3 Pumpkin Desserts Easier Than Pie

[@patriciaadermann2368]

Sounds like Bri’s mother in law is pretty great! 😂 … Thanks for the shout out. I’ll be bringing the Pumpkin Crunch as ordered, gluten free for Lauren of course! ❤

[@Gaggingonacorpse]

Honestly guys, for the creme brulee, If you don't have a blowtorch and don't wanna deal with the broiler - Get yourself a medium sauce pot, melt some regular sugar to a light amber colored caramel and pour it over the top of them and let it set for a few minutes. Does it look as cool and rustic? No. Does it taste just as good? Damn right. Have fun, Happy holidays everyone. (Love ya, Bri ❤🤙)

[@JohnHausser]

Keep it simple, son ! A good culinary blowtorch can cost $50 ! It worth the money

[@MissGimpsAlot]

No, don't spend $50 on a blowtorch for a luxury. It's not a necessity.

[@thegoodgeneral]

Yeah, the Ragusea method is the way to go for this. The caramel is glassier this way, I think.

[@antonioball8549]

​@@JohnHaussernot everyone has $50 and the instructions were simple you basically start making caramel then pour it on top

[@GoBoSox20]

Great tip, thank you!

[@barlitone]

Putting butter on top of raw flour or dry cake mix is a classic move for the Dutch oven Dump cake we used to make in Boy Scouts. Actually, that whole second recipe uses the same basic concept. We'd take a couple big cans of peaches in syrup, pour them into the oven, put a box or two (depending on the brand) of yellow cake mix on top, then top with a bunch of little dollops of butter. The oven went over some coals, a bunch of coals were placed on the lid, and the whole thing cooked until you had what could charitably be called "peach cobbler" but that we all called dump cake.

[@Xperson1231]

Bro my troop made a chocolate cherry cobbler made this way it was stupid good.

[@hanslain9729]

We did an upside down pumpkin pie Dutch oven dessert. That was fantastic. Monkey bread was also a hit. Warm Dutch oven desserts while camping was always a hit in the evening. At summer camp it helped too for those kids that might be getting a little homesick. Can't beat a warm dessert by the campfire at night. Was always a morale booster too

[@frenchustube]

I actually saw the recipe online and I want to try it just like the way you did

[@cookingtheharvest]

Right!? I immediately said, "That's an old Boy Scout recipe" lol.

[@bradydill4767]

Brian, I have a good cheesecake tip for you! That heavy cream you add to the cheesecake batter-if you warm it up on the stove first, you won’t have to worry about any air being in the batter. The hot heavy cream creates a warm batter, and warm batters don’t hold air. (I learned this tip from Bravetart, Stella Parks’s book, and have tested it personally many times. Never any air bubbles.)

[@bradydill4767]

Also, as someone who has worked as a baker and has watched literally thousands of recipe videos on KZbin: you're right, that second recipe is insane. Completely bonkers.

[@rohithvishwajith4988]

@@bradydill4767bonkers as in delicious or just insane? Considering making it :)

[@bradydill4767]

@ Definitely insane, possibly delicious.

[@Kevin-zd5bi]

Regarding the pumpkin crunch, dems are dump cake techniques. It works great for camping. Ingredients: A can of some kinda pie filling A box of some kinda cake mix Butter Method: Take cast iron dutch oven Pour in the pie filling Pour on the cake mix Cut up the butter and spread it around Stick it in the campfire (probably not in a roaring hot one) with hot coals surrounding it I dunno... Wait a while and try not to burn it or yourself I don't know if you have ever done much camping, but a video from you of food over a campfire would be interesting.

[@hikebikeeat6552]

I would like to say that these instructions are spot on for a camping dump cake! 😄 Pineapple rings for the fruit and yellow cake mix is the best combo.

[@brianhopkins5251]

I am just LOLing at your reaction to the pumpkin crunch violating like every "law" of cooking.

[@AdamDempsey]

I've been making Pumpkin Crunch for decades!! So good!!

[@skamolina]

Do I need condensed milk?

[@BrianLagerstrom]

It's a classic for a reason!

[@SandraLouise-ud3oe]

@@BrianLagerstromThanks for giving us a version without box cake mix. I really hate the artificial taste it has. Can’t wait to try your version!

[@Smart44Lady]

Can’t wait to Bri’s version with gluten-free flour, been missing for 6 years since I had to go gluten free

[@brikaibee]

Pumpkin Crunch Cake is legit! I make it every year, several times. Everyone LOVES it! I was SO excited to see it in your video! It's such a church recipe, for sure!

