Just make sure you’re not buying pumpkin pie filling, which looks the same but contains a lot of extra ingredients, making it hard to control the flavor and texture of your pie. It’s made from specially cultivated squash to be smoother and less watery. Pumpkin pie experts seem to agree that the canned stuff is not only easier it also makes for a better finished product.
Biscuit book pumpkin manual#
But after working with a manual food chopper, a food processor, an immersion blender, and a pestle, I ended up with a paste that looked like wet asphalt. The internet told me it was quite easy to make tahini at home by pulverizing sesame seeds with neutral oil and a pinch of salt. I went to five different grocery stores in three states to eventually find black sesame seeds at one, and I couldn’t find black tahini anywhere. I would describe the process of making this pie as harrowing. Difficulty: Moderate - Browning the butter and caramelizing the honey require a little skill, and the pie dough was fairly complicated, although the steps are well described.Taste: 5/5 - While I wouldn’t have guessed this recipe included browned butter and caramelized honey, they gave it a great complexity of flavor and worked well with the cinnamon, ginger, allspice, nutmeg, and cloves.The custard had the smoothest appearance of any I tested. Appearance: 3.5/5 - The crust shrank a smidge and the custard was darker than most pumpkin pies, but still cute.The look and taste was exactly what I look for in a pumpkin pie, making the extra steps well worth the trouble Claire Saffitz Pie Scores As for the filling, browning the butter and caramelizing the honey took a little extra time and skill, but they gave the pie a rich, nutty flavor that really worked, even if you couldn’t necessarily identify them as the secret ingredients. Was it the tastiest pie crust I’ve ever made? Also yes! This is going to be my new go-to pie crust recipe.
Was it the most difficult pie dough recipe I’ve ever made? Yes.
Biscuit book pumpkin full#
Saffitz’s pie crust recipe was a little intimidating, made up of three full pages of written instructions and three full pages of process photos. In fact, I was planning to test another recipe that didn’t call for parbaking the crust, but after this fiasco, I couldn’t stand to make the same mistake twice and found a different recipe instead. It tasted slightly better after sitting in the fridge overnight, but this is not a recipe I would make again. With such a moist filling, I had to bake it more than half an hour past the recommended baking time in order to make the custard set. In my opinion, it needed twice as many eggs and half as much heavy whipping cream. The filling itself was under-seasoned, and even worse, a terrible texture. While it uses the same winning pie crust recipe as Nosrat’s apple pie, it wasn’t parbaked (baked partially before being baked with the pumpkin filling), which led to the dreaded soggy bottomed pie. It hurts to say it, but everything about this recipe was wrong. While this pie may look pretty in the picture, I’m sorry to tell you that it was incredibly disappointing to eat.
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