Salted Caramel Pumpkin Pie Recipe (2024)

FAQs

What happens if you forget to add sugar to pumpkin pie? ›

On the flip side, leaving out most of the sugar creates a beautiful flavor profile. Using one-third of the amount of called-for sugar resulted in a more pumpkin-forward flavor. Though it didn't have much sugar in the batter, the pie still tasted somewhat sweet.

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.

How Do You Store Pumpkin Pie? After baking the pie, let it cool, then wrap it completely in plastic wrap or aluminum foil. Store the wrapped pie in the refrigerator up to two days ahead of Thanksgiving. If any moisture forms on the top of the refrigerated pie, gently blot it off with a paper towel.

practice learning the signs of when baked goods are done. 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.

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

There were some mistakes — like using condensed milk or too much evaporated milk — that created a less-than-desirable layer of film on top of the pies. I also found that the number of eggs you use can have the biggest impact on the texture of your pie filling.

To avoid a soggy crust, I blind bake it until it's thoroughly dry before adding the filling. To prevent those unsightly cracks in the filling, I've tweaked the traditional recipe: a bit of flour for stability, replacing some whole eggs with yolks for richness, and baking at a low temperature for even cooking.

The outer edges of the pie should be firm while the center will be a little jiggly, but not sloshy or unsteady. As the old adage goes, "It needs to jiggle like Jell-O but not wiggle like a wave." If the entire pie is wobbly, continue baking. Use a piecrust shield if it's browning too fast.

Allow the Pie to Cool Completely

During the pie's cooling period, between 1 and 2 hours at room temperature, the filling continues to bake and firm up. After 2 hours, a good chill in the refrigerator allows the pumpkin custard to set further.

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

Is it OK to leave pumpkin pie out overnight? ›

The FDA's official stance is that homemade pumpkin pie is OK at room temperature for up to two hours. That's plenty of time for you to linger over dessert! Just note: The two-hour window doesn't include the time needed to let a freshly baked pie cool completely, which is also important for food safety.

Note that if your test determines an undercooked pumpkin pie, return it to the oven and bake a few minutes longer before testing it again.

Another common issue with pumpkin pie is when the filling seems too watery, even if it's been baked long enough. Why this happens: This happens most often when using fresh pumpkin. Canned pumpkin purée has a lower moisture content than fresh pumpkin.

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.

The egg proteins in pumpkin pie filling form a loose net that traps moisture. As the egg proteins are heated, they begin to contract. Cook them hot enough, and they'll contract so much that they separate from each other into curds, giving your pie filling that grainy, wet texture.

Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. This is another problem that can occur when you haven't baked a pumpkin pie long enough, or if the oven temperature wasn't high enough.

Signs Your Pumpkin Pie is Overcooked

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 the recipe doesn't use enough spice, or if the spices were old enough to have lost much of their flavour, or if the mixture isn't well balanced, then the pie is not going to taste right and could be quite bland.