I Tested YouTube's 3 BEST Pumpkin Pie Recipes (Food Wishes, Claire Saffitz, and Joshua Weissman)

[@TheCultureofCookery]

I have to say, I'm so appreciative of all the encouraging comments over the last week! Thank you so much! You all have really resurrected this video from the dark caverns of KZbin obscurity 😂and re-lit a passion for getting these videos out! So a HUGE, HUGE HUUUUUUGE thanks!! Are there any groups of recipes that you want to eat but don't want to make until you know it's worth it? Let me know, I'll make it on your behalf, and I'll be sure to mention you in the next video! Thank you in advance! 🙏🏽

[@bbbnnnlll]

Well, I just subscribed, so I'm down for whatever you choose next.

[@nicks1063]

You GOTTA get a new torch....don't fall for the "kitchen torch" trick again because that's all it is, you get a shitty underpowered torch that just burns the sugar because you have to hold it in one place for way too long. Just get an actual propane torch (plumbing section of the hardware store) and enjoy smooth torching and bruleéing in the future.

[@rachelmumford5025]

I would love to know if it's worth it to make croissants!

[@rachelmumford5025]

I feel like I've also seen a lot of high effort chocolate chip cookies lately (browned butter etc) and I'd love to know if it's worth straying from my tried & true recipe.... I have high standards!!

[@Preski96]

Matty Matheson's porchetta

[@foodwishes]

Nice work! It was an honor just to be mentioned. Allegedly.

[@cbird4922]

I have a horrifying habit of procrastinating, so I will be making my pies a couple of hours before I need to serve them. In light of that, I will be using your recipe. You have never failed me, your pita recipe always puffs, and you have made me the master of my averted disaster. Cheers, Chef! And thank you!

[@howtocookwithme2985]

We all know John gives these types of recipes because your family members don't deserve the effort.

[@cbird4922]

@@howtocookwithme2985 What does that even mean?

[@handlesshouldntdefaulttonames]

My son is a picky eater at 4.5 but has started watching your videos and trying some new things. Thanks Chef John.

[@cristyhernan6806]

I have made all three yours is my fav!!!! ❤ time vs flavor.

[@bubblegum03]

No shade to the others, they are lovely and talented, but I would trust Chef John with my LIFE.

[@TheCultureofCookery]

Loyalty. I like that haha

[@boardcertifiable]

Chef John has never steered me wrong. His cranberry sauce recipe is my go-to for Thanksgiving

[@seriliz00]

I feel that way about Claire. Everything ibe tried from her has been fantastic! Chef John is also a go-to, but i also suggest trying her stuff.

[@mrxman581]

Yes, but I would par bake the crust. It wouldn't add that much time or effort. I love crust. BTW, do people make double crusted pumpkin pie? That would be my jam. Thanks.

[@yellowthird9521]

No one beats chef John when it comes to teaching cooking. His recipes are always amazing and easy to follow. He's my favorite cooking channel on KZbin. To me, he's #1.

[@TheCultureofCookery]

Definitely a classic! But Weissman definitely have him a run for his money!

[@TennisOnion]

I agree

[@nathanswanson1040]

I agree. Chef John is always super practical and his recipes are approachable and tasty.

[@sumatra1421]

Chef John is a national treasure.

[@Earthy-Artist]

Yup, love Chef John cooking plus comedy is hard to beat!

[@BenBenBenBenBenBenBenBenBenB3n]

Josh Weissman's biggest strength is also his biggest weakness: his priority is ALWAYS to have the best end product possible. No sacrifices for time nor convenience. It might be a bit jarring for beginners, or a bit too demanding for very busy people sometimes, but if you can make his recipes they always come out incredible. The importance he gives to technique is also very inspiring, there's so much about cooking one can learn from him

[@TheCultureofCookery]

Couldn't agree more. There's definitely a lot of technique involved in his recipes, some things worth doing and others not. For instance, in this recipe I'd say the roasting of your own pumpkin made a significant difference while making your own condensed milk was negligible.

[@LitheInLitotes]

He is also a douche

[@SuperMattman88]

I just made his recipe today and I loved it. I will say I have a very extensive background in cooking and baking (I was in the industry for 6 years) and he gives solid advice. With regard to the sweet and condensed milk I couldn’t tell the difference from the one I made and Eagle Brand kind you can get at the store.

[@rachelfishbein1478]

I highly recommend trying Claire Saffitz's other pumpkin pie (Caramelized Honey Pumpkin Pie) from Dessert Person. It's the best pie I've ever made.

[@TheCultureofCookery]

Ohhhhhh she has another pumpkin pie does she? A Claire vs Claire video?? 🤔🤔

[@03maggield]

Yasss- I have made this pie. Best pumpkin pie I have ever had. I honestly had not heard of this one of Claire’s with the chocolate crust.

[@rachelmumford5025]

I made this last week! It was so good!!

[@treybotard]

I made it over Tgiving too. It's amazing!

[@b26550]

@@03maggield I think he was right cuz chocolate overpowers pumpkin even thou sounds cool. I feel like chocolate has it's place. I'm curious about the other thou

[@venahtmusic]

For me a big factor for recipe quality is Time + Result, and it's usually why I love Chef John's recipes. He's also pretty transparent during his videos where he might say "You can blind bake this crust if you'd like to take the extra step but it's not necessary". Claire is usually the chef I look up when I want to go a little extra on whatever I'm making, and Josh's recipes are just so complex and expensive (not just ingredients but the equipment he uses) that I think the time investment is just too much for me to justify what I'm making. Like, by the time I finish Josh's pumpkin pie I probably could have baked both Chef John's and Claire's pies.

