Crustless Pumpkin Pie With Streusel Topping Recipe | ZagLeft (2024)

FAQs

What happened to cause the pumpkin pie to weep after it was baked? ›

Why Is My Pumpkin Pie Weeping? Another common problem that occurs when baking pumpkin pie is when you notice water on the top of the pie or leaking out from the filling. Why this happens: Either the pie was overbaked, or it was placed in the fridge before cooling completely.

Remember hot temperatures cook the crust and low temperatures cook the filling. So put the pie in a hot oven and drop the temperature after 10 to 15 minutes. 2. To slow down the shrinkage or falling of the filling, let the pie cool down in the oven gradually.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

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.

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.

Those cracks you see in your pie are the result of overcooked eggs, eggs that have tightened up so much, in an uneven way, that they've created fissures in the filling. Usually you'll notice cracks around the edge of the pie first, which makes sense; the edges cook more quickly than the interior.

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them.

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.

The USDA says that pumpkin pie will last safely in the refrigerator for 3 to 4 days. Some store-bought pumpkin pies may have preservatives that could affect this, but in general, pumpkin pies that are homemade or baked fresh at the bakery or store will follow this general rule.

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Custard pies = pumpkin pies.

Should I poke holes in the bottom of my pumpkin pie crust? ›

But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for. The test kitchen's vessel of choice for pie is a 9" glass Pyrex pan.

Brush the Bottom with Corn Syrup or Egg White

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

My pumpkin pie always cracks or separates from the crust.

Blind-bake your pie crust with pie weights until light gold, then pour in the filling and bake until inch or so diameter in the center is still jiggly like jello—not soupy.

Wrap it and place it in the refrigerator for 20 to 30 minutes, or until it feels cold all the way through but is still pliable. This is sufficient time to both relax the gluten and lower the temperature of the butter or shortening — both of which will help your crust stay in place as it bakes.

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.

If one or the other is overcooked, water beads will form and weep. Egg whites can also weep if they are over-beaten or are from old eggs. Refrigeration (unfortunately) speeds up the process of weeping—oops!

Overcooking your pie will also lead to a soggy bottom crust. A pumpkin pie filling is an egg-based custard, and, like all egg custards, it will weep liquid if those eggs become overcooked (think: the watery pool that builds up underneath overcooked scrambled eggs).