To bake a pumpkin pie, use a digital thermometer to check the internal temperature between 175-185 degrees Fahrenheit. Gently shake the pie to ensure the center jiggles slightly, as the perfect pull temperature is 175°F (79°C). Bake at gentle, low oven temperatures for the best texture.
The ideal temperature for baking a pumpkin pie is 350°F (175°C), which can vary depending on the recipe and pie size. Checking the pie regularly is crucial to avoid overbaking. Line the empty pie crust with parchment paper and fill it with pie weights, dry beans, or rice to prevent puffing up. Bake the crust for 10-15 minutes at 375°F.
America’s Test Kitchen recommends cooking the filled pie at an initial 400°F (204°C) for 10 minutes, then lowering the heat to 300°F (149°C). The internal temperature of the pie should be at least 180°F at its coolest point. Bake 40-45 minutes or until the center is mostly set with some wiggling and the internal temperature reaches 160F-170F degrees.
Preheat the oven to 375°F and place parchment paper inside the chilled pie plate on top of the pie crust. Drop the oven temperature to 375°F/190°C and return the pie crust. Bake the pie for 30 to 32 minutes until the edges are set. Reduce the oven temperature to 350°F and bake 40 to 50 minutes longer or until a knife inserted near the center comes out clean. Cool on a rack before serving.
📹 Easy Pumpkin Pie Recipe
Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic …
What is the ideal internal temperature?
It is important to note that when cooking meat or eggs at home, the internal temperature of the food should be monitored and maintained at the appropriate level. For eggs and ground meats, the temperature should be 160°F, while poultry and fowl should be cooked to 165°F. Fresh meat steaks, chops, and roasts should be cooked to 145°F. It is recommended that a thermometer be used to ascertain the internal temperature of the foodstuff in question, and that the instructions set out in the “Cook: Heat it Up” chart be followed.
What should the internal temperature of baking be?
Baking goods have doneness temperatures, which can be used to ensure consistent, repeatable results. These temperatures can be used to gauge the doneness of various baked goods, such as breads, muffins, cornbread, biscuits, scones, cakes, and cupcakes. Thermometers can be used to check these doneness temperatures, and while our grandmothers didn’t use digital thermometers to gauge the doneness of their baked goods, modern technology allows for more accurate measurements. This information can help bakers make more accurate decisions and achieve consistent results in their baking process.
How to tell if pumpkin pie is done?
To test the doneness of a pumpkin pie, insert a toothpick near the center and if it comes out clean, it’s done. If the pie is too close, the custard continues to cook as it cools. If the crust edges are brown, cover them with foil or use pie crust shields to prevent overbaking. If you have an instant-read thermometer, use it instead of a toothpick. A minimum temperature of 165 degrees F is required to kill bacteria, but the FDA recommends 180 degrees (a 15-degree buffer) for safety.
What temperature should a pumpkin be cooked at?
A sugar pumpkin of approximately 2-3 pounds should be baked at 350 degrees Fahrenheit for 45-50 minutes or until it is tender. Once the pumpkin has cooled, the flesh should be scooped out of the skin and blended in a high-speed blender or food processor until it reaches a creamy and smooth consistency. Should the mixture require additional liquid, water may be incorporated at this juncture. The creation of pumpkin puree can be achieved through the addition of water to the aforementioned mixture.
What is the recommended temperature for pumpkin?
To promote dormancy, the plant should be placed in an environment with temperatures between 32 and 50 degrees Fahrenheit during the winter months, and maintained at temperatures between 59 and 68 degrees Fahrenheit during the spring and summer seasons to ensure optimal growth.
Should pumpkin pie still jiggly in the middle?
To check the doneness of a pumpkin pie, gently nudge the pie without shaking it, ensuring the outer edges are firm and the center is slightly jiggly but not sloshy. If the pie is wobbly, continue baking. If it’s browning too quickly, use a piecrust shield. As the filling deepens and puffs up, there may be cracking around the edge where the filling meets the crust. As the pie cools, the puff will relax and hide many of the cracks. If the timer goes off and small bubbles in the filling or if it separates from the crust, it’s overbaked and should be removed from the oven immediately. Cover the cracks with whipped cream.
What is the ideal internal pie temperature?
