King Arthur's Bakers are here to solve the culinary puzzles you share with us, whether by phone, computer or good old postal service. In Ask the Baker's Hotline, Annabelle picks the brain of the talented King Arthur Baker's hotline to address your most frequently asked questions. Today's question: When is pumpkin pie done?
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Pumpkin pie it's a staple in many holiday meals, but baking can sometimes be a stressful job. With its cream filling already brown, it can be tricky to nail exactly when it's done. Take your pie out of the oven too quickly and the eggs won't have enough time to set, leading to a runny filling when you slice it. Bake for too long and the eggs will coagulate (set), cracking the surface and creating a curdled feel. But that's why we're here to help! With a few key signs, you'll have the confidence to know when your pie is not only done, but perfectly done.
Ryan from Baker's hotline is here to let you know what to look for every step of the way. Never be afraid of a juicy, cracked or curdled pumpkin pie!
How to tell if your pumpkin pie is undercooked
See how the entire surface of this pie is still pretty runny? It's too early to take it out of the oven; if you do, your filling will be runny and your slices will fall apart.
How to tell if your pumpkin pie is overcooked
Here you can see that the entire surface of the pie is matte and mostly set, with a little wobble in the center. It is overripe and at risk of cracking and a grainy mouthfeel.
How to tell if the pumpkin pie is baked
“There are four main signs that can be used to determine when a pumpkin pie it's ready to come out of the oven,” says Ryan.
Tip #1: Shaken center
“The center will look shaky. That's okay!” Ryan assures us that you want to remove the pie from the oven while the center still looks raw for one very important reason: cooking by hand. This is when the pie continues to cook from the residual heat after you take it out of the oven. “Pull it out when there's about a 4″ circle of goo (think Jell-O) filling the center of a standard 9 pie,” he says.
Tip #2: Place the edges
However, you don't want the whole pie to be wobbly. “The edges should look set about 2″ from the edge of the pie,” says Ryan. This means they'll be matte rather than shiny, should stay put when the pan is shaken, and may have a light appearance. with dome.
Sign #3: Temperature
“If you have one digital thermometer, you can use temperature as your gauge, but it's not our first recommendation,” says Ryan. “You want the center to read 160°F to 170°F, the range where eggs coagulate.” Above 175°F, you risk dry, baked edges and a cracked center as the pie cools. “The downside of using a thermometer,” explains Ryan, “is that it leaves a hole in your pie, which can encourage additional cracking…but that's what whipped cream is it for, isn't it?”
Sign #4: Time
Recipe baking times are great guidelines, but every oven bakes differently. “Start checking for doneness about 10 minutes before the recipe is called,” recommends Ryan. “It's always easier to add extra time, but once you go too far, there's no going back.” We suggest always using an oven thermometer to ensure you are baking at the correct temperature.
With these visual hints and tips, we hope you'll have the prettiest pumpkin pies this season.
Cover photo and food styling by Liz Neily.
