HOW TO BAKE | HAZELNUT PUMPKIN PIE | Baking Chronicles

I’m so happy with how it looks like
listen okay so here you have it our
pumpkin hazelnut or hazelnut and pumpkin
pie I absolutely love this
hey guys today I am going to be making a
pumpkin hazelnut pie and I’m gonna show
you the process from the dough to the
fill-in to the nuts so here we go okay
so as with anything I scale all my
ingredients beforehand so I’m just gonna
give you a rundown of what I have so
here we have the flour sugar and salt
here we have butter here we have water
and this is the pumpkin we are going to
use today so what I’m gonna do is I am
going to cut this in half
and I’m going to roast it in the oven
for about 20 minutes once it’s done we
can make our filling I just split the
pumpkin in half I’m gonna wrap it in
foil with just a little bit of water put
it on a baking pan and put it in the
fridge in the fridge and put it in the
oven this way this theme from the water
that we add will cook it a little faster
and once it is cooked we scrape the
seeds out and she removed the seeds once
the pumpkin is cut the the flesh will be
easily removed from the skin of the
pumpkin so you don’t have to worry about
peeling beforehand but we’re gonna bake
this for about 20 minutes while we wait
for the pumpkin to be roasted I am going
to make the dough and put the dough in
the fridge to chill so what’s gonna
happen is I am going to add the flour
and sugar into the butter and then I am
going to mix it with my hands until I
get a coarse meal and once that’s done
we’re gonna add the water roll it up and
put it in the fridge okay so just take
your hands you don’t need the mixer for
this because we actually want the butter
trunks in it so just take your hands and
just go through the motions like this do
this for about five minutes because you
do want butter chunks but you also don’t
want it to be super soft so just do this
until most of the flour
I mean most of the butter is coated in
flour and then we add our water and we
form our dough okay I am going to add
the water and then I’m going to mix my
hand so because this is it’s a small
stall we won’t have to combine it much
like as you can see it already started
to clump up so I’m just gonna do this
for a few minutes
just to show you like the dough has
slightly formed and I think this is good
enough so I’m going to just squeeze it
like this put it in plastic wrap look at
the chunks of butter
okay our dough is wrapped up nice and
neatly put it in the fridge for about 10
minutes and we’re gonna start to fill in
our pumpkin is almost ready so I’m gonna
start to fill in and then by the time
the filling is ready the dough will be
ready okay so now I’m gonna make the
filling this bowl we have milk and here
we have sugar butter spices and molasses
so what I’m gonna do is I am going to
cook this on the stove for about five
minutes until the butter is completely
melted everything is completely
incorporated and I’m gonna set it aside
to let it cool okay so as you can hear
the butter is sizzling but I’m just
gonna it’s on level four right now so
I’m just gonna let this melt a little
more and then I’m gonna stir because
what you don’t want is it’s for it to
burn so it’s on low heat just so that
the butter can melt and then you just
stir it in until it’s one cohesive
mixture okay as you can see everything
is completely melted and it’s starting
to look like a cohesive mixture and I am
going to now turn off the stove let this
cool because what’s gonna happen is once
this mixture is cooled we are going to
add it to the pumpkin then we’re gonna
add our milk and we’re gonna fill our
pie shell once the dough is right
okay I just wanted to show you our
pumpkin is finished and like I don’t
know if you can see the same but there
goes this theme there you go so how you
can tell that your pumpkin is completely
finished is just a stick a knife through
and if it goes through at ease it’s fine
so like I was telling you the skin will
be easily removed once it’s cooked so
what I’m going to do is I’m going to
remove the seeds and then we will
continue with our filling even though I
know you know how to remove the seeds
I’m just gonna show you what I do I just
take a spoon and just scrape it’s easy
to remove and there you go as with the
the seeds I just take a spoon to scoop
out from the skin it’s a lot easier
instead of and because the pumpkin is
still hot you don’t want to burn
yourself so just use a spoon and Oh take
about five minutes ten minutes and
scrape make sure you got everything as
you can see so I’m just gonna do this
completely got everything out and I’ll
show you what I have this is what our
pumpkin looks like now that we’re done
so here’s the empty skin and here is the