[@_desibees1876]

interesting! i usually go to josh for technique, as a home cook he usually does so much but I appreciate the stuff I learn from him, really like his but cheaper videos as I feel like they're more attainable

[@venahtmusic]

@@_desibees1876 his "But Cheaper" videos are fine too but I'm mostly looking at his channel as a whole. He's like that dude from "The Bear" where he's a super talented dude that probably makes delicious stuff but most of his content seems aimed at advanced cooks where cooking is their passion (not me, I like cooking but my main focus is writing). Another channel I like is Ethan Chlewbowski because he has a lot of practical home-cook videos like prepping on ingredients that can be used for multiple dishes throughout the week, kitchen organization, science behind why certain things work in cooking so you can cook on the fly, etc.

[@tutes0133]

@@venahtmusic That's about the best assesment regarding Josh, I think. It's not a big problem for me, being a passionate cook but I can certainly see where the average homecook thinks "yeaaaaah let's not." And I agree on Ethan. In fact, I'd go one further and say he's fantastic. Detailed, in depth, focused and educational for new, home and passionate cooks. It's also always so incredibly authentic and well made

[@BigHenFor]

If I wanted to do Joshua's pie, I would make the Pastry ahead of time, as uncooked pastry can be frozen and thawed overnight in the fridge. And the roasted pumpkin would go faster if they were cut into wedges and parboiled for 5 mins then drained, before roasting. Or microwave it like potatoes. And I'd buy the condensed milk instead of making my own. Finishing with a brûlée on top by sifting the Icing Sugar in a tea strainer so you get an even layer on top then torch it would be an excellent way to finish it, because the colour of the pumpkin wasn't great when put next to the canned pumpkin fillings.

[@LadyB_20]

Totally agree with this. He’s built his career on doing steps not everyone can do. Him and Babish.

[@pinkhope84]

I love chef john i watch him at least for 12 years. And he allways delivers ❤

[@TheCultureofCookery]

Right? Definitely a go-to favourite in our household!

[@africanmermaid234]

You did chef John dirty by not blind baking his crust!

[@FoamySlobbers]

his delivery is troubling( why does he talk like that?, it's annoying, and unnecessary.)

[@seawind930]

@@FoamySlobbers That's just who he his.

[@pinkhope84]

@@FoamySlobbers i love it ! He is funny 😊

[@TigerlilyWarrior]

For a newbie baker, Chef John is my go to for recipes. He really lowers the stress involved when making something new. Love Claire and Joshua too, but Food Wishes is the only one that makes me say, "I bet I can do that."

[@TheCultureofCookery]

Yes, and that's exactly what his recipes are meant to do for sure!

[@Zach-sg5uu]

The best pumpkin pie is always going to use homemade pumpkin purée! And spices that you like in the amount that you like. Store-bought crust are fine! There is very little difference between homemade sweetened condensed milk, and homemade. The homemade purée is the key to a pumpkin pie or a sweet potato pie!

[@annak.9483]

The fact that you didn't make Claire's caramelized honey/brown butter pie from Dessert Person is a CRIME lol 😄 it's the best thing I've ever eaten, it's has such a nuanced flavor, silky texture and is the ONLY pie I make every year in fall.

[@SandraDee590]

Anything I make of Chef John's turns out amazing! I've been watching his channel for over a decade now.

[@TheCultureofCookery]

Totally agree. I made his ketchup the other week. Definitely not worth the time haha. His videos are so friendly and inviting though!

[@ludoludo80]

I made The CJ during the years ( I’m in Italy) love it! And the more the days pass the more good it becomes! Love it 🥰!

[@marleneclough3173]

Flours vary so yours may have needed a little more liquid

[@TonyMarselle]

Chef john is truly a master.

[@IAFitness]

Huge potential in this channel. Make more of those battle recipe testings and you'll blow! Waiting for the next one

[@TheCultureofCookery]

Iliyan, appreciate the kind words bro! Thanks for the feedback, I'll definitely think about making another one of these videos! I might have to wait a little while until I do a pie recipe again - a lot of leftovers! haha Your channel definitely inspires me to get healthier! I'll have to see see how you did it!

[@Wendylovespitties]

Yes huge potential. And keep the family background stuff too!

[@MultiGemgirl]

so true I'm liking and subscribing

[@TheCultureofCookery]

@@MultiGemgirl thanks!!

[@TheCultureofCookery]

@@Wendylovespitties thank you for the feedback!!😁

[@werkeneshnovoa4632]

I've been watching chefJohn for 10 years. He is the best to teach how to cook.

[@mistersinister2043]

There is a lot better than him at teaching.

[@TheCultureofCookery]

Definitely a classic, I've learned a lot from him over the years!

[@brookemiller9961]

I make Joshua Weissman's pumpkin pie every year. I use canned sweetened condensed milk, but otherwise follow the recipe. I grow sugar pumpkins in my garden anyway, so roasting my own is not a big deal. It's the best pumpkin pie I've had, and freezes well too!

[@TheCultureofCookery]

This fall I did too! Sweetened condensed milk didn't taste that different home made. I'd go with the can!

[@TheWoodsugar]

I also use the sweetened condensed milk AND I make a brown sugar streusel topping. Truly THE BEST

[@LitheInLitotes]

Josh is a douche

[@Zach-sg5uu]

It’s just something about sweetened condensed milk, that it simply sugar and milk. They kind of gives away. It’s not gonna taste much different. Unless of course you use raw sugar perhaps.

[@Zach-sg5uu]

Of course go with the can. Sometimes Nestlé is on sale at Publix for $2.50 per can!

[@JigJagging]

you picked 3 of my favourite chefs! We need more of these comparison videos, keep it up!

