THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
As a classic Thanksgiving dessert, pumpkin pie really should stay classic. Claire’s recipe amps it up with some brown butter and caramelized honey, but it stays close to home and simply results in the best pumpkin pie you’re likely ever to have — silky, balanced, rich, and not weighed down by too much sugar or spice. Check out this Claire Saffitz video for the foolproof path to the perfect pumpkin pie.
#ClaireSaffitz #PumpkinPie #Thanksgiving
Special Equipment:
9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)
Ingredients:
Flaky All-Butter Pie Dough
(page 333), parbaked in a 9-inch pie plate and cooled
5 tablespoons unsalted butter (2.5 oz / 71g)
1/3 cup honey (4 oz/ 113g)
3/4 cup heavy cream (6 oz /170g), at room temperature
4 large eggs (7 oz /200g), at room temperature
1/4 cup packed dark brown sugar (1.8 oz /50g)
1 (15oz/ 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby’s
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon Diamond Crystal kosher salt (0.11 oz /3g)
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg (preferably freshly grated), plus more for serving
1/4 teaspoon ground cloves
Softly whipped cream, for serving
Video Breakdown:
0:00 Start
0:19 Intro to Caramelized Honey Pumpkin Pie
0:35 Dessert Person Intro Animation
0:52 How To Make Pumpkin Pie
1:25 Why Claire’s Pumpkin Pie is Special
1:45 Ingredients & Special Ingredients
2:58 How To Make Pie Crust
7:50 Parbake the Pie Crust
11:52 Make the Pumpkin Filling
16:53 Reduce Temperature / Bake Again
17:39 Fill the Crust and Bake
19:00 Cool and Serve
20:52 Claire Saffitz Reviews Caramelized Honey Pumpkin Pie
22:25 Cat Safari
Thanks for watching!
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
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30 Comments
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Like this comment if you’re making a pumpkin pie this holiday season. If not a pumpkin pie, comment what dish you’re planning to bake. 🥧
All American cooks l watch use honey as a healty substitute to sugar. The truth is when you heat honey it actually turns into something carcinogenic. Honey only supposed to be consumed as raw.
For anyone who has made this, can you use creamed honey or do you need to use liquid honey? TY!
Hi, in the video you say 1/4 cup of honey but in the description the recipe says 1/3 cup. Is 1/4 cup the actual amount for the honey? 10:56
6:38
Claire never disappoints! I followed the recipe to the T across this video and the book and oooooh this pie is amazing! Flaky crust, cuts beautifully, pumpkin-y, not too sweet. Simply divine! Truly the best pie I have ever had!
Thanks, Claire!
I will be trying your All-Purpose Flaky Pastry Dough next from What's for Dessert!
But not like pie winning competition best. 😆
You could make pumpkin oatmeal or pumpkin cold foam with the leftovers
To make a short story long, listen to this lady
"I'm just gonna guess!" [Looks it up] 😆
OK, Ms. Claire, just to be clear, I have made this twice since I watched your video! This pumpkin pie is amazing! The custard recipe IS perfectly engineered and, as they say, the proof is in the pudding! The secret: 4 large eggs! I love this pie! And it dished up nicely so it could be eaten like pizza! Delish! 🤩🥰
One of the best recipe presentations I have watched in years! It is refreshing to watch someone "just cook"… "just create"… no fluff, no drama, just a normal human being in a normal kitchen baking a beautiful creation with real ingredients! I love that you dropped a lid to your spice and just picked it up, you grabbed a cookbook to check a measure… LOVE YOU! You are wise beyond your years and I am a fan! I am in a pie bake off on Friday 12/29/23 at work (I am an open heart nurse), and although I think I make a killer pumpkin pie, I am feeling more like a winner with watching your video and gaining a few tips! Thank you… stay tuned, I'll let you know how it all goes! ha
I 100% agree that crystalised honey smells like mushrooms. I was making this following along and gasped when she said that 😂
Hi claire, I have a question After first bake the crust it’s smaller than before haha How can I fix this mistake later? I don’t know the reason 🥲🥹❤️ Always love your videos. Happy holidays 🎄
You left the salt and vanilla extract out of the video. 😑
Just curious if anyone knows. I only use Ceylon cinnamon which is a slightly more floral cinnamon with a milder flavor, has anyone else tried this recipe with Ceylon cinnamon and did you need to alter the measurement?
My local grocer only ever has medium and jumbo size eggs so I guess I’m doing three jumbos this week 😂
but where does the vanilla go! haha
This pumpkin pie recipe is so good, thanks Clair 😊
I made this for Thanksgiving it was the best pumpkin pie I've had. The honey was a genius idea! And the crust was perfection with flaky layers. Unfortunately, my dog helped herself to the rest of the pie and I had to make a second pie…that was even better! Thank you claire.
I made this for Thanksgiving. It was amazing. The crust was crunchy and the filling was delicious. I am making another one tomorrow. Thanks Claire. You are the best.
This wasn't sweet enough IMO. I think there might be an error in the listed measurements.
I just made this for the first time and it was the best pumpkin pie I have ever eaten!
Everything was amazing to me except the level of sweetness.
Warning! You cannot use 1 teaspoon of table salt in place of the diamond crystal kosher salt. It came out wayyy saltier than expected. Apparently 1 tsp diamond crystal kosher salt is equivalent to 1/2 tsp table salt.
❤I made this pie today🤗 My new favorite pumpkin pie
Mine is really grainy 😭 i followed the recipe exactly what did I do wrong?
Thank you for the video. I bought your book and was so confused reading about the crust.. it’s nice to have a visual to better comprehend
Just made this tonight, T-giving Eve ‘23. Will cut and eat tomorrow. So anxious!
CLAIRE, WHY DON'T YOU JUST USE SCRUNCHED UP PARCHMENT PAPER INSTEAD OF FOIL?