flesh I do have the other half I think
I’m gonna add some more because this
does not look like enough to me and I’ll
let you know how much I use in the
description but this is what we have
some now I’m going to make my filling
but an ingredient you didn’t see earlier
was the eggs
I completely forgot to crack them they
were already out so what is going to
happen now is I am going to add my eggs
into this mixture I’m going to whisk it
use my whisk once it’s fully
incorporated I am going to add some of
my milk and then I’m going to add my
sugar mixture what this is going to do
is going to allow everything to come to
the same temperature because my sugar
mixture is still a little
so while I whisk the eggs we’ll give it
some time to cool down
okay so here’s the thing I thought I was
recording when I added the eggs so
basically I added the eggs to my pumpkin
and I just wish whisked it continuously
to make sure everything is one cohesive
mixture so you do this for about five
minutes just to make sure you got
everything no major lumps nothing like
that what I’m gonna do is I am going to
gradually add the milk and the sugar
mixture into this and I’m gonna whisk
what I normally do is I normally take my
food processor my food processor will
whisk it up so I don’t do anything by
hand but because I normally do it that
way I’m trying it out this way to see
what the results are gonna be it should
be the same just not as smooth as the
food processor okay so now I’m just
gonna add the milk just a little bit
we’re gonna mix it make sure every
single thing is combined and then we’re
gonna alternate this with the sugar
mixture so it’s almost as if I made a
caramel but not quiet caramel so we’re
just gonna add some just so that you can
see and then we are going to start it in
and we’re gonna continue this step until
every single thing is incorporated okay
so what I did was I added the remainder
of the milk into the mixture to whisk it
up so I am going to now add our sugar
mixture into this mixture its yep we’re
gonna do that of course I mean I’m not
gonna put all in at the same time and
then we’re just gonna whisk it up that’s
much better
we’re gonna whisk it up until everything
is 100% combined I’m gonna do it in
stages like I said and then
we are going to prep our shelves and we
are going to bake okay so our filling is
almost complete I mixed all the
ingredients into this bowl I whisk it
and this is what we have this is what it
looks like so what I’m going to do
instead of putting it in a food
processor I am just gonna sift it in
this I just picked a small one because
it has a fine holes it is gonna take a
little longer but it will help to
eliminate any clumps take out anything
that I don’t need in my pie
so I’m gonna pour it in and we are going
to let it do its thing as you can see it
already started to come out at the
bottom so we’re just gonna do this and
then I’ll show you the rest I completed
everything I just wanted to show you
what was remaining in the strainer so
this is something I personally don’t
want in my pie I like a smooth creamy
pie so this is just the excess here from
the pumpkin it so now I am going to roll
my dough out so here’s the thing you can
roll your dough out before you complete
your filling but I did it in such a way
that once I’m finished with my filling I
roll this out pour and I bake so I don’t
actually have to sit and wait for
anything to be finished make this put it
in a fridge start your filling your
filling is done roll this out done this
is the container I’m using and like
always you’re gonna roll it slightly
bigger so that the edges are covered and
I do expect a little bit of shrinkage
but the shrinkage should only go as far
as where as far as the filling goes we
are going to fold this in half so that
we can put it into our pan we’re gonna
cut the edges and then we’re gonna pour
our filling in once the dough is in our
I’m going to put the pan on a baking
tray and then I’m going to add our
filling once that’s done we’re gonna pop
it in the oven and we’re gonna bake it
for about 40 minutes I’m gonna heat the
oven up at 400 only because I want it
super hot when it goes in that way it
reduces the chance of a lot of shrinkage
in my mind it’s gonna work I’ve done it
before so it should work but we’ll hope
for the best but I’m just pinching the
edges there are different techniques
that you can do to allow for a
decorative pie crust I’m just pinching
it together that way because I want to
so I did it before I got on camera this
is what it looks like it’s nothing fancy
it’s just a little imprint so what I’m
gonna do my dough seems a little soft at
the moment so I’m just gonna pop it in
the freezer for about five minutes
