The Fabulous Pumpkin Pie – Bruno Albouze

Here the all from scratch pumpkin pie you were waiting for – The real 🎃 deal!

[sarahs]

Your channel is by far the best cooking and baking channel out there. I actually can't believe we get to access your recipes for free. You are a great teacher and I appreciate that all of your recipes have a personal, special, yet delicious twist and are still achievable for an amateur. Thank you.

[johnosandra]

Im one of these persons who spends an inordinate amount of time watching cooking videos - I'm 28 - been watching cooking religiously since I was 12.
Every recipe Bruno makes is the best version of a dish I've ever seen - goes that extra step for thoroughness and polish in every recipe. He stakes his reputation on every recipe.

[ShouterOfSanity]

I made this earlier today, the pie itself is great but the chantilly didn't turn out well. The ganache was chunky, like cottage cheese but finer after trying to whip it for about 2-3 minutes straight from the fridge. I think it was partly the gelatin and temperature, when following the recipe on the website I used the ganache montee after it cooled on the stove for 20 minutes. But in the video it's still steaming so I think it's a temperature issue, gelatin added to water too cold clumps up like that I think. I also used 2g of cheap powder because it's all they had across 3 stores (!!), maybe the sheet form produces better results. I sort of rescued it by reheating it to melt the chunks so it became homogeneous again, then put it on an ice bath to get it back into a smooth, thick paste. The result was that I couldn't whip it to as stiff peaks as Bruno did so the texture is off and I couldn't get the vertical swirls at all. The part in the piping bag heated by my hands also turned to a kind of runny liquid. So in the end I got a kind of soft amorphous topping on the pie as if I spread warm mascarpone on it. Still tastes great, just disappointed I couldn't get the most visible part of it right.

Changes I'd make to the recipe: call for sheet gelatin, bring the infused cream back up to a simmer before pouring over the white chocolate so it's very hot. Add gelatin immediately and really make sure the infused cream, chocolate, and gelatin are very thoroughly blended to really make sure the gelatin sets properly.

The link to the pie crust on the website is also broken. I found a random pie crust recipe, swapped the lard for butter, swapped some water for egg. It was surprisingly serviceable given that I butchered the recipe, but I bet the real deal is better!

[marwansal]

This is desert fit for kings that only a french pastry chef can whip up. I never made a pie dough with eggs before, so it'd be interesting to try that. Bravo chef Bruno.

[Cassiehope]

Cooking with Bruno is an art! Absolutely magnifique.

[DiegoDiego]

French cooking is so far ahead of anything else it's fascinating

[gokuson]

Im not the biggest fan of pumpkin but that looks incredible. I'd give it a go 👍. Great work Bruno!

[rishisanyal]

Looks like you have elevated the Pumpkin Pie towards its highest potential, show these fools how it's done.

[apolitis]

5 teenagers or 8 adults?? I'm an adult and I would eat this all with a cup of coffee

[idahopotato]

Lots of work for a pumpkin pie but it looks amazing. I would make it and lock the door and eat it all myself.

[JJ-ykil]

This guy is a total trip. Imagine if he was a family member, talking to you like this about normal stuff.

[GregCurtin]

Mascarpone in pumpkin? Awesome idea! Thank you Chef.

[karentappert]

Wow!! Who knew pumpkin pie could be soooo luxe! Thanks, Bruno.

[dwaynewladyka]

What a magnificent looking pumpkin pie. Cheers, Bruno! ✌️

[anne-christinemarcou]

ABSOLUTELY FORMIDABLE..CAN SMELL ALL THE WAY HERE IN TO GREECE!! GREAT RECEPIE.THANK YOU!

[CoeurDeLuciole]

I’m gonna have to try this! I’ve made a couple of your recipes and they have all turned out amazing!

[ivsslbr]

Amaizing👏👏👏🌺🌻🥰, I really appreciated all the history, tips and information in all your recipes. I live in Panamá, Central América and I didnt know about it. Thanks for share and many blessings to you and these delights.

[marthazea]

I made it for Thanksgiving it was delicious is out of this world. I have made 12 of his recipes, they never fail

[Maimitti]

Contente de retrouver votre Magie Pâtissière ! - j'ai cru que vous "aviez des pépins" mais je suis ravie que ce soient des pépins de Pumpkins !
cette recette est époustouflante et on se déguiserait bien en lutin pour y goûter !

[furbyfurbs]

My mom loves pumpkin, I’m going to try this