How to Make a Perfect Pumpkin Pie

[@badchippo]

An easier way to get the crust baked through and in the right shape is to stack another pie pan inside and bake upside down on a sheet pan. This only works with metal pie pans that are stackable and identical, of course. The metal carries the heat to the dough on both sides. Rice or beans as pie weights insulate instead of conducting.

[@thedivide3688]

Every time this man cooks...I find myself happy to venture into the kitchen and create something special.

[@Stuffguysshouldknow]

He’s a real one.

[@jaylu7021]

This is one of the best examples of par baking pie crust on youtube. Saved this video for my next attempt at par baking pie crust.

[@mastheadmike]

Do my eyes and ears deceive me? Grant makes a video without a whistle? I have to go back and watch a second time to be sure. Pie looks bomb AF. Will make.

[@chefsteps]

Ah! I am sure I whistled... editor must have killed it:(

[@Devon5010]

Question: was it two eggs+ 4 yolks for six yolks or two eggs plus six additional yolks?

[@LinguisticTeamInternational]

Two full eggs plus four additional yolks.

[@graefx]

I had just watched your ultimate quiche video to make a better pumpkin pie.

[@curtis1985]

Making this now, but using fresh pumpkins, baked down and caramelized after first pressure cooking to get them soft. Custard looked good but not quite pumpkin-y enough for me, so I opted for 6 more oz of pumpkin by weight and one more egg yolk, added more cloves cause that reminds me of pumpkin pie spice more. Used a deeper pie dish than the one in the video and the whole recipe fit still. (Thanks for the ‘fill it as full as you can’ que!)

[@michaelholper]

Wow grant! That is so impressive. My mouth is watering and we're definitely going to make this for thanksgiving

[@chefsteps]

Let us know how it turns out!

[@harrywilson945]

WOW - this is a PhD course in making any pie!!

[@europeanguy8773]

It looks like a flan in a pie crust. YUMMMM

[@satanismybrother]

Looks great. The crust on the egg flan you did a while ago was really a revelation for me. Seems obvious, but demonstrating different fillings is very useful

[@Zdm89]

This makes me happy 🎉

[@jamesamorimaraujo2939]

Thanks Grant! Wonderful work.

[@Cortlandt_Cash]

This pie custard in a spring mold pie crust would make for a serious dessert.

[@MrFbarry]

Made a double batch and had a ton left over, so I just made French Toast with it. Was so good!

[@sonjakodric]

Amazing, brilliant. Thank you so much, impressive expertise.

[@chefsteps]

Glad you enjoyed it!

[@bag0k]

My spouse just tested this recipe for the first time, spice mix and everything. Blind baking the crust is a win, but I have to say the custard is a no from me. Way too wet and milky, kind of like flan. Other recipes I've made in the past use either a can of e. milk or c. milk, never both. But I'm glad to have tried a new approach.

[@sbro9242]

The good: texture. Fantastic custard texture! Amazing! The bad: way out there on the weird flavor profile. (Licorice, almost no cinnamon, way too salty). Also, if you par bake in a William-Sonoma Goldtouch metal pan or an Emile Henry ceramic pan the crust will be way too overcooked, making the crust hard and crunchy. Don’t par bake when using these high-performing pie plates. I’m going to make this again with typical Libby can salt levels and spice, except with nutmeg added and see if that will be more up my alley.

[@sbro9242]

I made this again with my go-to spice profile, which is much more traditional. The amount of other things added to create the custard-y texture muffled the pumpkin flavor. So, I went back to my old standard (essentially Libby with 1/4 tsp freshly grated nutmeg) and made it with my homegrown Jarrahdale roasted pumpkin. I’ve never grown this pumpkin before but it was hands down the best pumpkin pie I’ve ever made. The crazy part was that the whipped cream made the pie less delicious. That has never happened to my pumpkin pies before.

