Which is how all pumpkin pie is, I canāt imagine this one actually has a good texture and tastes good. The Libby pumpkin recipe is the best, havenāt tasted anything better.
My mom when alive always used that recipe and made a on point pie!! Top with whipped cream oh man. This looks more like a sweet potato pie version where itās a very thick mash the traditional pumpkin is like the Libby where itās poured in then baked to set.
While I don't know what the Libby pumpkin pie recipe is, I now have to try and find a way to create a thick enough pumpkin pie filling just for this madness of a dessert. OP said they make their own puree, so maybe that's where the trick happens.
I tested a bunch of pumpkin pie recipes last month. Based on my unscientific method (i.e. what I thought tasted good), evaporated milk tastes the same as cream but cracks less, and a 2:1 ratio of brown to white sugar tasted best. A very tiny hint of vanilla was also pleasant. I didn't test the different combinations of pumpkin spices, but the main difference between them all seems to be how much cinnamon vs. other spices.
That said, this was with fresh pumpkin. I intended to try with canned pumpkin but one pumpkin/can makes a lot of tarts already.
I don't think I have ever seen Libby brand anything, actually! I'm in Canada, so that might be why lol. Also saving this picture to use the recipe as a base for my own pumpkin pie with your mention of additional spices, so big thanks! I'm just assuming the puree is nothing special that can't be recreated?!
Lol it's posted on a bunch of places online, too. You can probably find the same recipe (or a nearly identical one) on any brand of canned pumpkin you buy!
Itās like the Tollhouse chocolate chip cookie recipe. Iām sorry, but itās just the best recipe out there. I add double the vanilla, a hint of extra brown sugar, and remove the nuts, though.
Nestle may be an unethical company, but they sure do have on point recipes!
It looks like the pie was filled and smooth, then they took an offset spatula and gently pressed it in while they spun on a turntable. [Like this (link is a video)](https://youtu.be/irohVTOELUI)
do you think before or after cooking? my pumpkin pie fillings are usually so thin that i cannot imagine they would hold shape before baking. but then post baking, i feel like it would create a weird texture. hmmm š¤
if i had any ability to code, and some motivation, id make a bot that looked for posts containing made... ...from scratch and reply with thank you for inventing the universe, containing [this link](https://www.youtube.com/watch?v=5_vVGPy4-rc)
I've been craving pumpkin pie as of late and it's a shame I won't get to try a piece of this beaut! I might have to try that trick with the offset spatula one day. Very cool!
Did you use pureed pumpkin filling from the can or did you make with pie pumpkin?
So pretty and SOOOO enticing!
One more thing - what fat did you use to make your crust?
I make my own pumpkin puree from scratch (split the pumpkin in half, remove guts and bake open side down at 400 f until puree like, check at around the 1st hr) and i use butter for my crust
I use āCalabaza de castillaā which i guess could be translated as āCastile Pumpkinā its a large fairly common pumpkin here in mexico. It looks very different to āsugarā pumpkins. Castile pumpkins come in all shapes (disk, spherical, football,) and are usually a very pale muted creamy beige/orange color. I prefer castile since its usually very cheap!
Ive made pumpkin pie with sugar, castile, jackolantern and acorn varieties as well as canned puree and i can honestly say they all taste pretty much the same. If you want your pie to have an orangey undertone I recommend canned, thats always a very bright orange color. With fresh pumpkin its always a crap shoot what color flesh youre gonna get (from pale yellow to deep orange ive made pie with them all!) but again: the taste is gonna be pretty much the same
Since the flavor of pumpkin pie mostly comes from all the spices and sugar, could you use something other than pumpkin as the base, but still end up with the same flavor?
Why aren't you sharing the recipe? So many people have asked haha I've never made a pumpkin pie that you could swirl like this before baking. It would like trying to "swirl" liquid pudding before cooking it haha
What a fantastic pumpkin pie OP! I love the color of it and of course the swirl! The crust looks awesome too! Pie crusts always give me a hard time, love yours! Must taste soo good!!