before I add my filling and then I’m
gonna bake it but this is what your
dough should look like and this is just
your excess and it makes a large dough
because I didn’t want a lot of scraps
okay so my dough is ready it’s it’s a
lot firmer than what it was which is
good for me so now I am going to pour my
mixture in and once we do that we will
bake it okay here you have it just to
give you an idea of how high the pie
mixture is this is your tip this is just
a little bit it’s not a lot so if this
dole shrinks it should only shrink to
about here in theory I’m gonna bake it
for 20 minutes to start rotate the pan
and bake it for another 20 minutes what
you need to look for is a firm top it’s
not jiggly anywhere and they are no
cracks if you have cracks then that
means you over baked it it’s kind of
like a cheesecake
once you over bake a cheesecake you just
start get your you start getting cracks
now sometimes it’s hard to tell when
your pie is ready so you might
experience just a little bit of cracking
but that’s okay it’s not the end of the
world it’s still a good pie
so we’re gonna bake now I just wanted to
show you I took this out of the oven it
was in there for more than half an hour
maybe about 40 minutes now it’s really
hot and sticky so that is what happens
but I wanted to show you that I can
actually touch it and it not move so
that means it’s set don’t mind that
it’ll be covered but this is what your
pumpkin pumpkin pie will look like once
it’s completed so now I’m just gonna let
this cool once it’s cooled then I’ll add
my roasted hazelnuts on top I haven’t
decided how I’m gonna finish the pie but
you and I will be surprised you’ll see
it in a video and this is what we have
we wanted to show you that I did
experience a little shrinkage but that
was to be expected not as much as I
thought though but this is this is how
it looks
we’re just gonna go around I can already
tell that the crust is gonna be super
flaky which I like on a pie so yeah you
can eat it like this plain you could top
it with caramel you could eat it with
ice cream you could eat it whatever I
personally like it when it’s warm it
just tastes so much better but you could
eat it however you want okay so here are
my hazelnuts I’m going to roast them for
about 10-15 minutes so that I can get
rid of the skin because the skin is
bitter so I’m gonna roast it for bit and
then I will show you what you can do to
top your pumpkin pie with okay so
I am going to show you how I make the
topping for our pumpkin pie in the pot
we have whipping cream butter brown
sugar and I added a little corn syrup
we’re gonna bring this to a boil and
then we’re gonna let it set with our
nuts
I’m excited hopefully it works if it
doesn’t work you’ll still know I wanted
to show you what our caramel mixture
looks like it’s not a traditional
caramel but it will taste amazing over
the pie I’m just gonna cook this out
just a little bit more and then let it
cool once it cools it’ll begin to
thicken I did my roasted hazelnuts to
this mixture so I’m just gonna stir it
in it’s a little bit warm so it’s very
uh it’s not thick enough so I’m just
gonna let this sit for a bit let the the
nuts just soak up all that goodness and
then we’re ready to go and I got so
excited when I was doing this I forgot
to show you that I was pouring it on but
I just um mixed the nuts with the little
caramel put it on top I am going to talk
now with a little more crushed nuts only
because I like the look that it gives
but this is what we have I’m just gonna
go around slowly just to show you so you
got an idea and I will put a cut picture
in this video so you see what it looks
like I just wanted to say you could top
this pie with any nuts that go well with
pumpkin or you can just eat it with the
plain caramel either way it tastes
amazing and there you have it your
pumpkin pie topped with caramel and
hazelnuts I think is great listen I’m so
happy with how it looks like listen okay
so here you have it our kin hazelnut or
hazelnut and pumpkin pie
I absolutely love this I love how it
looks I’m just gonna I love it I really
do the crust is all nice and flaky and
buttery this I love it and it’s just in
time for Thanksgiving I mean you can
also make it without the nuts if you
don’t like nuts you could just top it
with the caramel whipped cream ice cream
whatever this is so good I am so excited
it looks awesome
I can’t wait to cut it hopefully it cuts
perfectly if not I’m still gonna show
you but I am happy with the finished
results listen this pie looks so amazing
on the inside I love it
like you could see the different layers
the flakes the creaminess of the filling
the gooeyness of the caramel I love it
let me know what you think in the
comments below