Make your Pumpkin Pie from Scratch! | Full Recipe | Cupcake Jemma Channel
Pumpkin Pie is the perfect recipe for Halloween and Thanksgiving and this one is totally foolproof! Learn how to make perfect pastry, avoid a soggy bottom and even how to make your own pumpkin puree from home-roasted pumpkins (in case you can't find tinned pumpkin in your local store)!
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For an 8 Pie Dish
255g Plain Flour
1/2 tsp salt
170g Cold Chopped Butter
1tbsp Cider Vinegar (or white wine vinegar)
5 tbsp ice cold water
2 eggs
65g light brown sugar
45g caster sugar
1 tsp vanilla --- get yours here
¼ tsp salt
½ nutmeg
½ ginger
1 round cinnamon
115g double cream
330g pumpkin
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For a 10 Pie Dish
380g Plain Flour
3/4 tsp salt
255g Cold Chopped Butter
1.5tbsp Cider Vinegar (or white wine vinegar)
7.5 tbsp ice cold water
3 eggs
100g light brown sugar
65g caster sugar
1.5 tsp vanilla --- get yours here
1/2 tsp salt
3/4 nutmeg
3/4 ginger
1.5 round cinnamon
175g double cream
495g pumpkin
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PUMPKIN SPICE MIX: A professional pastry chef's recipe for pumpkin pie spice mix!
How to make pumpkin spice mix! Easy and only 5 ingredients that you probably already have in the spice cabinet! This pumpkin spice recipe is the only one you'll ever need!
Pumpkin Spice Mix Recipe
18 g Cinnamon, 2 T
8 g Ginger, 4 t
2 g Cloves, 1 t
1 g Nutmeg, ½ t
1 g allspice, ½ t
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Can Josh Make a Better Pumpkin Pie Than Costco? (Blind Taste Test)
Today, Josh is figuring out if you should buy pumpkin pie at the store or cook it at home. Make your own with the recipe below! Shouldya Cook It? Ep.1
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Recipe
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Step 1: Make the Crust
Ingredients
* 2 ½ cups AP flour
* 1 teaspoon kosher salt
* 1 teaspoon white sugar
* 2 sticks butter, cubed and very cold
* ¼ cup Ice cold water (throw some ice cubes in there)
* ¼ cup ice cold vodka
1) Combine flour, salt and sugar together in a bowl.
2) Toss is cubed butter. Process until butter is flaked off into little pea-sized nubs, coated by the flour mixture.
3) Add in ice cold water and vodka while pulsing in the food processor until a shaggy dough is made.
4) Remove and knead until a firm dough forms. You want to still see some butter striations.
5) Create two discs. Wrap in plastic and place in the fridge for 1 hour until ready to use.
6) Remove one disc from the fridge and roll out with rolling pin and flour for dusting.
7) Place in a deep pie dish and begin to crimp!
8) Once crimped, begin to dock the bottom of the pie dough with a fork. Add parchment paper to the center of the pie, add your pie weights and bake for 15 minutes at 325.
9) Remove from the oven and cool slightly. Remove pie weights.
Equipment
* Food Processor
* Plastic Wrap
* Rolling Pin
* Pie Pan
* Parchment
* Pie Weights
Step 2: Make the Filling
Ingredients
* 1 (15 ounce) can evaporated milk
* 1 ¾ cup pumpkin puree
* ½ cup granulated sugar
* ½ cup dark brown sugar
* 2 tablespoons all purpose flour
* ½ + ¼ teaspoon kosher salt
* 2 ½ teaspoons pumpkin pie seasoning
* 1 tablespoon maple syrup
* 2 teaspoons vanilla
* 3 large eggs
1) Combine evaporated milk, pumpkin, white sugar, brown sugar and flour together. Whisk until smooth and the sugar is dissolved.
2) Add in the salt, pumpkin pie seasoning maple syrup and vanilla paste.
3) Stream in eggs until fully incorporated.
4) Place in par-baked pie crust and bake for 60 minutes, until the pie is slightly jiggly in the center, but firm on the sides.
5) Cool at room temperature and set in fridge overnight.
Equipment
* Whisk
* Big Bowl
Which original pumpkin pie is better? | Ancient Recipes With Sohla
What pie did they serve at the first Thanksgiving? And why didn't they use any spices? Sohla aims to find out, as she bakes two pumpkin pie recipes from 1600s.
THE RECIPES
Crusts for both pies:
- 2 large eggs
- 2 tablespoons (28 grams) white vinegar
- 10 tablespoons (140 grams) ice water
- 6 cups (750 grams) all purpose flour
- 2 teaspoons kosher salt
- 2 ½ cups (575 grams) cold unsalted cultured butter, cut into ½-inch cubes
1. In a small bowl, whisk together eggs, vinegar, and water.
2. Whisk together the flour and salt. Add butter and mix with hands, forks or butter knives until crumbly. Add egg mixture & mix together until just combined.
3. Divide dough into two pieces. On a lightly floured surface, working with one piece of dough at a time, roll out to ⅛-inch thick and line a 9-inch cast iron pie plate.
4. Trim edges to leave 1-inch overhang and crimp edges. Repeat with second piece of dough and chill each of them.
1651 French Pumpkin Pie (from The French Cook):
- 3 cups peeled sugar pumpkin, cut into 1-inch pieces
- Whole milk
- ½ cup (100 grams) granulated sugar
- ¼ cup (56 grams) unsalted cultured butter, melted
- ¾ teaspoon kosher salt
1. In a medium saucepan, add cubed pumpkin and enough milk to almost cover. Cover with a lid, and cook over medium-low heat, stirring occasionally, until totally tender.
2. Push the mixture through a colander to sift out the large pieces.
3. Mix in the sugar, butter & salt.
4. Pour filling into chilled crust and bake at 400F until the crust is browned and the filling is set. (About 40 minutes.)
1670 English Pumpkin Pie (from The Queen-Like Closet):
- One 4-pound sugar pumpkin
- 3 large eggs
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- Neutral oil for frying
- ⅓ cup dried currants
- ⅓ cup dried raisins
- ½ cup (100 grams) granulated sugar
- ¼ cup dry sherry
- 2 small Rhode Island Greenie apples
- 2 tablespoons unsalted cultured butter, cut into thin slices
1. Halve, gut, and peel the pumpkin. Cut the pumpkin into ⅛-inch thin slices.
2. Whisk together the eggs, rosemary, sage, and thyme.
3. In a medium cast iron skillet over medium-high heat, heat 1-inch of neutral oil until 350F. Add a drop of the egg mixture to test if the oil is hot enough.
4. Dip the pumpkin slices in the egg & herb mixture. Fry until tender. Add the fried pumpkin to a large bowl.
5. Add in the currants, raisins, sugar, and sherry. Toss to combine.
6. Thinly slice apples and line the bottom of the chilled pie crust with the apple slices. Top with pumpkin mixture.
7. Bake at 400F until the crust is golden and the filling is bubbly.
8. While the pie is still hot, add the butter slices so it melts into the pie.
#AncientRecipes
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
John Schlirf
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
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