HOW TO TELL IF PUMPKIN PIE IS DONE - I REALLY LIKE FOOD!
How to tell if pumpkin pie is done is the most difficult part of making the dish. I have compiled the best tips so you know when your pumpkin pie is cooked.
Provided by Pauline
PUMPKIN PIE MADE FROM A REAL PUMPKIN RECIPE - FOOD.COM
Make and share this Pumpkin Pie Made from a Real Pumpkin recipe from Food.com.
Total Time 3 hours 15 minutes
Prep Time 2 hours
Cook Time 1 hours 15 minutes
Yield 1 pies, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pie pumpkins "are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you DO use a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
- Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!
- Wash the exterior of the pumpkin in cool or warm water, no soap.
- Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
- And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
- Note: SAVE THE SEEDS:.
- The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
- There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I’ve included alternative instructions to replace step 4, if you’d rather use a different method.
- Method 1 - Put it in a microwaveable bowl.
- Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
- Put a couple of inches of water in the bowl, cover it, and put in the microwave.
- Method 2 - Steam on the stovetop.
- You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside.
- Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
- Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
- Many times the skin or rind will simply lift off with your fingers. I'll bet you didn't realize making your own pumpkin glop -- err, "puree" was this easy!
- Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
- Watery pumpkin?.
- If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!
- Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully.".
- Another visitor reported success using coffee filters in a sieve to drain out excess water.
- Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
- To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
- A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or a food processor or even just a hand mixer with time and patience.
- With the hand blender, it just takes 2 or 3 minutes!
- Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too!
- The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :) You may freeze the pie filling.
- Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.
- It is also time to start preheating the oven. Turn it on and set it to 425°F (210°C, for those in Europe) (see my pie crust recipe).
- All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:.
- 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though).
- 1.5 teaspoon ground cinnamon.
- 1 teaspoon ground cloves.
- 1 teaspoon ground allspice.
- one half teaspoon ground ginger.
- one half teaspoon salt (optional, I don't use any).
- 4 large eggs.
- 3 cups pumpkin glop (ok -- "sieved, cooked pumpkin").
- 1.5 cans (12oz each) of evaporated milk (I use the nonfat version).
- Mix well using a hand blender or mixer.
- Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however -- if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5).
- like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
- Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
- TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan -- or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling inches then bake it. It will be a crustless pumpkin pie that kids especially love!
- Bake at 425°F (210°C ) for the first 15 minutes, then turn the temperature down to 350°F (175°C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
- And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
- I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Nutrition Facts : Calories 186.7, FatContent 6, SaturatedFatContent 3, CholesterolContent 99.4, SodiumContent 83.2, CarbohydrateContent 28.1, FiberContent 0.5, SugarContent 20.6, ProteinContent 6.4
HOW TO TELL IF YOUR PUMPKIN PIE IS DONE | REAL SIMPLE
Oct 31, 2017 · How to Tell When Pumpkin Pie Is Done How Long to Bake Pumpkin Pie We suggest 60 to 70 minutes as seen in our (delicious) recipe for Maple Pumpkin Pie. To avoid a soggy crust or overdone pumpkin custard, blind baking is your friend, says Luck.
From realsimple.com
From realsimple.com
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HOW TO TELL IF PUMPKIN PIE IS DONE? - 5 EASY TIPS - LITTLE ...
From littlebooboobakery.com
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HOW DO YOU KNOW WHEN A PUMPKIN PIE IS DONE - CAKE DECORIST
How do you know when a pumpkin pie is done? For one thing, open the oven door. Afterward, slowly nudge the pumpkin pie. Remember, never shake it. In so doing, you should observe that the pumpkin pie must be firm in the outer edges. Also, the middle is usually a bit jiggly. Although, it must not be unsteady or sloshy.
From cakedecorist.com
From cakedecorist.com
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HOW TO TELL IF PUMPKIN PIE IS DONE WITHOUT CUTTING INTO IT ...
Jul 22, 2016 · The classic knife test is the easiest and most foolproof way to tell if your pumpkin pie is done. Simply insert a knife near the center of the pie. If the knife comes out clean, your pie is done. The only downside to the knife test is that it leaves a crack where the knife was inserted into the filling. Do you care?
From bhg.com
From bhg.com
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HOW DO I KNOW IF MY PUMPKIN PIE IS DONE? | LIZZIE LOVES ...
A sturdy plain pie dough works just as well (see recipe). The most common mistake made when making pumpkin pie is using a prebaked crust. The filling for this pie is spicy and warm, which can cause a lot of cracks in the shell if it's baked before the pie is finished cooking.
From lizzieloveshealthy.com
From lizzieloveshealthy.com
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PUMPKIN PIE FAQ AND TROUBLESHOOTING
Oct 26, 2021 · A pumpkin pie gives us a few signs to let us know when it’s ready to come out of the oven. The edges of the filling will be slightly domed while the middle might still be a bit sunken in. When you give the pie a gentle nudge, there should still be a bit of movement in the middle: look for a jiggle, but not sloshing liquid.
From simplyrecipes.com
From simplyrecipes.com
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HOW TO TELL IF YOUR PIE IS DONE WITHOUT SLICING INTO IT
Nov 17, 2020 · The filling of a pumpkin pie is custard (which is why it’s so much fun to eat). But that’s why it’s also a bit of a challenge. When you check this pie for doneness, nudge the pan a little and see how much the pie filling is moving. The part closer to the edge of the pie pan should be firm, but the inside should be a bit jiggly.
