Perfect Pumpkin Pie - Once Upon a Chef (2024)

FAQs

Why is my pumpkin pie not setting? ›

Why Didn't My Pumpkin Pie Set? You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make.

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

The more diluted the egg mixture, the higher the doneness temperature will be. The perfect pull temperature for pumpkin pie is 175°F (79°C).

the pie is underbaked and the filling won't completely set up. when the center of the pie wobble slightly it will continue to bake. when it comes out of the oven giving a perfect silky smooth filling.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

A finished pie should be wobbly in the middle, according to Bishop. "A pie might not look set when pulled from the oven; that's OK. You will see the pie thicken as the pie cools and the custard sets," explains Bishop.

If the pie jiggles (but doesn't wiggle), then it's done. You should also see that the filling has darkened and the texture of the pie should be a bit puffed up from when you put it in the oven. If you're still uncertain, stick a knife (or a toothpick) in the center and see if it comes out clean.

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

Should I chill pumpkin pie before baking? ›

Refrigeration Is The Secret To A More Flavorsome Pie

If you've ever felt that the spices in your pumpkin pie were competing rather than harmonizing, this technique is for you. A period of rest in the refrigerator allows the individual spices to mellow, smoothing out any of their overly bold or harsh notes.

Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling.

An egg wash is not necessary when blind baking, though if you want to add some shine to the edges of the pie, you can brush the crust with egg wash after removing the pie weights and before returning the pie to the oven to finish baking.

Dried beans or rice works great, or you can use sugar to weigh down the parchment paper. If you use beans or rice, you can use them over and over again for blind baking - just store them in an airtight container. You cannot use them to cook with for regular recipes once you have used them to bind bake.

If the timer goes off and you see small bubbles in the filling around the edges of the pie, or if the filling has separated from the crust, these are signs you've overbaked the pie and you should remove it from the oven immediately.

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Custard pies = pumpkin pies.

Check for a Jiggle, Not a Wiggle

When it comes to a home-baked pumpkin pie, the famous old ditty, "jiggle like jello, not wiggle like a wave," is funny, but true. "You can tell it is done when the edges are set and the center has a little jiggle to it," explains Luck.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Note that if your test determines an undercooked pumpkin pie, return it to the oven and bake a few minutes longer before testing it again.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

Does egg wash prevent soggy pie crust? ›

Egg white + water. This is the egg wash I use most often in my kitchen. One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom.

Bake the pie fully.

Most thickeners activate after maintaining a certain temperature long enough. If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling.

Take a large square of aluminum foil, then cut out the center — about 3 inches in diameter. Lay the aluminum foil over the top of the pie, and gently tuck the foil around and under the outer edges of the pie crust. Bake on the center rack for about 25 minutes, or until done.

Nitrogen levels in the soil can influence pumpkin fruit set through effects on flower development. Excess nitrogen promotes vigorous vine growth but delays flowering. If the delay coincides with high temperatures, fruit-producing flowers may not develop at all until too late to produce much yield.

One potential risk of making a translucent custard, like pecan pie filling, is that it might not set properly, leaving you with an unappetizingly runny slice. Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.