The Art of Making a Classic Pumpkin Pie: A Recipe for Success

Making one of our favorite recipes pumpkin pie, which is rich and custardy and has incredible depth of flavor because I make a cooked filling and then I put it into a pie crust and bake and decorate with fresh whipped cream. To start, I'll take my one can of pumpkin and add it to a saucepan. I'll also add a third of a cup each of granulated sugar and brown sugar and a quarter cup of maple syrup for my third type of sugar. This will not only enhance the flavor but also provide more dimension.

I'll season with a teaspoon of salt and now I'm gonna cook this stirring until it's glossy and thickened. As I stir, I notice that the mixture is smelling really good. The combination of pumpkin, sugar, and maple syrup creates a fragrant aroma that fills my kitchen. With the addition of salt, the flavors begin to meld together, creating a rich and savory taste.

As I continue to cook, I'll add three-quarters of a cup of heavy cream and one-quarter cup of milk to the saucepan. This is where the magic happens, as you can actually taste the milky richness of the pie. By using this combination of cream and milk, I'm able to achieve a rich but not overly rich texture that complements the pumpkin perfectly.

To temper the eggs, I'll crack in three whole eggs and two egg yolks for added richness. Temperatures are crucial when incorporating eggs into a hot mixture, as if I were to just crack them in, they would scramble and the texture would not be smooth. To achieve the perfect tempering, I'll add a little bit of the hot mixture to the eggs while whisking them, gradually cooking them while maintaining their smooth texture.

With my egg mixture warm to the touch, I'll know it's ready to be added back into the pot. Using one hand, I'll drizzle the egg mixture in and with the other hand, continue to whisk perfectly. This process will not only cook the eggs but also combine all the flavors together.

As I whisk, I'll grab my spices – cinnamon and nutmeg – and add a half teaspoon of each to the filling. I love being able to see the speckles of the spices and vanilla beans scattered throughout the mixture, adding an extra layer of flavor to the pie. With just enough spices to enhance the pumpkin flavor, I know that this will be the perfect blend.

My filling is now complete, so next, I'll grab my crust – which is blind baking in the oven – a go-to pie crust made from flour sugar and salt blended with cold butter and then formed into a dough with a little apple cider vinegar and ice water. The edges of the crust are beautifully crimped, adding an extra layer of texture to the pie.

Before I pour the filling into the crust, I'll taste it to make sure everything is in balance. There are so many things going on in that filling, and they all just mesh together in the most beautiful way. With a final taste, I know that this pie will be a success.

With my crust ready, I'll now pour the filling into it and bake at 375 degrees for 30 to 40 minutes until the outside is set but the center is still a little jiggly – the perfect texture to prevent cracking. As I let the pie cool completely, I can already imagine how delicious it will be when decorated with fresh whipped cream and cinnamon. This pumpkin pie is sure to be the sweet star of my show.

