Why does my pumpkin pie have liquid on top?

The droplets of water that appear on a baked pumpkin pie come from overcooking the eggs in the custard base. A custard is a liquid (in this case, milk and pumpkin purée) that is thickened by eggs.

Why is there a film on my pumpkin pie?

Adding too much sugar sweetens the pie, but not in an overwhelming way. I used twice the amount of called-for sugar in this batch. When I took the pies out of the oven and cut them open, I found that this variety had developed a thin, glossy film on top.

How do you keep pumpkin pie from getting watery?

Add More Eggs Pumpkin pie filling is essentially a custard. Eggs are what hold custards together. Adding an extra egg or egg yolk will help solidify a pumpkin pie recipe that is runny and won’t hold its shape.

How do you keep pumpkin pie from curdling?

Turn the Oven High to Low This is why we cannot bake the pie at 425°F, as most recipes suggest. Lowering the temperature to 350°F only produces a pie that is curdled and overcooked at the edges and still underdone in the center. But baking at a low 300°F would mean leaving the pie in the oven for 2 hours.

Is pumpkin pie mix supposed to be runny?

It should jiggle slightly in the center. The pie has an internal temperature of 175°F on an instant-read thermometer when done. If you don’t want to take the temperature, a knife inserted into the edge of the filling should come out moist but clean.

Why won’t my pumpkin pie cook in the middle?

If the temperature is too high or the pie is cooked too long, the custard and curdle and break, creating a watery pie. This is why you want to be sure you remove your pie before it’s completely cooked, as it will finish setting as it cools.

Should my pumpkin pie mix runny?

Why Is My Pumpkin Pie Runny? Custard pie filling, including pumpkin pie filling, should be watery when it goes into the oven, but it will thicken and solidify as it cooks. If the temperature is too high or the pie is cooked too long, the custard and curdle and break, creating a watery pie.

Why is my pumpkin pie still jiggly?

If your pumpkin pie is set on the edge, yet the center is still just a bit jiggly, then you have cooked your pie to perfection. This is because things don’t immediately stop cooking when you remove them from an oven. There is carry over heat.

Can you overcook pumpkin pie?

According to The Kitchn, you should monitor the pie’s jiggle. When the center of the filling still has a bit of give, or “jiggle,” it’s time to take it out. (No jiggle would indicate an overcooked pie.) Also pay attention to the color of the filling — it will darken and puff up when it’s close to done.

Can you overfill a pumpkin pie?

Make sure you don’t overfill your pie! Depending on what size your pie plate is, you may not need to use all of your pie filling you prepared. Only fill your pie 3/4 full, leave a good 1/2 inch of crust showing. Pie will rise slightly.