[1 - 1] hey what's up today I'm going to show
[1 - 3] you three epic pumpkin desserts that you
[3 - 5] can make for the holidays all of which
[5 - 7] are quite a bit easier than making a
[7 - 9] pumpkin pie from scratch first off is
[9 - 11] pumpkin creme brulee it's creamy and
[11 - 13] luxurious like pumpkin pie but it's got
[13 - 16] crunchy caramel on top instead of crust
[16 - 18] and it's super easy to make first I'll
[18 - 20] drop 600 G of heavy cream into a
[20 - 22] saucepan then I'll just heat that up
[22 - 23] over mellow heat because I don't want it
[23 - 25] to Scorch I'm heating the cream for this
[25 - 27] custard so that it cooks faster using
[27 - 29] Cold Cream in this recipe can add it up
[29 - 31] to 30 minutes of cook time and after a
[31 - 32] quick 5 minutes this cream is heated to
[33 - 35] about 150 F so from here I'm going to
[35 - 37] set this cream aside then grab a medium
[37 - 39] mixing bowl and nine large eggs then
[39 - 43] I'll crack those eggs into
[47 - 47] a no okay I'm going to crack nine large
[47 - 49] eggs into a bowl so that I can separate
[49 - 51] the yolks from the whites I like to do
[51 - 52] that with my hands as opposed to passing
[52 - 54] the yolk back and forth between
[54 - 56] eggshells because for me it's easier and
[56 - 57] I think you're a lot less likely to
[57 - 59] accidentally split open the yolk and get
[59 - 61] it mixed back in with the whites and
[61 - 62] once I've got nine yolks in this bowl
[63 - 64] I'm going to add in 300 G of pumpkin
[64 - 67] puree 120 g of sugar 3 G of pumpkin
[67 - 69] spice 5 G of vanilla extract then I'm
[70 - 71] going to reach back to the stove grab my
[71 - 73] cream and then pour all of that into the
[73 - 75] bowl once everything's in the bowl I'll
[75 - 77] grab a whisk and just stir until
[77 - 79] everything is homogeneous ooh also add
[79 - 81] in 4 G of salt that's important and I
[81 - 83] forgot about that once this custy is all
[83 - 85] whisked up until homogeneous I'm going
[85 - 87] to grab a fine mesh strainer and pour
[87 - 89] the whole thing through that since the
[89 - 91] pumpkin puree has some fiber in it if
[91 - 92] you don't strain it off the final
[92 - 94] custard experience can be a little bit
[94 - 97] grainy oh yeah all that gkess is going
[97 - 99] to inhibit creme brulee silkiness and
[99 - 101] once this custard is strained off it
[101 - 103] should be smooth and creamy like this
[103 - 105] now it's time to bake it for that I'm
[105 - 107] going to grab six ramkin that can hold
[107 - 109] somewhere between 7 and 8 ounces of
[109 - 111] liquid I'll link to where you can get
[111 - 112] these ones down in the description next
[112 - 114] I'll carefully pour this custard into
[114 - 116] the ramkin filling them up to the inside
[116 - 118] lip then I'm going to cover each one
[118 - 120] with a tight wrapping of plastic wrap
[120 - 122] this wrap will trap steam which will
[122 - 125] help the custard cook evenly and prevent
[125 - 126] a skin from forming in the oven next I'm
[126 - 128] going to poke this wrap with a cake
[128 - 130] tester or a toothpick to allow a little
[130 - 131] bit of venting so that the steam inside
[131 - 133] doesn't drip back into the custard and
[133 - 134] make it weird from here I'm going to
[134 - 137] load this whole tray into a
[137 - 140] 215f oven and bake for roughly 90
[140 - 142] minutes cook time will vary depending on
[142 - 144] your oven because lower temperatures
[144 - 146] tend to be less accurate and more
[146 - 148] variable than high temps and after about
[148 - 149] an hour and a half I'm going to check
[149 - 151] back on these custards to see if they're
[151 - 153] set there's two ways to do this the
[153 - 155] first being an instant read thermometer
[155 - 157] I'm looking for an internal temp of 180
[157 - 159] to 185f any lower in the custard's going
[159 - 161] to be too wet the second move is to pull
[161 - 164] the custards out of the oven and just
[164 - 165] shake them if it looks really jiggly
[166 - 167] it's undercooked and if it looks set
[167 - 169] like Jell-O then it's probably good to
[169 - 171] go now after a couple hours of cool down
[171 - 173] in the fridge these custards are cold
[173 - 176] set and ready to Brule for that I'll
[176 - 178] drop about three large pinches of Sugar
[178 - 180] In The Raw right on top I find that this
[180 - 182] type of sugar caramelizes better than
