What are common mistakes when making pumpkin pie?

A few common mistakes are to use canned pumpkin pie filling instead of canned pumpkin; to underbake the pie which results in crust and filling that are too loose and flimsy; or to overbake the pie, which results in pie filling and crust that are too browned and bubbly. A perfectly baked pumpkin pie will have smooth warm orange filling (a few cracks are OK) and light browned crust.

Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree instead of canned. It’s desirable to make sure the cooked pumpkin is as smooth as possible. So I recommend blending it well in a blender or food processor until ultra smooth.

How can I prevent my pumpkin pie from cracking?

The main reason that pumpkin pie filling cracks during cooling is from a sudden change in temperature. Therefore, I like it cool on the counter when my kitchen is warm. Or (if possible) allow it to cool inside the oven with the oven door propped fully open and the rack pulled out a little. The point is to stop the baking without changing the temperature too quickly. Never place the warm pie in the refrigerator or a cold room before fully cooling it.

Pumpkin Pie Recipe

Servings: 8 1x

Scale

Ingredients

1 homemade pie crust or 9-inch ready-to-bake pie shell
1 (15-ounce) can pumpkin puree
3 large eggs
1 cup milk of choice
½ cup pure maple syrup
½ cup lightly packed brown sugar
2 tablespoons arrowroot starch or 1 tablespoon cornstarch
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
½ teaspoon fine salt
Optional for topping: whipped cream, cinnamon, or chopped nuts

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Instructions

If making crust from scratch, prepare the pie crust dough and gently press the dough into the bottom and up the sides of a 9-inch pie plate; set aside in the refrigerator to stay cold. If using a store-bought dough or crust, remove the packaging, thaw to room temperature, and shape the dough onto the pie plate; set aside in the refrigerator.
Preheat the oven to 375°F.
To a mixing bowl, add the pumpkin puree, eggs, milk, maple syrup, brown sugar, arrowroot starch, cinnamon, pumpkin pie spice, and salt; whisk together until smooth.
Slowly pour the pumpkin pie mixture into the prepared pie crust and smooth the top.
Place the pie plate on a baking sheet in case of any leakage during baking. Place the sheet pan with the pie in the preheated oven.
Bake until the edges of the pie are set, 50 to 60 minutes, and the internal temperature is 175-180°F. NOTE: the center of the pie will be a little jiggly, but will firm up as it cools. Check the crust half way through baking and if it is browning too quickly, cover the edges with strips of foil or a pie crust shield for the last 20 to 30 minutes of bake time.
Remove the pie from the oven and let it cool completely on a wire rack before cutting into 8 slices. Store leftovers covered or in an airtight container in the refrigerator for up to 5 days.

Notes

* If you don’t have pumpkin pie spice, you can make your own. To make 2 teaspoons of homemade pumpkin pie spice, mix 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and a pinch of ground cloves.

For gluten-free, use a gluten-free pie crust recipe. The filling recipe above is naturally gluten free.

For dairy-free, use a dairy-free milk, such as almond milk, soy milk, or coconut milk.

Nutrition Information

Serving Size: 1 slice or ⅛ of the pie
Calories: 268
Fat: 10 g
(Sat Fat: 3 g)
Sodium: 307 mg
Carbohydrate: 40 g
(Fiber: 2 g
Sugar: 25 g)
Protein: 5 g
Cholesterol: 55 mg

Dietary

Gluten-free Nut-free

Recipe By: Ana Ankeny