Ben Starr's NO CANS Pumpkin Pie

Ben Starr teaches you how to make a real old-fashioned pumpkin pie, using NOTHING from a can. Conventional pumpkin pie recipes call for a can of pumpkin and a can of evaporated milk. Why not try FRESH ingredients that haven't been sitting in a can for two years?

• Category

  Howto & Style

[Taylor Brogan]

that pie looks awesome! although i have to dsagree on the pie crust. I always make my pie crusts with Lard, or Crisco Shortening. this makes the pie crust, light, flaky and delicious! I haven't never seen one made from oil. here in tennessee everyone uses a solid fat like lard for pie crusts.i do like the idea of using milk in the crust, i have never seen that! i always use water, like 8 tbsp the less liquid you use the lighter it is, and less dense. the more liquid you use it is heavy and hard.

[Ben Starr]

Hi, Taylor! You are correct...most people use solid fat to make pastry and pie crust. However, Crisco and lard are hydrogenated products, meaning that they are altered at the molecular level. This means...it's not natural. And my body probably doesn't know what to do with it. I endeavor to cook with ingredients that are as close to nature as humanly possible. So if I use a solid fat, I use butter. An olive oil crust is actually VERY healthy for you, and it tastes incredibly delicious.

[mysticmanification]

Canola oil is not a natural or healthy oil at all. Have you considered coconut oil? It seems perfect for a recipe like this.

[iaof2012]

Alas, the trials of living in a northern climate, where fresh foods need to be canned, frozen or imported in the winter :(

I believe that canned evaporated milk is called 'pet milk' in USA. It is a desert staple in traditional Canadian cookbooks. It is simply milk with half of the water content of regular milk. And, it is a very good substitution for cream, in your morning coffee. Not so much milk fat, but still has rich flavor.

[iaof2012]

Oh, ok, but, to me, I would find it harder, a bit tedious, to pack cookie crumb crust in tiny little muffin tins.

I am curious, is there an option to using shortening in pies, that you may have learned? I tried a simple substitution with butter, but it did not work out the same at all.

I read somewhere that the early settlers used to use duck or goose fat, cooled. But, I haven't tried it myself. I do find however that the duck grease has no particular taste or scent.

[MiFFiL]

Oh I do that all the time. I have a full set of cutters for it since I went to school for baking and pastry all last year.

[sissaboolives2012]

Try this sometime if you like: roll out the pie dough, and cut circles with a ring made from, say, an empty tuna can. I do this with mincemeat pies every Christmas, works great! And just slip them in the muffin tins.

[sissaboolives2012]

good video, too, thank you a million times over, I've always wanted to know how to use fresh pumpkin for pies!

[sissaboolives2012]

Hi, I'm with you on the hydrogenated issue, but, I'm afraid, after 27 years, not with pies. I thought I may try to make a butter pie crust, just by simple substitution,but, alas, not with good results. I'd love to get it right!

I think I've read, tho, that, before hydrogenation, our european ancestors used to use rendered and chilled duck or goose fat, from roast drippings.  I haven't tried it yet, but, the grease literally has no scent or distinct flavor, that is, the duck; I'm anxious to try!

[DinoLife2007]

nice..gonna try. so excited!

[HildaBombzalez]

So far I this is the only recipe for a fresh pumpkin pie! I'm so gonna try it!

I like the guy he's down to earth and funny!

The pajama pants, using the hand as a spatula Lmao!

[Brandon Hunter]

i admit the whole hand in it the batch is nasty lol

[Brandon Hunter]

i have to agree with the butter i use grass fed unsalted butter in my coffee everyday with coconut oil im in great shape btw lol. its super healthy for you. have you used coconut oil instead of olive oil?