Pie-in-the-mouth temperatures should be around 62-65°C, just above the health regulation requirements of 60°C. Heating pies above 70°C will gradually lose moisture, and at 80°C, it will lose more. However, in places like Bendigo, even pies heated to 80°C can work. This is because a pie in a paper bag can drop rapidly to good eating temperature in just a few minutes when taken out of a shop. If a pie is placed on the bonnet of a car, its temperature drops to the mid-50s, making it taste like a cold pie.
How to check doneness of pumpkin pie?
The pie should be deemed ready when it exhibits a slight jiggle but no significant movement, with a darkened filling and a slightly puffed texture. In the event that the pie remains unconfirmed, it is recommended to utilize a knife or toothpick to ascertain whether it can be removed without residue. It should be noted that the functionality of the recipe may be affected by the presence of JavaScript disabled or blocked by an extension, or a browser that does not support cookies.
Why is my pumpkin pie not done in the middle?
A soggy crust on a pumpkin pie can be caused by underbaking, low oven temperature, or inadequate baking time. When pie dough is baked, butter melts and steams, creating flaky layers. If the oven isn’t hot enough, the butter will melt and incorporate into the dough, preventing the crust from getting crisp and flaky. To prevent this, several techniques can be combined to ensure a perfect crust.
What should the internal temperature of a pumpkin pie be?
The optimal pulling temperature for pumpkin pie is 175°F (79°C), with a higher doneness temperature due to the more diluted egg mixture.
How to check if pumpkin pie is done?
The speaker recommends that the internal temperature of the product be monitored to confirm that the optimal temperature is achieved following the jiggle test, particularly in instances where there is uncertainty about the procedure.
📹 Oven Temperature For Baking Pumpkin Pie
Oven Temperature For Baking Pumpkin Pie. Part of the series: How To Make Pumpkin Pie. How to properly set the oven …
I’m perusal this article eating a piece of pumpkin CAKE I made yesterday out of pumpkin puree that I made from pumpkins I grew. You are exactly right in cautioning that homemade pumpkin puree has consistency issues. However I believe I have the cure for that. I got advice from a canning group. After you scrape the cooked flesh from the pumpkin shell, put it in a colander set over a bowl for several hours and let the excess water drain off. Then puree with an immersion blender. The consistency is much closer to the canned product.
I made this pie with just the filling, no pie shell, in custard cups. It was phenomenal!!! My family loved it. No-one here fancies a lot of spice, just a pinch of fresh nutmeg and lots of cinnamon, and no-one likes pastry crust. I’ve made it in a regular glass pie plate, too, and it comes out perfect. Pumpkin custard! Can’t thank you enough for this creamy, delicious recipe. 🎃
I tried baking a pumpkin pie two times before I stumbled upon John’s recipe. They were both a disaster. I needed the pie for our family’s Thanksgiving dinner. I was so scared they would hate it since I wasn’t able to try it before hand but it was an absolute hit. People kept going for seconds and it was gone in a matter of minutes. Thanks, John!
Amazing. My 4 daughters and I will try to do this tomorrow here in China! We don’t have Pumpkin puree here in Asia, will have to make it ourselves, but we are up to the Challenge. We did your Mud pie last year and it came out phenomenal! We’ll let you know how it turns out. We love you! Hope to order your book sometime, Amazon does ship to China. Thank you for your beautiful work!
Made this today on Thanksgiving with the kids. Made his CRUST from another article and then came back for this. All I had on hand foe spices was Cinamon and I ONLY USED 1/3 cup of sugar vs 3/4 and it was perfect! The kids didn’t even notice or said anything. My back up was going to be whip cream or ice cream on the side w it if they said it wasn’t sweet enough. But they didn’t say and liked it the way it was.
God I hope you teach your children to bake these delicious pies,I tried to teach my children,and about the only thing I could teach them was grilled cheese please please teach them the true joys of cooking so they will be able to cook for there dads when they get older and love the recipes and mostly how enjoyable it is and fun too,I luv,luv,luv your recipes 😊 😋 😀 ☺️ 😄
My mom cooks her filling on the stove for a bit when she makes pumpkin pie. I go back and forth on doing it. Now, when I make sweet potato pie, after my potatoes are done cooking and I drain them, I’ll leave the filling in the pot and make it in the pot, turn the burner back on low and stir constantly, cooking it for a little bit.