[@skamolina]

Do you use condensed milk??

[@LVDani]

Have you ever subbed the pecans for something else? My mom doesn’t like nuts. I was thinking maybe pretzels?

[@TanyaLopez-dg9hc]

@@LVDani Maybe an oat streusel type topping would work instead?

[@LVDani]

@ that’s an awesome idea! Thank you!

[@AaronZlatkin]

Liked so I could try these sometime, but also because I could not stop laughing at the "this is stupid!" pumpkin crunch section.

[@fancytanookisuit]

the torch to the hand made me wince, good lord man

[@kwombok]

at least he didnt try to taste it.......

[@MakeYourLifeaWorkofArt]

I was like - agh!! Why?! 😅😂

[@megmayo]

As a person with celiac, I really appreciated that you mentioned using gluten-free flour and the cheesecake. The crème brûlée is already naturally gluten free so that’s a win. And I was wondering if you have tried a cup for Cup type gluten-free flour in the pumpkin crunch. Because it really looks like it might work since it’s not a large quantity ingredient. I am sure that your current channel is enough without making it a gluten-free option Channel, but I love every time you mention a way to make something gluten-free. And I’m sure you’re making a lot more gluten-free food at home.

[@kat369-mine]

Thank you Brain, today, Thanksgiving, I made the pumpkin crunch for my family. I used gluten free cake mix, and everyone said it was amazing. And it Was!!! ❤️❤️👍👍👍

[@LoveStallion]

"This is stupid!" I love you, Brian.

[@alilshellphish]

Pumpkin Crunch is basically a dump cake! we do them all the time with pie filling and then the cake mix with pats of butter on top. no need to melt it first

[@Tom-Cuisine]

Pumpkin Crême brûlée sounds like heaven!

[@deborahelias5109]

You made me do it and WOW. The Pumpkin Crunch is fantastic. I even used a boxed cake mix. Fantastic alternative to pumpkin pie. THANK YOU! ⭐⭐⭐⭐⭐

[@hotlavatube]

Thanks for sorting out the homemade equivalent to the yellow cake mix in the Pumpkin Crunch dump cake. Our local variant on that recipe (popularized by Sam Choy's Kitchen here apparently) is to flip the cake using a parchment liner, then add either whipped cream, cool whip, or sweetened cream cheese to the now top pumpkin layer. Thus, the nut/cake layer becomes the bottom crust.

[@Thee_Sinner]

My mom has a dessert constructed similar to your mom's pumpkin crunch. I forget what she calls it, but she just dumps canned peaches into a baking dish, then dumps a box of yellow/white cake mix on top, and then melted butter on that. It is freaking delicious.

[@million_unalived_CEOs]

I really was _not_ expecting that twist in the pumpkin crunch recipe

[@Opusss]

I made the pumpkin crunch for Thanksgiving and it was super easy and delicious. I would maybe sprinkle brown sugar on top after the pecans to increase the caramelized sugar flavor. Maybe even some flaky salt right when it comes out of the oven too.

[@lobstahchowdah8920]

Oh my! Which recipe to try first?! Looking forward to trying all of these over the holiday season.

[@roberthall6414]

Great video. last year I made your Basque Cheesecake, turned out great. Can not wait to try the Pumpkin Basque Cheesecake. Thank you for sharing!!

[@PuntodeVista3176-xc9gd]

@roberthall6414 Do you taste the goat chessee or is not prominent?

[@Jeremy-zp6yt]

@@PuntodeVista3176-xc9gd not who you asked the question to, but I have made his basque cheesecake recipe and you can definitely taste the goat cheese, my wife actually didn’t like the cheesecake because of it, it is very prominent. I made his recipe just using all cream cheese and it was a hit. So yeah if you don’t like goat cheese, I’d just do the same total measurements with all cream cheese

[@agwalters12]

Can you please add the written directions for Pumpkin Crunch when you have a minute? Awesome work as always. Thanks!

[@cbtpro]

It's not a "recipe" -- it's an amalgamation that happens to be delicious. :-)

[@maryellenriley8331]

I made the Pumpkin Crunch Cake for Thanksgiving. It will be a new tradition! Sooo delicious and easy. I liked it better than pie actually. I tweaked the filling a bit because I have evaporated milk on hand. Plus I think the cake mix has enough sugar in it. Everything the same but the filling: 1 can pumpkin puree 15 ounces 1 can evaporated milk 12 ounces 4 large eggs ½ cup packed light brown sugar 2 teaspoons pure vanilla extract 1 tablespoon pumpkin pie spice 1 teaspoon salt

[@KallyG82]

Hahaha I love Brian’s reaction to a dump cake recipe 😂 I’m going to be trying all these recipes!! Thank you!

