12 Mistakes to Avoid When Baking Pumpkin Pie
An icon of the Thanksgiving table, pumpkin pie is a delicacy featuring a rich pumpkin custard infused with the warmth of cinnamon, nutmeg, and cloves, all enveloped in a flaky pastry crust.
Elevated with a lavish serving of whipped cream, this pie holds a special place as one of the universally cherished slices.
But even if you’re not a baking pro, making an awesome pumpkin pie just needs a bit of care. Learn about some common mistakes to avoid, and you’ll have a holiday pie that stands out.
These Are The 12 Mistakes To Avoid When Baking Pumpkin Pie
If fall had a food ambassador, it would undoubtedly be pumpkin pie. This dessert classic is smooth, comforting, and strikes the perfect balance between sweet and savory.
Making it is a breeze, but there are a few baking pitfalls to steer clear of, like underbaking, overbaking, or using the wrong substitutes.
To guide you in mastering the art of baking pumpkin pie, we consulted chefs and cooking experts who shared insights on common mistakes.
And also, the best ways to sidestep them. Plus, they offered tips on determining when your pumpkin pie is perfectly done.
1. Slicing Without Cooling Completely
Serving a pie before it’s perfectly cooled can be tempting for that cozy, warm image, but it’s important to note that most pies need a good few hours to chill entirely.
While the outer layers might give a deceivingly cool sensation, the heart of the pie retains a comforting warmth due to its density.
2. Not Baking It Correctly
Baking custard pies can be a bit of a balancing act, especially since determining their perfect doneness without disturbing that flawless top can be a challenge.
Go a tad over, and you risk a dense and pasty texture; undercook, and your dream of pristine slices might slip away.
Here’s A Guide To Nail It:
After baking, gently nudge the pie. The center should yield slightly and exhibit a subtle jiggle.
For the precise approach, check the internal temperature with an instant-read thermometer – aim for a reassuring 175°F.
If you prefer a more traditional method, insert a knife near the edge of the filling; it should emerge moist but impeccably clean.
3. Leaving The Filling Uncooked
For the tastiest pumpkin pie, some recipes suggest cooking the pumpkin, sugar, and spices before you make the filling.
Usually, this happens on the stovetop. It might seem like an extra fuss, but I tried both ways, and trust me, it makes a massive difference in how the pie turns out.
Here’s A Simple Trick:
Cooking pulls out some moisture from the pumpkin and brings out the spice flavors.
This makes the pie smell amazing and gives you a thicker, more delicious filling. It only takes about 10 minutes, but it’s totally worth it for that extra kick of flavor!
4. Not Blind Baking The Crust
When making custard pies like pumpkin, it’s a good idea to pre-bake the crust before filling. This helps the crust and filling cook evenly and stops the crust from getting soggy.
Here’s A Tip:
Blind baking means baking the crust a bit before adding the filling to avoid any warping. Keep the pre-baked crust warm, so when you pour in the warm filling, it makes both the crust and the pie texture better.
It’s a simple trick for a great pie! Fortunately, blind baking offers a straightforward solution to this pumpkin pie issue.
Stefanie Bishop, a pastry chef instructor at the Auguste Escoffier School of Culinary Arts, suggests, “To blind bake, roll out the dough, line your pie plate, and chill for 30 minutes to an hour before baking the crust.”
To achieve optimal results, cover the crust with parchment paper and add baking weights (or dried beans) on top to prevent puffing and maintaining its shape.
Once the crust is fully baked, you can proceed to slowly cook the custard filling, a crucial step in preventing overcooking and curdling.
5. Not Going With Canned Pumpkin Purée
Although making your own pumpkin puree may seem like the quickest route to an outstanding pumpkin pie, using canned pumpkin puree actually yields better results.
Fresh pumpkins differ in size and moisture content, and roasting conditions can also impact these factors. For a consistently impressive pumpkin pie every year, it’s advisable to stick with canned pumpkin.
6. Not Measuring Ingredients By Weight
I’ve noticed that measuring ingredients by weight guarantees consistency every time. Despite making perfect pumpkin pies for a few years, the last two Thanksgivings were a bit disappointing.
They turned out too watery, even though I didn’t change anything in the recipe. I used to measure by volume with no issues, but having two consecutive below-average pies wasn’t ideal.
Since Thanksgiving only happens once a year, and you only get one shot at perfection, I switched to measuring everything by weight, and now my pies are back to being perfect.
7. Using the Wrong Type of Pie Plate
When baking a pie, it’s crucial to consider the type of pie plate you use, as it directly influences the cooking process, as per Bishop’s advice.
Glass and ceramic plates, for instance, have a longer heat-up time but retain heat better compared to other pans. Consequently, your pie will begin baking more slowly, and once out of the oven, it will take a longer time to cool.
