Welcome to how to make a pumpkin pie!
Hold on I've got something for you. Whipped cream always goes well with Pie! So we made pumpkin pie - but not pumpkin cuz...
Maybe you've heard we've grown a lot of squash this year. Yeah we
don't actually grow pumpkins we grow other types of winter squash so those
are Kabocha - sorry our pronunciation is off
it's a Japanese pumpkin but actually this is made from sweet meat squash. Yeah that'll be good!
Sweet meat is my favourite! Okay so I'm gonna try mine without the whipped cream.
I know I'm totally gonna commit to that. I'm down with the whipped
cream right from the very start. But this is the first time we've done this recipe with
this particular squash. MMMM! This is really creamy. It is really creamy!
Very tasty. It's got a nice balance, so pumpkin spice is very popular in
the fall. It's very personal thing as well though - it's
like stuffing it's what you grew up with is what you're used to and what you like.
cuz it brings you great joy. So I went back and looked at pumpkin pie recipes
through history. Pumpkin is a new world, it's a new world squash.
Yes. It ended up in England in the 1500s, and when they made pumpkin pie in the 1500s
they put apples in it and rosemary and thyme. So it was a savoury pie? it was a savoury pie.
It was nothing like nothing like what we think of today. Tiny little bit
of milk or cream and almost no sugar. This...
as we as we kind of know it today didn't arrive until like the 1760s. Okay.
Was it a new world creation or an old world creation? New world creation
and the pumpkin pie spice at that time was nutmeg mace and
ginger. Which makes sense, that's almost the same. Almost the same - we've been
built on it over time but here's how I made this one. I started out by rolling
out the pie crust and this is a Pure Lard pie crust but I think I would prefer it
with a butter pie crust. Of course elsewhere on our channel are lots of
recipes for pie crusts and demos on how to roll it out and put it into the pie
shell. we've got recipes for the lard and the
butter crust? Both of those crusts are elsewhere on the channel and I will link
to them below.
I pinched it as artfully as I could and stuck it in the freezer while I prepared
the filling. For the pie filling: Pumpkin pr squash. Then I added our version of pumpkin
pie spice which is ginger, cinnamon,
allspice, cloves, and nutmeg. Then I added a pinch of salt and brown sugar and
stirred that all together.
In a separate container, I whipped up the eggs, milk, and cream. Then I added that to
the squash mixture, and stirred it up completely. poured it into the pie shell
and put the pumpkin pie in the oven.
And now we have... And now we have this pumpkin pie! There's no cracks in the
top, so after the cooking I just cracked the oven door about an inch. Turn off the
oven and just leave it. Forget about the pumpkin pie for an hour and a half or so and it'll...
and it'll cool really slowly and I won't crack. But if you're in a hurry and you got to go,
because you're expected at someone else's house in two hours just take it
and go. What's a crack? The pie still tastes great!
This really is the king of pies! Pumpkin Pie.
Yeah it's the best one for breakfast. It is the best - it's my favourite breakfast
pie! Okay, and if you don't eat pie for breakfast
well shame on you!
You really should give it a try.
Thanks for joining us for how to make a classic traditional Pumpkin Pie, using pumpkin Spice.