To help you achieve pumpkin pie nirvana this year, we’ve gathered tips from professional pastry chefs so you can make a great-tasting, great-looking pumpkin pie (plus troubleshooting tips if if things don’t go as planned!).
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2. It jiggles (but not too much)
Rochelle Cooper, pastry chef at The Duck & The Peach in Washington, D.C., uses the jiggle test on her pies. "It’s done when it jiggles like Jello when gently tapped," she says. The outside edges of your pie should be nicely firm and the center can be slightly jiggly, but not soupy. A soft middle indicates that the pie needs more time to set up in the oven.
4. It's the right color and texture
Doody emphasizes the importance of practice. With experience, you’ll learn to recognize the subtle signs of doneness: an orangey-brown color, a flat surface, and a middle just shy of cracking.“If it has that little dip in the middle, it’s not done yet. It soufflés up a little bit right before cracking, then sinks down and becomes all one level,” Doody says, noting that following your recipe’s timing and temperature is crucial for success.
Do I Really Have to Par Bake My Crust for Pumpkin Pie?
Both Cooper and Doody agree: a flaky crust starts with par-baking. This pre-filling partial bake allows the filling to bake fully without overcooking the crust. “Aesthetically, I love a golden crust,” Doody says, adding that par-baking ensures the filling cooks evenly without leaving a soggy center. "It's going to take less time to bake the filling than the entire pie as a whole. You want a really nice finish to the bottom of your pie."
To lessen the chance of cracking, Pinkerton advises against overmixing the filling. She says too much air in the batter can create those dreaded surface cracks.
How to Rescue an Overbaked Pumpkin Pie
As for cracks, a little creative whipped cream design can cover up imperfections and add a festive touch. (It's also a good opportunity to experiment with a fun piping tip!)
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