[@TheCultureofCookery]

Thanks for the encouragement! Will definitely think about doing more of these videos! It just takes a long time haha 😅

[@虚パンクvoidpunk]

I made Joshua’s Pumpkin Pie first and then made Claire’s Caramelized Honey pumpkin pie twice, all using homemade pumpkin puree! TBH I ended up liking Joshua’s pumpkin pie more, I was surprised because the recipe seemed so simple. I ended up making Claire’s twice simply because I had leftover ingredients but next time I might try her recipe you used in this video too! Love this video 💕

[@TheCultureofCookery]

Thanks for sharing! I've had a couple people message saying that I should do a Claire vs Claire video to clear this up once and for all, but after all the pie I've eaten in the last bit, it's going to have to be a pause on pie making haha

[@LitheInLitotes]

Josh is a douche

[@laurenr3364]

To prevent your pie/cheesecake from cracking throughout, the trick is to bake at a low temperature for a longer bake time, and then turn the oven off after X amount of minutes and cream the oven door slightly. It let's things gently cook and cool.

[@drea4195]

*crack the oven door ? Yes this seems like it should work.

[@laurenr3364]

@@drea4195 lol, yes. Typo 🤭

[@yoxinator]

I have to say, I love this video. Something about the screaming child just makes it feel like home.

[@TheCultureofCookery]

Hahah thanks @yoxinator! Screaming children is very much the norm in this home 🤷🏻‍♂️. Appreciate you taking time to leave a comment! Take care and happy holidays!

[@TheKyPerson]

In my opinion the pumpkin pie from Rose Levy Beranbaum's The Pie and Pastry Bible is the best. She uses canned pumpkin but she heats in just until it sputters and drives off some of the water. Then she adds the rest of the ingredients and bakes it on a pizza stone to cook the bottom crust. I love it.

[@TheCultureofCookery]

Ohhh not read that yet! I'll have to see if it's in my local library!

[@cwatson3495]

I want to put in a plug for the forgotten PUMPKIN CHIFFON pie. After a heavy Thanksgiving meal, the light as a feather alternate to dense standard pumpkin pie is fabulous. Try it.

[@TheCultureofCookery]

Ohhh you're not the first one to suggest it! Will definitely have to give that one a try!

[@elizabethhefley4277]

Great work!! They all look really good. One helpful hint would be to dock the pie crust to prevent the puffing of the dough. It will save you more space for the filling.

[@TheCultureofCookery]

Thanks! I did, but obviously I didn't dock enough. I'm wondering if it also had to do with the pie weights too? Not enough beans?

[@elizabethhefley4277]

That is likely too. Not enough weight can make it puff also.

[@MR181]

@@TheCultureofCookery more docking for sure, and your pie should be very very full with beans or whatever weight of choice to the same level as the edges of the crust.

[@GG-qg2iu]

So many pumpkin pie recipes.. I love the one on the Libby's can, using evaporated milk. Homemade crust with veg shortening/butter mix 😘

[@lisaredwine4857]

That's the one I make!

[@davidgood840]

Yep ! Classic and simple ! I make these every year 😃

[@TheCultureofCookery]

Never tried that one! I can't get my hands on any Libby's!

[@Catbooklady56]

I like the Libby's also. It is the best canned pumpkin. One year I followed the libbys recipe but didn't use libbys pumpkin, it was edible but not good.

[@jvallas]

If roasting your own pumpkin seems to add too much time to the process, you might do what I do. I get nice sugar pumpkins from the CSA (farmer’s market-type delivery) - or wherever - and cook them up way ahead of time, purée and vacuum pack them (optional) to throw in the freezer till the day before you actually make your pie(s). I pressure cook mine whole, but use whatever method you like. I’ve also seen, but not tried, a method of making the home-done pumpkin a little drier - throw in a saucepan (I think with the other ingredients but I’m not positive) and cook it on moderate heat till it looks right.

[@TheCultureofCookery]

YESSSS. I actually did the same thing this October. Got a bunch of pureed pumpkin waiting for me in the freezer - though I didn't take time to vacuum pack it 😬😅

[@jvallas]

@@TheCultureofCookery I put it in the freezer without vac pack before I bought the sealer. No prob. I just couldn’t keep it really long because I do get freezer burn in my teeny freezer.

[@barbdawdy7698]

@@jvallas I grow a lot of squash and for muffins, pies and soups it is sometimes roasted but often times butchered (yeah when you use a mallet and sharp knife to open a squash that is the right word) and in the instapot then blended and maybe cooked down a bit if to moist (depends on my final use when I preserve). I pack usually in 2 cup vac seals. What do you do Judy?

[@jvallas]

@@barbdawdy7698 I’ve gone through different processes (started out boiling - too watery, so moved on to cutting in half and roasting upside down, then scooping and puréeing the fle#h - that works fine), and I’ve currently been pressure cooking whole as long as it isn’t too big a pumpkin. A little water on the bottom, cut the stem off, place pumpkin on a rack and pressure cook. Natural release of pressure. Cut open and remove stringy stuff and seeds. Skin just pulls off, then I purée for pie or cut up in chunks for a meal, or something in between for soup. There are definitely choices we can make!

[@pinkhope84]

I liked your presentation of the pies on the wooden board 😊

[@TheCultureofCookery]

Thanks! I honestly thought the board was maybe a little to small in retrospect. What you don't see is the board being precariously balanced on top of a cracker box...haha

[@jjarm]

Loves me as much chef John I can get! That said, Josh and Claire are also very legit to watch.

[@TheCultureofCookery]

Agreed!

[@mariapaulagl]

We don't have canned pumpkim in Brazil, so when I make pumpkin pies I make my own filling. With either condensed milk or coconut milk. Everyone likes the coconut milk version better. But that may be because we have s famous pumpkin Coconut sweet in Brazil

[@TheCultureofCookery]

Home made is usually the best!

[@LaurenBradburyFarm]

Brilliant. I'm glad KZbin recommended this. First time viewer, instant subscriber.

