Pumpkin Pie Help Needed - Thanksgiving Bakers Unite!

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Discussion Overview

This thread centers around participants sharing their experiences and questions regarding making pumpkin pie, particularly for Thanksgiving. Many contributors discuss their methods, recipes, and the challenges they face while baking.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses confusion about whether to pre-bake the Pillsbury pie crust in a stoneware dish.
  • Several participants share their experiences of successfully using the Pillsbury crust without pre-baking, simply pouring in the filling and baking.
  • Another participant mentions using a different family recipe for pumpkin pie, hoping it will be well-received.
  • Some users discuss the use of a pie crust shield, with one participant noting they used it for most of the baking time to prevent over-browning.
  • One participant shares their experience of making multiple pumpkin pies, emphasizing the importance of baking on the bottom rack for even cooking.
  • Several participants mention variations in baking times, particularly with deep dish versus regular pie plates.
  • One participant notes the addition of mashed sweet potatoes to enhance the flavor of their pumpkin pie.
  • Another participant shares a tip about pouring the filling into the crust while it is already in the preheated oven to avoid spills.

Areas of Agreement / Disagreement

Views differ on whether to pre-bake the crust, with some participants advocating for it while others report success without pre-baking. There is no clear consensus on the best method, as experiences vary.

Contextual Notes

Participants are sharing personal baking experiences and preferences, with a focus on Thanksgiving preparations. The discussion reflects a range of skill levels among bakers, from novices to those with more experience.

Who May Find This Useful

Readers within the consultant community who are looking for shared experiences and tips related to baking pumpkin pie, especially during the holiday season.

pamperedbecky
pamperedbecky
Messages
4,441
Happy Thanksgiving!!!

Hey everyone. Here's a question for those bakers out there. I'm doing the pumpkin pie today for our big dinner at my parent's house. I'm just following the directions from the Libby's pack pumpkin can. I'm confused though. It calls for 1 unbaked 9-inch pie shell. I bought the Pillsbury refrigerated pie crust and was just going to use that and use my stoneware deep dish pie plate. I'm confused!! Do I pre-bake it? Many pumpkin pie recipes say to stick the pie crust in the pie plate in the freezer for a while before filling it and baking it. But I don't want to do that with stoneware because I'm afraid it would crack.

Any suggestions? Maybe I just would bake the pie crust for a little bit without anything in it?? I'm not a baker and thought the directions would make more sense!! Any help would be appreciated! Have a GREAT day!
 
pamperedbecky said:
Happy Thanksgiving!!!

Hey everyone. Here's a question for those bakers out there. I'm doing the pumpkin pie today for our big dinner at my parent's house. I'm just following the directions from the Libby's pack pumpkin can. I'm confused though. It calls for 1 unbaked 9-inch pie shell. I bought the Pillsbury refrigerated pie crust and was just going to use that and use my stoneware deep dish pie plate. I'm confused!! Do I pre-bake it? Many pumpkin pie recipes say to stick the pie crust in the pie plate in the freezer for a while before filling it and baking it. But I don't want to do that with stoneware because I'm afraid it would crack.

Any suggestions? Maybe I just would bake the pie crust for a little bit without anything in it?? I'm not a baker and thought the directions would make more sense!! Any help would be appreciated! Have a GREAT day!
Click to expand...


You don't have to do anything with the crust except put it in the stone, then pour in the pumpkin filling!

You can do it, Becky!:thumbup:


Oh - and I made one yesterday in my pie stone using the Pillsbury crust - it looks good enough to eat! :)
 
  • Thread starter
  • #3
Awesome, thanks!! I'll just pour it all in the "raw" crust. Yummy. Thank you! :D
 
Did mine with the Pillsbury crust and just dumped the Libby's recipe filling inside and baked. Looks yummy! Also made pumpkin pie cake (have had a craving for that for weeks now) and Janet's PB Cup Trifle! (might have to skip the turkey and just eat dessert!)
 
straitfan said:
Did mine with the Pillsbury crust and just dumped the Libby's recipe filling inside and baked. Looks yummy!

Also made pumpkin pie cake (have had a craving for that for weeks now) and Janet's PB Cup Trifle! (might have to skip the turkey and just eat dessert!)
Click to expand...

That's a good idea!!!
 
  • Thread starter
  • #6
Did you guys use the pie crust shield? If so, at what point and for how long??? Thanks!
 
pamperedbecky said:
Did you guys use the pie crust shield? If so, at what point and for how long??? Thanks!
Click to expand...

I put the pie shield over it for all but the last 5 minutes. Pumpkin Pie has to bake for a long time, and I don't like well-done (dark brown) crust!:yuck:


Happy Thanksgiving! :)
 
  • Thread starter
  • #8
Thank you! :D
 
Heehee, looks like we were all busy makin pumpkin pies!
I don't have the shield so mine did brown the crust :(.
This was my first pumpkin pie, so I hope it is a crowd pleaser? I used a slighlty different recipe than what my family is used to (Libby's). I used DH's mom's recipe. I hope they like it!
Hope yours turns out FAB Beck! ;)

Happy Thanksgiving to all!
 
mmm... I :love: love pumpkin pie. I've got one from Costco in the freezer.The current issue of Cook's Illustrated recommends adding some mashed sweet potatoes (from a can) to the pumpkin to make the flavor a little more complex.
 
  • Thread starter
  • #11
heat123 said:
Heehee, looks like we were all busy makin pumpkin pies!
I don't have the shield so mine did brown the crust :(.
This was my first pumpkin pie, so I hope it is a crowd pleaser? I used a slighlty different recipe than what my family is used to (Libby's). I used DH's mom's recipe. I hope they like it!
Hope yours turns out FAB Beck! ;)

Happy Thanksgiving to all!
Click to expand...

