Does the perfect pumpkin pie recipe even include pumpkins? I roasted and tasted five types of squash and can definitively tell you the answer. Hint: it's no. In fact, pumpkins don't even taste that pumpkiny. What do we want in a pumpkin pie if not distinct "pumpkin" flavor? In this video, I break down how to make pumpkin pie from scratch including which squash is my pick for making the absolute best tasting pumpkin pie.

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FOR THE PIE CRUST ( 1 pie)
140g or about 1.5 sticks COLD BUTTER
175g or 1 1/4C AP FLOUR
40g or 3 TBPS COLD WATER
15g or abour 1.5 TBPS SUGAR
3g or 1/4 TSP SALT

1. Combine flours, salt and sugar in food processor
2. While its running drop in cubed cold butter and let chop until pebbly and combined, 10 seconds or so
3. While running stream in the cold water and spin as little as possible to get combined.
4. Wrap with plastic wrap and put in fridge for 1 hour
5. Roll out as shown in video, then chill in fridge for 15 minutes while oven preheats, then blind bake filled with pie weights or beans for 10 minutes at 425 and then 20 minutes at 350 F.
6. Cool pie shell for 15 minutes, then fill 90 percent with custard base, brush crust with egg wash, and cook with crust tented with foil for 20 minutes at 375 F for 20 minutes, then bake at 350 degrees for 20-25 minutes. Remove to cool and remove foil.



FOR THE SWEETENED CONDENSED MILK

900g or 1 QT. WHOLE MILK
200g or roughly 1 C. HEAVY CREAM
175g or roughly 1 C. SUGAR

1. Combine and bring to low simmer over medium heat
2. Reduce the mixture by about 3 times, stir frequently for about 20 minutes or until mixture is toasty looking, the bubbles have become thick and when you drag a spatula through it, there is a noticeable streak left behind. You need 450 or about 2C.total. This will thicken up in fridge.
3. Set aside to cool

FOR THE CUSTARD

450g or roughly 2C. SWEETENED CONDENSED MILK
30g or 2 TBPS BUTTER ( MELTED)
3 LARGE EGGS
400g ROASTED MASHED SQUASH (I prefer kabocha, but anything other than pumpkin basically works!)
35g or 3 TBPS BROWN SUGAR
3g or 1/4 TSP SALT
15g or 1.5 TBSP VANILLA EXTRACT
2g or 1/4 TSP PUMPKIN SPICE
2g or 1/4 TSP CINNAMON

1. TO make puree of squash, cut the squash in half and scoop out seeds
2. Roast cut side down on a sheet tray in 350 degree oven for 30-40 minutes or until very very tender, but not heavily roasted.
3. Flip squash over and carefully scoop out insides.
4. To make the custard, melt the butter and into a blender, measure all the rest of the ingredients, puree on medium speed to break down pumpkin but dont spin too hard, as the eggs with capture too much air.
5. Transfer custard to butter saucepan and bring to room temp to temper the custard, heat this very slowly and over low heat.

FOR THE WHIPPED CREAM

200g or roughly 1.5 C. HEAVY CREAM
25g or a rough 1/4C. SOUR CREAM
25g or 3 TBPS POWDERED SUGAR
pinch of salt

1. Combine in medium stainless bowl and whisk until air is trapped, the volume is about double and it holds a soft peak. Chill up to 24 hrs in advance, stir to combine then serve.


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OTHER VIDEOS YOU MIGHT LIKE:
CHICAGO-STYLE PIZZA https://youtu.be/89RYM6k0tKA
APPLE CIDER DONUT https://youtu.be/9sx5Yi9b1BQ
STRAWBERRY HAND PIE https://youtu.be/OBHckFb-jUo


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#pumpkinpie #pumpkinpierecipe #pumpkinpiefromscratch

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