[@TheCultureofCookery]

Appreciate the love, Lauren! Thanks so much for taking time to leave a comment. Definitely encouraging! 😁

[@jvallas]

When you said Josh has us roast the pumpkin, I said to myself, “Of *course* he does!” LOL. (I always do that, though it’s just satisfying to do, not necessarily better IMO.) I love all three chefs, but every JW recipe seems absolutely spot-on and pro level to me. Some people comment he does too much (DIY steps when you could buy, some expensive ingredients, special equipment, etc.), but that’s why I consistently watch his stuff. I want to know how it’s all done, whether I make it or not.

[@TheCultureofCookery]

Yes, totally agree! His recipes are DEFINITELY pro-level but aren't for the faint of heart (or those in a big rush 😂). It's definitely cool to pocket the information for later! Thanks for taking time to comment, Judy!

[@karenlombardi8242]

I make my own fresh pumpkin purée (canning LOTS of it for use year round), Natasha’s Kitchen butter crust, and Chef John’s filling. I would love to try the brûlée topping tho - that looked amazing!

[@TheCultureofCookery]

Yes, the brûlée top is definitely worth it!

[@suziecreamcheese211]

I got a pumpkin pie recipe on line that had black pepper as one of the ingredients, best I ever had.

[@PaulineKennedy-b1v]

They do that too the hit of ginger in gingersnap recipes.

[@TheCultureofCookery]

Ohhh that's very interesting!

[@lillydee5978]

I enjoy Chef John and Josh's vids very much! However, my favorite Pumpkin Pie is Jamie Oliver's. Amazingly delicious!

[@sketchergirl7]

I made a from scratch pumpkin pie once, and it's still the best pumpkin pie I've ever made. You're right about the texture, it's so much different than canned pumpkin. (Is it true that canned pumpkin is cut with butternut squash?) LOVE THIS VIDEO, and love the choices of pie creators. Love all of them.

[@rosalie.e.morgan]

The type of squash used varies from brand to brand. Libby's is dickinson squash, which I really like. I have made pies from scratch with a few pumpkin varieties, but I have not found it noticeable in the recipe I use. Store brand canned pumpkin has been a disappointment though.

[@TheCultureofCookery]

Thanks Danielle! Appreciate the feedback! Working on another video, hopefully it'll be out this week 🤞🏽

[@ktkat1949]

The best pumpkin is the one my Mum made LOL My favourite cooking show is Glen and friends. Straight talk with explanation of why, what and where. No fancy ingredients just good food. My favourite is Sunday morning old cookbook recipes. Glen has a HUGE collection of really old cookbooks dating back to the 1500 and he picks recipes from one of them and makes them using (as much as possible) the ingredients available in that time period. Very interesting. Highly recommend.

[@TheCultureofCookery]

Yes, I've watched Glen's channel a few times! He's definitely inspired me to pick up some old cookbooks at the Thrift store and give them a read through and try!

[@MiniDevilDF]

I love making pumpkin pies from scratch, but they're not always available year-round. The thing is, canned pumpkin filling is typically made from a squash variant. Libby's uses Dickinson Gourds. It's very close to a butternut squash. Another problem with canned pumpkin is that it's never really roasted to begin with. It's pureed and then canned, and it cooks in the canning process. This means you never get an actual roasting going on. To solve this, you can either roast your own butternut squash in the off-seasons, or to elevate your canned pumpkin a bit, you can spread it in a baking tray and roast it until you see some brown start to form on top, then mix it up and do this again a few times to get some flavor complexity going on. It's the caramelization of the pumpkin that sets it off, which is also why I prefer a different method when roasting pumpkin: I peel the pumpkin beforehand, cut into chunks between 1x1x1" and 2x2x2" in size. I salt it as you might zucchini or any other squash to help draw excess water out, then let it sit, draining every 15-20 minutes for about an hour. I then place the chunks on a baking sheet with oil like you did, but during the baking process while it's roasting, I will pull them out once or twice and turn the chunks over to get some more uniform browning going on. The trick is to get a nice golden brown without any burning dark brown or black. This will help you get a nice low-moisture pumpkin base to work with once you run it through the food processor. It has a slightly darker color to it, and a much better flavor profile. Optionally, if you really want a brighter pie, you can add a few bits of saffron while condensing your milk. For pie crust, I am partial to making cookie-based crusts by grinding either spiced wafers, ginger-spice, or hard gingerbread. I rebake them if they're too soft at first, and then blend them into a cookie crumb crust and blind bake. It adds some real good crunch.

[@TheCultureofCookery]

Saffron!? Very interesting! Might have to try that some time!

[@LadyB_20]

Realistically I and many others would just make either CJ or Claire’s. Josh is just someone that has quite a lot of time to create and perfect his recipes and making everything from scratch isn’t something someone would usually do given this day and age.

[@TheCultureofCookery]

Well said! Though I did feel like roasting your own pumpkin made enough of a difference. I'd probably just opt for canned condensed milk instead

[@joanwood9480]

My mother made great pumpkin pie. Her crust was made with lard which made it super tender and flaky. The crust was also Thin.

[@TheCultureofCookery]

Ohhh I bet! Have a recipe?? 👀

[@joanwood9480]

@@TheCultureofCookery have my great aunt's but not mother's

[@jdgran2439]

Very nice video. My only comment is that, in 30+ years in the baking industry, I've never made such a thick crust. I'd try to roll them to about half the thickness.

[@TheCultureofCookery]

Yeah, I'm no baker myself haha. Just a home cook, KZbin self-taught. Actually one of my first time making pies 😂😅

[@lalala1813]

@@TheCultureofCookery I thought your crusts looked great! I prefer a thicker crust, otherwise it's just pumpkin in mush without the crust 🤣

[@Zach-sg5uu]

I prefer thick crust and ignore the likes of “professional” bakers! These people are often taught the “right” way to bake everything! They don’t often experiment!

