Baking Pumpkin Pie

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.
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October 19, 2016 Flag
0 found this helpful

This is a guide about keeping pumpkin pies from splitting. Baking pies that contain a lot of moisture can be a challenge to cook without any cracks.

Photo of a pumpkin pie with small cracks in it and one slice being taken out.

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December 9, 2005 Flag
2 found this helpful

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

November 13, 20160 found this helpful
Top Comment

My pumpkin pies never crack. I use one can of sweetened condensed milk, 1/4 cup of sugar, 2 eggs,1 tsp. cinnamon,1/4 tsp. ginger, 1/4 tsp.ground clove, and 1/4 tsp. nutmeg and one regular size can of pumpkin puree. Mix all and pour into frozen pie shell. Bake at 450 for 15 minutes then lower temp to 350 and bake for 40 minutes. No cracks.

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December 10, 20050 found this helpful

January 6, 2009 Flag
0 found this helpful

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.

Chinese 5 spice blend contains Star Anise, Fennel, Cinnamon, Cloves and Pepper. It gave an interesting spicy flavor to the pie which offset the sweetness.

Jess in Oregon

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January 8, 20090 found this helpful

Absolutely, and Five Spice is great on rice pudding too.

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January 8, 20090 found this helpful

And it tastes great in apple cake too.

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December 24, 2011 Flag
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Why do my pumpkin pies have a skin like top after I baked them?

By Rita

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February 13, 20120 found this helpful

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)

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