The Best Pumpkin Pie Recipe (with a SECRET INGREDIENT)

Learn the best pumpkin pie recipe that is perfect for your classic Thanksgiving dinner, with a secret ingredient that will take your dessert to the next level. This cooking channel is dedicated to bringing you the best cooking videos, and in this recipe, we will show you how to make a delicious pumpkin pie from scratch, including how to make pie crust. Our pumpkin pie recipe uses fresh pumpkin puree and a blend of spices that will remind you of a pumpkin spice latte. If you’re looking for the best fall recipes, look no further than this pumpkin dessert that is sure to become a family favorite. With its rich flavors and smooth texture, this pumpkin recipe is a must-try for anyone who loves baking and cooking. Whether you’re a seasoned baker or just starting out, our step-by-step instructions will guide you through the process of making a perfect pumpkin pie. So why not give it a try and taste the difference that our secret ingredient makes. This pumpkin pie is sure to be the star of your Thanksgiving recipes and will leave your guests wanting more.

🥧 Pumpkin Pie Filling:
425g pumpkin purée (Libby’s or homemade)
2 large eggs + 1 yolk
150g light brown sugar
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cloves
¼ tsp nutmeg
½ tsp salt
250ml evaporated milk (or double cream for richness)
1 tsp vanilla extract

🍮 The Base:
French pâte sucrée pastry made with butter, sugar, vanilla, and eggs for that perfect sweet, crisp crust.

👨‍🍳 Baked till silky smooth, cooled, and topped with whipped cream and nutmeg.
This one’s for the autumn purists and experimenters alike.

If you love seasonal bakes, coffee-infused desserts, or just watching a British chef mess with American classics, hit subscribe and see how this one turns out!

#PumpkinPie #BritishChef #ThanksgivingRecipe #PateSucree #PumpkinSpice #AutumnDesserts #TastyGaryBites #DishyDads #EspressoPie #FallBaking