[@jdgran2439]

@Zach-sg5uu well, that wasn't very nice of you. I never went to school to learn baking. Learned it on the fly in a small town bakery. I experiment to this day. Just offered my suggestion.

[@Zach-sg5uu]

@@jdgran2439 Why are you bitching about my opinion? I was only talking about all professionals. How a lot of them just prefer to do some thing a certain way because they were told to. This includes doctors not always being right. However, they think they’re always right. I wasn’t talking specifically about you. I only put my opinion that I like to ignore , most professional chefs. I do like to think about their suggestions. I still prefer to ignore some of it. Most people can make grilled cheese better than Dave Ramsey, who is supposedly a world renowned chef. I don’t agree. I guess he’s relatively good at his ultra fancy British British snobbery meals. But he can’t even make a grilled cheese properly. However, he always yells at his apprentices! He always thinks he’s right! The same with most doctors they always think they’re right or they will all out lie and say you need medication for blood pressure. When you just need less dairy and some apple cider vinegar a few times per day. They will say you need pills and ointment for a little eczema. When all you need to treat eczema and keep it under control is soaking the body part or body parts in a warm and thick solution of salt water. So I was simply saying, the chefs are not always right they just have opinions that are usually based on what they’re taught. It was ridiculous to get offended because it was just my opinion. Anyway, watch the video, please of Dave Ramsey, trying and failing miserably to make his fancy snobbery of grilled cheese. The likes of Dave Ramsey and Elon Musk are not geniuses! I wouldn’t even say Thomas Edison was truly a genius. He was just pretty good at math and pretty good at copying other ideas! The likes of Nicola Tesla would be an example of a true genius!! Henry Ford was a great innovator when it comes to the mass production of every day vehicles! Elon Musk can’t even come close!! He only produces hunks of junk like the cyber wedge Henry Ford, however, produced a great assembly line style car for every day men!

[@amandaredd3057]

The last 2 look remarkable. I wish I could eat the screen!

[@TheCultureofCookery]

They were pretty delish!

[@taowright]

Excellent video -- I really enjoyed your efforts and opinions. I think I am a "Chef John" baker! LOL

[@TheCultureofCookery]

Wow, thanks so much for the encouragement, L Wright! Will be working on a new video soon!

[@Tomorrowandtomorrowandtomorrow]

It's Chef John all the time every time.

[@TheCultureofCookery]

🙌🏽

[@jml4774]

I made Claire's pie and felt it did not justify the extra work. Maybe I'll give it another try. Great video :) looking forward to more.

[@TheCultureofCookery]

Thanks so much @jml4! I loved the brûlée bit on the top, but it was definitely overpowered by the chocolate crust, I think.

[@maduross]

For me pumpkin pie is a holiday comfort food that evokes warm feelings and memories. I’m looking for a classic recipe with classic taste, not necessarily a gourmet experience, so my pick is Chef John’s as that one looks the closest to Libby’s recipe on the can.

[@EtherealoNe1]

Same here. Josh Weismanns recipes honestly aren't ever my favorite. Usually way to expensive, over complicated and unnecessary.

[@seawind930]

I always go for something that is better than the frozen store brands but is not going to break my back to make. I don't have a big kitchen with a lot of appliances. A hand mixer and a kettle are probably my most advanced stuff so simple recipes like Chef Johns are what I like.

[@EtherealoNe1]

@@seawind930 Exacty. Unless you are like a chef in training or something, no ones going to spend a whole day and like $50 (Assuming you have all the equipment, may be more if you need more stuff) To make a pie for a bunch of people. How nice would it be if you did all that and didn't get the RAVES you hoped. Chef Johns pie works for me and I use my own pie crust recipe or frozen ones. That's typically why I don't like Josh Weismann or other KZbinrs like him with click bait titles "$1 TERIYAKI BOWLS IN 5 MINUTES" then proceeds to use a ton of shit and take all day,.

[@TheCultureofCookery]

Not always more expensive. But definitely cost more!

[@TheCultureofCookery]

Hahaha too true! The timed ones are always sketchy because they go off food that is already prepped.

[@Heartwing37]

Everything that chef Jon makes is outstanding! I’ve never made a recipe by Claire or Josh, but I’ve made tons of Chef John ‘s recipes He’s the best and most interesting!

[@robyndudley9684]

Baking and comparing 3 pies in a 13 minute video and I didn’t get bored. Great job. Now, I have ideas of how to combine the best aspects of each to make one amazing pie. First video of yours I’ve ever seen. Gonna look for more. Even your son screaming in the background made me giggle.

[@TheCultureofCookery]

Thank you so much! Glad you enjoyed the video! Pumping out these videos is a challenge, but comments like this make it worth it! Appreciate you and Merry Christmas!

[@waygoblue4729]

This year, I had a white pumpkin and made Melanie Cagle's "White Pumpkin Pie" from The Cagle Diaries (I know little more of this blog other than this one recipe popped up in my email) and it plus its crust was very good. It was similar to Josh's, but used white pumpkin. The color of the pie was a pale gray, though, not white. I would also like to try Martha Stewart's, John Cannell's from Preppy Kitchen, and Max Miller's historic one (to see the difference between then and now). Great video!

[@TheCultureofCookery]

Ohhh those are good suggestions that I'll have to try sometime! Yeah, as much as I loved doing this video - it took a long time haha

[@destinygo4616]

Thank you for this video! I get all my recipes from KZbin and its so hard to choose which one to pick. The other day I was looking up a lumpia recipe and I couldn't pick between to big viewed videos so I picked both of them and tried them out. One of them was obviously way more authentic than the other. So happy you did this video so I don't have to try out multiple recipes. Thanks so much I will defiantly be cooking Joshuas this fall.

[@reviewbyrick]

Really liked this video, good format too! Hope it blows up!