3:53 Thats alot more than a little bit, Especially with how powerful it is, I guess you do love it.. Its cool you know which foods is indigenous to these lands, most people don’t including potatoes, casava (tapioka), & others pretty much over 80% of the food eaten world wide comes from here. Ayo Hawwah Great Spirit Bless
I use your pie crust all the time! If anything it’s easy to make 2-3 recipes and wrap them separately and freeze. Thaw the day before by moving it to the fridge and it’s way better than pre-made even though it feels as easy as store bought. Also: if you are using home-roasted pumpkin you can add Annato seed to get that bright orange color.
Try pre cooking your canned pumpkin before using it. Place in non stick fry pan and cook until starting to caramelize. This drives some of the liquid off and sends the flavor over the top. I do this for pumpkin pie, bread and cookies. I like the color on your heated filling better. Will try that this year. Thanks again, ….and, I LOVE 💕 your cookbook. I think I will make every recipe but 1.
As a 12 year-old girl who dates her whole life with her grandma help with her with you but then I started getting older baking by myself was not as easy. I fidget a lot so I don’t listen very carefully if it’s not verbal and I can’t find very many verbal ways to bake brownies and cakes and all that kind of stuff so I need a very good verbal explanation, but my last batch of brownies did not turn out very good so you’re very well. Explanatory verbal explanation worked amazingly I made the best pumpkin pie ever so thank you so much and I also made the crust from your other verbal explanation. You are a very good baker and cook so I will be following you and hope I can get some more tips from you.❤❤❤❤
I just made a pumpkin pie using a recipe from the 1896 White House Cookbook. It turned out great, but they use a lot of molasses in the recipes. There isn’t any sweetened condensed milk or corn syrup. It’s a different flavor than we’re used to, but pretty good! I especially appreciated the way the pumpkin flavor stands out. So glad it’s pumpkin pie season!
1. I vote YES on the egg wash. After I egg wash my crust, I put it back in the oven for a few minutes to cook the egg which I think helps seal the bottom avoiding the soggy bottom. 2. I worry about freezing my piecrust in my ceramic pie dish and then going from freezer to oven. I think I’m going to break my pie dish. Has this ever happened to anyone?
John I recently learned I’ve become lactose intolerant 😢 which means I have to swap everything with lactose free alternatives… could you give me some for this recipe? Or just in general in baking… I already found a really good lactose free butter for my baked goods, but milk/cream/yoghurt/cheese are harder to find in Belgium and really really expensive 😢😢😢
Have the people that can’t find canned pumpkin, have them look for their country’s (edible) vegetables for winter type of a squash they can bake that one (and take the peeling off of it and then use it) in plaice of our pumpkin. Good luck cooks in lands that have no pumpkin. Try our sweet potato pie also!!
Thank you for the recipe. Pumpkins are very popular in Australia but few know of Pumpkin Pie. A kind American lady once made one for me in Alice Springs and I thought it was delicious, one of the nicest things I’ve ever tasted. Unfortunately you cannot get canned pumpkin purée here though. Thanks again, Liam.
okay,so I’m in Scandinavia,went to New York 35 years ago at age 25 and had my first and only ever pumpkin pie, I loved it,my friends mom had made it and I got a whole pie for myself wich I ate in two days byt it was much thinner, but very tasty! Now after bumping into this article I realize I would love to have a piece of pumpkinpie, I might have to look for canned pumpkin in the shop now and try to bake one!
Great recipe. I thought I messed it up, but the results were fantastic. I took the recommendation and added allspice and cardamom. Also added vanilla extract and used a mixture of heavy cream and milk and warmed the whole thing up. I overdid it and small chunks started to appear, so I quickly threw it into the shell. Luckily it came out awesome with no lumps! The texture was set and it was creamy (no cracks). Well rounded flavor because of the extra spices.
this vid of yours was the 1’st stop in a search for a DIY p’kin pie filling. my u-t nutition gurus uniformly discourage using traditional sugar and milk-based dairy products. thus i will ask you for your ideas of a Swerve subst’n for sugar … like is it 1:1 . same question for allulose. tho i’m yet to find that for sale in town anywhere yhere. but its the #1 sugar – substitute rec’d by dr G. for ‘milk’ ( from cows ) the switch has been to ‘almond milk’. i like it even tho it seems more water-y than your typical A1 milk. i like that you use pure pumpkin out of the can instead of the ready-to-use kind. mainly as, like you, i want to sweeten and spice it up to my tastes. and use products with the least toxic side – effects to my gut buddies among other moves your use of the hair dryer had me smiling. very ingenious. a complete p. pie w/ crust is off – limits until i find a recipe using ingredients on dr G’s ‘Yes’ list. no matter tho, as after this ongoing diet – change i regard crust as having question able nutritional value. despite these differences in the state of our awareness of food-as-medicine choices your vid was well done and provided me with many new ideas.