[@TristanFrodelius]

People loved it, and my father said that it was the best pumpkin pie he's ever had! ^-^

[@Jvbeagles]

I remember seeing pennies used for pie weights as they are metal so heavy but also conducting is that beneficial for baking or actually detrimental as it is a big heat sink

[@satanismybrother]

Good question. Im pretty sure it would be good for cooking (like when you cook something both sides in a sandwich press) but a nightmare when trying to move lava hot little pieces of metal off a pie crust. Also who has that much spare change to use on pie crusts these days 😂

[@josephmcgowan9936]

Honestly just buy dry beans. It probably costs about the same as the equivalent volume of pennies and they're a lot easier to handle.

[@L1623VP]

I've made a richer, more custard-like pumpkin pie for years just by replacing the evaporated milk in the traditional recipe with heavy cream. No other changes or additions. Very easy and great results. He says the recipe is the same as the traditional one except for the extra egg yolks. That's not true. The original pumpkin pie recipe on the back of the can has only ever called for evaporated milk, not sweetened condensed milk. I can't imagine sweetened condensed milk my pie. Way too sweet and gross. He's not adding any additional sugar because the sweetened condensed milk (not in the traditional recipe) has so much sugar already. The original recipe calls for 3/4c of sugar instead.

[@RachelShadoan]

Apparently they have two recipes now. It’s the “new-fashioned” Libby’s pie recipe thar calls for the sweetened condensed milk. Though i think the new recipe is a little annoying as it calls for 2/3 can of evaporated milk. What do you do with the other 1/3??

[@L1623VP]

@@RachelShadoan I've not heard of a new LIbby's recipe. In fact, the cans of pumpkin I just bought yesterday, the day before Thanksgiving, still have the traditional recipe on the back as always.

[@JA-gx4hb]

​@@L1623VPMine (leftover from last year) had both recipes.

[@WinstonSmithGPT]

How long does the custard cook????

[@WinstonSmithGPT]

Too late, overcooked.

[@SuperMmelaura]

The only things better than pie is more pie!

[@methodlab07]

Def trying this egg ratio! One thing I do, is taking the condensed milk and turning it into dulce de leche before adding it to pumpkin puree

[@philipplouden5892]

I do this too 😅

[@lisaa3978]

I love that idea! Will try.

[@MBisFrenchy]

What rolling pin is that?

[@CameronMarti]

Amazing work yall! I love the idea of the classic pumpkin pie, but I'm usually a little disappointed. I always wanted a version that used Libby's and didn't change it into something completely different. For sure gonna use this later this month.

[@chefsteps]

Let us know how it turns out!

[@JjrShabadoo]

Definitely trying this for Thanksgiving this year. Both in the video and in the weights for recipe on the website, it look like 6 yolks TOTAL, not 2 whole eggs + 6 ADDITIONAL yolks. Am I right in translating this as 6 yolks + 2 whites (or 4 solo yolks + 2 whole eggs)? Thanks as always for such great content!

[@TristanFrodelius]

Do you mean six additional yolks or six yolks total? The amount shown and described are conflicting.

[@amyerickson449]

If you refer to the weight measurement you’ll be able to get it just right. For me, 5 yolks was enough, but my whole eggs didn’t equal the correct weight so I added the sixth yolk.

[@TristanFrodelius]

@@amyerickson449 Sixth extra, or six total? >x>'''

[@amyerickson449]

@ six extra because I was applying the weight measurement.

[@TristanFrodelius]

@@amyerickson449 Gotcha. Ty!

[@TylerDHurst]

He clearly adds only 4 additional yolks making 6 total. He misspoke once and corrected later.

[@LucasRim]

Can you set the custard separately, on a stovetop, like you did in the quiche video?

[@TimothySmith123]

He's cute!

[@juliemcintyre5976]

Amen! Happy Thanksgiving 🍂 🙌

[@ChefChrisDay]

Nice video Grant. Appreciate the lack of grainy custard. That's always been my least favorite part besides soggy bottoms

[@bluedrummajor2876]

On my desktop PC, the body of the pie is much lighter in color than the top of the pie. Is that just a settings problem on my end, or is there really such a drastic color difference?

[@trabajaba]

Chefsteps my goat

[@Brentm13]

Can the pie be frozen?

[@Sweetthang9]

Yes. You should be fine freezing a well baked custard. I would wrap it well, freeze it and defrost it fully, in the refrigerator while still wrapped. You could try and crisp up the crust in the oven a bit, but you risk continuing the bake the custard. Hot oven, cover the custard would by my avenue.

