Pumpkin Pie Is The Must-Have Fall Dessert That Reigns Supreme

Delish

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.

Transcript

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)

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