Pumpkin Pie Gets a Serious Facelift

Pumpkin Pie Gets a Serious Facelift

today we are making a salty honey pumpkin [Music] pie it is a mashup of two of the great pies of the world pumpkin and chest pie if you’ve ever had a chest pie it’s basically like a sweet sugar custard and in the case of this recipe we’re using honey instead of sugar it’s glassy and slippery and very sweet and salty and delicious and then I mashed that up with the pumpkin pie and what you have is in my opinion something that’s greater than the sum of its parts what do you think we number one we’re going to make the world’s easiest pie crust we’re going to make a press in peacon crust which by the way brings in the third most important pie at Thanksgiving pecon pie so we’ve got everything represented here then we’re going to make the honey pumpkin custard so easy dump a bunch of stuff in a pot bring it to a simmer pour it into the pie and bake and then it’s going to chill and set and we’re going to top it with whipped cream and have ourselves a salty honey pumpkin pie so we’re using the food processor CU it’s the most efficient tool for the job 2 and 1/2 cups peons blit if they’re twoo chunk chunky it won’t hold together as well so this is looking nice you basically want like peacon meal next thing we’re going to do is melt 10 tbsp of butter eight of them are going to go into the custard and two of them are going to go into the crust but we’re going to melt it all together to the ground pecans we’re adding 3 tbspoon of sugar 1/ half of a teaspoon of ground cinnamon 1 teaspoon of ground cardamom 3/4 a teaspoon of salt and we’re going to Blitz that for a sec while the butter melts I’m going to separate my egg yolk from my egg white the egg white is going to go into the crust and that’s what makes it hold together as a singular crust and not as a bunch of little pieces and then you’re going to reserve the egg yolk for the custard later on okay so I can hear the butter has melted woo with the motor running I’m going to drizzle in 2 tablespoons of this melted butter and then save the rest [Applause] ow ow and then I’m adding the egg white right in couple more pulses just to incorporate you can use a spatula to scrape down the sides a little bit but it’ll start to form more of a dough likee consistency that’s literally all it is to make the crust put some stuff in a thing Blitz it around press it into a crust so simple okay so I’m brushing the pie plate with melted butter so that we get a really nice clean slice release later on and then I’m just taking all of the peacon dough and then I’m going to show you a cool little technique to help you spread the pie crust out evenly so that it’s got like a nice even crust under at the bottom I’m taking a 1 cup flat dry measuring cup and I am just using it to press the crust into the pie dish and it just allows you to kind of evenly smooth it out and put pressure as opposed to using your fingers then the whole bottom gets dappled and uneven and I’m using the edge of the measuring cup right into the corner of the pie plate there that’s how you get a nice 90° Edge so the crimping process takes one finger and then two other fingers and you go like this and you pinch and it’s so simple it’s just a little bit of pressure to create a little V okay I mean if that’s not [ __ ] gorgeous to you I don’t know what to tell you so now this goes into the oven and bakes just until we see that it has set and it’s dry so right now it’s shiny and it’s wet it’s a little buttery it’s going to set and you will see it turn dry but it won’t turn golden brown yet and that’s because it’s going to go back in the oven with the pumpkin custard and finish cooking step two is make the honey pumpkin custard it’s all going to the same place you don’t even need to wash the food processor in between just wipe it out a little bit and then we are adding a half a cup of pumpkin I encourage you to get libes this is not sponsored by lies this is just me knowing that libes makes the sweetest most pumpkiny UN aluminum tasting pumpkin puree so a half a cup then I’m adding 3/4 of a cup of granulated sugar I am adding 3/4 of a cup of honey if you just Grease the insides a little bit with some oil or butter and then you pour it into to measure out you can more easily release it because the honey resists the butter and it just spills right in so we’ve got our honey our sugar our pumpkin I’m adding that reserved yolk and then I’m cracking in three more whole eggs straight in then I’m adding a half a cup of heavy cream a half a teaspoon of carnom 1 teaspoon of ground cinnamon these are the classic pumpkin pie spices and then a half a teaspoon of ground nutmeg if you only have the pre-round stuff totally fine I happen to have a whole nutmeg and so I’m going to use it I’m eyeballing this it’s like half of a nutmeg we’re adding 1 tbspoon of cornmeal and that’s just going to help create a little bit of texture one teaspoon of salt and all of the remaining melted butter so that’s 8 tablespoons because we put 2 tablespoons in the crust okay so once all the butter that has been melted in your saucepan is in the food processor just throw this on your stove and save it cuz we’re about to go into that pot so we don’t need to wash it it’s going to get used and now we’re pulsing this you just want to do long pulses to incorporate it we’re basically blending this together once it’s homogeneous like so we are taking a little piece of Ginger and a microplane and I’m not peeling my Ginger because I don’t think you need to and I’m grating about 2 taspo worth of fresh ginger right into the custard I’m eye fing this because I know what two teaspoons