Dining and Cooking
American Recipes

My Best Pumpkin, Apple, and Pecan Pie Tips #baking



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.

Preorder here: https://geni.us/DessertCourse

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.

37 Comments

  3. @blueberrycracker6607

    As someone who trained to be a baker for two years, these tips are absolutely incredible. Not too in-depth, but good enough to give casual bakers some great tips to look out for besides a baking time and temperature. Your recipes, as well, are stellar. Keep doing what you’re doing!

  12. @LadyZubat

    Okay Canadian Thanksgiving happened earlier this month and our Thanksgiving isn't until next month we haven't even hit Halloween yet we still got two more days Let's get through the best holiday of the year and then we can deal with the trash

  13. @itswhitedove

    I follow "Institute of Human Anatomy" and at first glance, I thought this video was one of their educational videos in which they show a cross section of a cadaver's body part 😂

  16. @Angrtard

    Oh, man, this is just great and wonderful, even if I've already seen these.

    The well made pies are so beautiful.🤤

  21. @brandygriffiss

    As a born and raised Southern Georgia Peach, I approve all of these!! Except it's P-can, like trash-can 😊

  24. @silentbob328

    I'm definitely going to be making a pumpkin and an apple pie this year. And you're going to make it a little easier. 👍

  29. @spaceninja5709

    Men you the Albert Einstein of backing love you i learn so much but i dont even backe so i can flex in front of my Familie and my girl hahah thanks keep it up !

  30. @polyesterShark

    an even easier solution is a crumble top crust. Sure it's not the exact same but it's never left an air pocket in my experience.

  37. @russianbeginner643

    Pecan pie with a different secret crust is much better.
    Everytime i make these secret crust vs the regular pie crust people compliment how good my pecan pie are.

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