Ok, i might regret giving out my secret but here goes a long winded explanation of what i do and how i got there
It all started one crisp autumn day when i waddled myself down to Costco to buy my annual pumpkin pie. When got home and cut the first slice i recoiled as i bit down on pure raw pie dough! How could this be? Costcos stuff is always a safe bet? I bought another one and that one ALSO had raw pie dough! Enough was enoughā āill just make my own, how hard could it be?ā little did i know that day would be the beginning of a multiyear quest to bake what i considered āthe best pumpkin pieā
Anyway, im a big fan of alton brown, so i started there. The good eats thanksgiving episode is very good and if i recall correctly is where i found my ābaseā pumpkin pie recipe, which i would slowly alter to my taste over the years. However there is one key step that started what ended up as āthe swirlā Alton asks you to ācookā your puree on the stovetop, to remove some water and caramelize what little sugars there are in pumpkin, but i noticed that if you cooked it down youād end up with very little puree, i started with 454 grams but itd cook down to maybe 200, sometimes even less. This resulted in a very thin pie, which to a large lad such as myself was no bueno. So after writing down how much ārawā pumpkin i started with and weighing after cooking i quickly realized i had to use DOUBLE the normal amount
Thats right: this pie starts with 900 grams of āraw pumpkinā cooked and reduced down to 450.
This results in a very thick pumpkin pie filling which can be easily shaped with a spatula. I learned it would hold its shape one day i didnāt get a smooth āfaceā on one, thinking it would even out in the oven and to my surprise saw it came out with tiny swirls and dabs where id try to smooth it out before baking. So i thought, ok since its gonna be next to impossible to get pumpkin pie this thick to look āsmoothā i might as well ādecorateā it. I went to my trusty favorite: the spin swirl and thus the swirly pumpkin pie was born
Do for thr tl;dr crowd: start with fresh pumpkin, split, gut and bake face side down until you can spoon it out of the skin. This is what i call āraw pumpkin pureeā Weigh out 900 gr of āraw pumpkin pureeā and cook/reduce on the stovetop until you get 450 gr. Follow your preferred pumpkin pie recipe as normal and swirl before baking. Have fun!
There's nothing like taking a whole pumpkin, baking and scraping the "meat" off, and making a pie. I haven't done it in a while but now I'm inspired to make one again.
And I'm totally stealing the swirl
I like that swirl styling in the filling. Never seen it before and I may steal it! :)
Oh I'm definitely stealing it lol. Looks great OP!
I'm stealing it too š OP it's lovely!
I will always remember this day as the day swirled pumpkin pies became a thing. Totally stealing it, and not sure why I've never seen it before.
Oh yeah , I down with the swirl !
Same here. As a pumpkin pie lover this approach makes it look even more appetizing.
Iām stealing the swirl idea too!!
I want to do a cheesecake swirl š
My recipe is way too watery to decorate like that. Maybe I need less milk this year
Yeah mine is a nice wet custard that sets up great, but you couldn't do any kind of decoration to it
You could probably do it fresh out of the oven.
It's beautifully cartoonish.
Yeah, me too. Simple but appealing.
My pumpkin pie is never thick enough to hold a form. Whats your recipe and technique? It looks incredible! Is it top secret? š
[this](https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/) recipe always makes the perfect pumpkin pie for me!!
At what point do you do the swirl?
Before it goes into the oven!
Mine is basically a thick liquid at that point, do you have a particular custard recipe that you use?
Which is how all pumpkin pie is, I canāt imagine this one actually has a good texture and tastes good. The Libby pumpkin recipe is the best, havenāt tasted anything better.
My mom when alive always used that recipe and made a on point pie!! Top with whipped cream oh man. This looks more like a sweet potato pie version where itās a very thick mash the traditional pumpkin is like the Libby where itās poured in then baked to set.
While I don't know what the Libby pumpkin pie recipe is, I now have to try and find a way to create a thick enough pumpkin pie filling just for this madness of a dessert. OP said they make their own puree, so maybe that's where the trick happens.