[@TheCultureofCookery]

Wow. Really appreciate that, @ReviewByRick! I've got a new video coming out tomorrow. All the best!

[@arielsmith7227]

I'm curious about how Joshua Weissman's recipe would turn out with canned pumpkin and canned condensed milk. There are other factors in the recipe that set it apart, like the egg/egg yolk content you pointed out. There's no way I will ever have the energy to make condensed milk, roast a pumpkin, make a crust, and finish the pie on the same day!

[@BigHenFor]

Buy the condensed milk, and microwave the pumpkin like potatoes. If you want a roasted flavour, you can oil the pumpkin and brown it under the grill. And the Pastry can be done the night before and rested in the fridge, or even frozen. Uncooked pastry freezes well. Just defrost it overnight.

[@daphnepan5805]

I followed his recipe from scratch… twice. I think what makes it nice was the caramelizing condensed milk and roasted pumpkin flavor. It’s straightforward enough in terms of ingredients.

[@ninadora1]

if you want to make it, there's no need to do it in the same day!

[@TheCultureofCookery]

This year I did try the pumpkin pie with canned condensed milk but still roasted my own pumpkin. I think for me, roasting your own pumpkin is non-negotiable. I can feel the different texture and just get deeper pumpkin flavour. As far as the condensed milk, I thought it tastes pretty close to what Josh makes.

[@angaleeschmidt5350]

I completely agree! I roast the pumpkins a day ahead & make the crust a day ahead. I always buy the condensed milk. It turns out amazing every time! Fully worth the extra work imo. 😁

[@carololson7159]

With out question, the very best pumpkin pie is from Julie Russo and Sheila Lukin’s Silver Palate Recipe - the spices are perfection - can use any pumpkin you want - if I have time, I roast Custard or other pie pumpkin, if not, I use Libby’s. The spices are key.

[@TheCultureofCookery]

Couldn't agree more! Spices make all the difference! I've never tried the Custard pumpkin! Will have to see if I can get my hands on those. Thanks for taking time to leave a comment, @Carol Olson! Hope you're having a great holiday season!

[@danlouisrosales]

You deserve more recognition bro! One of the greatest content I've watched.

[@TheCultureofCookery]

Haha appreciate it! The encouragement is super helpful! Thanks!

[@nancyhatcher3320]

I had just watched your video about eggnog & had decided to make Joshua's & now I'm going with his again! Thank you for your efforts & good luck with the little one. ☺

[@LerriesKitchen]

very informative! 3rd looks really good and I am tempted to try, roasted pumpkin did the trick. thank you for sharing 😊

[@TheCultureofCookery]

Glad it could be of some help! I'd definitely suggest the 3rd one, the baked pumpkin made all the difference!

[@LDB2991]

Loved this video. I just got done making Chef Johns pumpkin pie (made it for the last five years now) and put it up against Claires (first time making). I agree with everything you said. Interesting to see all three stacked up against each other!

[@TheCultureofCookery]

Wow. Really appreciate your feedback! Thanks for the encouragement! Looking into doing more of these types of videos, but they do take a long time to make and film!

[@VallornDeathblade]

If I had one change I'd make to all of these it would be throwing out that American Pie Crust and going straight to Shortcrust. I think the more brittle but crispier crust would contrast better with the pumpkin filling.

[@TheCultureofCookery]

Interesting! I've never had a pumpkin with short crust! Definitely worth a think! Thanks for sharing @Vallorn!

[@hhdunlap]

What is a good recipe for short crust?

[@VexerFleet]

Thank you for this video, keeps these comparison videos going!

[@vkbowers]

This was the video I didn't know I needed, thank you!!

[@RobertMarshall-d2n]

I have used pumpkin to make the pie and couldn't tell the difference from canned and opening the can is way easier than baking mashing and then straining to get rid of the long fibers.

[@MaxIV77]

As soon as I saw the title I was thinking: Chef John- Tasty, simple, easy Claire- Complicated, fancy, and probably good Joshua- Best tasting Think I was pretty spot on.

[@TheCultureofCookery]

when you know, you know 👏🏽

[@maxpowers3732]

You should try Alton Brown's pumpkin pie. I'm making it right now and it also uses a fresh pumpkin, but the crust is ginger snaps, butter and brown sugar. The filing has 1/2 and 1/2 and no sweetened condensed milk

[@RhubarbAndCod]

Pumpkin peeling b-roll FTW! Well, good to know that Joshua Weissman one is such a winner! I'm still kinda tempted by tackling that Saffitz one because it still looks kinda awesome! Am I a sucker for a tricky bit of fussiness? It wouldn't be the first time, certainly. Thanks for this Ajay!

[@TheCultureofCookery]

Y'all would be a sucker for a bit of trickiness especially with what you guys got brewing over on your channel. Us, mere mortals gotta just make do with the skills we've been given...haha

[@RhubarbAndCod]

@@TheCultureofCookery hahah… you do beautifully Ajay! I want to see more from you my friend!

[@jellybeansbud3610]

Chef john’s recipe is my favorite of all time. Just a basic, traditional pie, and fail proof.

[@trishayamada807]

Exactly.

[@TheCultureofCookery]

For sure! Classic is never bad!

[@Zach-sg5uu]

The most important part of the pumpkin pie. I believe is the pumpkin purée being homemade and the spices being added yourself! A store-bought frozen crust is fine and a store-bought sweetened condensed milk can is fine. Wiseman used two pumpkins. When according to his recipe, you only need one based off the fact, it is a little less than one big pumpkin. In order to create 2 cups of purée. You end up with more than enough filling with just one pumpkin!

[@carolinems.2411]

Mrs Smiths pumpkin pie from the grocery store is quite good. It’s custardy like a pudding, or custard, perhaps cream brûlée …not too sweet, not dry at all, leftovers taste amazing.it’s usually found in the freezer section.

