Let pastry chef David Crofton show you how to bake a pumpkin pie and how to know when it's done in this Howcast food video.
Let’s get ready and assemble all of the ingredients, put the pumpkin pie together, and stick it in the oven.
A couple of things I want to talk about. Pepitas, those are the green pumpkin seeds. They’re awesome. I toasted them up with a little bit of salt and oil. You can just eat them like that. They’re great. It’s a really yummy snack. What they add to the pumpkin pie is sort of a surprise element. The filling is very creaming and smooth. That crispy, salty, crunchy part is sort of a surprise. It’s a really nice addition to the pie. I love it.
The cornmeal also is a little bit of a surprise. You get that texture and the flavor in there. I think people really like it. But at the same time, you’ve got a traditional pumpkin pie filling. So, it’s going to satisfy that pumpkin craving that everyone has.
I’m going to bring together, real quick, all of these ingredients, just give it a quick stir. The half-and-half sometimes settles out a little bit when it sits, so let’s stir it together. I’m going to pour it into the piecrust.
It’s important that everyone has fun baking. I think that’s one of my favorite things. Sometimes people get worked up, like, there’s a little crack in my crust. I’m not going to worry about it. It’s a homemade pumpkin pie. People are going to love it. A little crack just makes it more homey.
Now, I’m going to distribute some of these pepitas on the raw pie. People always ask that, does it go on before or after. It goes on before. Don’t use all of the, necessarily, but decide how many you like and the next time you make it, you may say I want more or you may say, I want to hold off and just snack on those while my pie is baking. But you want to make sure that everyone that gets a slice of pie is going to have a few pepitas on their pie.
That looks pretty good to me. I’m going to transfer the pie to a baking sheet so that if there’s any overflow or any spill, it’s not going to get in my oven and make a big mess. It just helps keep you happy. That’s looking good. Let’s throw it in the oven.
The pumpkin pie has been in there for about 45 minutes in a 350-degree oven. I’m pretty sure it’s going to be ready. Let’s take a quick look. Yeah, I like that. It’s got a little bit of a jiggle to it, but not very much. I know it’s just about done. I love when the pepitas get nice and toasted. That’s going to be really nice, a nice golden color. The pepitas look good. The filling looks set, a little jiggle but not too much.
I’m just about ready for a slice of pumpkin pie. Where’s that ice cream?