[182 - 184] plain white sugar which tends to soak
[184 - 185] right into the custard to Brule this I'm
[185 - 190] going to grab a butane
[191 - 191] torch then I'm going to hit this Creme
[192 - 194] Brule from a distance of about 5 to 6 in
[194 - 196] if you go too close the sugar is going
[196 - 198] to burn super fast and it's going to
[198 - 200] roast the custard underneath that
[200 - 202] changes the texture and takes it from
[202 - 204] silky to hot and curdled kind of like
[204 - 206] scrambled eggs also if you're wondering
[206 - 209] hey BR can I do this without a blowtorch
[209 - 211] well in my original creme brulee video I
[211 - 214] do lay out a strategy to use a broiler
[214 - 216] that method works pretty well but it can
[216 - 218] also roast the custard if you don't pay
[218 - 219] really close attention and once the
[219 - 222] sugar has been deeply caramelized it's
[222 - 224] time to crack it open man putting sugar
[224 - 226] glass on top of a rich fall themed
[227 - 229] custard is a real thrill this creme rele
[229 - 231] hits similar to Pumpkin Pie but it's
[231 - 234] denser with flavor and has the texture
[237 - 242] custard M yeah it's just smooth for days man
[242 - 244] M yeah it's just smooth for days man this creme Bret recipe takes about 15
[244 - 246] minutes of active work it's super light
[246 - 248] on dishes and it provides a novel way to
[248 - 250] eat something pumpkin spiced around the
[250 - 252] holidays I hope you try it next up is a
[252 - 254] homely dessert that my mother-in-law
[254 - 256] brings to our house every Thanksgiving
[256 - 258] she calls it pumpkin crunch and I think
[258 - 260] she got it out of a magazine or from a
[260 - 263] nice gal at church like most mom food
[263 - 264] this dish makes no sense from a
[264 - 267] technical perspective but it tastes
[267 - 269] amazing to make it into a medium Bowl
[269 - 271] I'll add four 400 G of pumpkin puree
[271 - 274] then 450 G of sweetened condensed milk
[274 - 277] 15 G of vanilla extract three large eggs
[277 - 280] 2 G of cinnamon 2 G of pump spice 3 G of
[280 - 282] salt and 30 G of melted butter next I'll
[282 - 285] just jump in with a whisk and stir until
[285 - 286] the eggs are broken down and everything
[286 - 289] is well combined next let's bust out the
[289 - 290] dry ingredients for that I'll combine
[290 - 293] 200 g of allpurpose flour 200 g of sugar
[293 - 296] 10 GS of baking powder and 3 G of salt
[296 - 297] then I'll just stir that until
[297 - 299] everything's combined for extra m points
[299 - 302] sub this dry mix for a box of vanilla
[302 - 303] cake mix that's actually what the
[303 - 306] original recipe calls for and it works
[306 - 308] but I've opted to mix up my own dry
[308 - 310] because box cake mix can vary pretty
[310 - 312] widely and most of them are way too
[312 - 314] sweet next I'll drop two sticks or 230 G
[314 - 317] of butter into a pan and melt it you
[317 - 319] guys are not going to believe how this
[319 - 320] melted butter makes it into this dish
[320 - 322] next I'll pour my pumpkin pie base into
[322 - 325] a 9x13 casserole dish then I'll grab my
[325 - 328] cake mix and just sprinkle it right on
[328 - 331] top you heard that right put raw flour
[331 - 334] on top of the pumpkin stuff no mixing or
[334 - 336] anything like that just flour on top and
[336 - 338] once there's a solid layer of raw flour
[338 - 340] dusted on top of the pie base I'm going
[340 - 341] to snatch the melted butter from the
[341 - 344] stove along with a spoon and then just
[344 - 346] scoop that on top of the raw flour this
[346 - 348] part is where my chef brain goes a
[348 - 350] little bit insane in a million years of
[350 - 352] trying to make a delicious pumpkin
[352 - 353] dessert I would have never thought to
[353 - 356] put butter on top of raw flour look at
[356 - 358] this I mean the butter is just pooling
[358 - 361] on top this this is stupid once the
[361 - 363] butter is down I'm going to spread that
[363 - 364] out so that it's sitting in an even
[364 - 367] layer on top of the raw flow and at this
[367 - 369] point try not to mix the layers together
[369 - 371] because this dish really sings when it
[371 - 374] has distinct textural layers speaking of
[374 - 375] texture I'm going to finish building
[375 - 378] this pumpkin crunch by laying on 125 G
[378 - 381] of chopped pecans if somehow 125 G isn't