"WEBVTTKind: captionsLanguage: eni'm making one of our favorite recipes pumpkin pie which is rich and custardy and has incredible depth of flavor because i make a cooked filling and then i put it into a pie crust and bake and decorate with fresh whipped cream so to start i'll take my one can of pumpkin i'm gonna add it to a saucepan i'm gonna add a third of a cup each of granulated sugar and brown sugar and a quarter cup of maple syrup for my third type of sugar and that's just gonna mean more dimension of flavor i'll season with a teaspoon of salt and now i'm gonna cook this stirring until it's glossy and thickened and that's gonna allow the sugars to melt and caramelize this is smelling really good i'm gonna grab my heavy cream and milk i'll add three quarters of a cup of each of these and one thing that i find so uniquely delicious about this pie is that you can actually taste the milky richness of it and i'm using the combo so that it's really rich but not overly rich i'm gonna switch to a whisk now so i can whisk it all in and now i'm just going to heat this until the milk gets steamy i don't want to bring it to a boil and scalp the milk this is looking so creamy already as this heats up i'm going to crack in my eggs i've got three whole egg and two egg yolks for added richness so now anytime you want to incorporate eggs into a hot mixture like this you've got to temper them and that means warming them up gradually because if i were to just crack them in they would scramble and the texture would not be smooth i'm gonna grab a ladle let's always take some coordination but i'm gonna add a little bit of the hot mixture as i'm whisking the eggs and this is essentially gonna gradually cook them while maintaining their smooth texture my egg mixture is warm to the touch and that's how i know it's ready to be added back into the pot so with one hand i'll drizzle it in and with the other hand i'm gonna continue to whisk perfect i'm gonna continue to cook this while it thickens and in the meantime i'll grab my spices i've got cinnamon and nutmeg and pulling out the fancy vanilla beans oh they smell so good so i'm going to slice it in half and just scrape out the pots and i'm going to use the blunt end of my knife to scrape them out and this is going to add fancy vanilla flavor and really pretty speckles okay i'll scrape this into the filling a little really goes a long way and then i don't like to add too many spices just enough to enhance the pumpkin flavor so half a teaspoon of cinnamon and a quarter teaspoon of freshly grated nutmeg i'll whisk this in i love being able to see the speckles of the spices and vanilla beans my filling is done i'll grab my crust which is blind baking in the oven this is just my go-to pie crust flour sugar and salt blended with cold butter and then formed into a dough with a little apple cider vinegar and ice water i rolled it out and crimped the edges this is beautiful i'm going to taste the filling before i add it in just in case i want to make any adjustments yum there are so many things going on in that filling and they all just mesh together in the most beautiful way i'm going to pour this into the crust and i'm going to bake this at 375 degrees for 30 to 40 minutes until the outside is set but the center is still a little jiggly that's how you prevent it from cracking oh yes this is perfectly done it's set around the outside but it's still a little soft on the inside i'm gonna let this cool completely decorate with fresh whipped cream and cinnamon and then it is gonna be the sweet star of the show youi'm making one of our favorite recipes pumpkin pie which is rich and custardy and has incredible depth of flavor because i make a cooked filling and then i put it into a pie crust and bake and decorate with fresh whipped cream so to start i'll take my one can of pumpkin i'm gonna add it to a saucepan i'm gonna add a third of a cup each of granulated sugar and brown sugar and a quarter cup of maple syrup for my third type of sugar and that's just gonna mean more dimension of flavor i'll season with a teaspoon of salt and now i'm gonna cook this stirring until it's glossy and thickened and that's gonna allow the sugars to melt and caramelize this is smelling really good i'm gonna grab my heavy cream and milk i'll add three quarters of a cup of each of these and one thing that i find so uniquely delicious about this pie is that you can actually taste the milky richness of it and i'm using the combo so that it's really rich but not overly rich i'm gonna switch to a whisk now so i can whisk it all in and now i'm just going to heat this until the milk gets steamy i don't want to bring it to a boil and scalp the milk this is looking so creamy already as this heats up i'm going to crack in my eggs i've got three whole egg and two egg yolks for added richness so now anytime you want to incorporate eggs into a hot mixture like this you've got to temper them and that means warming them up gradually because if i were to just crack them in they would scramble and the texture would not be smooth i'm gonna grab a ladle let's always take some coordination but i'm gonna add a little bit of the hot mixture as i'm whisking the eggs and this is essentially gonna gradually cook them while maintaining their smooth texture my egg mixture is warm to the touch and that's how i know it's ready to be added back into the pot so with one hand i'll drizzle it in and with the other hand i'm gonna continue to whisk perfect i'm gonna continue to cook this while it thickens and in the meantime i'll grab my spices i've got cinnamon and nutmeg and pulling out the fancy vanilla beans oh they smell so good so i'm going to slice it in half and just scrape out the pots and i'm going to use the blunt end of my knife to scrape them out and this is going to add fancy vanilla flavor and really pretty speckles okay i'll scrape this into the filling a little really goes a long way and then i don't like to add too many spices just enough to enhance the pumpkin flavor so half a teaspoon of cinnamon and a quarter teaspoon of freshly grated nutmeg i'll whisk this in i love being able to see the speckles of the spices and vanilla beans my filling is done i'll grab my crust which is blind baking in the oven this is just my go-to pie crust flour sugar and salt blended with cold butter and then formed into a dough with a little apple cider vinegar and ice water i rolled it out and crimped the edges this is beautiful i'm going to taste the filling before i add it in just in case i want to make any adjustments yum there are so many things going on in that filling and they all just mesh together in the most beautiful way i'm going to pour this into the crust and i'm going to bake this at 375 degrees for 30 to 40 minutes until the outside is set but the center is still a little jiggly that's how you prevent it from cracking oh yes this is perfectly done it's set around the outside but it's still a little soft on the inside i'm gonna let this cool completely decorate with fresh whipped cream and cinnamon and then it is gonna be the sweet star of the show you\n"