How to Bake a Traditional Pumpkin Pie from Scratch

[Music]hey everyone you’re here with Mel addtaste to travel and today we are goingto the one the only America so we areexcited to bring you a traditionalAmerican dish a dish that they alwaysuse at Thanksgivingthe humble pumpkin pie so when it thepumpkin pie rich they are so pumpkinactually is okay from the Greek wordonly regard mention this right thereinhibit the Greek word melon which ispeppered and they turned it into pumpkinso truth branch method Native Americansthe first settlers went back and donethe Native Americans actually deliveredthe gift of pumpkins so they start usingthese pumpkins to make beautifuldelicious pumpkin pies we could show youa recipe today that’s rather traditionalone of the things that I love aboutThanksgiving its fourth Thursday inNovember and it reminds everybody thereto be great for what you’ve got to begrateful food and we’re grateful to youwhere people have this opportunity tomake this pumpkin pie for you guys todayso let’s get started we’re gonna bestarting off by making our own pastryfirst so what we’ve got is 133 grams offlour we’re gonna sift that right awayawesome you guys have all seen me dothis before you’d be pulling othervideos just to make the flower nice andbinary Roxanna[Music]great57 grams of cold cubed butter[Applause]now I’m getting off your hamster’s youjust dip them in and we’re going toreally just crumple this all together sowe’re gonna coat the butter in flour youcan’t be afraid of getting your handsdirty for this guy’s you’ve just got toget stuck in there and just startrubbing everything in between yourfingers so when you’re done it will looksomething like red crumbs so this doestake quite a while to keep going with itand eventually you’ll get breadproperties see now there’s nothingbetter than homemade pastry you reallydon’t want to bother with all this youknowfrozen pastry on the shots why do itwhen you can so easily do it at home youknow what goes into itno.you have ki preservatives orchemicals you’ve just got nice wholefoods that come directly out of your owncovers that you’ve sorted yourself soyou know what your resyncmight we’ll put it into your map thiswill take a while but after about fiveto ten minutes you can see it’s startingto resemble breadcrumbs now you could dothis with a food processor I think thismakes a lovely and beautiful crumblypastry lovely texture so that’s why Ichoose to do it by a hand so now thatwe’ve done that we’ve grabbed all thebutter in it’s become like bread crumbswhat we’re going to do is we’re going toadd some flavor to our pastry now thisparticular pastry and for our pumpkinpie I’ve chosen to add some orange zestso it’s just the zest of one orange I’mgonna pop that in just scratch it uptogetherbecause you could use all sorts ofdifferent flavorings in your pastry sothe other day we did a beautiful smokedsalmon quiche we used a lemon zest dosteak kidney pie you can go ahead andput some herbs into your pastry so itjust adds a little a little flavor rightnow that we’ve got that just have a lookat that isn’t that just beautiful justown the fragrance beyond surfacedWow Wow Wow so just to end this offwe’re just going to crack an egg so whatwe do we do it in a bowl first andimportant to make sure we don’t get anyextra so we just crack an egg straightit and we’re going to go in with ourhands so as I mentioned don’t be afraidto get those hands dirty got one hand onthe bowl the other ones just bringingthat pastry to get up bee-utiful itshould come together really nicely somepeople if you want to have a being apastry just choose to use water I liketo use an egg because it sticks reallylovely together just bring it backtogether that you go into a lovely clubso just bring it bring it together yourhands beautiful[Music]it sort of forms a dough ball in the end[Music]okay so once you’ve done your air mightwant to add in a couple of bits of waterjust bring that together roll it into aball see it’s looking lovely nice allthere and you just go ahead and pop thatinto some pre-prepared cling film justlike that and we’re just going to wrapit and then pop it in the fridge forabout an hour[Music]beautiful almond pastry there okay solet’s go for part two of out in PI sothis is going to be the pumpkin mixturethat’s going to go inside our crust sowe’re gonna start off with two full eggsand an egg yolk pop that into your bowlwith half a cup of brown sugar nice andsoft straight into the bowl beautifuland I love white sugar as well straightinto the bottles gonna whisk that upgrabbing my Swiss[Music]using our lovely whisk technique it’scoming together really really fast thisis a really fast mixture to sit together[Music]sighs you can see already is that lovelycaramel pumpkin color and that’s whatthe dark sugar does now to add to thatwhat we’re going to do is we’ve got somelovely