Fluffy Pumpkin Pie From Julia Child’s Aunt Helen, Via Julia Moskin Recipe on Food52 (2024)

FAQs

When making pumpkin pie Why is it important to let the filling sit overnight before baking? ›

Refrigeration Is The Secret To A More Flavorsome Pie

As your bowl of pumpkin pie filling sits in the fridge overnight, it allows time for the spices to undergo blooming.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Why Is My Pumpkin Pie Weeping? 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.

Although she doesn't often stray from traditional flavors, her pumpkin pie recipe is actually pretty unique. The classic warm spices — cinnamon, ginger, nutmeg — are there, but what makes Ina's recipe special is the addition of orange zest and dark rum.

For a guaranteed browned bottom, prebake the pie crust

You may want to cover the edges with a pie shield or strips of aluminum foil, but the bottom will remain perfectly brown and crisp — not burned.

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

Pumpkin Puree Taste Comparison:

Fresh: Squashy/pumpkiny, subtle almost herbaceous flavor. Regular Canned: Deep, slightly intense unique flavor. Organic Canned: More similar to the fresh stuff than the regular canned, but with more flavor than homemade.

Any oven setting over 350 degrees F is likely overdoing it for a pumpkin pie. Baking in a too-hot oven makes the custard puff up like a soufflé and then fall when it cools.

How do you keep the bottom of a pumpkin pie from getting soggy? ›

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.

WHAT IS THE DIFFERENCE BETWEEN LIBBY'S® PUMPKIN PIE MIX AND LIBBY'S® 100% PURE PUMPKIN? LIBBY'S® 100% Pure Pumpkin is just that – pure pumpkin with nothing added – no salt, no sugar, no artificial flavorings, colorings or preservatives.

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients.

What I recommend you do is completely chill your pie dough for 24 hours, so that the dough is chilled from the inside out. The entire disc of dough should be really hard and cold. I think of it this way: pie dough has a lot of butter in it.

Assemble and bake:

Fill pie: Bring filling to room temp, do not use fridge cold. (Note 9) Fill pie with filling (use it all, pack it in a level surface or have slight mound). Puff pastry lid: Partially thaw puff pastry (do not cut). Brush lip of pie crust base with egg, then top with puff pastry sheet.

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

Cooling is crucial for thickeners like flour, cornstarch, and even the natural pectin found in the fruit to work their magic. The thickeners were activated in the oven, but the pie filling gels further with cooling.