[@nikkilovesrocks]

Okay!!!! Doing it!!! 🧡

[@davidtrenouth207]

What size pan, 10”, and deep? Why a metal pan?

[@bmolitor615]

the [not-] raw but admittedly gummy/stodgy crust is a bonus in my book, crispy crust is depressing to me

[@qabawa]

Thoughts on dairy free for custard pies? Sweetened condensed coconut milk has been a failure.

[@chefsteps]

We've got a great vegan pumpkin pie pudding that you could easily cast into a fully blind-baked pie crust. Here's a link to the recipe (it's one of the many Thanksgiving recipes we've unlocked for free): www.chefsteps.com/activities/pumpkin-pie-pudding

[@Boodlums]

My most recent vegan pumpkin pie used pumpkin seed milk. Seemed appropriate for pumpkin pie, haha. I used carrageenan for binding; worked very nicely.

[@georgemicolta2130]

Now that’s big dog 🔥🥊

[@jazzmaster89]

I've tried using a similar blind bake recipe and while the crust does become nice and crusty, I find it's hard to cut through with a fork. I now prefer it to be slightly less baked. Anyone else notice this? This was particularly noticeable when making Claire Saffitz's recipe.

[@satanismybrother]

When I made the CS egg flan recipe I made the pastry a bit thick the first time and it was a bit hard to cut through like you say, but when its suitably thin it’s definitely better than a softer crust (imo)

[@Sweetthang9]

Roll it thinner.

[@mariomene2051]

I tested resting a batch of laminated dough in the freezer, and it didn't rest the gluten--when I baked the dough straight out the freezer, the layers were tough, not flaky. After I rested the dough in the refrigerator for a long enough time, though, the layers were tender and flaky. I guess if, as it is with this recipe, it's just AP flour, and the gluten isn't that developed, resting it for a short time in the freezer will do--it must, or else you wouldn't have suggested it.

[@vixdb]

Great video, great instructions, completely turned me off from baking a pie due to all the specifics 😂

[@markgeyer1]

Crust video??

[@mightisright]

Trust me. Buy the canned pumpkin puree. Tastes exactly the same if not better than wasting your time on roasting or boiling a pumpkin. The keys to a good pie are the crust, the spices, the sugar content and the type of milk product.

[@shibbel1]

It will always taste better than doing it yourself because the canned stuff is basically butternut squash. So if someone prefers to roast their own, they should be using butternut squash, not pumpkin.

[@JackTheAwesomeKnot]

It takes ten minutes to prepare your pumpkin for baking. Homemade puree will always be better.

[@shibbel1]

@@JackTheAwesomeKnot that’s the thing, though, what tastes most like pumpkin pie is actually butternut squash. Pumpkins don’t have a lot of flavor.

[@JackTheAwesomeKnot]

@shibbel1 Then just bake a butternut squash and puree it. it will always be better than the can.

[@firstyoutubehandle]

babe wake up, a new chef steps video dropped

[@JackTheAwesomeKnot]

babe, wake up, im not real

[@firstyoutubehandle]

@ what lol

[@Critter145]

Two whole eggs, four additional yolks. The way you said it couldn’t have been weirder.

[@cgazmommyof3]

Tim Chin in the background! miss that guy on Serious Eats!

[@Zelmel]

I like the part where he says to go to ChefSteps for the recipe for the sweet spice, then the full ingredient list scrolls up the side with the only equipment being a spice grinder.

[@MAsWorld1]

No need to pre bake! If you ain’t using Lard, you don’t get it yet 😁

[@SandraPejakovic-e2g]

👍❤️

[@chazyvr]

can you make this vegan? :)

[@YaNKeeR_]

First! Happy Sunday!

[@crimsonfancy]

Canned whip shown but could've been a quick lesson on how to replace it?

[@Leudmuhr]

*middle out

[@delishuspear]

goddammit

[@amyerickson449]

You note that this recipe follows the recipe on the pumpkin can with the addition of more egg yolks. However, the can calls for sugar (no sweetened condensed milk) and uses cinnamon and clove in addition to ginger. Your recipe calls only for ginger and optional sweet spice. So… I’m a smidge confused.

