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How to Make the Perfect Pumpkin Pie from Gemma Stafford of BiggerBolderBaking.com

How to Make the Perfect Pumpkin Pie from Gemma Stafford of BiggerBolderBaking.com


Hi everyone! I’m Gemma Stafford, professional
chef, host of Bigger Bolder Baking and the very proud brand ambassador for GoodCook.
Recently on this channel I’ve made things like a peach and blueberry crisp, a decadent
chocolate rice pudding, and even waffles without a waffle iron. Right now it’s my favorite
time of year, we are in the throws of pie season. So I’m sharing with you my recipe
for a pumpkin pie. As always the recipe can be found on GoodCook.com along with all of
the information about the tools that I use in this video. Okay, let’s start with our
pastry. So the secret to a good pie is a good piecrust. Now this is my homemade piecrust,
really easy to make at home, however if you want to use a store bought one, please just
use good quality because it will make all the difference to your pie. Now what you want
to do is when this is kind of at room temperature, still a little bit chilled, is roll it out
to around 11” circle. I know when rolling pastry it’s hard to get it into an actual
circle, but try your best. So if you haven’t ever made piecrust before, I really recommend
that you at least try it once, it’s really easy to make, and the results are so much
better. Okay, this is looking good, it’s not really a circle, it’s kind of a weird
square, but this is perfect, it’s nice and big, so what I’m gonna do now is just roll
it over my rolling pin. And that will make it really easy for us to move. So now you
can’t make a pie without a pie dish, it’s a really good idea to have at least one of
these in your cupboard, I use them all year round. This is GoodCook 9” pie pan, really
great, it’s nonstick so you don’t have to grease it. Now all I’m going to do is just
carefully lift up my pastry and lay it over. So now what you want to do is just carefully
press your pastry into the corners of your dish. Just making sure that it’s nice and
tight and all the way up the sides. Working so many years as a pastry chef, I know what
a good pastry feels like, and this one is just really easy to work with, it rolls out
beautifully, and it bakes up lovely. This is a nice deep pie pan, which is what you
want around the holidays, a lot of filling and the right amount of crust. Okay so now
you see all this overhanging pastry that we have here? We don’t want that, so all we’re
going to do is just trim around the top of the pie. Still leaving a bit of an edge because
I’m gonna show you what we’re gonna do with that. So just go around the tin and trim.
So when trimming pastry, I like to use a scissors, it’s just so much easier. So now this does
not look perfect, that’s totally fine, because we’re gonna cover it up. So you see this
excess pastry that we have, this is all gonna get used up. Here I have a few fall cutters,
little leaves, you can use pumpkins, whatever you like. And I am just gonna cut out little
decorations out of the rest of the remaining pastry. Okay so those are our leaves, they
are gonna look so pretty on top of our pie. Fantastic. Now our next step is to egg wash
the pastry just to make sure that all your little leaves stick to it. So here I have
a silicone brush, really handy because nothing falls out. So all you want to do is just brush
the rim of your pastry. And then take your little leaves, very gently because they’re
delicate, and then just press them around the side. So now the egg was his gonna help
them to stick to the pastry. So they won’t fall off during baking or even after.  Gorgeous.
This is so pretty and just perfect for fall. There is no doubt about it, but every bold
baker out there needs a pumpkin pie recipe in their repertoire. I mean it’s a must.
This is starting to look really good, feel free to overlap your little leaves if you
want to. And like I said if you’ve got little pumpkin cutters, something else a little bit
festive, that will look great. And there we go. Beautiful. I’m all about simple decoration
with very little fuss, and this looks amazing. So what I’m gonna do right now is pop this
into the fridge while we make our pumpkin pie filling. So here’s my pumpkin purée,
I do have a video of how you can make this at home, or you can use store-bought. So go
