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isabel_paige

@isabel_paige

The Storyteller

Isabel Paige

Isabel Paige is a captivating storyteller who shares her intimate journey of living alone in the mountains and building her own dream home. Through cozy baking sessions, DIY projects, and vulnerable life updates, she invites viewers into her quiet, rustic world.

cozyrusticvulnerableserene

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Choose used and shop my top picks! Click my link https://tdup.co/isabel-nov25 and use code ISABEL50 for 50% off plus free shipping on your first order (Offer expires 11/30/25 - see site for full terms). Thank you ThredUp for sponsoring this video

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PUMPKIN PIE
Ingredients
Homemade Sweetened Condensed Milk
Ingredients:
2 cups (480 ml) whole milk (fresh, if you have it)
⅔ cup (130 g) granulated sugar
2 tbsp unsalted butter
1 tsp vanilla extract (optional, for flavor)
Instructions:
1. In a medium, heavy-bottomed saucepan, combine the milk and sugar.
2. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
3. Reduce heat to low and let it simmer very gently (no rolling boil) for 30–40 minutes, stirring occasionally. The volume should reduce by about half.
4. Once thickened and creamy, remove from heat. Stir in butter (and vanilla, if using) until smooth.
5. Let cool. It will thicken more as it cools. Use immediately in your pie recipe, or store in the fridge up to 1 week.

This makes about 1 ¼ cups, close to a standard 14-oz can.

ROAST THE PUMPKIN:
1. Preheat oven to 400°F (200°C).
2. Cut a sugar pumpkin (or pie pumpkin) in half, scoop out seeds, and place cut-side down on a baking sheet.
3. Roast for about 45–60 minutes, until the flesh is very tender.
4. Scoop out the flesh and blend until smooth. Measure 2 cups for the recipe (if watery, cook down on the stove to thicken).

For the Crust (All-Butter Pie Dough):
160g all-purpose flour
1/2 tsp salt
1 tbsp sugar (optional, for a touch of sweetness)
1/2 cup (115 g) cold unsalted butter, cut into cubes
3–4 tbsp ice water

1. In a large bowl, whisk together flour, salt, and sugar.
2. Add cold butter cubes and cut in with a pastry cutter (or fingertips) until mixture looks like coarse crumbs with pea-sized bits.
3. Sprinkle in ice water, 1 tbsp at a time, tossing until the dough just comes together.
4. form into a disk, wrap in plastic, and chill at least 1 hour.
5. On a lightly floured surface, roll out one disk into a circle about 12 in (30 cm) wide.
6. Fit into a 9-inch pie pan, trim excess, and crimp the edges. Keep chilled until ready to fill. (You can freeze the second disk for another pie.)

For the Filling:
2 cups (480 g) fresh roasted pumpkin purée* (see note)
1 can (14 oz / 396 g) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg (freshly grated if possible)
½ tsp salt

Instructions
Make the Filling
1. In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, spices, and salt until smooth.

4. Assemble and Bake
1. Preheat oven to 425°F (220°C).
2. Pour filling into prepared crust.
3. Bake at 425°F for 15 minutes, then reduce oven to 350°F (175°C) and bake another 35–45 minutes, until the center is set but still slightly wobbly.
4. Let cool completely on a rack. The filling will finish setting as it cools.

5. Serve
Serve plain, or with lightly sweetened whipped cream.
Refrigerate leftovers, covered, for up to 4 days.

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THE BEST RYE BLACK BREAD RECIPE

400g rye flour
50g crushed rye berries (milled on a coarse setting or blended in a dry blender)
150g rye starter (you can use at least 30% up to 50%)
400g water
12 g salt

Seed mix
150g seeds
100g crushed rye
250g water
75g maple syrup
1 Tablespoon molasses

TO MAKE RYE STARTER:
the night before you plan to mix dough I mix 40g of starter with 60g of water and 30g of bread flour and 30g of rye flour (I add the entire amount to the dough)

FOR THE BREAD:
start with mixing water and starter and then add flour and mix until combined. Then it rests for 30-60min and while I rest it I toast the seeds on a skillet for around 10 minutes, and then add maple syrup, molasses and water and cook until thick (5-10 minutes) let cool for around 20-30 minutes
Add the seed mixture to the rested rye dough. The seed mixture can be warm but not hot when you add it. Mix in the salt.
Wet hands and place the dough into a buttered loaf pan, top with seeds and allow to ferment and rise for 5-8 hours.

Bake at 440 f for 30 minutes then turn it down to 400 for the rest. Bake until a thermometer inserted reaches 195.
If it’s browning on top during the bake cover with foil.
Average bake time is 75 minutes for me
Let the bread rest overnight before slicing!

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