[@66888NNUTTHOWZE46993]

He is right about making sure the center of the cheesecake is all the way baked! I've made the regular basque cheesecake before, and pulled this one at about the same consistency I usually do. But the center was more under baked than usual. Family still really enjoyed it at Thanksgiving though 😊

[@jmoney6900]

Pumpkin pie is simple, this is Chef John’s, pretty much mix the follow add to 9-inch unbaked pie crust and bake 1 can (15 ounce) pumpkin 1 large egg 3 egg yolks 1 can (14 ounce) sweetened condensed milk 1/4 teaspoon freshly, and very finely ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 tsp Chinese 5-spice 1/2 teaspoon fine salt

[@VoodooRogue]

Brian out here showing us how to crème brûlée without a bain marie and not even mentioning the awesome shortcut. He makes it so easy he forgets how easy he done dang made it! :D

[@RoninXDarknight]

Was going to make a pumpkin cheesecake after my original plan fell through. Now i will be making a burnt basque pumpkin cheesecake 😊

[@rainiidays]

I’ve never seen a dessert made like pumpkin crunch cake before. Learned something new!

[@andrewcarter8171]

Just made the pumpkin crunch with cup4cup gluten free flour for a friendsgiving, and it turned out amazing. Thanks brian!

[@dennisrobinson4588]

Pumpkin brûlée is a favorite of mine, the pumpkin crunch is delicious and I am making the pumpkin cheesecake. I really love the Basque version of cheesecake sooooo delicious! Thanks Brian and Happy Thanksgiving to all, do enjoy!!!♥️♥️♥️

[@karenfox1671]

Wow, I don't know which one to make first. Beautiful video, Bri. Thanks

[@kfisto]

The cheesecake recipe was a hit at my family’s Thanksgiving! I did use all cream cheese but it turned out great!

[@ericrichter7933]

We call that dump cake because you just dump the ingredients in! We always cubed the butter instead of melting. Melting seems easier!

[@optix4732]

Pumpkin Crunch kind of reminds me of dump cakes with the powdered cake mix and butter thing.

[@bobobobobobobo996]

Briiiiiiiiiiiiiii you read my mind. was going to bring a burnt cheesecake to a friendsgiving this weekend and was wondering how I can make it thanksgiving-ey. Problem solved!!! Ahhhh cant wait to make this!!!!!!

[@Default78334]

My new favorite fall/Thanksgiving/winter dessert is Nantucket Christmas pie. It's a great way to use up leftover cranberries and avoids having to deal with making a pie crust. Basically, you toss pecans and fresh cranberries in sugar, dump them in a pie pan, and scoop what is basically sugar cookie dough over the top before throwing it in the oven.

[@chrisvossler8795]

Love all of these recipes; I'm definitely going to try one or two of them! Unfortunately, you didn't include the directions for the Pumpkin Crunch in the video description.

[@JB_Fraulein_Kunst]

These look great Brian! Hurray for a pumpkin recipe outside of October as well 🧡🎃

[@marshahenry9276]

Pumpkin is Great ALL Year round!

[@JB_Fraulein_Kunst]

​@@marshahenry9276 Justice for pumpkins!

[@Chris-ut6eq]

Your funky #2 casserole thing, might be just as interesting made upside down to the nuts/butter/flour is the crust and topped with the pumpkin. Using the method of #3 oil/paper separator, this could be flipped and served as is or perhaps with ice cream or whipped cream topping.

[@TanyaLopez-dg9hc]

I made a gluten-free version of this and it turned out really well. It's a pretty forgiving method because I tweaked a couple things. I used Bob's Red Mill GF 1 to 1 blend, and I was concerned about potential gumminess (which I've had with the BRM mix in other things), so I cut back to 160 grams. I'm not convinced this was necessary now that I've made it once. I used a 14-ounce can of sweetened condensed milk (396 grams) because that's the standard where I am. I think this made the custard base a bit thicker (and I should've paid more attention to smoothing it really flat before I sprinkled on the flour layer) but it was fine. I may add 1-2 T of milk or coconut milk when I make it next time, just so it's a bit looser, but I'm happy with what I assume is a very slightly less sweet version. And I used walnuts because I had them, and they're good, but pecans would be better. Thanks for the recipe! It's a winner and I'll be making it again.

