Pumpkin pie from scratch
Binging with Babish · ♥ 17.1K likes · 2.7M views · 109 min video
Read about cream, custard and chess pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole sugar pie pumpkin
Halve a sugar pie pumpkin, remove seeds and guts, place cut side down on a parchment lined baking sheet and roast at 325F for one hour.
- 6¼ oz all-purpose flour
- 10 tbsp very cold chilled unsalted butter
- ½ tsp salt
Pulse six and a quarter ounces of all-purpose flour with ten tablespoons of very cold unsalted butter in a food processor until it resembles something between tiny pebbles and wet sand, with butter pieces just barely visible.
- 1 tbsp sugar
- 3½ tbsp ice water
Pour into a medium bowl, add half a teaspoon of salt and one tablespoon of sugar, mix, then sprinkle three and a half tablespoons of ice water over the top.
Fold gently, mixing as little as possible, until all the flour is hydrated and it forms a cohesive mass; wrap in plastic wrap and refrigerate at least 30 minutes.
The pumpkins are done when a paring knife passes through without resistance; peel off the skins and let them steam off.
- 2 cup pumpkin
- 1 cup packed brown sugar
- maple syrup
While still warm, process about two cups of pumpkin with one cup of packed brown sugar and optionally a tablespoon or two of maple syrup.
- 2 tsp cinnamon
- 2 tsp ground ginger
- ¼ tsp allspice
- ¼ tsp ground cloves
- freshly grated nutmeg
Process 60 to 90 seconds until very smooth, then add two teaspoons cinnamon, two teaspoons ground ginger, a quarter teaspoon each allspice and ground cloves and a generous grating of fresh nutmeg.
- ½ cup milk
- ¾ cup heavy cream
Add half a cup of milk and three quarters of a cup of heavy cream so the mixture is cold enough to take the eggs without cooking them.
Lightly flour the work surface, hands and rolling pin and roll the chilled dough out to about two inches wider than the pie pan.
Roll the dough up on the pin and unfurl it into the pie pan; patch tears rather than reworking it if flaky layers matter more than fluting.
Refrigerate 15 minutes, poke holes across the bottom with a fork, press aluminum foil into the bottom and fill with pie weights.
- brown rice
Par-bake the crust 15 minutes at 400F on a preheated pizza stone to accelerate browning and prevent a soggy bottom.
Pour the filling into the hot shell, tap to release bubbles and bake about 25 minutes until the crust is brown and the filling is set but jiggly.
- sugar
- vanilla
Whip cream by hand until stiff peaks form, sweetening with sugar to taste and adding vanilla if desired.