Is America going to hate me for this recipe? And have I just committed blasphemy by adding this European flavor to an American classic? I don’t think so. [Music] Welcome back to the channel and my name is Gary in America, Chef Gary, I suppose. But today we are going to cook the American classic that in England just doesn’t exist. Pumpkin pie. Certainly not traditional over here in the UK. I’ve never tried it, but it’s October. We’re coming up to Halloween. It’s nearly Thanksgiving. I’m using a traditional recipe, but I’m changing the pastry. If you’re in America now, tell me if I’m not using short crust pastry. Is it even a pumpkin pie? Drop me a comment down below. I’m going to use sweet pastry just because in my head as a chef, this is a vegetable and it needs that sweetness, that crispy crust to carry it through as a proper fine dining type dessert. Here we go. So, let’s cook pumpkin pie. If you’ve seen some of my other recipes here on YouTube, my mince pies, my baked egg custard tart, then you know the sweet paste recipe I use is from my good friend Lincoln Jones over at Fish Disco. Go and check him out. And I’ve got a full video right here on making sweet pastry. Link up here in the corner. This actually leads onto another great tip that I think pretty sure Lincoln told me as well. When you make pastry, you have to rest it so it doesn’t shrink in the oven. When you rest it in the fridge, it goes hard and cold. So Lincoln told me this great tip. If you rest your pastry nice and flat, it makes it easier to roll out when you come to the part where you’re making the tar case. Okay, now for the pumpkin. You want a nice sweet, tender pumpkin. The big jacko’lanterns are too watery, but you can use them. Scrape out the seeds. Keep those for a snack. Little toasted pumpkin seeds. And now I’m just going to drizzle some nice fruity olive oil on the pumpkins. And they’re going to go in the oven for about 20 minutes. For the custard, we’re going to go half milk and half double cream. And just like my rice pudding recipe, we’re going to use chai latte tea bags to give a background spice to deepen the flavor. You can use condensed milk for this, but I’m going to use lots of caster sugar. Full recipe down below. Now, we’re just going to bring this up to the simmer. We do not want it to boil. And today’s video is kindly sponsored by KBY Coffee UK, one of the best coffee shops in the country. And the owner there has unbelievably gifted me the most incredible coffee machine for my home with a grinder to make this recipe. So, in this recipe, we are going to add one shot of espresso to give it a real background warm roasted flavor to work with that pumpkin. America, I’m sorry. Blasphemy, maybe. Let’s give it a go and see how it tastes. And that fresh ground coffee is going right into our custard along with all the spices. Cinnamon, nutmeg, ginger, and a good spoon of that vanilla paste that we always use with the vanilla seeds in there as well. Now here I’m making a thing called a cartou. Is a square piece of grease proof. Fold it up like a fan. Then you snip it off to the right size. And when you open it out, you get a lovely circle. And we’re going to use this to blind bake the pastry tart. The secret to the pastry, keep moving it around. Make sure you can lift off the board. Now, we’re going to cut it to shape. Roll it back up on the rolling pin. Lift it and then roll it back into the tin. This gives you control over your pastry. And now we’re just going to push that pastry into the corners ready for it to go into the fridge or freezer to harden up and set. Should take about half an hour to set. Now, while that’s resting, let’s check on the pumpkin. All that steam coming out is good. And look at that. Super easy just to scoop out of a spoon. And that’s what we want. Nice roasted dehydrated pumpkin. Let’s switch it on. Oh, okay. Let’s switch it on to the wall first and try again. This Ninja has got a nice pulse puree setting. So, we’re going to go on that maybe once, maybe twice to give it a nice smooth puree. And that’s just what we’re looking for. Nice and smooth and not too wet. And now we’re going to weigh it out. Removing the tea bags from the liquid, we’re going to add two eggs and one egg yolk. Like I said, full recipe for this down below. And we’re just going to mix in that raw egg before we add the whole custard, obviously, so it doesn’t cook. And now we’re going to mix that round to get a nice smooth pumpkin custard. So, the pastry base had about 25 minutes in the oven with the rice, blind baking it to give it a nice crispy exterior. If you wanted to, you could put egg yolk into the bottom to make sure it’s definitely waterproof. And now we’re going to add that pumpkin custard nearly all the way to the top, but leave a little space so we can just carry it over to the oven. And you’ll see why in a second. Once we’ve got the pumpkin tart to the oven, want to pull out the shelf a little bit. And we’re going to get the rest of that custard and top it right up to the top. So we’ve got a nice full tart case. Makes it easier so you don’t spill it on route. Lighting is a bit bad, but I gave it a little shake here. Half an hour in. You can see all that liquid in the middle. And now this is 45 minutes in. It’s starting to cook closer to the center. And now this is 55 minutes. Nice perfect bounce back. If you want to be all snazzy, you could use a speed peeler just to trim up those edges, but I’m going to use a little pair of knife just to shave it off faster. Do this once the tart has got to room temperature. This would be a lot easier in a loose bottom pan. So, I’m a bit nervous, but I’m going to decorate it anyway. I’m going to dust some icing sugar on top. And now I’m going to make a little chantelli cream, a little whipped cream with some orange juice, some icing sugar, and some vanilla. Little chef tip here. You can use like a little spatula or a little knife just to smooth down each side of the tart to give you that perfect triangle finish. Perfection. Now we’re going to top it with a nice rashet of that whipped cream just on top there. And then we’re going to get a pinch of nutmeg and just sprinkle it on top for that final finish. Nice and simple. Okay, this is the problem with filming in winter. The light in the house is gone. So, we are here in the greenhouse. There’s loads of tomatoes. We’re here in the greenhouse and I’m about to taste the pumpkin pie. First time. First time ever, actually. Looks nice. It’s nice. I imagine if you’re American, you get all those childhood memories come flashing back. I haven’t got that. Never had it as a kid. But it is smooth like an egg custard tart. The nutmeg, the cinnamon gives you a nice warming flavor. Well, very seasonal. Come on. I can’t stop. That’s a good sign. Yeah. Delicious recipe down below.