look like but you could also do this on your cutting board and then pack it into a te teaspoon measure tpoon okay and another pulse one two three we’re not trying to whip any air into this because this isn’t like a su custard M this is where you can make it your own when I was growing up my dad and I used to make pumpkin pie every year for Thanksgiving and every year we would tweak the recipe and it was always like a little of this and a pinch of that and maybe some masses and maybe some mle syrup the joy of the pumpkin pie was that it was a little different every [Music] time so the custard is going over to the stove and we’ve got our reserved pot that had a little butter in it no problem it’s all going to the same place and I’m just going to pour this honey custard right into the pot okay let’s take a look at the pie crust and see how she’s doing it was once really dark and shiny and it’s now not as dark and more matte I’m going to give it like one or two more minutes cuz there’s like a few little spots that I can see are still a little raw but that’s what we’re looking for okay so look that is a perfectly dry perfectly set peacon crust so we’re leaving the oven at 300 this pie bakes really low and slow and that’s what makes the custard really nice and supple and soft while this cools for 5 minutes we’re going to to bring our custard up to a simmer and the reason we do that is just to give it a jump start in the oven so that it gets poured into the crust while it’s really hot and that way we don’t have to wait another 20 minutes for the custard to heat up in the oven so we’re just speeding up the process it’s important to stir this constantly at this point we don’t want like the edges to start to cook and the eggs to set so we’re just moving it around a lot while we heat it up this is a good moment for a whisk cuz it allows you to just keep things moving constantly so we’re whisking we’re whisking we’re whisking so we have steaming hot custard and I’m just going to go ahead and pour it into the now slightly cooled 5 minutes off out of the oven crust so depending on how deep your pie dish is you may not need all of the custard if you have a deep dish pie dish you’ll probably use all of it if you’re using a standard size you might have a little left over better to be safe than sorry so the recipe makes slightly more than you may need but just fill it as much as your comfortable with in terms of being able to transfer to the oven carefully and now we go back into the oven 300 for somewhere between 30 and 40 minutes every oven’s different so you’re going to keep an eye on things ultimately it’s going to look like Jello-O so Pi’s in the oven after it comes out of the oven it’s going to chill so it takes a minute but you can make this the day in advance and just let it chill overnight you can keep it in the fridge and then when you are ready you’re just going to whip up some cream and I’m going to do this by hand because I I don’t think it’s worth busting out an electric mixer and or a sand mixer and the blades and all the stuff it’s very easy to Whi cream by hand best way to do this is to put it over a damp Rag and it’ll just make like a little seat for it and that way it doesn’t move look at that gorgeous babe it is so glassy and glossy my cute little pie plate let’s make a slice [Music] one thing that you must not forget which we almost did was that this Pie gets finished with flaky sea salt because I like a sweet salty dessert but mostly because there’s so much sweetness and sugar in this custard it’s made of honey and sugar and that’s basically it it needs a little something to balance it a little flaky like any good dessert shall we the cream is crucial so make sure you get a little cream in every bite cuz it helps cut through the sweetness of the custard [Music] so good like so velvety it’s simply the best this is better than pumpkin pie like I’m sorry it’s just so [ __ ] good would anybody like some wo oh gluten free wait this is my first ever gluten-free recipe like like baked good my first gluten-free baked good so this is now the best ever pumpkin pie that just happens to be gluten-free cuz we just realized that only and that’s how you know it’s good is that I didn’t develop this being like Oh got to make a gluten-free version of Something hope it tastes good I developed this being like got to make a bomb pumpkin pie and then I was like oh my gosh it’s gluten-free that’s a win for everyone [Music]

This week on Hit The Kitch, Molly mashes up two iconic American pies into one, creating the ultimate Thanksgiving dessert. Part Chess pie (but make it honey), part pumpkin pie, this pie has the best of both. With a custardy, jiggly texture, and deeply spiced gingery flavor, it has quickly replaced all other pies on her Thanksgiving table ! Another fun bonus point? This pie is also made with a buttery pecan crust which just so happens to be GLUTEN. FREE, which she only realized at the end of this video! If you want to bring a showstopper of a dessert this year, but don’t want to be predictable, this is the pie for you. Salty, sweet, and best served with a dollop of unsweetened cream, the Salty Honey Pumpkin Pie is this year’s pumpkin pie moment.

INGREDIENTS:

PANTRY
2 ½ cups raw pecans
¾ cup plus 2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
½ teaspoon ground nutmeg
Kosher salt
½ cup canned pumpkin puree (Libby’s is best)
¾ cup honey
1 tablespoon cornmeal
Flaky sea salt

DAIRY

10 tablespoons unsalted butter
4 eggs
1 ½ cups heavy cream, divided

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Video Series:
Director: Evan Robinson
Editor: Jordan Hansen
Producaaa: Ben Persky