From kosher.com
From kosher.com
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HOW TO TELL WHEN PUMPKIN PIE IS DONE—3 WAYS TO TEST
From yahoo.com
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HOW TO KNOW WHEN YOUR PUMPKIN PIE IS DONE | SOUTHERN LIVING
Same goes for testing a pumpkin pie for doneness. Insert your knife into the edge of the filling and, if the pie is baked through, the knife will come out moist but clean. A probe thermometer inserted into the center of the pie should read 175°F. If you don't like the hole or crack made by the thermometer or knife, you can creatively cover it ...
From southernliving.com
From southernliving.com
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HOW DO YOU KNOW WHEN PUMPKIN PIE IS DONE BAKING? - HOW TO ...
Is pumpkin pie watery before baking? The classic knife test is the easiest and most foolproof way to tell if your pumpkin pie is done. Simply insert a knife near the center of the pie. If the knife comes out clean, your pie is done.
From orangekitchens.net
From orangekitchens.net
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10 PUMPKIN PIE PROBLEMS AND HOW TO FIX THEM | SHAREPOSTT
Nov 25, 2020 · How can you tell when pumpkin pie is done? To tell if pumpkin pie is done, shake it. Give it a little shake back and forth. It should jiggle a little in the middle. A wobble means it’s not done yet. Another method is to stick a fork in it. Insert a fork in the center of the pie, between the pumpkin. It should be clean when the pie is ready.
From sharepostt.com
From sharepostt.com
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EASY PUMPKIN PIE RECIPE | HOW TO MAKE PUMPKIN PIE — THE ...
Oct 25, 2021 · How to Tell If the Pumpkin Pie is Done. You can slide a butter knife into the center of the pie, and if it comes out clean the pie is done. You can also use the jiggle test; simply jiggle the pie gently and if the center barely wiggles it’s done. Cool the pie completely on a wire rack before slicing.
From themom100.com
From themom100.com
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SMALL PUMPKIN PIE (6 INCH PIE PLATE) - HOMEMADE IN THE KITCHEN
Oct 19, 2021 · How To Know When Pumpkin Pie Is Done. Another slightly controversial issue with pumpkin pie is knowing when it’s done. Most recipes will tell you until a knife or toothpick inserted in the center comes out clean. However, pumpkin pie is a custard, similar to how a cheesecake is also custard-based. That means the toothpick will not come out clean.
From chocolatemoosey.com
From chocolatemoosey.com
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HOW MANY DAYS WILL PUMPKIN PIE LAST - ALL INFORMATION ...
If the pumpkin pie were baked at home or bought from a bakery, it would last for 4 days at most. However, if you have a store-bought pumpkin pie, the preservatives extend the shelf-life for about 3-4 days further. 3. Cream pie Cream pies last for 2-3 days in the fridge. The cream is a dairy product with a short shelf life.
From therecipes.info
From therecipes.info
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PUMPKIN PIE - TASTE AND TELL
Dec 15, 2021 · Preheat the oven to 375ºF. Roll out your pie crust and place it in a pie plate. Place in the refrigerator until needed. In a large bowl, lightly beat the eggs and egg yolk together. Add the sugar and whisk to combine. Add the vanilla, cinnamon, salt, ginger, cloves, nutmeg, and cardamom, then stir in the pumpkin puree.
From tasteandtellblog.com
From tasteandtellblog.com
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HOW TO COOK AND USE PIE PUMPKINS - THE SELF SUFFICIENT ...
If your pumpkin puree is watery, place it in a strainer and allow to drain. Refrigerate while it drains if this will take very long. Use the puree in place of canned pumpkin in any recipe. Freezing Pumpkin Puree. Measure into 1 or 2 cup increments, pack pumpkin puree into BPA free freezer containers, leaving 1/2 inch of headspace.
From theselfsufficienthomeacre.com
From theselfsufficienthomeacre.com
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HOW TO MAKE PUMPKIN PIE WITH FRESH PUMPKINS | BETTER HOMES ...
Sep 10, 2021 · Line a large baking pan with foil. Arrange the pumpkin pieces in a single layer, skin side up, in the pan. Cover with foil. Bake the pumpkin, covered, for 1 hour or until the pulp is tender when poked with a fork. Let the pieces cool until easy to handle. Use a metal spoon to scoop the pumpkin pulp from the rind.
From bhg.com
From bhg.com
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HOW TO MAKE THE BEST HOMEMADE PUMPKIN PIE RECIPE AND ...
Vintage Pumpkin Pie Recipes Delicious Pumpkin Pie Recipe of 1877. These homemade pumpkin pie is nostalgic of the 17th century. Eggless Pumpkin Pie Recipe – The way dear Great Grandma made it. Can not eat eggs. No problem for this vintage pumpkin pie. Pumpkin Pie Recipe – of the Good Old Days. You got to know what you are missing from the 1800s.
From everythingpies.com
From everythingpies.com
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HOMEMADE PUMPKIN PIE
This is the BEST pumpkin pie recipe! Make it with canned or fresh pumpkin puree up to several days ahead. Also freezes well! Try it for your next Thanksgiving, or whenever the mood for homemade pumpkin pie strikes.
From books.mp3favorit.com
From books.mp3favorit.com
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PUMPKIN PIE RECIPE - SUGAR SPUN RUN
Oct 18, 2021 · Pie Crust. Prepare and chill pie dough according to recipe instructions. Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).
From sugarspunrun.com
From sugarspunrun.com
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