[@BreonNagy]

If you're making the pumpkin whisk everything together except for the spices. Then run it through a fine mesh strainer to get out the excess pulp. Then mix in your spices. I found that a lot of my spices were left behind in the strainer.

[@TheMimiSard]

Offering a reccomemdation for non-Americans who can't get canned pumpkin, roast the pumpkins and mash them. Roast pumpkin is the best. I have made pumpkin pie with roast pumpkin, and I'm an Aussie.

[@ItsMrBozToYou]

Butternut squash or an equivalent gourd is also really tasty as a substitute.

[@TheMimiSard]

@ItsMrBozToYou Butternut is a pretty popular type here in Australia.

[@louvilleblues]

Yes! I make my own pumpkin puree each year. Split a pumpkin in half, scoop out the seeds, and salt lightly. Place inside down on baking sheet and roast about 40 min at 400 F. Let pumpkin cool and then scoop out; it comes away very easily and you can throw it in the blender to puree. Now theoretically you can then roast those seeds, but I’ve tried many times and it’s never turned out well.

[@coryballiet8260]

Good point! I'd even argue, if you have the time to do it, roasting and pureeing your own pumpkin is just plain better than canned pumpkin, even if you can find canned pumpkin.

[@blueanimul]

That 5-6 inch estimation at 3:10 is cracking me up

[@anonimitie2132]

Had to make the pumpkin crunch oddity just to have made it. It blew me away that it's terrific.

[@susanwest8526]

w Was it still good on day 2? Or did it get soggy by then?

[@Secondhelix]

My experience with using white sugar to brulee is that it works best if you do it in two layers, both torched

[@bierbrauer11]

The crumble recipe is basically a cobbler I learned in the scouts back in the 80’s…. 2 cans of fruit (if you want to get crazy, try one can of cherries and one can of crushed pineapple) into a pan, pour a box of cake mix on top, and finish with butter on top. Bake until “done”

[@lauraroll7314]

Could you pour the cheesecake batter over a graham cracker crust? I’d love a great classic pumpkin cheesecake recipe!

[@stephaniesmith7317]

OMGoodness! Those look phenomenal!

[@blak238]

There is a way to get the sugar without the torch. Melt sugar in a pan until golden brown and pour it on the brulee and let it set. Boom you got brulee sugar

[@NikaRunsAndBakes]

I've got a question about the pumpkin you used for these recipes: what brand did you use and get the most reliable results? Every brand of canned pumpkin has different water content in my experience, and these recipes seem to be water-sensitive. Thanks!

[@chriscox2159]

Do you always leave a tray inside your oven? Is this a pizza stone?? Don’t certain things burn on the bottom because so much heat is being transferred from the stone?

[@alkebulon7488]

I have a list of several different dump cakes...I'll add Pumpkin to it!

[@netlagd]

Would it be possible for you to provide a make it yourself pumpkin pie spice mix blend recipe? I’m assuming that it’s got ginger, cinnamon maybe allspice and cloves but I’d love to know what proportions. Maybe some nutmeg in there, too?

[@The_CardWizard]

The flour mix on the wet mix reminds me of the method for the Pennsylvania Dutch Shoofly Pie recipe (which is my favorite pie). That recipe doesn’t do butter on the dry though

[@KaitlinLuksa]

I have a few recipes from my mom and MIL that require using cake mix in unconventional ways lol. But yeah, they are all some of the favorites in the family

[@tstep522]

The second recipe is made like a "Dump Cake". It's really good with pineapple and peach as well.

[@redhaitianz]

That Pumpkin Crunch is essentially a Dump Cake, you should do some research into Dump Cakes as I think you might find it interesting on the differences between a Midwest style Dump Cake, Plains style Dump Cake, and Southern style Dump Cake

[@ashleys637]

My mom always made that pumpkin crunch, using the box mix (of course). Not 100% where the original recipe came from, but it apparently got around. It's pure alchemy; I have no f*cking idea how it works, but it does.

[@supremeleaderm]

Your MoL introducing a flour based dessert when Lorn can’t eat it is wild 😂

[@ceetwyce335]

😂😂😂

[@patriciaadermann2368]

@@supremeleaderm No need to worry, I use gluten free cake mix. In fact that’s how I started making this…looking for a pumpkin dessert that I could make gluten free.