[381 - 383] enough to fully cover the top feel free
[383 - 386] to go up to 150 or even 175 I want this
[386 - 388] top to be blanketed in a thin layer of
[388 - 391] crunchy nuts from edge to edge and that
[391 - 393] looks perfect I mean it looks weird but
[393 - 395] it looks like it's supposed to next I'll
[395 - 396] throw this casserole dish into a
[396 - 399] preheated 350 oven to bake for 60
[399 - 401] minutes while I thank Trade coffee for
[401 - 403] sponsoring this video for the last 3
[403 - 404] years I've been getting monthly
[404 - 406] deliveries of Trade coffee I love it
[406 - 409] because the coffee tastes great but also
[409 - 411] because I'm a decaf Drinker and trade
[411 - 413] has the best selection of high quality
[413 - 415] decaf coffees that I'm aware of this
[415 - 416] Thanksgiving though I'm going to be
[416 - 418] hosting my family of caffeine drinkers
[418 - 420] so to da of them I picked up one of
[420 - 422] trade's tasting sets this one's from
[422 - 424] Alma coffee and it includes a bunch of
[424 - 426] roast levels and different processing
[426 - 427] methods I thought it'd be fun to let
[427 - 429] people choose what kind of coffee
[429 - 430] experience they want to have this is
[430 - 432] actually one of trade's curated gift
[432 - 434] boxes and it would also make a really
[434 - 436] great gift for a teacher a male person a
[436 - 438] mother-in-law a friend or anyone you
[438 - 440] know who loves great coffee of course
[440 - 442] you could always give them the classic
[442 - 443] Trade coffee subscription that I have
[443 - 445] that allows the person you're giving
[445 - 447] coffee to to get personalized matches
[447 - 449] based on what they like so to pick up
[449 - 451] some coffee for your holidays or to give
[451 - 452] the gift of really great coffee to a
[452 - 455] friend head to drink trade.com Brian
[455 - 457] trades coffee comes from local roaster
[457 - 459] across the country it's roasted order
[459 - 461] and shipped directly to your house again
[461 - 464] that's drink trade.com Brian and the
[464 - 466] link is in the description and after a
[466 - 468] 60-minute bake it's time to pull this
[468 - 472] crunch out of the oven you guys oh my
[472 - 475] gosh this thing smells so freaking sick
[475 - 477] 2 hours later once this thing has cooled
[477 - 479] completely I'm going to cut a square out
[479 - 481] of the top top and then scoop it out to
[481 - 483] end the suspense of what exactly this
[483 - 485] thing turns into it looks kind of like a
[485 - 488] lemon bar but you know it's pumpkin pie
[488 - 489] flavor somehow that butter combined with
[490 - 492] the raw flour and became a hybrid cookie
[492 - 494] cake thing it's weird but somehow it
[496 - 500] works perfectly wow M this thing makes no
[500 - 503] perfectly wow M this thing makes no sense but it's so good it's nostalgic
[503 - 506] it's fun and it tastes so good thanks to
[506 - 508] Trish Lauren's mom for turning me onto
[508 - 510] the virtues of P pumpkin crunch and for
[510 - 512] showing me a totally new technique in
[512 - 514] the process love you Trish okay finally
[514 - 515] I'm going to show you guys how to make a
[515 - 518] burnt bask pumpkin cheesecake it's way
[518 - 520] easier than crusted cheesecake and it
[520 - 523] delivers a substantial amount of fall
[523 - 525] Vibes first I'll combine 375 G of cream
[525 - 529] cheese with 225 g of goats cheese the
[529 - 531] goat helps this cheesecake maintain its
[531 - 533] twangy cheese flavor in my testing
[533 - 535] adding in pumpkin puree muted the cream
[535 - 536] cheese flavor too much so I needed
[536 - 538] something with a little bit of punch to
[538 - 540] balance out the puree creaminess now the
[540 - 542] paddle attachment goes on and I'll spin
[542 - 543] up the two cheeses until they're evenly
[544 - 546] combined and smooth or for about 1
[546 - 548] minute next I'll add in 400 G of pumpkin
[548 - 551] puree then 350 G of brown sugar in my
[551 - 553] opinion the darker flavor of brown sugar
[553 - 555] helps solidify this as a fall pie next
[555 - 556] I'll spin this with the paddle
[557 - 558] attachment to get everything combined
[558 - 560] then I'll turn this up to medium high to
[560 - 562] break down any large globules of cheese
[562 - 564] since the pumpkin puree is kind of wet
[564 - 565] you got to work it a little bit harder
[565 - 567] after 2 minutes of spinning I'll stop
