Pumpkin pie is a classic dessert that’s hard to mess up. But if you want to make it extra-flavorful, you need to try this trick: Bake the pie in a hot oven.
What temp should I bake my pumpkin pie at?
The short answer is 350°F (175°C).
But there are some important caveats here:
First, 350°F is the temperature for baking a potato in its skin — not its flesh. If you’re using a traditional 9-inch pie dish, that’s probably fine. But if you’re using a deep dish pie pan or anything larger — or even just a baking sheet — this temperature won’t work well because it’s too high. If you have doubts about whether your oven can reach 350°F, set your thermometer on the rack below the oven and keep an eye on it during baking; when your thermometer reaches about 325°F (165°C), remove the pan from the oven.
Second, remember that ovens are never 100 percent accurate if your oven reads between 325°F and 350°F while baking your pumpkin pie at 350°F.
Pumpkin pie is the quintessential American dessert. It’s easy to make, but there are a few things to consider when making it.
First, you’ll need to choose your pumpkin. If you have access to fresh pumpkins, go for it! Otherwise, look for canned or frozen pumpkin pies. The canned varieties are much easier to work with because they’re already peeled and cut up into small pieces (which makes them easier to mix into the batter). Frozen pies are also easier because they come in pre-sliced servings — make sure you thaw the pie before mixing it into the batter.
The second thing you’ll need is a recipe for pumpkin pie filling. The only way I know of to guarantee a good-tasting dessert is by using real pumpkins instead of canned pumpkin pie filling. However, if you don’t want to buy a whole pumpkin just for one pie, feel free to use store-bought pie filling instead. The third thing you’ll need is an oven-safe pan that can handle high temps like 500 degrees Fahrenheit (250 Celsius).
How long should my pie be in the oven?
The pie should be cooked in a moderate oven. Allow at least 20 minutes of cooking time for a single pie crust or 25 minutes for a double crust. The temperature of the baking pan is also important – if it’s too hot, the pie will brown too quickly; if not hot enough, the filling will not set properly.
After adding your filling and piecrusts or lattice top, cover with foil or aluminum foil to prevent burning. Bake in a preheated 375°F (190°C) oven for 30 to 40 minutes until the pie is golden brown on top and set in the middle.
How do I know when my pie is done?
There’s a simple way to check if your pie is done:
1. Cut into the pie and see if the meat is cooked but not too soft. It should be tender but still have some texture, like a steak.
2. Check for doneness by inserting a knife into the center of the pie and making a small cut. The knife will slide out easily from the center of the pie but not so easily from the edges or corners. It isn’t difficult to push the knife into your pie, but it isn’t done yet.
3. If you still want more cooking time, leave your pie uncovered on top of the stove for about 15 minutes and check again before serving or refrigerating it.
Pie is a little different than other baked goods. The crust doesn’t need to be fully cooked, but it does need to finish cooking once you take it out of the oven. If it still looks raw at this point, you can check the inside with a toothpick or even a knife tip and see if the filling is fully cooked.
Once your pie has finished cooking, let it cool for about 10 minutes before slicing and serving.