ahead and add that into your bowl. Next ingredient are eggs. Now if you do not eat eggs, don’t
worry about it, you can always substitute these with flax egg and that will work really
well. Next up is evaporated milk, I also have a video of how you can make this at home,
you can always use store-bought as well, that will work great. Just a little note, evaporated
milk and condensed milk are not the same thing, for this recipe you need evaporated milk.
So my secret ingredient in my pumpkin pie, not a lot of people do this, is maple syrup.
Because it just works so well with the pumpkin, it’s fall, it’s that time of year. Makes
it taste really good. Lovely. Next, the usual culprit in a pumpkin pie is pumpkin pie spice.
Now I have a recipe on my website of how you can easily make this at home, because I know
it’s not available in a lot of countries, and if you don’t have it at all, you can always
use cinnamon. And then last but not least, don’t forget a little bit of salt, because
it just brings out all the lovely flavors. Now all you do is just take a whisk and mix
this up by hand until it’s well combined. So as you can probably guess, I didn’t grow
up with Thanksgiving, or actually pumpkin pie at all and the first time I ever had a
pumpkin dessert was 10 years ago when I moved to the United States. So it’s still a little
bit new to me but I have to say when thanksgiving rolls around, I always love a good pumpkin
pie. Fantastic, there’s our filling, now we’re just gonna pour this into our pie
shell. So you’ll notice that I don’t blind bake my pie when I make pumpkin pie, I just
don’t think it’s necessary. Okay gorgeous. Lastly you want to just egg wash your beautiful
little leaves, because you want them to bake up golden brown and not burn. Gorgeous, the
very last thing we have to do is pop it into the oven. Start by baking your pumpkin pie
off at 425ºF/210ºC for 15 minutes. So once the 15 minutes is up, go ahead and turn down
your oven to 350ºF/180ºC and bake for another 20-25 minutes. So a really common thing that
happens when making pumpkin pies is that they crack. Now listen, you didn’t do anything
wrong, it’s very normal for this to happen, the pumpkin filling is a type of custard and
that’s what happens when you bake eggs, so don’t worry about it, it’ll still taste
great. Now this is without a doubt a show stopping pumpkin pie, if you ever knew there
could be one, look at all the decoration on top, it got a lovely light golden brown, absolutely
beautiful. My pie has cooled down, it’s still at room temperature, this is when I
like to cut a nice big slice. There’s many reasons why I love this recipe but just look
at how thick the filling is, I love a lot of filling in my pies. A pumpkin pie just
needs a little bit of something so I like to add a dollop of freshly whipped cream on
top. So, there is something about pumpkin pie with the spice, a little bit of maple
in there, it just works. For the same reason we love carrot cake around Easter time, a
pumpkin pie is essential for Thanksgiving. If you’re one of many people traveling this
holiday season, you can carry your pie with you in a Sweet Creations carrier. Just add
it in, snap on the lid, and you’re good to go. I hope you enjoyed this episode, and remember
for the written recipe and lots more information about the tools that I used, head over to
GoodCook.com.

20 comments found

  1. Mmmmmmm.. i really love pumpkin flavour. Pumpkins are my favourite fruit or veggies? That taste so sweet and crispy pumpkin pie. Great recipe. See u next time.

  2. Hey beautiful This looks so yummy ๐Ÿ˜‹ ๐Ÿ˜‹๐Ÿ˜‹ ๐Ÿ˜‹ amazing recipe โค๏ธ๐Ÿ‘Œ ๐Ÿ‘ thanks for sharing ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘

  3. Hey Gemma, try this instead of whipped cream. SO good we don't use whipped cream anymore.
    Gingersnap Dip

    1 package (8 ounces) cream cheese, softened
    1 cup confectioners' sugar
    2 teaspoons pumpkin pie spice
    1 cup whipped cream

    Directions
    In a small bowl, beat the cream cheese, confectioners' sugar, and pumpkin pie spice until fluffy. Gently fold in whipped cream until blended. Refrigerate until serving. Serve with gingersnaps or dollop on top of pumpkin pie. Yield: 3 cups.

  4. Can you please make a razzleberry pie? Thank you for making that chocolate cream pie that I suggested! Keep up the good work!

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