[567 - 569] the mixer then scrape down the sides
[569 - 571] this is crucial because the cheeses grip
[572 - 574] the sides of the bowl for dear life if
[574 - 575] you don't scrape down at least twice
[575 - 576] you're going to have pockets of unmixed
[576 - 578] cream cheese in your final cake now one
[578 - 580] more quick spin to get everything smooth
[580 - 582] and well combined and at this point the
[582 - 584] batter should look almost like Jiffy
[584 - 586] peanut butter but a little bit looser
[586 - 588] now with the mixer spinning I'm going to
[588 - 590] grab five large eggs and drizzle them in
[591 - 592] one at a time once in I'll let the egg
[592 - 595] get fully mixed into the batter then
[595 - 596] I'll drop the next from this point
[596 - 598] forward don't mix this cheesecake batter
[598 - 601] on high speed if you do the eggs are
[601 - 603] going to trap air into the mixture and
[603 - 604] your cheesecake is going to Puff really
[604 - 606] high in the oven then collapse in a
[607 - 608] weird way after the bake okay once the
[608 - 610] eggs are mixed in gently I'm going to
[610 - 614] grab 500 G of heavy cream then stream
[614 - 616] that in slowly again mixing no higher
[616 - 618] than medium speed here I'll give this
[618 - 620] cream a few seconds to get lazily mixed
[620 - 623] in then I'll add in 5 G of pumpkin spice
[623 - 626] 7 G of salt and 50 g of allpurpose flour
[626 - 628] sifted into the bowl through a fine mesh
[628 - 630] strainer sifting helps us avoid any
[630 - 632] lumpiness that you might get from mixing
[632 - 634] dry flour into wet cheese like we are
[634 - 636] here also this allpurpose flour can be
[636 - 638] easily subbed for a cup for cup
[638 - 639] gluten-free flour if you want to make
[639 - 641] your cheesecake Lauren friendly okay the
[641 - 643] paddle attachment goes back on then I'll
[643 - 645] give this cheesecake one more minute of
[645 - 647] mix time during that minute make sure to
[647 - 649] scrape the sides at least once just to
[649 - 650] make sure that all of the cream cheese
[650 - 653] is intermixed and once the batter is
[653 - 654] smooth and well combined I'm going to
[655 - 657] grab a 9-in spring form pan and spray it
[657 - 659] with a generous dose of pan spray or hit
[659 - 661] it with olive oil then I'll drop in a
[661 - 663] cylinder of parchment paper around the
[663 - 665] outside then a 9-in round of paper into
[665 - 667] the bottom for more detail on how to cut
[667 - 669] this paper see my original Basque
[669 - 671] cheesecake video without the paper liner
[671 - 673] the cheesecake gets mucho stuck to the
[673 - 675] pan okay a little bit more pan spray
[675 - 677] this time directly onto the parchment
[677 - 678] paper then the cheesecake batter goes
[678 - 681] into the pan and then that pan goes into
[681 - 685] a 475 F oven to bake for 40 minutes 40
[685 - 687] minutes later the house smells of roasty
[687 - 689] pumpkin spice so it's time to pull this
[689 - 691] thing out at this point the cheesecake
[691 - 693] should be very very dark brown like it's
[693 - 696] called burnt cheesecake for a reason and
[696 - 697] the middle here should have just a touch
[698 - 699] of jiggle when you shake the pan if
[699 - 701] yours is wetter looking throw it back in
[701 - 702] because you definitely want to lean
[702 - 704] towards slightly more cooked with this
[704 - 706] cheesecake than less you guys this
[706 - 709] cheesecake gives you the best parts of
[709 - 711] both of the desserts in its name you get
[711 - 713] the warm sweet flavor of the spiced
[713 - 716] pumpkin plus the twangy brightness and
[716 - 717] intense caramelized flavors of The
[717 - 721] Basque cheesecake textur this thing is
[721 - 724] smooth the rich creamy cheeses paired
[724 - 726] with the smooth pumpkin creates a
[726 - 728] velvety texture that's very addicting
[728 - 729] and satisfying all three of these
[729 - 732] desserts deliver the fall Nostalgia that
[732 - 734] we all seek but with less effort than
[734 - 736] making a pie from scratch I really hope
[736 - 737] you guys tried one of these recipes
[737 - 740] sometime soon as always they're listed
[740 - 741] down in the description along with the
[741 - 743] volumetric versions if you guys want to
[743 - 745] watch another one of my videos then
[745 - 747] please check out this one linked on the
[747 - 751] screen I'll see you there