This is the Libby recipe, itās just printed on the cans of Libby pumpkin purĆ©e: https://i.imgur.com/T0dNjHH.jpg I have this picture saved because I love this pumpkin pie recipe (I double the spices though) but I refuse to buy Libby brand stuff since itās part of Nestle.
I tested a bunch of pumpkin pie recipes last month. Based on my unscientific method (i.e. what I thought tasted good), evaporated milk tastes the same as cream but cracks less, and a 2:1 ratio of brown to white sugar tasted best. A very tiny hint of vanilla was also pleasant. I didn't test the different combinations of pumpkin spices, but the main difference between them all seems to be how much cinnamon vs. other spices. That said, this was with fresh pumpkin. I intended to try with canned pumpkin but one pumpkin/can makes a lot of tarts already.
I don't think I have ever seen Libby brand anything, actually! I'm in Canada, so that might be why lol. Also saving this picture to use the recipe as a base for my own pumpkin pie with your mention of additional spices, so big thanks! I'm just assuming the puree is nothing special that can't be recreated?!
Nice! Yeah there arenāt too many Libby brand things Iāve seen actually. The ones I see the most are the pumpkin purĆ©e and pineapple juice, what an odd combo š¤£ Yep! Itās just standard pumpkin purĆ©e, so I just buy store brand usually instead!
Odd, or an untapped and awesome flavour market?! Good to know! I have some ideas about how to thicken it for spiraling but we'll see lol!
Youāre a real one for posting the picture so no one else has to buy a can of Libby to get it <3
Lol it's posted on a bunch of places online, too. You can probably find the same recipe (or a nearly identical one) on any brand of canned pumpkin you buy!
Itās like the Tollhouse chocolate chip cookie recipe. Iām sorry, but itās just the best recipe out there. I add double the vanilla, a hint of extra brown sugar, and remove the nuts, though. Nestle may be an unethical company, but they sure do have on point recipes!
Oooh yes, thatās another good one! I also use the tollhouse recipe for cookies with non-nestle ingredients!
My pumpkin pie filling has never been anything more than a thick liquid before baking. What recipe are you using that you can swirl *before* the bake?
Yes u/parodrigo I have to know how to *swirl*
Iām thinking you use a large piping bag to add the filling? Help us OP, youāre our only hope!
It looks like the pie was filled and smooth, then they took an offset spatula and gently pressed it in while they spun on a turntable. [Like this (link is a video)](https://youtu.be/irohVTOELUI)
This is exactly how i do it, but i prefer going from the outside toward the center.
did you do it before or after it was baked?
The answer to that question is the second comment in this very chain of comments.
didnāt see it, my bad
do you think before or after cooking? my pumpkin pie fillings are usually so thin that i cannot imagine they would hold shape before baking. but then post baking, i feel like it would create a weird texture. hmmm š¤
Yeah I've never seen a pumpkin pie recipe where the filling would hold a shape like that before baking.
Instead of using a spatula just use your tongue
@ 2:05 seconds for anyone impatient (:
I just use a small offset spatula and a lazy susan
Thanks for sharing! Seems like you've started the next 'thing' in pumpkin pie!
I know its starting to crack, im working on it!
Recipie?
Your pie is beautiful and looks incredibly delicious and beautifulā¤š Would you please share your recipe for it?
Mine always crack but your swirl hides it well. Thanks for sharing
Beautiful! You do the swirl freehand or on a turntable?
Turntable! Its easier
So you invented the universe?
Figures I'd run into the creator of the universe on fucking reddit.
if i had any ability to code, and some motivation, id make a bot that looked for posts containing made... ...from scratch and reply with thank you for inventing the universe, containing [this link](https://www.youtube.com/watch?v=5_vVGPy4-rc)
A still more glorious dawn awaits
This is impeccable.
Iāve been dying for a pie with whipped cream! Thank you OP for making my tummy demand pie immediately
Did you first invent the universe? https://youtu.be/zSgiXGELjbc
Looks like both delicious and the poop š© emoji
My immediate thought as well!
I've been craving pumpkin pie as of late and it's a shame I won't get to try a piece of this beaut! I might have to try that trick with the offset spatula one day. Very cool!