I’d agree tomato is the safest and most reiable ingridient in the kitchen, however pumpkin is the favorite on Fall season after then is almost impossible to find.. If you do it’d be prepacked puree is fine as well however organic is always first choice. Thanks for sharing your recipe my son love this pumpkin pie! ❤🧡💛💚💙💜
I’m very limited in my pie baking skills. I usually just get a Marie Callendar’s frozen crust and use the recipe on the back on the Libby’s can (just like my Mom did! lol). I have to say its never disappointed me, but I’m going to try yours. Seems the main difference is brown sugar instead of white and three eggs instead of two. Plus the warming the filling a bit on the stove. Looking forward to seeing how it turns out!
I don’t like to use egg washes. I think it makes the crust of breads, pastries, or pie crusts tougher. I will brush on bottom of a pie crust to seal against soggy bottoms when filling is liquid. On breads I will brush with butter as soon as out of oven. I will brush pie crust with cream if I want to sprinkle with sugar so it will stick.
Pumpkin pie is big in our family and is almost identical to this recipe. We take it up a notch with the addition of 3 tablespoons of Bourbon in the filling and chopped pecans sprinkled liberally over the top just before it goes in the oven. The alcohol cooks off in case anyone is worried about that –all the kids eat this and love it. Can use walnuts or almonds if preferred but just don’t forget the whipped cream. 😊
Oh my goodness so delicious I cannot wait to try these. just received your cookbook in the mail I am over the moon! I love cook books but I have never been so excited to get my hands on so many recipes that o truly want to try every single night of the year! I have been a faithful follower ever since I needed a tiramisu recipe and there you were my kids love your recipes . That says a lot. So happy for you and your beautiful little family. Thank you for all the love you put into your articles. Have a wonderful holiday season.
The best pumpkin pies I have ever had is with my own homegrown pumpkins(sugar pumpkins) Also I never use all spice or cloves as I find the taste to be over whelming (even a tiny bit) and I want to taste the pumpkin (Cinnamon is good) I add vanilla and maple syrup and everyone asks me to make pumpkin pies (for them) for the holidays I do love your pie crust It is defiantly the best and the one I always use I have never has a pie “crack” but maybe its because its fresh not canned
This is the second time I’ve made a pumpkin pie the first time I didn’t cook it long enough and the crust was way underbaked. The second time same thing I cooked it longer but my crust is still doughy. The recipe didn’t say to bake the crust first before adding the filling. I used a pre made pie crust. Next time I’m making me own not sure what I am doing wrong but it’s frustrating.
I thought I would change up my pumpkin recipe this year, so I’m going to try yours, and I always put aluminum full around my pumpkin shell, just because it will burn. So many people burn it, and I don’t know why they like it like that. And as for a tip for anyone, just go for flavors that you love when it comes to pumpkin and also make your own whipped cream, it will last a lot longer and it won’t melt and it is so simple to make and so good don’t use the fake cool whip in the bowl, it is horrible and full of oil so gross..
Can you help me?? I cannot get my pies to come out. It’s so frustrating to do research and others say when the pie jiggles like jello it’s done or when it comes to a temp of 185° it’s done. Well I thought my pie jiggled correctly but also checked the temp too, both of which indicated it was done. Oh I also had the pie in an extra 20 min. (I use an oven thermometer which reads correctly.) My pie came out too loose and never set. John help!!
So, warming the pie filling looked to be a waste of time. They both looked good coming out of the oven and you said they tasted the same. I think I’d rather just leave it in the oven an extra 10 minutes over standing at the stove stirring for 5-10 minutes warming up the filling and getting another dish dirty that I’m going to have to clean.