Perfect Pumpkin Pie Recipe | Is the Best Pumpkin Pie Actually Made From Squash?

Does the perfect pumpkin pie recipe even include pumpkins? I roasted and tasted five types of squash and can definitively tell you the answer. Hint: it's no. In fact, pumpkins don't even taste that pumpkiny. What do we want in a pumpkin pie if not distinct "pumpkin" flavor? In this video, I break down how to make pumpkin pie from scratch including which squash is my pick for making the absolute best tasting pumpkin pie.

FOR THE PIE CRUST ( 1 pie)
140g or about 1.5 sticks COLD BUTTER
175g or 1 1/4C AP FLOUR
40g or 3 TBPS COLD WATER
15g or abour 1.5 TBPS SUGAR
3g or 1/4 TSP SALT

1. Combine flours, salt and sugar in food processor
2. While its running drop in cubed cold butter and let chop until pebbly and combined, 10 seconds or so
3. While running stream in the cold water and spin as little as possible to get combined.
4. Wrap with plastic wrap and put in fridge for 1 hour
5. Roll out as shown in video, then chill in fridge for 15 minutes while oven preheats, then blind bake filled with pie weights or beans for 10 minutes at 425 and then 20 minutes at 350 F.
6. Cool pie shell for 15 minutes, then fill 90 percent with custard base, brush crust with egg wash, and cook with crust tented with foil for 20 minutes at 375 F for 20 minutes, then bake at 350 degrees for 20-25 minutes. Remove to cool and remove foil.

FOR THE SWEETENED CONDENSED MILK

900g or 1 QT. WHOLE MILK
200g or roughly 1 C. HEAVY CREAM
175g or roughly 1 C. SUGAR

1. Combine and bring to low simmer over medium heat
2. Reduce the mixture by about 3 times, stir frequently for about 20 minutes or until mixture is toasty looking, the bubbles have become thick and when you drag a spatula through it, there is a noticeable streak left behind. You need 450 or about 2C.total. This will thicken up in fridge.
3. Set aside to cool

FOR THE CUSTARD

450g or roughly 2C. SWEETENED CONDENSED MILK
30g or 2 TBPS BUTTER ( MELTED)
3 LARGE EGGS
400g ROASTED MASHED SQUASH (I prefer kabocha, but anything other than pumpkin basically works!)
35g or 3 TBPS BROWN SUGAR
3g or 1/4 TSP SALT
15g or 1.5 TBSP VANILLA EXTRACT
2g or 1/4 TSP PUMPKIN SPICE
2g or 1/4 TSP CINNAMON

1. TO make puree of squash, cut the squash in half and scoop out seeds
2. Roast cut side down on a sheet tray in 350 degree oven for 30-40 minutes or until very very tender, but not heavily roasted.
3. Flip squash over and carefully scoop out insides.
4. To make the custard, melt the butter and into a blender, measure all the rest of the ingredients, puree on medium speed to break down pumpkin but dont spin too hard, as the eggs with capture too much air.
5. Transfer custard to butter saucepan and bring to room temp to temper the custard, heat this very slowly and over low heat.

FOR THE WHIPPED CREAM

200g or roughly 1.5 C. HEAVY CREAM
25g or a rough 1/4C. SOUR CREAM
25g or 3 TBPS POWDERED SUGAR
pinch of salt

1. Combine in medium stainless bowl and whisk until air is trapped, the volume is about double and it holds a soft peak. Chill up to 24 hrs in advance, stir to combine then serve.

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#pumpkinpie #pumpkinpierecipe #pumpkinpiefromscratch

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[BrianLagerstrom]

Don't forget to check the video description for the recipe and more info. And let me know in the comments if you'll be using something other than pumpkin in your "pumpkin pie" this year. If so, what?

[SuzanneBaruch]

I often make pies using the Sugar Pie pumpkin. What I usually do is puree it very well in the food processor, then dump it into a saucepan and gently reduce the liquid. I find this is better than simply straining the puree. It intensifies the flavor, and I've never noticed a strange odor from the puree. With all that said though, this year I'm going to use a kabocha just to mix things up a bit. So thank you for this!

[Sara-rvds]

My mind is blown!! 😳. I had no idea you could do any of this! I can’t wait to try making a real pumpkin pie! Thank you so much for sharing your incredible knowledge! No more canned pumpkin for me! Wow!

[skram]

I have always roasted pumpkins but never really thought to use other squash. I made one pie either the blue Hubbard along with your homemade sweetened condensed milk. The other with pumpkin using evaporated milk. I did this experiment with my immediate family and my neighbor. Both times the blue Hubbard won! You make awesome videos, keep up the great work!

[JohnSmith-idut]

Made this for Thanksgiving, used butternut & delicata squash (that's what I had from the garden), it was a hit. Thank you Brian.

[rwhite]

Hi Brian, I made this today and it turned out perfectly, I used a beautiful red kuri squash and the flavour was spot on. Thanks for the awesome video!

[__OS__]

Hey there chef, i'm from south america, the preparation of condensed milk you did, when you sort want to caramalize it, brown a little, is when it starts to become manjar blanco, or Blancmange.
It's basically thick caramelized sweet milk.
I went that way, and it came out amazing.

[workingclasscook]

That tempering the filling trick is a game changer! There was not a single crack in my pie, just a perfectly smooth pumpkin pie. Thank you!

[Almandeen]

Awesome recipe!
A little speed hack: Instead of baking the kabocha I usually peel it raw, cut it in 2 inch cubes and steam (bamboo steamer) for 15 minutes. It becomes so soft you can whip it to a mash using only a fork, and it doesn’t loose its flavor like if you boiled it, or become as dry as when you bake it 😊

[KenHollowayshow]

Love the attention to detail and the taste testing. I've made pumpkin pie from scratch, but I've never made my own condensed milk or substituted squash for pumpkin. Thanks.

[leanerosa]

I'm from Brazil and make this recipe was the way to try Pumpkin Pie for the first time! it's delicious!! thank you so much!

[JB_Fraulein_Kunst]

Making this today, just got all my ingredients ready. I'm excited 🎃🏵️🍂🍁🍃

[chrisbradley]

Omg. My favorite pie and I’ve never felt like I can make one from scratch now I feel like I can!! All thanks to you!!

[JanGrimm-sy]

Thanks for the info on the squash and pumpkin puree! I'm definitely going to make your recipe for this pie! 😋

[MichaelJohnson-vieh]

wow the whipped cream with sour cream and a pinch of salt looks like a total cheffy move.

[Grumpysnacks]

LOVE pumpkin pie! Ironically I watched another video today that involved a kabocha squash, Moroccan spiced roasted kabocha, I’m definitely going to seek this squash out.

[Sara-rvds]

P.s. I loved how you snatched that last bite with your mouth! You’re adorable! 😂

[chrisdeangelis]

Oh my God. Our friends brought over a pumpkin pie and 1 bite and I said “is this Kabocha???” It was. And it was AMAZING!

[loggrad]

Sugar pie pumpkin isn't what actually comes in the can. Most canned pumpkin is either a specific varietal of a squash, or a combination of squashes. Very few actually just use pumpkin.

[twogoofydogs]

Seriously, love your vibe! Love your humor and the way you present everything. We have had a great time cooking your awesomeness at home. Curious, you going to publish your favorites?