How To Turn A Whole Pumpkin Into The Best Pumpkin pie

I feel like every time that I eat pumpkin pie it's like good and I like it but for some reason it feels like it's just not as good as it should be after some thought I've realized it's because half the ingredients are pre-made so let's fix them [Music] so we're making pumpkin pie all from scratch and I'm not just talking about the crust that's uh non-negotiable we're gonna be roasting the pumpkin we're gonna be making a caramelized milk reduction what's essentially a sweetened condensed milk but far better because it's homemade and the flavor is unmatched every time the holidays come around I can't help myself by think about Anthony Bourdain because he always talked about how it was the people it's all your friends and family and everybody's coming together and eating and cooking and like that's what I love so much about Thanksgiving for some reason around that time I somehow end up listening to his audiobooks which is exactly what this video is sponsored by audible he's one of my favorite authors of all time for obvious reasons and his audiobooks are actually some of my favorite and you can find them there too and if you go and click the link below go to audible.com backslash Joshua y7 or Tex Joshua Weissman to the number 500 500 and you'll get one free book two free audible originals and you'll get a full 30 day free trial from me to you I love you you're welcome and with all that said let's make this shall we since we're gonna use fresh pumpkin we need to start by roasting that first don't just use any old pumpkin especially the jack-o'-lanterns plus that's gross you want to use something called a sugar pumpkin also known as well pot pumpkins look not everybody has access to these if you don't have them then of course you can just use a can of pumpkin puree but come on if you can find them please use them you're gonna need two of those both of which you're gonna weigh about six pounds or three kilos each you cut off the top to remove the stem and get a flat surface flip it over cut them in half and then scrape up the seeds of both of them by the way you can roast the seeds separately in half well pepitas lightly oil both of them and then place them on a foil lined rimmed baking sheet and roast them at 400 degrees Fahrenheit or 205 degrees Celsius for 40 minutes or until SuperDuper soft and easily pricked with a fork peel off their skins are just scraped the flesh out and then blend it in a food processor or a blender until super smooth and well that's it you've got pumpkin puree now I will add that a lot of the time the pumpkins can be really watery if it is way more watery than what you normally see in canned pumpkin then you can simply place it in a metal sieve with cheesecloth lining it and then just let it drip for a few minutes or until it gets to the appropriate thickness now while your pumpkin is roasting or whatever you happen to be doing we need to make our sweetened condensed milk in quotation marks our caramelized milk simply combine three and a half cups our 828 milliliters of whole milk half a cup or 118 milliliters of heavy cream and one cup or 230 grams of granule sugar whisk that together and set that over medium-high heat now be careful as soon as it starts to get hot and slowly come to simmer immediately reduce the heat to medium and slowly simmer whisking intermittently to make sure doesn't stick to the bottom until it reduces down to one and a quarter cup or 300 milliliters which will take about 25 to 30 minutes now the best way to tell when it's getting close to that is when you whisk it in just violently bubbles so make sure use a pop it has plenty of room in it make sure it's consistency matches that of sweetened condensed milk when room temperature if you don't plan to use it right away then refrigerate it time for a super easy pie crust so to a food processor you're gonna add two cups or 302 grams of all-purpose flour 1 tablespoon or 13 grams of granulated sugar and 1 teaspoon or 5 grams of fine sea salt whole set a few times just to get it all incorporated and then you're gonna add 1 cup or 113 grams of very cold butter like straight from the fridge cut into small half inch cubes they don't be perfect but you know as even size as possible add the butter to your food processor and pulse a few times until you get pea-sized little bits all evenly throughout the flour mixture now I don't use measurements for liquid for a pie dough because it's just so different every time I make it so take a fork and start mixing your flour mixture and slowly drizzle in ice water like literally just water with ice cubes in it just slowly just let it in while continuously mixing and keep going and then kneading with your hands intermittently just until it forms a nice cohesive dough then just gently flat that into a thick disk about 4 inches in diameter wrap it in plastic wrap