To address these characteristics, Bishop suggests a workaround. Bake the pie in the lower third of the oven, closer to the heat source, and initiate the process at a higher temperature.
Then, lower the temperature to complete the baking process. This approach helps optimize the cooking conditions for your pie.
Deep vs. Shallow Dishes
Taking into account the depth of your pie plate is another essential factor in managing baking time, Bishop emphasizes.
According to her, the baking duration is influenced by the depth of the dish. A deeper dish translates to a lengthier baking time.
For instance, when dealing with a deep-dish pie, expect a significantly longer baking period.
And you may need to adjust the temperature or use a foil tent to shield the crust and prevent it from burning, as recommended by Bishop.
Go With a Metal Pie Plate
Metal pie plates are thinner and heat up and cool down faster, says Bishop. She prefers using them because they let the pie start baking soon after it goes into a hot oven. In contrast to glass, metal pans suit her for a quicker and efficient baking experience.
8. Baking Until the Center Is Firm
For those new to crafting pumpkin pie, a common mistake is to think that a wobbly custard means the pie needs more time in the oven.
However, Judith advises against this as it raises the chance of overbaking. Overbaking can lead to a dry filling that separates from the crust.
Bishop offers a reassuring perspective, stating that a properly baked pie should indeed have a wobbly center.
She explains that it’s normal for the pie not to look completely set when taken out of the oven. The custard continues to set as the pie cools, resulting in a thickened consistency.
9. Not Using an Oven Thermometer
While it might feel like an extra step, using a separate oven thermometer is crucial for achieving the ideal pumpkin pie, Bishop emphasizes.
Merely setting the oven to 350 degrees Fahrenheit doesn’t guarantee that it’s precisely at that temperature, she points out.
Bishop stresses the importance of a separate oven thermometer, ensuring you hit the right temperature. This precaution minimizes the chances of overbaking or underbaking your pie, contributing to a perfect outcome.
10. Substituting Pumpkin Puree for Pumpkin Pie Filling
A common error is reaching for pumpkin pie filling instead of pumpkin puree when following a recipe.
Even though they share a shelf at the grocery store and come in similar cans, they differ significantly in characteristics and ingredients, warns Leal.
While pumpkin puree is simply cooked and pureed pumpkin, pumpkin pie filling is a pre-sweetened and spiced mix intended for pie-making, according to Leal.
Choosing the wrong one can lead to an overly sweet dish with an unwanted blend of spices.
Leal advises sticking to pumpkin puree, whether store-bought or homemade, to have better control over sweetness and spice levels in your recipe. This ensures a more precise and desirable outcome.
11. Using Old Spices
It’s a common oversight for home cooks to use old, dried spices when they kick off their fall baking endeavors. Sometimes, they realize these spices were purchased several years ago.
However, spices tend to lose their aroma and flavor over time, making them less suitable for pies, whether pumpkin or otherwise. While they’re safe to eat, they lack the vibrant aroma and flavor of fresh spices.
Leal recommends a simple solution: buy fresh spices. Before heading out for your shopping, check your spice collection and stock up on good-quality, fresh spices.
This ensures that your pie achieves the robust and aromatic taste that makes pumpkin pie truly delicious.
12. Using the Wrong Type of Milk
Selecting the right type of milk is crucial in pumpkin pie recipes, and various options like evaporated milk, sweetened condensed milk, and combinations of heavy cream and milk exist.
However, Isamar Leal, a recipe developer and chef creative director at Florida Education Institute, points out that these dairy products are not interchangeable due to differences in sweetness levels and consistencies.
Leal explains the distinctions: evaporated milk is unsweetened with a thinner, creamier texture, while condensed milk is sweetened and much thicker.
Regular dairy milk is thinner and lacks the richness of evaporated milk. Pumpkin pie recipes are crafted with a specific type of milk in mind and substituting it can negatively impact the pie’s texture or flavor, possibly rendering it inedible.
Leal emphasizes the importance of adhering to the specified milk type, as the recipe is meticulously balanced with the chosen milk interacting harmoniously with other ingredients like sugar or eggs. This ensures the pie sets correctly and maintains its delicious appeal.
Here Are A Couple Of Tips I Picked Up
If you’re using canned pumpkin, go for the Libby brand.
If you’re making it fresh, try draining the cooled pumpkin puree through a nut milk bag to remove excess water. This not only gives it a darker color but also a stronger flavor.
Also, be mindful of the pumpkin variety – avoid using a “Halloween” pumpkin and opt for a sugar or baking pumpkin (you can Google the type beforehand).
These simple steps can make a real difference in your pumpkin puree.
