Ruth Reichl’s Smart Tip for Better Pumpkin Pie (2024)

FAQs

Ruth Reichl’s Smart Tip for Better Pumpkin Pie? ›

Ruth Reichl's Tip: Roast Your Pumpkin Purée

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. You can also stick in an instant-read thermometer in the middle.

The outer edges of the pie should be firm while the center will be a little jiggly, but not sloshy or unsteady. As the old adage goes, "It needs to jiggle like Jell-O but not wiggle like a wave." If the entire pie is wobbly, continue baking. Use a piecrust shield if it's browning too fast.

If you really want to go all out, you can even grate whole cinnamon sticks, ginger knobs, nutmeg, cloves, and allspice berries. It's definitely more work, but the intense spice flavors work wonders to enhance the dull flavor of canned pumpkin.

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.

Baking time varies with the size and depth of the pie pan, as well as the material it's made of (metal, glass, or ceramic). The type of pumpkin used (fresh or canned) and the altitude you're baking at also affect baking time.

for pumpkin pie when the filling still ripples in the center. 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.

Not unlike a cheesecake, pumpkin pies have to be slowly cooled or else they might crack. The thermal shock of a pie going from a hot oven to the fridge can rapidly contract the egg proteins and just like overbaking, this will split the filling.

The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

Why does my pumpkin pie taste bland? ›

Pumpkin Pie Problem 1: No Pumpkin Taste

Look for pumpkins labeled "sugar pumpkin" or "baking pumpkin." The pumpkins typically used for jack-o'-lanterns are stringy, watery, and bland. If you can't find straight-up pumpkin, kabocha squash or even butternut squash can make a good substitute.

Cooling the pie slowly and gradually in your oven ensures that the top won't crack; it's a trick Saffitz learned from baking holiday pies for years in her parent's home kitchen. “My dad never turns on the heat, so it's always very cold in their kitchen,” she says.

Answer: A spokesperson for Libby's canned pumpkin says that the filling's shrinking away from the crust can be caused by the oven temperature being a little too high or the baking time a little too long. For best results, be certain the pie is baked at the recommended temperature in the center of the oven.

An apple pie is done when the top and bottom crusts are uniformly golden (remember that glass pie plate—it's more important now than ever) and the juices bubble up slowly and thickly through the vent holes.