How to make a pumpkin pie for Thanksgiving with Jaynelle St. Jean of PieTisserie.
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Pumpkin is fall's quintessential pie, and this video was shot on a day that captured the season perfectly in Oakland's Redwood Regional Park, a favorite place of mine. As an advocate of home cooking, there is something I feel I should tell you: Scratch-made pumpkin pie is easy to make. You don't need Libby's or Carnation. Watch as I make pumpkin pie from whole roasted pumpkin and homemade condensed milk.
You can make a pumpkin pie by roasting and pureeing just about any pumpkin, or squash, you like. Most canned pumpkin is butternut squash anyway, so have fun! In the video, I am using a combination of green kabocha and fairytale pumpkin. The kabocha is dense and creamy, and the pumpkin is sweet, light and bright orange.
Roast your squash at 400° until it is soft to the touch. Peel the skin away or scoop the flesh out. Run it through a food processor, or mash it with a potato masher until until it's smooth. Some pumpkin varieties yield more water than others, so roast your pumpkin in a dish, not on a cookie sheet. Once smooth, watery purees should be drained through a fine mesh sieve.
Commonly, pumpkin pie calls for evaporated milk. With rich results, this recipe calls for condensed milk. I learned to make it by reducing 2 cups of milk and a half-cup of sugar in a heavy stock pot. Unlike canned, this delightful concoction should be stored in the fridge. Try keeping it on hand for coffee and tea, or the occasional pie.
I can help with your crust: At my Piecrust Clinic at Kitchen on Fire, November 24, I will work with you individually to send you home with a Thanksgiving piecrust you can brag about.
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1 Lb Pumpkin or squash puree
1/2 stick of butter
1 C Condensed milk
1/2 tsp Ginger
1 tsp Vanilla
1 C Sugar
1 Tbsp Flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
Director / Cinematographer / Editor
ARTWORK PICTURES, © 2013
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