21 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
comfort foods
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
candy recipes
blueberry recipes
valentine's baking
halloween baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Newest Video Recipe - Pumpkin Pie

 

New Video Recipes Every Thursday by Noon Eastern Time.

Catch up on all the latest videos by clicking    in the above player.
     

We just made 1 million subscribers on YouTube!!  We want to thank everyone for all the wonderful comments on our One Million Subs Award Unboxing Video. If you haven't seen it yet you can view it here. If you aren't a subscriber already be sure to subscribe here:

There is a great tradition of serving Pumpkin Pie on Thanksgiving Day in both the United States and Canada. It all began when the European settlers first came to the New World and were introduced to the pumpkin by the American Indians. As soon as the settlers realized the pumpkin's versatility they began using it in both sweet and savory dishes. The English settlers first made a Pumpkin Pie by substituting fresh pumpkin for the thick pulp of other boiled and spiced fruits that were called for in their sweet pie recipes. Today the pumpkin pie has evolved into an open-faced single crust pie shell that is filled with a smooth custard-like filling made with pumpkin puree, eggs, cream or milk, sugar, and spices (mixture usually consisting of cinnamon, ginger, cloves, and nutmeg). It is considered a "soft" pie because it is made with an unbaked crust and uncooked filling that is baked until the crust has browned and the filling has set. After letting the pie cool to room temperature, it is usually served with a dollop of softly whipped cream.  

Let's start with the pie crust. My personal favorite is made with butter as I love its flavor and crumbly texture. Once made I like to sprinkle a layer of crushed ginger cookies and ground pecans over the unbaked pie crust. The advantage of doing this is twofold; it adds flavor, and it prevents the crust from becoming soggy. After pressing the nut mixture onto the unbaked pie crust, all that is left to do is to make the pumpkin filling. The main problem everyone has with pumpkin pies is that the filling has a tendency to crack. There are, however, a few things we can do to minimize the amount of cracking. One, do not over mix the ingredients. I find it best to mix the ingredients together by hand. Second, do not over bake the pie. Remove the pie from the oven when it is just set are the edges but the center of the pie will still look a little wet, and a knife inserted about 1 inch (2.5 cm) from the sides of the pan comes out almost clean. 

Now, to make our lives easier we really do not have to make our own pumpkin puree as there are excellent brands of canned pure pumpkin on the market today. Just make sure you do not buy the pumpkin which already has the spices added to it. That being said, you can make your own puree using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To begin this process, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down onto a greased baking sheet. Bake at 350 degrees F (180 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Then scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

For those unfamiliar with the American Thanksgiving, it began in 1621. When the Pilgrims came to America in 1620 they encountered many difficulties. The American Indians helped the Pilgrims by teaching them how to farm and fish. In the Fall of 1621 the Pilgrims wanted to give thanks to God for all they had and decided to celebrate with a great feast. This celebration became known as Thanksgiving and is celebrated the last Thursday in November in the United States, and Canada celebrates Thanksgiving the second Monday in October.

 

Continue to the Pumpkin Pie  recipe page......

Let's get baking!!

Stephanie Jaworski

 

Latest Cake Videos Playlist

Catch up on all the latest videos by clicking    in the above player.
     

 Latest Cookie Videos Playlist

Catch up on all the latest videos by clicking    in the above player.
     

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2018 iFood Media LLC