Cream Cheese Pumpkin Pie (no bake option!) - The Recipe Rebel (2024)

FAQs

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

For better pumpkin pie, refrigerate the filling overnight

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. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make. Even before the pie is ready, the crust might darken and the edges of the filling will puff up.

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.

Though you might logically think that this weepiness is a sign that your pie needs more time in the oven, it's actually an indicator that you've over-baked it. Specifically, the overcooked eggs in the custard filling are to blame.

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.

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Custard pies = pumpkin pies. Chocolate cream pies.

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.

The most common cause of a watery pumpkin pie is over baking. Take it out of the oven while the centre of it is still soft and jiggly. It'll finish setting as it cools. But there are other possible reasons, such as, using fresh instead of canned pumpkin.

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.

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.

Why should you cut slits in the pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

To avoid this, make sure to allow your pie to cool down completely before chilling. When your pie is done baking, shut the oven off and leave the pie inside with the oven door slightly ajar (you can prop it open with a wooden spoon). Let the pie slowly cool in the oven just like a meringue.

A still-warm pie doesn't hold its shape well when served, and that may explain why your perfectly baked pie turned into a mushy mess on a plate. During the pie's cooling period, between 1 and 2 hours at room temperature, the filling continues to bake and firm up.

Signs a Pumpkin Pie Is Overbaked

If the timer goes off and you see small bubbles in the filling around the edges of the pie, or if the filling has separated from the crust, these are signs you've overbaked the pie and you should remove it from the oven immediately.

If your pumpkin puree smells or looks off, it's best to trust your gut and throw it away. Bacteria may have entered the can through unnoticed abrasions, causing the contents inside to spoil.

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. The liquid in the filling helps unlock the spices, enabling them to distribute their essence more freely throughout the mixture.

Or you can make the crust dough ahead, wrap, and chill or freeze. Or roll it out, stick it in its pie pan, and freeze or chill. And you can definitely make the filling up to 4 or 5 days ahead, and stash it in the fridge; or even farther ahead, and freeze it.

Let them rest in the fridge for at least 2 hours, but ideally overnight. Resting them in the fridge allows the gluten to settle and the moisture to despurse evenly throughout the pie crust.

How Far in Advance Can You Make Pumpkin Pie? Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day.