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My Best Pumpkin, Apple, and Pecan Pie Tips #baking
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My debut cookbook, Dessert Course, is now available for preorder everywhere books are sold!
Like much of my content here, there’s a huge focus in the book on experiments and adjustments. I wanted my cookbook to go beyond a list of recipes, and instead use each recipe as an opportunity to learn something new about baking.
Caramel Pumpkin Pie (yield: 1 9-inch pie)
Crust:
8 oz (227g) graham crackers, ground
2-4 oz (57-113g) butter, melted
1/4 tsp fine salt
1. Mix 2 oz of the butter and the salt into the graham cracker crumbs and check the consistency by squeezing the crumbs in your hands. They should pack together but easily break apart. If necessary, add more butter.
2. Press the crumbs into the bottom and sides of a 9-inch pie pan.
3. Bake at 325F for 15 minutes.
Filling:
1 c (200g) sugar
3/4 c (170g) heavy cream
3/4 c (170g) whole milk
1 tsp vanilla extract
15 oz (425g) pumpkin puree
3 eggs
1.5 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1. Add the half the sugar to a pot set over medium heat. Stir so the
sugar cooks evenly and when mostly melted, add the second half and
continue cooking.
2. While the sugar cooks, heat the heavy cream until it comes just below a boil.
3. Once the caramel is an amber color, turn off the heat and slowly
add the heavy cream.
4. Let cool for 10 minutes before mixing in the whole milk and vanilla.
5. Let cool for another 5 minutes and then add the remaining ingredients.
6. Pour into the prepared crust and bake at 325F for 35-40 minutes or
until the center of the pie wobbles slightly but the outside is set.
7. Let cool at room temperature for 20 minutes and then in the fridge
for at least 2 hours.
8. Optionally, sprinkle extra sugar on top and brulee right before serving.
Like much of my content here, there’s a huge focus in the book on experiments and adjustments. I wanted my cookbook to go beyond a list of recipes, and instead use each recipe as an opportunity to learn something new about baking.
Caramel Pumpkin Pie (yield: 1 9-inch pie)
Crust:
8 oz (227g) graham crackers, ground
2-4 oz (57-113g) butter, melted
1/4 tsp fine salt
1. Mix 2 oz of the butter and the salt into the graham cracker crumbs and check the consistency by squeezing the crumbs in your hands. They should pack together but easily break apart. If necessary, add more butter.
2. Press the crumbs into the bottom and sides of a 9-inch pie pan.
3. Bake at 325F for 15 minutes.
Filling:
1 c (200g) sugar
3/4 c (170g) heavy cream
3/4 c (170g) whole milk
1 tsp vanilla extract
15 oz (425g) pumpkin puree
3 eggs
1.5 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1. Add the half the sugar to a pot set over medium heat. Stir so the
sugar cooks evenly and when mostly melted, add the second half and
continue cooking.
2. While the sugar cooks, heat the heavy cream until it comes just below a boil.
3. Once the caramel is an amber color, turn off the heat and slowly
add the heavy cream.
4. Let cool for 10 minutes before mixing in the whole milk and vanilla.
5. Let cool for another 5 minutes and then add the remaining ingredients.
6. Pour into the prepared crust and bake at 325F for 35-40 minutes or
until the center of the pie wobbles slightly but the outside is set.
7. Let cool at room temperature for 20 minutes and then in the fridge
for at least 2 hours.
8. Optionally, sprinkle extra sugar on top and brulee right before serving.
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