The subtitles were translated from English automatically so I apologize if there are any mistakes 🙂
Celebrate the holidays with the comforting aroma of a freshly baked pumpkin pie. In this ASMR cooking video, I'll teach you how to create a classic version of this famous autumnal dessert that will fill your home with warmth and nostalgia. I'll also share my hacks and secrets to prevent custart cracking and pie crust sogginess.
Ingredients: Crust - 110g cold butter - 3-5 tbs iced water. - 150g flour - 1 tbsp cinnamon - 10g sugar. - a pinch of salt
Custard - 220g pumpkin puree - 150g of sweetened condensed milk - 1tsp of cinnamon - 1/2tsp ginger - 1/3 tsp nutmeg - 1/3tsp cloves - a pinch of salt. - 1 egg - 1 egg yolk
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Weigh 150g of flour and 10g of sugar. Add a pinch of salt and mix.
For an autumnal flare, add 1 tbsp of ground cinnamon as well (this step is totally optional).
Prepare iced water.
Cut 110g of cold butter into cubes.
Mix dry ingredients with butter in a food processor until the mixture resembles coarse crumbs. It’s possible to use your hands instead.
Gradually add ice water (I used 3 tbsp). Stop mixing when a cohesive dough is formed.
Wrap and chill for at least an hour.
Flour the surface and your rolling pin. Lightly flour the dough and start rolling. The key is to rotate the dough constantly to avoid sticking.
Carefully transfer the rolled-out crust to your pie dish. Press it gently into the bottom and up the sides of the dish.
Gently trim away excess dough, then crimp the edges. Leave the crust in the fridge until it firms (this step helps to prevent shrinkage).
Poke the chilled pie crust with a folk. Then cover it with parchment paper and weigh it down with beans or rice to keep the bottom flat.
Blind bake the pie crust for 10 minutes at 200°C (392°F).
Remove the weight and bake for another 5-7 minutes.
Take out the pie crust and lower the heat in the oven to 160°C (320°F).
Weigh 220g of pumpkin puree and 150g of sweetened condensed milk.
As for spices, use 1tsp of cinnamon, 1/2 teaspoon of ginger, 1/3 tsp of nutmeg, 1/3 tsp of cloves, and a pinch of salt.
Add 1 egg and 1 egg yolk to the filling. Mix well.
Use the remaining egg white to brush the pie crust bottom before adding the filling. Along with par-baking, it will prevent crust sogginess.
It’s recommended to warm the mixture slightly before baking it. Constantly mix not to turn the custard into an omelet.
Brush the crust edges with milk or egg wash and pour custard.
Secure the edges with tin foil to avoid crust burning.
Bake in 160°C (320°F) oven for about 50 minutes or until custard is completely set. My pie dish is 20cm in diameter. A bigger pie might require more baking time.
Remove the tin foil for the last 10 minutes of baking. Turn off the oven and let the cake cool slowly. It helps to avoid the filling cracking.
Meanwhile, I’ll make leaves for decor using the remaining dough. If you don’t have a mold, simply use a small knife to cut leaf-like pieces.
Bake the decor for 10-15 minutes.
My pie has no cracks thanks to all precautions but they are not that big of a deal. Decor can fix everything 😉
Decoration time. Use pie crust crumbs and nuts to add more texture to the presentation of your pie.
It’s better to leave the pie in the fridge overnight to let the filling stabilize completely.
The smell alone is heavenly, and the taste is even better. Spices make the pie so fragrant and warming.
Whipped cream is perfect for this autumnal classic. A scoop of vanilla ice cream is another great option.
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