[@shaggydogg630]

Marie Callender has a good one too. The Libby’s recipe on the back of the can as well. We started growing our own pumpkins now too.

[@TheCultureofCookery]

I've heard a lot about this Libby's! I've got to get my hands on some!

[@rodboggess]

Generally, custard pies crack when they are cooled too quickly. If yours cracked while cooking, there’s a trick you can try: when you finish baking, turn off the oven, crack the door about half way, and leave the pie to cool inside the oven.

[@TheCultureofCookery]

Yeah I actually did that for this pie as well!

[@toastedt140]

Love the video man. Hope the algorithm picks you up!

[@TheCultureofCookery]

Heyyyy (Hey?)! Appreciate you taking the time to comment! Definitely need to get on making more videos before the algorithm picks me up 😅. Thanks for the encouragement!!

[@lizsteilkie]

Huge potential please continue comparisons

[@TheCultureofCookery]

Wow. Really appreciate the encouragement! Will start getting back into content creation! The last few months have been a bit wonky haha

[@phillipA123]

I can't smell or taste it, but my eyes made my mouth water after Weissman's pie version came out!

[@TheCultureofCookery]

Hahah definitely a tasty one!

[@SimpleLife-Courtney]

Thank you! I’m making a pumpkin pie this thanksgiving!!

[@wagherbert]

Thank you! That was really interesting! And hello to your baby :)

[@TheCultureofCookery]

Thanks Wendy! Glad you enjoyed the video! New one coming out tomorrow! 😁👍🏽

[@normlor]

I HAVE TRIED MANY PUMPKIN RECIPES BUT "FOOD WISHES" IS MY FAVORITE. IT HAS TO BE THE EASIEST ONE ONLINE AND WORKS FOR ME EACH TIME!

[@TheCultureofCookery]

Thanks for sharing!!

[@mikamiuaki7270]

Lets face it joshua is legendary. No recipe of his ever failed me

[@TheCultureofCookery]

Agreed. Definitely goes above and beyond!

[@himssendol6512]

Chef john’s looks most traditional, but claire’s looks most appetising.

[@TheCultureofCookery]

Claire's definitely has that bit of flare!

[@lifeisqwertyful]

Of all the pumpkin pie recipes I tested the one on the back of the eagle brand sweetened condensed milk can is the best (doesnt matter the brand you use to bake with just the recipe and its online). Its fool proof and very good for adding your own improvisations to. Ive not had a cracked or soggy pie since and is bomb with a nilla wafer crust btw.

[@TheCultureofCookery]

Ohhh good to know!

[@why6212]

You're doing the lord's work. I love comparison videos like this 👍

[@TheCultureofCookery]

Hey appreciate the love and taking time to leave a comment! Did you have any suggestions for what other recipes need testing?

[@candybeans]

I've made Claire's pumpkin pie from this recipe before and I liked it a lot! I bet doing hers with your own roasted pumpkin would pump it up another level.

[@TheCultureofCookery]

Great idea 👍🏽

[@pux0rb]

I've watched like a million chef john videos, and I'm surprised he didn't tell you to blind bake! That's who I learned it from many years ago!

[@TheCultureofCookery]

Yeah, I thought that was peculiar too! But that's what his recipe said 🤷🏻‍♂️

[@DurinSBane-zh9hj]

For a torch buy a simple hardware store one. Better heat and better pricing on the propane canisters. You can use the same canisters that are for camping stoves

[@TheCultureofCookery]

It's on my Amazon Wishlist 👌🏽

[@suzandani0]

I've personally made Chef John's pumpkin pie recipe and it is delicious! I tweak it by using pre-made pie dough and adding extra spice! A great go-to for a simple recipe

[@TheCultureofCookery]

100% No hate on the classic for sure! But I will say, while it's tasty, the other two definitely take it up a couple of notches!

[@mikehermesmeglio]

Tweak it with a pre-made pie dough? Honestly? Come on.

[@tychopanda]

@@mikehermesmeglio "hOnEsTlY? cOmE oN." 🤓

[@TheLadyLuck523]

@@mikehermesmeglio If Ina Garten says store bought is OK then store bought is OK!

[@mikehermesmeglio]

@@TheLadyLuck523 Right. She told the New York Times that, "she thought it tasted even better than one made from scratch" If you buy it from a competent bakery that's willing to sell you a good crust, then it's possible. It really shouldn't be all that hard to beat most store bought crusts though. A crust is so easy anyways and can be made in advanced. I haven't used a store bought crust since I was elementary school.

[@damned_1]

I definitely feel homemade pumpkin tastes best so I’m looking forward to making/baking/tasting Joshua Weissmans pie, just for the family here!! 😝🥹🫶🏽

[@TheCultureofCookery]

Yes! Do it! Definitely worth the time spent!

[@rosezingleman5007]

Yours is my favorite foodie channel by far. And one of my kids is a Michelin star pastry chef. (He’s bugging me for a pumpkin pie recipe too.)

[@bethbnolan]

Thank you for this comparison; very informative. BTW your son in background was delightful to my old ears!

[@TheCultureofCookery]

I'm glad it was helpful, Beth! Which one are you planning on making this Thanksgiving? Hahah thank you. Our little guy is quite the handful, especially when he's not allowed to have pie (egg allergies 😭). Thanks again for connecting! Happy Thanksgiving!

[@MaikaClarke]

I roast my own pumpkin it takes some time but I make extra and freeze it so the xmas pumpkin pie is easier to make because the pumpkin puree is already made. I love the idea of the brulee. I'm definetely going to add that to my next pumpkin pie.

[@TheCultureofCookery]

AHHHHH so smart! Yes, the brûlée was definitely worth it - just need a strong torch!

[@jongolsteyn9680]

My favorite pumpkin pie is from Natasha's kitchen on You Tube. Great recipe and great taste.

