Simple tips that turn a so so pie into a showstopper!
When Marie Saba turned Camila into a pumpkin pie lover either her Very Best Pumpkin Pie + Flakey Pantalones Tequila Pie Crust, we knew we had to get all her tricks. Good pumpkin pie is not just about the recipe. It is about the little things that keep your crust from getting soggy, your filling from cracking, and your pie from tasting flat.
Now Marie is sharing her 7 simple secrets so your pumpkin pie comes out smooth, flavorful, and pretty every time. Keep scrolling for her tips!
SECRET #1: BLIND BAKE THE CRUST WITH PIE SHIELD
The most common complaint about pumpkin pie is a “soggy bottom crust.” Blind baking the crust (cooking it without the filling) helps avoid this problem. Using a pie shield while blind baking protects the crust from getting too brown, and prevents the crust from slipping down the edge of the plate.
SECRET #2: COOK THE PUMPKIN
Cooking the pumpkin before adding it to the pie reduces the amount of liquid in the filling, which makes it easier for the filling to firm up. In addition, cooking the pumpkin along with the brown sugar and spices intensifies those flavors, while also reducing the metallic flavor of canned pumpkin.
SECRET #3: MIX UP THE SPICES
Mixing in new flavors (and staying away from that pumpkin pie spice that’s been in the pantry for years!) adds depth and interest. Along with cinnamon, ginger and cloves, we love maple syrup and allspice, and have even tried a few grinds of black pepper!
SECRET #4: DON’T OVER WHISK
Over-whisking the pumpkin filling creates air bubbles. These air bubbles rise to the top of the pie while baking, then pop and leave a pock mark on the surface. Over-whisking can also add too much air to the filling, causing it to rise like soufflé while baking and then fall while cooling.
SECRET #5: DON’T USE TOO MUCH LIQUID
When there’s too much liquid in the filling, the pie needs more time to in the oven. This increases the chance that the crust will burn by the time the filling is done. It also increases the chance that the filling will crack as a result of overcooking. Reducing the amount of liquid in the filling helps avoid these problems.
SECRET #6: DON’T OVERBAKE OR UNDERBAKE
Many recipes tell you to take the pie out when the filling is “set around the edges but wobbles in the center.” However, tight edges can result in cracks while cooling, and a wobbly center often has a raw taste and texture. Avoid these problems by cooking the pie at a steady 350 degrees and taking the pie out when it is just firm all the way through.
SECRET #7: DECORATE YOUR PIE
Have fun with your new and improved pumpkin pie! Roll out an extra crust (store-bought or homemade) and cut out leaves or pumpkins. Bake these separately and then use them to decorate the fully-cooked and cooled pie.
Looking for more pie tips? Check out The Ultimate Pie Guide from Marie Saba!
Hope this helps!
