beautiful colour!!
I made this pie for Thanksgiving 2022; it came out EXACTLY like in the video and is delicious even a few days later. I wouldn't hesitate to recommend it to everyone I know 😻
Ooh this looks so good. I'm gonna have to try this. My store has a lovely local wildflower honey that's not too expensive, so it should be great.
I make a pumpkin spiced porridge with my leftover pumpkin puree, it's so good and you can get a couple days worth out of the leftovers
I've already made this and it's fantastic! Not too sweet or overly spiced and cuts like a dream!
i have been watching your recipes non stop lately, I bought the ingredients to make this pie yesterday, and your book is in my christmas wishlist, i love the way you cook, and your energy!
We love the consistency on this channel
We love the consistency of pumpkin pie filling that you can bite into like a pizza
@@vigilantcosmicpenguin8721 hahah that also
Perfect timing lol my son asked me to make pumpkin pie for Thanksgiving at his house this year. I'm not really a fan of pumpkin pie but I want to be lol I never had one I liked. I really try to find a new recipe every year, hoping I will enjoy it. My son likes them all. I can't wait to try this one. I think you have solved the reasons I don't enjoy pumpkin pie. Thank you Claire. I love your videos.
Claire, this is the best pumpkin pie I've ever had. Everybody in the family loved it, and I can't imagine going with a different recipe on any other pumpkin pies in the future. Awesome stuff.
I got inspired immediately, pulled out my copy of Dessert Person and started baking it last night. Enjoyed this soooo much as my breakfast-dessert 🥰. Thanks for the inspo Claire!
Make this pie right now it is AMAZING. Just make sure you have all of your ingredients prepped. The crust is buttery and so flakey. The filling is light and creamy, the honey and the browned butter pair so perfectly. It is spicy and it is just the best pumpkin pie I have ever had. Never going to store bought again.
Did you use 3 or 4 eggs?
I'm not someone who gets into having celebrity crushes but for some reason when Claire posts I do the full Borat "my wiiiiiiiiife" voice in my head and I don't know why.... anyway... can't wait to watch and get a new recipe for Thanksgiving this year!
After months of trying, last night I finally cracked the code for the all butter pie dough!!! I have never made a more tender and FLAKY crust EVER, im crying tears of happiness thank you Claire for being my Julia Child
Wow, this is a wonderful pie. My family loved it. The texture was perfect and blind baking the crust ensured no soggy bottom. This is going to be our new standard for pumpkin pie!
Thank you Claire!
This was the first recipe I made from Dessert Person! So so good. I'm making it again this year and hopefully I'll do better with the crust... It slumped pretty badly in one spot during blind baking, which meant I couldn't put in as much filling as I wanted. I ended up making a few teeny pies in a muffin tin with the dough scraps and leftover filling. 🥰
Why do you think it slumped? I'm asking because mine did the same thing!
@@carolyndoc just saw this comment 6 months later, lol. I think the first time I made it, I trimmed too much crust off before crimping, and didn't firmly press the crimped edges down onto the pie plate to encourage the dough to hold on. :)
"What are you going to do with a quarter cup of pumpkin?"
Clearly Claire owns cats and not dogs.
I just realized that J. Kenji Lopez-Alt is the dog person counterpart of Claire.
You can give pumpkin to cats too actually, although they don't always like it! It's great fiber for them!
As I noted in my post above [before I saw this post by Music Dork] you can eat it as if it were butternut squash because that's exactly what it is. Warm it up with a little butter and sprinkle of a warm spice like cinnamon, a drizzle of honey too if you like it sweet, and have it as a side dish for lunch.
@@daihunter3524 This is a great idea! I usually have the opposite problem--I open a can of pumpkin for my dog to have a couple spoonfuls, now what do I do with the rest? I'll have to try this next time.
My cat loves pumpkin! She was begging for it when I was cooking on Halloween.
YES I'm so glad you put this video out today! I have your book and I was planning to make this pie on Saturday. Perfect timing! So excited to make this.
This WAS the best pumpkin pie ever. I made two at Canadian Thanksgiving, and there is one still in the freezer.