[@Smart44Lady]

❤ how Brian gave a substitute for gluten-free cake mix for us. I have the Cake Doctor Bakes Gluten Free and wondered if you can do some recipes like that using a copycat recipe using 1to1 gluten-free flour? Now I can’t eat artificial flavors ( in addition to gluten 😢) and can’t eat boxed mixes. But loved them 20 years ago baking for my kids. Would love some ideas so I can bake for my grandkids. Pretty please! 😀

[@snoopstheboss994]

@@Smart44Lady If it is only mixed in without much structure you usually just can substitute GF flour but about minus 10 to 15% less because it usually binds more fluid (or some extra liquid).

[@BrianLagerstrom]

she always makes it GF for Lorn

[@gregtowers]

The Pumpkin Crunch was great!

[@anthonydolio8118]

Yum. I want all three. Thanks.

[@Scott-tq7ko]

Hello, Brian. Have you tried a comparison of mixing the butter with the flour to make a traditional batter, since the two layers combine anyway? I was wondering if this was one of those "we do it that way because my mother did it that way" situations. My paternal grandmother made a plum sheet cake, and she baked it with the oven ajar. Years later, we learned that she did it that way because the oven in her tiny kitchen was too small to fully fit the sheet pan, so she couldn't completely close the oven door. I was wondering if the butter-layer technique came about not because it works better, but because of something similar.

[@sprankton]

That Pumpkin Crunch sounds like a classic Cathie Mitchell Dump Cake.

[@Rlambdin1985]

Would sifting the flour mixture distribute more evenly onto the custard for the pumpkin crunch cake?

[@gbfilms935]

Referring to your mother in laws dessert as “homely” is hilarious

[@kariblevins8197]

You forgot to add when to put the spice in for the cheesecake on the written instructions. Just want to help anyone following the written recipe! I've got it in the oven now, looking forward to trying it out. Thank you 🙂

[@frenchustube]

for Thanksgiving I prefer to make the pumpkin crème brûlée like you made. After a heavy meal it's so much nicer than a pie the size is perfect and you can make it two days in advance.

[@gbaygoogle]

can you carmelize the top in advance, too?

[@frenchustube]

@@gbaygoogle no you cannot. Because the caramel will go back to liquid!

[@gbaygoogle]

@@frenchustube thank you, that's helpful!

[@frenchustube]

One more thing. Before you caramelize the top make sure that there is no humidity before adding the sugar and burning it. Pat it dry with a paper towel in case.

[@IlluminaAssel]

You don't have to throw the egs from hand to hand! Just use your fingers to filter it out. All you have to do is to shake your hand a bit and the white will find it's way through your fingers while the yellow stays there.

[@GIM-7-JC]

They all look very good. I’m not a baker, but I think I can handle them. Thanks.

[@ianlavalley1803]

Doing a pumpkin tres leches cake for turkey day this year

[@alvaeriksson3623]

Great video, but how come you didn’t make your own pumpkin purée? Where I live you can’t really easily buy those kind of premade fillings, so it would have been interesting to see you make your own

[@4xdblack]

That cheesecake sounds amazing

[@ConflictedSwitch]

Adam Ragusea has a no torch creme brulee recipe where he melts the sugar in a saucepan and pours it over the finished custard.

[@marinap6441]

Hi Bri, I wonder how to make the pumpkin puree myself? Is it just cooked pumpkin or is it seasoned in any way? Don't know if I can buy pumpkin puree here in Germany, and would prefer homemade puree anyways. Thanks for a short answer! 😊 Marina

[@honeypotusername]

Can we have a video or community post that addresses the very concerning practice of baking things with plastic? To raise awareness about PFAS chemicals and microplastics. Some possible alternatives would be great.

[@enriquep.-cz2xx]

Definitely doing this!.

[@cbtpro]

The Pumpkin Crunch is -- shockingly good.

[@MikeSims1103]

I made the creme brulee for Turkey Day. It was amazing. I do have an Anova Precision Oven, so it was even easier than this!

[@northerncoder]

Wait.. since when can we bake cling wrap??

[@Adiera]

Right?! I was thinking the same thing!

[@CryoJnik]

Temp is low enough for the recipe you can get away with it.

[@TheRodonji]

It might be fine in low temp. But I would not take this risk. But I'm also on the end of eliminating everything plastic in my kitchen that is not only used for storage of non hot things.

[@dpelpal]

@@TheRodonji That's because you're totally internet f'd. There is absolutely no evidence plastic is unsafe. None. None at all. Stop consuming internet myths.

[@deadmayday6702]

He's baking it at 100°C, the boiling point of water. Plastic wrap doesn't melt at that temperature.