[@Dlt814]

OK, so I'm not confused then. I hate pumpkin pie (though this recipe corrects everything I hate about it) so I never made it, my mom did. I know she would never use sweetened condensed milk as she always said it was horrible and fake tasting. I thought she always used sugar and evaporated milk. That said, I've been on the hunt for years for a non junky evaporated milk. The only kind I can find has a bunch of preservatives and other garbage ingredients.

[@amyerickson449]

After writing this morning, I tried the recipe with sweetened condensed milk instead of sugar (custard-only in a 9” cake pan). It was very good. Not as sweet as Libby’s recipe. Because I had not yet made the “sweet spice” I added 1 tsp cinnamon along with the ginger. I look forward to adding the sweet spice because I think it does need a flavor boost. As for the egg discrepancy, I used the weights provided. So, 5 egg yolks = 90 grams for me, but my 2 full eggs were only 91 grams so I went ahead and added the extra yolk to get to the 110 grams of egg the recipe calls for. I overcooked the custard because at 50 minutes it was still really loose. So, I turned it on convection for another 12 minutes and it was at 190 degrees, way hotter than the recommended 175. I have time to perfect this recipe before Thanksgiving.

[@Viettiencooking]

Đàn ông bây giờ lắm nhân tài chấp phụ nữ một mắt như anh này đây

[@davec-1378]

C’mon! Canned whipped cream?

[@7HPDH]

the salt at the end is gratuitous good recipe though

[@lisaa3978]

Looks beautiful but I bet it tastes like spiced eggs.

[@TristanFrodelius]

I hate pumpkin pie; all forms, no matter how custardy the texture may be, because I hate the flavour of pumpkin, _BUT..._ I will make this for my family.

[@slievecushnabinnia]

I strawberry would say that 🤔

[@TristanFrodelius]

@@slievecushnabinnia You got me there.

[@faypeng773]

Blooourp

[@MAsWorld1]

Canned milk is gross! Use cream or better: eggnog 😊

[@jakeh.8754]

canned whipped cream after all that is a little sad

[@meowzord]

this is giving me PTSD from that last velveeta quiche

[@mattymattffs]

The best pumpkin pie is the one you throw in the trash so you can serve a real dessert

[@laurieberry4814]

Afraid of bugs. Getting attracted to dough.

[@Ceractucus]

Reddi whip? If you’re going to go to the nines making a pumpkin pie, why not a Mable bourbon whipped cream or something like that? Though the “warm” spices on top are a nice touch.

[@bostonbesteats364]

Reddi whip is better than maple bourbon whipped cream, most important part of the entire video

[@AlexWindover]

@@bostonbesteats364 hard to explain how true this is

[@satanismybrother]

wtf is Reddi whip? America?

[@joefur2835]

Someone grew up rich 😂. Reddi whip is goated.

[@TheKamoteKing]

Accessibility. The core techniques to make a better pie.

[@전형진-o1q]

John wick..?

[@BobGP1]

Why does everyone treat fiat currency like gold standard currency?

[@richiebap1]

Yawn

[@2Ryled]

The milks are now bio engendered.

[@masyapanama1298]

All that work to upgrade, then kills it with whip cream from a can. It takes all of five minutes to make whip cream by hand.

[@leafknewbetter]

All that work, making dough from scratch, resting it, freezing it, blind baking, making the special spice, improving the custard with additional yolks, and then you finish with Redi Whip??!! Really Grant?

[@bostonbesteats364]

Did you not notice the other canned ingredients?

[@joefur2835]

Rediwhip is goated

[@kupua]

"OPTIMIZE" your egg cracking skills OMG... flat cracking is a mess. EDGE CRACK it knuckle head lol

[@JackTheAwesomeKnot]

My god, this guy has no clue what he is doing 😂😂😂

[@peanutsthebard]

Not a pumpkin pie

[@connern]

Great pie recipe, terrible color grading?? this video is harsh to watch

[@tonyg168]

Is He beginning to sound a bit like trump?

[@cristrivera]

Be afraid when he sounds like Biden😉