Pumpkin Pie Is The Must-Have Fall Dessert That Reigns Supreme
Of all the pumpkin desserts that we go crazy for in the fall, one reigns supreme: pumpkin pie. Our easy recipe nails every part, from the crust to the filling.
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00:00 Hey everyone, it's TA in the Delish Kitchen
00:02 and I'm gonna show you how to make my favorite pumpkin pie.
00:05 Pumpkin pie is one of those fall classics.
00:08 Whether you love, love, love it, or just think it's okay,
00:12 or think it's a classic that you must have
00:14 on that Thanksgiving table,
00:16 I'm gonna show you how to make a really great one.
00:18 We're gonna start by rolling out our pie dough.
00:21 I have it here pre-made and chilled.
00:23 It needs to be in the fridge for at least an hour
00:25 before you can roll it out.
00:27 Now, I made this using our recipe.
00:30 We have a great one here at delish.com.
00:31 It's linked below.
00:33 If you have one that you love, you can use that too.
00:36 We're gonna dust our surface very lightly with flour.
00:38 You don't wanna dry out your pie dough,
00:39 but you don't want it to stick to the surface either.
00:42 And then we're just gonna roll it out to a 12-inch circle
00:46 in clean strokes,
00:47 getting an even thickness all the way across.
00:49 A 12-inch circle is gonna give us enough room
00:51 to get it into that nine-inch pie plate
00:54 with a little extra for the crimp.
00:56 (upbeat music)
00:58 Now we've got the pie dough in the pie dish.
01:04 We're just going to let it slump down the sides
01:07 a little bit.
01:08 If you stretch it up the sides when it bakes,
01:11 it's gonna shrink right back down
01:13 and then it's gonna come off the sides
01:15 and it's just not gonna look very good, all right?
01:17 So to do that, you just take the edges
01:20 and you let it come down just a little bit
01:22 and tuck it into the corners.
01:24 There we go.
01:25 Nice and easy.
01:27 You can see that we have a little bit left
01:29 around the edges.
01:31 That's great.
01:31 That's gonna allow us to play with the crimp.
01:34 You want about an inch to a half inch of dough
01:37 left around the sides.
01:38 If you have more than that,
01:40 you might need to trim off a little bit.
01:41 You're gonna take the edges and then just fold them under.
01:46 Okay, you're gonna fold them under each other,
01:48 not under the edge of the pie dish,
01:50 just under the crust itself.
01:52 And then you are going to take one hand
01:56 and hold your finger and thumb like this
01:59 and tuck it under the crust
02:01 while you insert the other hand in.
02:03 That's gonna give you a nice V crimp.
02:05 That's what I call it.
02:07 There are many ways to crimp pie.
02:09 If you have a way that you like to do it,
02:10 do what works for you.
02:12 You wanna work as quickly as possible.
02:14 You don't want this dough to be out at room temperature
02:16 for very long because the butter will start melting
02:19 and then you'll lose all your flaky butteriness.
02:21 Now we're crimped and ready to go.
02:23 We are gonna chill this pie in the refrigerator
02:25 for at least 30 minutes.
02:27 You want it to be very cold before you bake it.
02:31 If it is not cold, it will just melt and nobody wants that.
02:35 Now our pie crust is thoroughly chilled.
02:44 It is rock solid.
02:46 You can push it, you can touch it, and it does not move.
02:49 That's what you want.
02:50 That's how you know you're ready to blind bake.
02:53 Let's talk about blind baking.
02:55 We are blind baking any pie that has a super liquidy filling.
03:00 You blind bake because you want that beautiful filling
03:04 to not get overcooked,
03:06 but you want that crust to be crispy underneath.
03:09 Nobody wants a soggy bottom.
03:11 To prep this pie crust for blind baking,
03:13 we are gonna take parchment paper or foil,
03:16 depending on your preference,
03:17 scrunch it up, and then fit it into our pie dish.
03:21 We are then gonna fill that up to the top
03:23 with our baking beans or pie weights of choice.
03:27 You don't need to go buy fancy pie weights.
03:30 I use a mixture of rice and dried beans.
03:33 We're adding the pie weights
03:35 so that the crust stays in its place when it bakes.
03:39 When the crust hits the heat of the oven,
03:41 it's gonna wanna fall down, slump against the sides,
03:44 unless there is something holding it in place.
03:47 We're gonna get this into the oven at 375
03:50 for 15 to 18 minutes,
03:52 or until the top is lightly golden brown and just set.
03:56 Then we're gonna take those baking beans out
03:59 and bake it for five minutes more.
04:00 At this point, our pie has been in the oven
04:11 for about 15 to 18 minutes,
04:13 and the top of the crust is nice and dry.
04:16 You'll notice that it looks matte, so it's not shiny,
04:19 and when you touch it, it will feel dry to the touch.
04:22 That means that we can take the baking beans out
04:24 without fearing that it's gonna fall down the side.
04:28 We're gonna put this back in the oven for five minutes
04:30 just to dry the bottom of the crust.
04:32 After five minutes without the baking beans,
04:35 your bottom should be baked dry.
04:38 When you touch it, it should feel dry, it should look matte.
04:41 That's what you want, that's what you're looking for.
04:43 At that point, you're gonna pull it out of the oven
04:46 and set it aside to cool while you make the filling.
04:49 This is the easiest part of this recipe.
04:51 We are literally going to put everything in a bowl
04:54 and whisk it up.
04:55 You don't need a fancy electric mixer for this.
04:57 All you need is a bowl and a balloon whisk.
05:01 End of story.
05:01 We're gonna whisk our eggs,
05:03 pumpkin,
05:08 brown sugar,
05:10 flour,
05:11 pumpkin pie spice,
05:13 vanilla,
05:14 a little salt,
05:16 all together in the bowl.
05:17 And then we're gonna add our cream and whisk it all up.
05:22 We're gonna pour this into our cooled pie crust.
05:29 Then we are going to get it back in the oven
05:31 at 350 this time and bake it for 38 to 45 minutes.
05:36 Everybody's oven's different, so you watch it.
05:40 Watch it very carefully.
05:41 You don't wanna overbake this baby or you will get a crack.
05:45 Once it is done, and by done,
05:48 I mean still with a considerable jiggle in the middle,
05:51 you are going to leave it in the oven for 30 minutes
05:54 with the oven turned off and the door propped open.
05:58 After that, you can let it cool at room temperature.
06:01 Mm, it's light, it's creamy.
06:13 One of the things that I particularly love
06:15 about this pumpkin pie is how soft and creamy it is
06:19 on the inside.
06:21 The use of the heavy cream
06:22 instead of a sweetened condensed milk
06:24 makes it so much lighter,
06:26 and as a result, you can taste all of that spice even more.
06:29 And that extra time that we took to create this crust
06:33 with this perfect crimp and to blind bake it
06:36 was totally worth it.
06:37 Even what's underneath the pie is solid and crunchy
06:43 and tastes beautifully buttery.
06:45 It's super crisp, and that's what you want
06:48 in a pumpkin pie crust.
06:49 For these and other fall baking recipes,
06:52 head on over to delish.com.
06:54 (upbeat music)
06:57 (upbeat music)