Many people love pumpkin pie and it is a staple at Thanksgiving. Whether you are making the pie from scratch or following the instructions on the can, these tips can help. This is a guide about baking pumpkin pie.
To make a tasty topping for pumpkin pie, put marshmallows on the bottom of the pie crust and top with the filling, as it bakes the marshmallows come to the top.
By Linda from Oceanside, CA
l recently made pumpkin pie using a mix. l read the instructions, threw the pies in the oven and took them out when they were cooked all the way through. When l woke up the next morning they had splits in the middle. What did l do wrong?
This happens to me when I use an aluminum pie pan to cook a smaller pie, because it is flexible and flexes when I carry it out of the oven and over to the cabinet or range top, especially if not yet cooled. So,
I let it sit on the baking sheet until totally cooled before I handle it's pan, or I use a more solid pan, metal or glass.
Just like cheesecake, pumpkin pie has a lot of moisture to bake out. Baking too fast or too hot will create the crack. Usually you start off at a higher temperature for just 15 minutes or so to help the unbaked crust get a head start, and then lower the temperature for the remaining time.
Check with allrecipes.com
I get their emails and simply love them. They teach besides giving you recipes and ideas.
Serve topped with cool whip and no one will ever know.
My mother would salvage her pie and cake disasters by lining a pretty bowl with ladyfingers cookies, and then layering the filling with jam, chopped sugared nuts, more cookies...
I seem to recall ladyfingers cookies soaked in rum, too, but can't tell you how they were used.
Last night, I found myself making a pumpkin pie and realized I was out of cinnamon AND nutmeg and had no premixed pumkin pie spice. Not wanting to run to the store, I rummaged through my spice cabinet in search of alternatives and found Chinese 5 spice blend.
Why do my pumpkin pies have a skin like top after I baked them?
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. Also, for best results, bake the pie in the lower third of the oven.
(I found this on a website)