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Oct 24, 2024 · Chefs and cooking teachers explain how to prevent common pumpkin pie mistakes. Plus, how to tell if pumpkin pie is done to avoid overbaking or underbaking.
- Why Did My Pumpkin Pie Crack? So why does your pumpkin pie crack? So pumpkin pie is a custard and is thickened by eggs. Protein is a coiled-up structure, and as the eggs cook, the protein unravels and coagulates (sets) so the custard to firms up and sets.
- Why Did My Pie Crust Burn on the Edges? Your crust burns or gets brown before the pie is even cooked. The crust on the edges is much thinner and cooks more quickly than the rest of the pie.
- Why is My Pumpkin Pie Runny? If your pumpkin pie is runny, it is likely due to being underbaked. If it is still warm, you can place it back in the oven and bake it longer until it is done.
- Why Did My Pumpkin Pie Sink? If you bake your pie in too hot an oven, it can make the custard puff up too much. It will then fall when it cools. Your pie may also puff up too much if there are too many eggs, as the eggs are what make your pie puff up in the first place.
Oct 21, 2024 · Plus, most pumpkin pie recipes are calibrated to utilize the stuff in the can rather than homemade pumpkin puree, which may run slightly wetter. If you swap one for the other, you may run...
Oct 27, 2023 · 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.
Make this pumpkin pie in eight simple steps - no need to be spooked! Choose small, sweet pumpkins rather than using a large watery jack-o'lantern.
- Cakes And Baking
- 8
- American
- 1 min
Once the squash (or pumpkin) is cool enough to handle, remove the stalk and, using a knife and tongs, carefully slice lengthways, down the middle. Scoop out the seeds and put aside for tasty cooking another day, then weigh out 400g-450g of squash flesh (check out the tips below for leftover ideas).
People also ask
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Oct 5, 2024 · The caveat here is that you aren't just plopping the gelatinous sauce over your slice of pie — it needs to be cooked down into a glaze, with the addition of a hint of water or a dash of Grand Marnier.