[@sierrawilson4438]

Hey Brian! Can I make the pumpkin crunch a day ahead? Thank you!

[@BrianLagerstrom]

Yep

[@davegaylinn3515]

Hey Chef Brian! Just curious what made you choose to use pumpkin puree instead of kabocha squash for these recipes. You made me a convert and I'm curious why you went back. Thanks for considering this comment.

[@NovaPrincess]

I love the pumpkin cheese cake batter, but something was amiss with the cooking instructions. My dough was raw in the center 70% after 50 mins at 475F. Your oven may be hotter, but perhaps you cook at 45 mins turn off the oven and let it cool in there afterwards? The video jumps to the end after you put the pumpkin cheesecake in. I've done Cupcake Jemma's NYC cheesecake and burnt basque, and I find that the rest in the oven is crucial for an even, thorough bake on a cheesecake. My dough was still raw after 45 mins on this pumpkin recipe, and I know because I ate the raw dough before cooking. 😅 I am baking again the next day to cook through because the parts that cooked were awesome. Take care, Lauren & Brian.

[@Tomweldonsays]

I didn't know you could put plastic wrap in the oven until today.

[@nctodc]

Hmm, wondering which one of these would be more amenable to being sweet potato focused rather than pumpkin...the crunch seems like the easiest option.

[@paulvarda5318]

there's 3 tbsp brown sugar listed in the ingredient list for Pumpkin Crunch but i don't see it in the video. is it not necessary?

[@stuart.whiting]

I am going to make this in a few days & had the same question. I found other Pumpkin Crunch recipes which used Evaporated Milk + Sugar in the custard, so the Condensed Milk in this one probably covers those 2 combined. He may have been trying versions where he needed Brown Sugar and left it in the written recipe by mistake. But check around for other recipes, because there are plenty out there.

[@DanicaAndVictoria]

For the pumpkin crunch dessert, would a streusel topping work instead of the pecans? I'm not too fond of nuts in desserts. Thanks

[@jecobian]

are there written instructions for the pumpkin crunch?

[@parbinderhegeler8837]

Brian, please can you tell us with cups and spoons

[@marcogutierrez4279]

Is there a reason you don’t add the eggs to the cheesecake last in order to mix it as little as possible and not incorporate air?

[@Scott-tq7ko]

Hey, Brian. In the text description you don't give the process for the Pumpkin Crunch. You also list "2g (¼ tsp) Cinnamon" twice (though you use it once in the video) and it also has "30g (2 tbsp) Butter, Melted" that isn't shown in the video.

[@BigBoyBlue]

Is there there an alternative to the pecans? How would something like pretzels work in the recipe as a replacement?

[@spacehonky6315]

Hmm....it bakes for an hour. Probably too long for pretzels not to burn. Experiment once first? Maybe a thin 3-4 inch strip of pretzels when cake goes in. Then add another strip 15-20 minutes later. Maybe leave a spot for peanuts(if you're concerned about tree nut allergy) or... cornflakes?...or sorry im terrible at imaging this with anything but pecans. It's probably still good with no topping at all-just pumpkin custard and cake...with a maple syrup drizzle? hmmm...

[@willcannon9352]

What non-nut option can I sub for the nuts in the Pumpkin Crunch?

[@johnritchie3889]

Seems like the creme brûlée recipe could also be adapted to pumpkin flan. I’m a flan fan.

[@maartendeclippeleir3964]

Hi Bri How can I make my own pumpkin puree? I cannot find it in the stores (online it starts at €35 for a small can).

[@callitags]

Roast some pumpkin/butternut/sweet winter squash of your choice, and mash it up really good or puree it in the appliance of your choice. Super simple, and it's a bit nicer than the canned stuff.

[@velocitygirl8551]

My European friends always have trouble finding canned pumpkin puree… you can buy the pumpkins and roast and scrape the middle out of them! I’d send you some but it won’t be there in time!

[@cheezunriceramen8995]

You need instructions for the pumpkin crunch in the description.

[@Anthony-rd3ql]

Do you use all of the flour mix. You say "as soon as you have a solid layer"

[@loggrad9842]

Your second recipe is literally basic pumpkin pie mix. Pour it into a pie crust and bake it and you have pumpkin pie. Easier than anything else you made in this video. And freaking delicious.

[@dark3176]

I'm a new viewer and I'm already a fan. Have you shown an omurice video on this channel? I can't seem to find any. Would love to see your style and tips on cooking omurice.