Let’s face it: Most pumpkin pies are pretty mid. With gummy, almost raw crusts and grainy, curdled fillings, they’re a testament to how sugar and spice can make something taste nice, even when badly prepared.

So how do you make a great pumpkin pie? How do you make it perfect? Easy. Use good technique.

That means blind-baking the crust properly, so it’s crisp and flaky and the butter in the dough browns and has all those beurre noisette notes. That means making an actual custard for the filling and cooking it gently, like a good custard deserves, so it sets up beautifully but it’s still silky and smooth. That means adding the right amount of spices so the pumpkin purée gets a nice lift from all the warm notes you expect from the season.

ChefSteps’ Grant Crilly demonstrates how he transforms the pie recipe on the back of a can of pumpkin purée into the Perfect Pumpkin Pie, and he offers you tips for how you can make your own much, much better.

For more recipes, guides, and tips for making your Thanksgiving epic, visit [ Ссылка ]

Recipes:
Perfect Pumpkin Pie: [ Ссылка ]
Perfect Pie Dough: [ Ссылка ]

Equipment:
Buy a Breville Joule® Oven Air Fryer Pro: [ Ссылка ]

[Time Codes]
0:00 – How to make a better pumpkin pie
1:42 - How to roll out and rest pie dough
6:47 - How to make the custard for a pumpkin pie
11:15 - How to blind bake pie dough
17:21 - How to fill and bake the pumpkin pie
20:05 - How to slice and serve the pumpkin pie

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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: [ Ссылка ]

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