spices here we’ve got to seespoons of cinnamon 1 teaspoon of gingerquarter teaspoon of nutmeg quarter ofcloves a little bit of salt and the zestof a small lemon let’s go to spice ourpumpkin mix and make it really flavorfulso if we go with all the spices beatthat together oh it smells really goodand now we’re going to go ahead and weare going to just add in our pumpkin sohowever here 100 circle pumpkin this iswhat is known to us in the UK as HarvestFestival now we all know pumpkin is anawesome vegetable so we didn’t haveaccess it’s spring right now so we don’thave access but we did have that tinleftover so we’re going to add our tinand it’s a hundred percent pure pumpkinsthere’s only roasted pumpkin in herethey have to roast it with anythingoh really pumpkin gonna add that to ourfragrant sugar mixture and then we walkthem which to beat up okay let’s startwithand now[Music]tap occupy and to us English peopleseems like something quite weird we usedto think quite and savory but this isreally really delicious and I reallychallenge you to try something differentbe experimental in trying new foods thisis something really quite surprising youcan put some muscle into it right andfor the final touch we’re going to addin one and a half cups of cream just andall that in stick a bit of mix so it’sit is part of the simple recipe really[Music]and as you continue to mix you’re gonnasee it’s going to start to become agorgeous color[Music]okay so now you’re just going to do ourfavorite little part to stick my fingerin and have a little taste[Music]Wow that’s really lovely it’s reallylight delicate fragrant so that’s what’sgoing to go inside our case when we’reready to roll that out so let’s set ouroven to the correct temperature so I’mgoing to go ahead and put it off thatI’m going to put it on a hundred andeighty degrees to begin with I’m goingto place this tray on the bottom shelfof my oven as you can see here I’ve gotjust a shelf in the bottom of the oventhat’s going to go better just then nowthe reason we’ve got that tray in thebottom of our oven is so that when ourpie goes in with the crust the crustcooks evenly if we did it on a shelfwhich has the the holes in it like anoven shelf then the pie crust would notget an even cook so place the tray inthere to preheat while I place the piecrust it’s like this pie tin on it it’sgoing to cook throughout the crust sowe’re going to go ahead and we startpreparing a color pie tin so what I’vegot is a little chunk of butter get inthere with your fingers and you justwant to rub it around so you just wantto coat the bottom of your pint in pressit into all the edgesall the sides particularly the placeswhere the pie crust bit tense of stiffI’ll come out probably to use up allthat butter so you’ve got a nice coatingof butter now and we’re just gonnasprinkle some flour around the tin it’smessy it’s not sweet but that power issomething to get a little bit dirty allright we’re just gonna roll that aroundthe tin roll that flour lovely and nowthat goes in the fridge so we just haveto get our rolling and just cover that alittle bit in flour is it once you paystreets chill gonna get it out we’regonna roll in what you’ll see is kick Ijust marked a little square and for howwe need to roll it for it to fit in thetip so just give it a bit of a push tobe wet and we’re just gonna start toroll a little bit just turningconstantly the pastry Brown says it’sflour on there so we really just wantedto fit in this square and be nice andthick[Music]not muscle it that’s alrightturn it over again okay and again sothat’s just how I lookoh yeah that’s looking perfect so up andin lovely and we’re just gonna start tomake a little passive of this pastrycase using our fingers so just a nicelittle press around the tip using ourfingers just to make it like a nice piecrust[Music]initial raised edges that’s what we like[Music]starting to look quite good now andwe’re just gonna get our knife and we’rejust gonna cut little edges off rightit’s looking fairly good okay so we needto save these little pieces we mightwanna make glue so what if we’ve got anyleftovers so now what we can do we justgonna ladle very gently our pumpkinmixture into our pie bakes straight intothe middle lovely and thick[Music]nice little dollops just straight intothe center perfect see here we have ourgorgeous pumpkin pie now this is goingto go into the oven at 180 for 15minutes on the bottom shelfafter 15 minutes we’re going to turndown to 160 Celsius and cook for afurther 45 minutes[Music]hey so we’re ready to try ourtraditional American pumpkin pie solet’s dig it smells beautiful still warmafter just calling for an hour let’shave a little taste[Music]Wow it’s so good it was so so happy sohope you guys enjoy the pumpkin pie athome as well so guys that slip masataste of travel enjoy making yourpumpkin pie[Music]you[Music]you