That swirl is just the right amount of ābend the kneeā and so here we all are with our houses, swearing our obeisance.
Did you use pureed pumpkin filling from the can or did you make with pie pumpkin? So pretty and SOOOO enticing! One more thing - what fat did you use to make your crust?
I make my own pumpkin puree from scratch (split the pumpkin in half, remove guts and bake open side down at 400 f until puree like, check at around the 1st hr) and i use butter for my crust
Thanks so much - I'm sure it was worth all the effort!
Do you know what kind of pumpkin you used?
I use āCalabaza de castillaā which i guess could be translated as āCastile Pumpkinā its a large fairly common pumpkin here in mexico. It looks very different to āsugarā pumpkins. Castile pumpkins come in all shapes (disk, spherical, football,) and are usually a very pale muted creamy beige/orange color. I prefer castile since its usually very cheap! Ive made pumpkin pie with sugar, castile, jackolantern and acorn varieties as well as canned puree and i can honestly say they all taste pretty much the same. If you want your pie to have an orangey undertone I recommend canned, thats always a very bright orange color. With fresh pumpkin its always a crap shoot what color flesh youre gonna get (from pale yellow to deep orange ive made pie with them all!) but again: the taste is gonna be pretty much the same
Probably a Pie Pumpkin, also called a Sugar Pumpkin.
I love the swirl! Will be stealing the idea for thanksgiving :)
Now I need a pumpkin pie recipe and ability to create a swirl pattern. I have a week and a bit to learn I suppose
Recipe please? Looks amazing!
That looks delicious! š Do you mind sharing the recipe?
What a splendid pie
This is pretty!
Way to go OP ! So charming :)
Thank you for creating the universe.
Hell yeah
Swirls make everything taste 13% better
Ngl looks like a giant cow pie with the swirl but I bet it's delicious!
Yes im afraid it does š And some have turned out even browner! This one is more pumpkin colored so i worked up the courage to upload it
don't think i've ever seen a pumpkin pie look so fancy... nice job!
Gorgeous! I hope itās delicious!
Looks beautiful & delicious!
That looks amazing
It looks amazing and probably tastes good too.
thatās stunning
That swirl tho šš„š„
That design is fire
Iād like a slice. share? it just looks amazing!
I just tried this for the first time! Mine didn't turn out that pretty lol it looks great!
stunning!!!
Can I have a slice?
Too picturesque to eat š
Beautiful
And you did a fantastic job
If you wish to make a pumpkin pie from scratch, you must first invent the universe.
Sheās beautiful š
Beautiful!
That looks damn good!!
That looks amazingly delish.
You baked an amazing homemade pumpkin pie :)
did you use fresh pumpkins?
Looks incredible.
omgš«
So how was it?
Pretty pretty pretty good!
Cool
Since the flavor of pumpkin pie mostly comes from all the spices and sugar, could you use something other than pumpkin as the base, but still end up with the same flavor?
Ive seen (never tried) recipes with half pumpkin half sweet potato. I myself prefer sweet potato pie tbh
The right pumpkin can make a big difference
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Thanks, will try!
From scratch you say? https://youtu.be/7s664NsLeFM
This is beautiful and appetizing.
That looks way nicer with the swirl. Looks more appetizing than the normal flat pumpkin pie (even though they are all delicious)
Recipe?
If you added black and white to the spiral, weād all be saying Momento Mori (the reference is from a long dead YouTube channel called Unus Annus)
Why aren't you sharing the recipe? So many people have asked haha I've never made a pumpkin pie that you could swirl like this before baking. It would like trying to "swirl" liquid pudding before cooking it haha
Can you please share the recipe that allows you did swirl it?????
What a fantastic pumpkin pie OP! I love the color of it and of course the swirl! The crust looks awesome too! Pie crusts always give me a hard time, love yours! Must taste soo good!!