give it some love and then toss it in your fridge for about 20 minutes or overnight just to sort of rely obviously all these three things that I've just showed you can all be done ahead of time ok so it's big day make sure that your pie dough isn't rock rock-hard if it is just let it sit out and soften up just a little gently flour work surface and gently flour your dough and then roll your dough out into a rough circle until it's about a quarter of an inch thick all the way across make sure that fits your pot in with overhang which by the way you might see my pie 10 change from metal to clear that's because I accidentally used the wrong one at some point don't worry about it take that pie dough fold it in half and then fold it in half again this or gaiter triangle place that triangle with the tip right in the center of your pie pan unfold unfold and look at that it's perfectly centre of your pie tin without any tearing you can thank my mom for that tip trim away any excess dough and gently crimp the edges place are shaped crust in the fridge just to firm up a little bit this will prevent some shrinkage and now we need to pre bake our pie so line that with parchment paper with a little bit of overhang and then weigh the parchment paper down with some rice or dry beans or pie weights just want to make sure that you keep those bottom flat and then bake it at 400 degrees Fahrenheit for about 15 to 18 minutes or until the outside part of the crust is dry and crisp but not really browned you don't want any browning yet then carefully take out that pie weight and then place it back in the oven for another 10 minutes just to finish baking that bottom if it starts to puff up a little bit just push it back down as it's baking then just pull out your pie crust place it on a wire rack and let it cool to room temperature this is another thing that you can do a day ahead okay now we're ready to make our filling so you're gonna need 15 ounces or 425 grams of roasted pumpkin puree or you know 1 15 ounce can you're gonna go that route I guess and to that you're gonna add 1 in a quarter cup or 396 grams of that sweet and condensed milk that we made it should reduce to exactly that so it's perfect or you know your 14 ounce flippin can was stiff together and then to that you're gonna add 2 whole eggs and one egg yolk mix that then add half a teaspoon or two grams of fine sea salt one teaspoon or two grams of ground ginger one and a half teaspoons or three grams of ground cinnamon border teaspoon or one gram of ground cloves or one gram of ground nutmeg whisk that together until thoroughly combined and smooth pour your custard filling into your prepared pie which by the way this is gonna need to be a 9-inch pie dish I might should have to publish it or mention that gently tap your pie against the counter just to kind of flatten it out and get rid of any air bubbles and any that Rises the surface just pop with a knife and then place it in an oven that's been preheated to 325 degrees Fahrenheit and bake for one hour to one hour and 10 minutes or until the custard is completely set and a knife inserted comes out clean and that's it that's pumpkin pie I know it seems like a lot of stuffs but the reality is 90% of this is totally easy to do ahead of time serve it with a nice dollop a whipped cream but do you want to know what else is good with a nice dollop of whipped cream [Music] how alright guys and that is it so we made homemade pumpkin pie like true honest-to-god homemade pumpkin pie um is there a difference yes there is a massive difference okay I know a lot of people are just gonna say oh no not only is the flavor way way better but visually the color is so much more vibrant bar on that is completely unmatched before we go don't forget to take advantage of the offer we got from audible the link will be in the description you can text it's a five hundred five hundred all that good stuff and you'll get a 30-day free trial so I mean like go listen to some Anthony Bourdain during the holidays get that heart full of love put it out in the food that you serve your family that is the message for today yeah that's a pretty good note to end on I feel like so with all that said if you enjoyed this video or you learn something leave a like subscribe and I will see you next [Music]

Channel: Joshua Weissman

Views: 1,485,867

Rating: 4.9525986 out of 5

Keywords: pumpkin pie recipe, thanksgiving pie recipe, pie crust recipe, pumpkin pie, pie recipe, easy pie recipe, easy pumpkin pie, thanksgiving recipe, joshua weissman, youtube cooking series, youtube recipes, how to make pumpkin pie, how to make pie crust, sat bawl pro, josh weissman, desserts, cooking, baking, food, pie, pie recipes, pumpkin, homemade pumpkin pie, homemade pumpkin pie recipe, how to roast a pumpkin, pumpkin pie from scratch

Id: jXGQphItWxQ

Length: 7min 56sec (476 seconds)

Published: Thu Nov 14 2019