The tip about letting it cool gradually to prevent cracks - that is gold.
I'd love some sort of video series where Claire can try passed down recipes that viewers could submit to her. My family pumpkin pie recipe is from a cook book from 1910 and is so different from this.
I was literally planning to make pumpkin pie this weekend!!! This is such a spooky (pun intended) coincidence! Thanks Claire!
Thank you Claire!! ☺ I just made this for my family. I messed up the crust by folding and rolling it out too much but the filling served everything I was wanting out of a pumpkin pie. It has the perfect blend of spices w/o the artificial sweetness you get from stores. 10/10 definitely will be making this again in the future!! 💛💛💛 much love, I hope you're staying safe out there.
This recipe is amazing! I tested it out a couple weeks ago and made it again for Thanksgiving and it was amazing both times. I'll never go back...the texture was so much better than standard pumpkin pie. I love the firm custard texture instead of the wet pumpkin texture. It was 100% worth all the extra steps and ingredients. After you make it once, the process is totally manageable. I don't bake my crust beforehand because for some reason my crust bakes way faster than hers and would be a charred mess at the end, but otherwise I do everything else the same.
I literally Just made a pumpkin pie today, what a coincidence!
Combining this recipe with Bruno Albouze's mascarpone-chantilly cream as a topping: hoping it's a hit!
I made this last night for a Friendsgiving in Austria today. I followed everything she said and the vanilla someone mentioned. The only thing I did different was coat the crust with egg white to give some barrier from the filling so it would not be soggy. So, I don't like pumpkin pie or pie in general, but I did like this recipe with this deep, warm flavors and blance of sweetness. Since i don't make pie I was worried about ruining it, but it came out marvelous. This is a wonderful recipie and Clarie is a great teacher. I am so follwing everything she says, telling my friends to get her book, and baking with confidence when I go to parties. I had tons of fun listening to Christmas music and baking like a pro.
I made this for my family's belated Thanksgiving dinner today! I think it came out looking awesome, no cracks on the middle and the color is gorgeous! Thank you for the guidance, Claire!
I want to dress up as Claire this Halloween🎃. Thanks for the wonderful videos! Watching you from Seoul, South Korea...
That's a brilliant Halloween costume idea!
I made this today to practice for thanksgiving. I forgot to put the salt and vanilla extract, but it was still so good! Can’t wait for it to be even better thanksgiving day!
Today I made pie. Not just any pie but this exact pie. Not only did you give some of the clearest instructions but the honey and butter caramelizing does go from varying degrees of shroomy aromas as the honey caramelized in the butter. All in all it was a roaring success! Thank you for the knowledge you have bestowed upon me!
I made this pie today for Thanksgiving, and it was delicious! My folks don’t have much of a sweet tooth, so I halved the brown sugar, and used fresh ginger. The pie turned out so creamy and bright! I will definitely use this recipe again.
Claire when tempering something for custard - 🥰🥰🥰
Claire when tempering chocolate - 😳😱
Just made this for Thanksgiving…WOW! This is an amazing pie 🥧 can’t wait to get your cookbook Claire ❤️BTW…is it terrible etiquette to only put half a pumpkin pie on the dessert table??? I do have to test this before my guests eat it😂
I’ve been making my mother’s pumpkin pie for over 50’ years, and I love it. I add E eggs and only 1/2 cup sugar and 1/2 the milk. I will try your recipe because of the browned butter.
will be making this again, so easy, a pie crust recipe that is solide for EVERYTHING and anything. thank you claire and happy holidays!
Haha! Harris at the end was so funny! Those cats have very well kept him hostage 😂
For a Dessert People Show: You and Erin Jean McDowell should make a creative pie together. You are both so creative and would love to see what energy you have together.
