Pumpkin Pie & a Glass of Fizz

One of the staples on the holiday table is pumpkin pie. There is nothing better than a pie with rich pumpkin custard, nutmeg, cloves and cinnamon wrapped in flaking pastry. The flavours go fantastically with a glass of Champagne or a sparkling wine.

When served with a large helping of cream, you have a slice that everyone will love. Here is one of the best pumpkin pie recipes. The problem is getting that pumpkin pie to be more than ordinary. When making your pumpkin pie, there could be some mistakes that you are making which stop the end result being the memorable experience you want it to be. Temperature control is always key to cooking and baking and a good wireless thermometer is a good investment.

Not Using Canned Pumpkin Puree

Making your own pumpkin puree is a rewarding and most people assume it will make a standout pie. The truth is that the canned pumpkin puree you get bakes better than the one you make. Fresh pumpkins vary in size, roasting time and moisture levels which will affect your baking. If you want a consistent pie that you can easily replicate year and year, use canned pumpkin puree. A pro tip is to buy canned or boxed pumpkin puree and not pumpkin pie filling.

Not Blind Baking The Crust

Custard pies such as pumpkin pie, need their crust to be blind baked before you add the custard to it. This will ensure that the filling and the crust finish baking at the same time. You will also prevent the crust from becoming soggy as it bakes and ending up with raw pieces of pastry throughout the pie.

If you have never blind baked before, this is when you partially bake the crust of the pie before it is filled. After baking, you need to keep the pastry warm so the filling lands in a warm crust. This will ensure a better texture for the pie.

Not Cooking The Filling First

When you read the best pumpkin pie recipes, you will notice that they all call for the pumpkin puree, sugar and spices to be cooked before the filling is made. You will generally need to do this on the stovetop. A lot of people see this as a step that is not always needed, but it is one that you should not skip. There is a big difference in terms of texture and taste when you cook the filling first.

This step is important because it reduces the moisture level of the pumpkin puree. The spices also have a chance to bloom which makes the pie more aromatic. When you cook the filling, you will have a more flavourful filling. However, you should not overcook the filling and 10 minutes is enough for this step.

Not Baking Correctly

When it comes to baking, custard pies can be tricky because it is harder to tell when they are done without ruining the top. The problem is overbaking will cause the pie to become dense and pasty while under-baking will leave it too soft and you will not be able to slice it correct. This is why you need to know how to bake it correctly.

To check if the pie is done, you should nudge it. The center should have a bit of give and it should jiggle slightly in the middle. If you have an instant-read thermometer, you are looking for a temperature of 175°F. If you do not have a thermometer, insert a knife into the edge of the filling and this should come out moist but clean.

Not Cooling Before Slicing

It is appealing to serve a warm pie, but they generally need several hours to cool completely. Pumpkin pies are dense and could feel cool when touching their edges and bottoms, but the center can still be warm. As the pie cools it will set allowing you to cut perfect slices which is why you should leave it to cool for at least 4 hours.

When your pie is ready, raise a glass of bubbly and enjoy.