Pumpkin Pie Muddy Buddies Recipe (2024)

FAQs

Why won t my pumpkin pie set? ›

practice learning the signs of when baked goods are done. 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.

Gently Nudge It

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.

Store in the fridge.

If the pumpkin pie is still warm when wrapped or covered, condensation may occur, leading to a soggy crust. Avoid a soggy crust by placing the pumpkin pie in the refrigerator uncovered, then wrapping it.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.

During the pie's cooling period, between 1 and 2 hours at room temperature, the filling continues to bake and firm up. After 2 hours, a good chill in the refrigerator allows the pumpkin custard to set further.

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 you overcook a pumpkin pie in an oven, the crust can become too hard and the filling can become burnt or dry. The crust can become almost like a hard cookie, with a strong flavor and possibly a charred color.

The most common cause of a watery pumpkin pie is over baking. Take it out of the oven while the centre of it is still soft and jiggly. It'll finish setting as it cools. But there are other possible reasons, such as, using fresh instead of canned pumpkin.

Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. This is another problem that can occur when you haven't baked a pumpkin pie long enough, or if the oven temperature wasn't high enough.

Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.

Is it OK to leave pumpkin pie out overnight? ›

The FDA's official stance is that homemade pumpkin pie is OK at room temperature for up to two hours. That's plenty of time for you to linger over dessert! Just note: The two-hour window doesn't include the time needed to let a freshly baked pie cool completely, which is also important for food safety.

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.

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.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Signs Your Pumpkin Pie is Overcooked

While a wobbly, runny pie is a telltale sign that a pumpkin pie is undercooked, an overcooked pumpkin pie is a bit harder to spot. When you've overcooked a pumpkin pie, you may see: The filling separating from the crust. The filling has visible cracks.

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.