Hmmm... I love pretty much everything pumpkin- (soup, bread, ravioli, ice cream, etc...)-EXCEPT pumpkin pie!!! I hate it, in fact. I attributed this to the evaporated milk?/sweetened condensed milk?--- whatever seems to be what most recipes call for. Might have to try this since my partner loves pumpkin pie. (Then still make my layered pumpkin cheesecake with gingersnaps or speculos crust for me. 😉)
Thank u Claire for this amazing recipe, I’ve made it twice now and it is just so good! Can’t wait to make it every year ❤️
Made this today and it was the best pumpkin pie I've ever had, even if I only had a small sliver (I don't like pumpkin pie). The best part? The PERFECT POINT. Even when I sliced a thin sliver, it was absolutely perfect! Thanks Claire!
If Claire says this is the best pumpkin pie recipe, I know it’s gonna be the best
We are similar thinking people, Armo!
"Just use a bag of rice. It's very inexpensive-"
*smiles nervously in brazilian*
nossa, sim :( crise do arroz ta foda
Beans also work !
You can’t eat the rice after using it as a pie weight, right?
@@XTaitoX right /: . But you can reuse it as pie weights if you end up making more pies in the future
@@valeriacalderon6458 food prices have skyrocketed around here since the pandemic hit, sadly. Even Brazilian food staples like rice and beans. I’ve used these items to weight my crusts in the past, but even if I can afford to do it now, I can’t bring myself to waste the food :/
There’s only so many times you can reuse it too, so I’d just rather score the dough really well and hope for the best lol
Been making my pies for the last couple of years in a 8 inch cast iron pan. Total game changer! Need to try this recipe.
My teenage son and I made this last night and only have one slice left ☺️ Such a fun and delicious recipe. Thanks Claire!
Pro tip for other recipes with leftover pumpkin - tons of easy cat and dog treat recipes online that call for 1/3C but you can easily use a bit less since they make 20+ treats as the recipe is written
this is more important than my algebra quiz
It's November 22, 2023! I'm gonna try your recipe as I love the substitution of brown sugar, honey and the use of plenty of egg in the custard. My mother made her pumpkin pies with 4 eggs per pie -- it was always so beautiful and delicious -- there was never any left at the end of the day! ❤🙏🏼
I made this for Thankgiving last year, and everyone said it was the best pumpkin pie they've ever had. So of course I was asked to bring it again this year! So excited to eat this pie again, it's sooo delicious. 😋
I've been practicing trying browned butter. Atm... I'm failing but I'm getting there!
It's hard to find the perfect color. It sounds so easy, right? Only is not! It's a quick dance to find that perfect stage between "too blonde" & "overly dark brunette" (aka burned).
i’ve made brown butter several times and the most important thing is that you mustn’t walk away from it. the only time i’ve messed it up was when i walked away for a few seconds and let it out of my sight. it really can turn from brown to burnt quickly. it begins to brown very slowly at first, but it quickens up surprisingly fast, so people tend to walk away from it. i also recommend using a white (or simply just a light colored) pan in order for you to see the color better. i hope this helped, but if you have any questions, feel free to ask away!
Hi Claire! I really want to make your Pumpkin Pie recipe, since I've never been able to eat it in France (and yours looks particularly good). However, we do not have canned pumpkin puree available in supermarkets. Is it possible to substitute a homemade puree and if so, is there any seasoning or ingredients to add to the pumpkin puree to make it as close as possible to the puree you can find in the US?
Try to find so-called "pie pumpkins" (they are small in size about 15cm in diameter) they work best. Libby's pumpkin puree does not have anything in it other than pumpkin. But I have to tell you I have tried making my own puree but always go back to canned, it just tastes better to me (or at least tastes more like my childhood). Homemade puree is just not as intensely flavorful, maybe Libby's cooks it down to intensify flavor.
American home baker here: I used to bake up pumpkins for pumpkin pie, & find pie pumpkins to have a lot less flavor than many Orange fleshed winter squashes. But, I prefer a good, reddish Orange sweet potato for “pumpkin” pie (don’t use Japanese sweet potato - they are delicious, but dryer, and white in color.). I’ve read that American canned pumpkin is actually squash or sweet potato. Sweet potatoes have a much creamier texture and better flavor, imo.
Claire made your pie dough and this pie and it as a hit with everyone and your pie dough is the best I have ever had. thank you and Happy Thanksgiving !
I made this today…the process felt really long but the end result, totally worth it! 👍🏽👍🏽