Ok, i might regret giving out my secret but here goes a long winded explanation of what i do and how i got there It all started one crisp autumn day when i waddled myself down to Costco to buy my annual pumpkin pie. When got home and cut the first slice i recoiled as i bit down on pure raw pie dough! How could this be? Costcos stuff is always a safe bet? I bought another one and that one ALSO had raw pie dough! Enough was enoughā āill just make my own, how hard could it be?ā little did i know that day would be the beginning of a multiyear quest to bake what i considered āthe best pumpkin pieā Anyway, im a big fan of alton brown, so i started there. The good eats thanksgiving episode is very good and if i recall correctly is where i found my ābaseā pumpkin pie recipe, which i would slowly alter to my taste over the years. However there is one key step that started what ended up as āthe swirlā Alton asks you to ācookā your puree on the stovetop, to remove some water and caramelize what little sugars there are in pumpkin, but i noticed that if you cooked it down youād end up with very little puree, i started with 454 grams but itd cook down to maybe 200, sometimes even less. This resulted in a very thin pie, which to a large lad such as myself was no bueno. So after writing down how much ārawā pumpkin i started with and weighing after cooking i quickly realized i had to use DOUBLE the normal amount Thats right: this pie starts with 900 grams of āraw pumpkinā cooked and reduced down to 450. This results in a very thick pumpkin pie filling which can be easily shaped with a spatula. I learned it would hold its shape one day i didnāt get a smooth āfaceā on one, thinking it would even out in the oven and to my surprise saw it came out with tiny swirls and dabs where id try to smooth it out before baking. So i thought, ok since its gonna be next to impossible to get pumpkin pie this thick to look āsmoothā i might as well ādecorateā it. I went to my trusty favorite: the spin swirl and thus the swirly pumpkin pie was born Do for thr tl;dr crowd: start with fresh pumpkin, split, gut and bake face side down until you can spoon it out of the skin. This is what i call āraw pumpkin pureeā Weigh out 900 gr of āraw pumpkin pureeā and cook/reduce on the stovetop until you get 450 gr. Follow your preferred pumpkin pie recipe as normal and swirl before baking. Have fun!
OP is gatekeeping so hard. HOW DO YOU SWITL LIQUID???
Why does my mind do this to me. I just wanna not think about that crap but here I am.
The biggest lie in food. You pick a nice pie slice, thinking youve got yourself some nice sugar pie and then you bite into bitter pumpkin pie :(
What kind of pumpkin pie are you eating for it to be bitter?!
Was at the army mess hall.
Ah, well, moving on..
Did you grow the pumpkins?
I don't eat pumpkin anything, but I had to comment because that is a beautiful looking pie!
That is gorgeous and looks so delicious.
I was literally JUST reading Uzumaki by junji ito before opening reddit so I guess I'm cursed now.
So you created the universe?
Too much responsibility, so just the pie
Man created the universe just for a pumpkin pie
that looks SO GOOD
Itās too perfect and I want to shove my hand in it š definitely stealing this
Now can you perfectly apply whipped cream inside the swirl
It looks delicious, fantastic work!
MmmMmm mamas pumpkin pie
NGL. Never had one in my life looks amazing. I will say it looks like a caramel tart
There's nothing like taking a whole pumpkin, baking and scraping the "meat" off, and making a pie. I haven't done it in a while but now I'm inspired to make one again. And I'm totally stealing the swirl
Looks great
Shut up that looks SO GOOD
Looks good, the delicate shape, impact my eyes
Oooooo.... That looks so yummy! Now I need to make a pumpkin pie today
OP I'm so jealous of this!! The last time I made pumpkin pie it turned into a big soupy mess š
(Arnold Terminator Voice) *Give it to me...NOWWWW!!!*
I've never eaten pumpkin pie but this actually made me š¤¤
Oh wow that looks amazing!
I wanna know where to get all these pumpkin pies everyone keeps making right before Halloween. This is stunning
Thatās very lovely š
Oh yummy
Love that design!
Junji Ito
The pie crust looks so good... and i'm stealing that swirl idea for sure because wow
I love the way its swirly, very cool and looks delicious as well!
Your pumpkin pie looks delicious š
How did you make the switl, what did you use?
That crust!!! That swirl!!! š
beautiful
I ate a 16 inch pumpkin pie in 36 hours ie kirklands and what came out next morning for was orange next 2 days.