Thanks! I bet yours will still be yummy despite a brown crust.

Mine seems to be taking longer than the amount of time the Libby's can said it would. Hope it's ok!:confused::confused:
 
pamperedbecky said:
Thanks! I bet yours will still be yummy despite a brown crust.

Mine seems to be taking longer than the amount of time the Libby's can said it would. Hope it's ok!:confused::confused:
Click to expand...

Yep, same here. I made two, the one with a glass pie plate took the time according to the recipe. Our deep dish however took 10-15 minutes longer! But it did state that a deep dish had a longer cook time in the recipe I have.

I'm more worried about what everyone thinks of the flavor than the crust lol.

His mom's recipe called for 1/2 brown sugar instead of all white sugar and she added pumpkin spice (which I used our cinn+) on top off all the spices that go in it! Will see?

Good luck!
 
mmmmm...baked mine yesterday and they look good. I used the PC recipe from the old pastry cutter (pie crust). That crust turns out good for me every time! I made 2 punkin' pies in the foil pie plates and a nice looking pecan in my PC DDPP stone....it's FAB looking and can't wait to dig in! Just as mentioned above, recipe in regular pie plates were right on the mark as far as time...my pecan too about 10 mins longer to get done and I used the PCS the whole time and it browned nicely.

Gobble! Gobble! Happy Thanksgiving fellow cheffers:chef:
 
if you don't have the shield you can use a bit of tin foil - just fold it into strips and fold over the crust!
 
That is good to know. I am going to (attempt) baking my 1st semi homemade pumpkin pie next weekend. I normally just buy the frozen kind. I love it!
 
I made one yesterday and had enough pumpkin to make another but not another can of milk. My husband picked up a can of milk today, so I'm making another one tomrrow. Pumpkin pie is easy for those of you who have never made one before. Key- if you can put a knife in the center and it comes out clean, it's done, don't overcook. Enjoy! Yum!!! I'm making whipped cream for the top of mine today.
 
I made 80+ pumpkin pies this year! Of course I made them in the stoneware muffin pans! They were a huge hit at dinner today!!! I found out this year that you should bake them on the bottom rack of the oven so the bottom crust will get done & not over-bake the top crust. It seemed to help a lot. Usually I have the extra brown crust but not this year!!
 
And don't forget about the Pumpkin Pie ala Easy recipe!! This is great for pie novices, but regular Pumpkin Pie is pretty un-screwupable!!
 
  • Thread starter
  • #19
My pie turned out great.:) Everybody liked it. I feel like making another one!
 
Chef Kearns said:
And don't forget about the Pumpkin Pie ala Easy recipe!! This is great for pie novices, but regular Pumpkin Pie is pretty un-screwupable!!
Click to expand...

LOL!
If this isn't a word, it should be.
 
myinnerchef said:
LOL!
If this isn't a word, it should be.
Click to expand...

I tried to add a smiley of "W" spouting one of his famous quotes. But I couldn't figure out how to attach it.

Totally made up word!! You like it? You can have that one!;)
 
More tips for you. I watched DH do a pie for Canadian Thanksgiving last month. He mixed the filling in the large batter bowl. Then he put the stoneware pie pan containing the crust in the preheated oven, pouring the filling in right there. He didn't have to move a really full pie plate into the oven this way! :)
 
yankeeinontario said:
More tips for you. I watched DH do a pie for Canadian Thanksgiving last month. He mixed the filling in the large batter bowl. Then he put the stoneware pie pan containing the crust in the preheated oven, pouring the filling in right there. He didn't have to move a really full pie plate into the oven this way! :)
Click to expand...

Great idea to put the filling in while the crust is waiting in the oven! All these years, I have never thought to do that. :love:Thanks!
Deb
 
Chef Kearns said:
And don't forget about the Pumpkin Pie ala Easy recipe!! This is great for pie novices, but regular Pumpkin Pie is pretty un-screwupable!!
Click to expand...

then you never seen my ExMIL make a pumpkin pie.... ewwwww! I'd even watch her follow the recipe, I could do it, but she could not... dunno why though!
 

Frequently Asked Questions

What ingredients do I need for a classic pumpkin pie?

To make a classic pumpkin pie, you will need the following ingredients: 1 can (15 oz) of pumpkin puree, 3/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of salt, 2 large eggs, and 1 can (12 oz) of evaporated milk. Additionally, you will need a pre-made pie crust or ingredients to make your own.

How do I ensure my pumpkin pie has a smooth texture?

To achieve a smooth texture for your pumpkin pie, make sure to thoroughly mix the pumpkin puree with the other ingredients until there are no lumps. Using a whisk or an electric mixer can help. Additionally, straining the pumpkin puree through a fine mesh sieve can remove any excess moisture and improve the texture.

What is the best way to prevent my pumpkin pie crust from getting soggy?

To prevent a soggy crust, you can blind bake the pie crust before adding the filling. This involves pre-baking the crust for about 10-15 minutes at 350°F (175°C) until it starts to set. You can also brush the crust with a beaten egg before adding the filling, which creates a barrier that helps keep it crisp.

How long should I bake my pumpkin pie?

Your pumpkin pie should be baked at 425°F (220°C) for the first 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes. The pie is done when the filling is set but still slightly jiggly in the center. Allow it to cool completely before slicing.

Can I make pumpkin pie ahead of time, and how should I store it?

Yes, you can make pumpkin pie ahead of time! It can be baked and stored in the refrigerator for up to 3 days. To store, cover it loosely with plastic wrap or aluminum foil. If you want to make it even further in advance, you can freeze the unbaked pie for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

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