[@elizabethlebaron9545]

This is an interesting concept. I hope you continue this series and grow your channel.

[@TheCultureofCookery]

Thanks @Elizabeth! New video coming out tomorrow 😁. I appreciate you taking time to leave a comment. Hope you're having a great holiday season!

[@kristinesmart582]

Pumpkin pie from scratch for sure- if you have the time. It's the best ever! God Bless!

[@-beee-]

Tbh, I found the kiddo sounds delightful. Thanks for sharing your reviews and your advice to beginner bakers like myself!

[@TheCultureofCookery]

Hey, glad to hear! Thanks for taking time to leave a comment!

[@macylouwho1187]

Chef John is the best, love his videos and personality. Usually I go to him because it’s easy, cut and dried. You get a decent enough easy to follow recipe that’s cost and time effective. People are still going to eat it and enjoy it regardless. And no-we won’t be skipping the whipped cream on top of anything 😂. Wtf is wrong with you??? It’s good! Just kidding, to each their own thing 😉

[@TheCultureofCookery]

Hahah gotta try the pies on their own merit! No cheats! But Chef John's pie is definitely worth a try at least once - maybe a different crust though?

[@macylouwho1187]

@@TheCultureofCookery ehh, I have my Midwest farm grandma’s pumpkin pie recipe plus her crust-I have no need for others. I just clicked this vid out of curiosity after seeing the chef’s names and that they were being put head to head in a test. That was cool to watch, thanks! ***Now subbed 👍

[@Jackson-ms8zs]

I will tell you what Chef John and Weissman don’t have in common: my appreciation and affection!

[@TheCultureofCookery]

😂

[@stellaz2595]

Another thing you might try: Do Joshua Weismann's recipe, but use butternut squash instead of pie pumpkin. The color and flavor will be more like canned pumpkin.

[@TheCultureofCookery]

Great idea, Stella!

[@gloriajeanshaby1871]

The main difference between the pies is that only one was made with pumpkin. The canned "pumpkin " is a mix of what qualifies as pumpkin. I have only made my pumpkin pies with roasted pumpkin. It is so easy and delicious. I measure out the amount I need for a pie, put it in a container and freeze it.

[@TheCultureofCookery]

Great idea for sure!

[@T1ZDALE]

I found this video while I was half way through making Joshua's pie (with my crust) for Thanksgiving. I was preparing myself to be so sad. But I'm happy with your verdict. 😂

[@TheCultureofCookery]

Glad! haha How did the pie turn out?

[@T1ZDALE]

@TheCultureofCookery It turned out absolutely perfectly. My wife and In-Laws were very impressed.

[@CA-lf7jt]

Cocoa crust looks very professionally done!

[@TheCultureofCookery]

I appreciate it! A testament to the original recipe for sure 👏🏽

[@DN-rt7tl]

Marion’s pumpkin pie…tried it.Loved it!

[@TheCultureofCookery]

Ohhhh what's that one!? Is there a link to it?

[@LilyoftheValeyrising]

Hi! I’m resurrecting your video this year! I really like your comparison of the top pumpkin pies. I’d like to add the egg wash is usually done with egg whites. On a dark crust I’m not sure what it would look like, but it ‘waterproofs’ your crust. I did this back in 1996 for the first time. 😅

[@TheCultureofCookery]

🫶🏽 You're a real one! haha Thanks! Ohhh that's a good idea - I imagine it get a nice glossy finish on it!

[@LilyoftheValeyrising]

@@TheCultureofCookery I can’t remember we ate it too fast! 😅

[@MoonshineSunset]

I made Joshua's recipe last October, and everyone loved it, but it does take a lot of time, so I'm gonna go the short way and just use canned condensed milk and steamed pumpkin lol see how that changes the flavor, hopefully it still tastes as good as Chef John's ajsjss

[@TheCultureofCookery]

Nice! The condensed milk is definitely a process that takes a while. This year, I just opted for the canned condensed milk, tasted just as good! Though I still think the roasted pumpkin does make a difference? It just tastes more pumpkin-ey??

[@MoonshineSunset]

@@TheCultureofCookery It was just a tad more sweet, and yeah, the pumpkin flavor was different ; -;) I wouldn't say "lacking", but it wasn't as deep and I was missing that roasted taste, but hey, it was quick and easy lol

[@bryanpdx]

First stop by your channel...very nice!

[@TheCultureofCookery]

Hey, appreciate it, @Bryan Welch! Thanks for taking time to leave a comment! Hope you're having a great holiday season!

[@rufusred44]

Chef John's my go to but I'm open to others.

[@TheCultureofCookery]

Definitely give Claire's a go!

[@mississippiapple1078]

Thanks for doing this!

[@TheCultureofCookery]

Glad that you found it helpful!

[@KoryBrooks]

You scrape 2 roasted pie pumpkins into a bowl, blend it into puree, add 6 eggs and mix it, add 300g sugar, 6g cinnamon, 0.5 teaspoon cloves, 1 teaspoon ginger and 6g salt. Pour it into two 9 inch Keebler graham cracker pie shells. I know recipes say to use unbaked shells, but this was a happy accident and it turned out superior to the Marie Calendar unbaked shells done in the same batch, it doesnt burn or overbake. My in-laws love me.

[@TheCultureofCookery]

Ohhhh Marie! Classy move 👌🏽

[@brt5273]

I've made one starting by roasting a pumpkin, which has great flavor but so much work. If I'm making to go along with a holiday meal, it's just too much. Then I learned you can just open a can of pumpkin puree, spread it out a bit on a pan and roast it in the oven until it gets a little browning on top (as much as you want), scrape it off into a bowl and go on with your recipe. I can't say it's equal to doing the whole pumpkin but you get a lot of the same improvements and it's much easier. For me, that's a better payoff.