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Hey I’m Josh, I’m a pro chef and I’m gonna take you step-by-step through making a classic fall favorite: pumpkin pie.
From roasting and seasoning fresh pumpkin (not the canned stuff!) to mastering a buttery shortcrust tart shell, you’ll learn every detail needed to perfect your pie-making game. Josh also shows you how to prepare a silky pumpkin custard filling and a light, flavorful Chantilly cream with vanilla bean, lemon zest, and a touch of nutmeg.
If you’re an aspiring home cook, a holiday host, or someone who just loves baking from scratch, this video is packed with tips, techniques, and pro-level insights. Plus, you’ll discover the difference between using fresh pumpkin versus canned and how to blind bake your tart shell for best results.
🎃 Perfect for Thanksgiving, holiday dinners, or cozy fall weekends.
🧂 Ingredients
For the Pumpkin Filling (Custard):
➡️ 1 small sweet pumpkin or squash (~600g roasted pumpkin flesh)
➡️ Olive oil (for roasting)
➡️ 2 pinches salt
➡️ 5.5 tbsp brown sugar
➡️ 1 tbsp cinnamon
➡️ ½ tsp ground nutmeg
➡️ ½ tsp ground ginger
For the Shortcrust Pastry:
➡️ 200g all-purpose or pastry flour
➡️ 115g cold butter, cubed
➡️ Pinch of salt
➡️ 2 pinches sugar
➡️ 1 egg
➡️ ½ eggshell of ice-cold water
For the Custard Mix:
➡️ 600g roasted pumpkin puree (from above)
➡️ 300g heavy cream
➡️ 4 large eggs
For the Chantilly Cream:
➡️ 35% heavy cream
➡️ Vanilla bean (¼ of a pod)
➡️ Icing sugar (to taste)
➡️ Zest of ½ lemon
➡️ Tiny dash of nutmeg
🔪 Instructions
1. Roast the Pumpkin
➡️ Preheat oven to 350°F (175°C).
➡️ Cut a small pumpkin in half, scoop out seeds (save & roast them if desired).
➡️ Cut into quarters, peel the skin, and dice the flesh.
➡️ Toss with a little olive oil, salt, brown sugar, cinnamon, nutmeg, and ginger.
➡️ Spread on a baking tray, cover with foil to steam-roast, and bake for ~30–40 minutes until soft.
➡️ Cool, then blend into a smooth puree.
2. Make the Shortcrust Pastry
➡️ Combine flour, cold cubed butter, salt, and sugar. Rub by hand until it resembles sand (or pulse in a food processor).
➡️ Mix egg with cold water and add to flour-butter mix. Mix gently until just combined (don’t knead!).
➡️ Wrap and chill dough for at least 30 minutes.
3. Roll and Blind Bake the Tart Shell
➡️ Roll chilled dough to fit your tart mold, leaving a bit of overhang.
➡️ Line mold with butter, gently lay dough inside, press into corners using a small dough ball.
➡️ Trim excess, prick the base with a fork (not all the way through).
➡️ Place a smaller tart pan inside (or use parchment + beans/rice) to blind bake.
➡️ Bake at 350°F for 25 minutes.
➡️ Remove inner shell/weights, brush inside with egg wash (egg + pinch of salt + splash of water), bake again for 2 minutes.
4. Prepare Pumpkin Custard Filling
➡️ Blend 600g of the roasted pumpkin with 300g heavy cream until smooth.
➡️ Add eggs one at a time (total of 4), blend briefly (avoid whipping air).
➡️ Taste and adjust seasoning — add more sugar or spices if needed.
5. Fill and Bake the Pie
➡️ Pour custard into blind-baked tart shell (¾ full).
➡️ Place a pan of boiling water on the rack below to create steam.
➡️ Bake at 325°F (160°C) for 30–35 minutes or until gently set with a slight wobble in the center.
➡️ Cool completely before slicing.
6. Make Chantilly Cream
➡️ In a bowl, combine heavy cream, scraped vanilla bean seeds, icing sugar, lemon zest, and a touch of nutmeg.
➡️ Whip by hand until soft peaks form — luxurious and not too firm.
🍰 Serve
➡️ Slice cooled pie with a serrated knife for clean edges.
➡️ Top each slice with a dollop of vanilla bean Chantilly cream.
It’s perfectly smooth, lightly spiced, not-too-sweet.
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