Can you bake pumpkin pie at a lower temperature?

America’s Test Kitchen recommends cooking the filled pie at an initial 400°F (204°C) for 10 minutes, then lowering the heat to 300°F (149°C) for the remainder of the cook. The results are ultra smooth!

Why do pies need to bake at high temperatures?

Tip: Why the initial high oven temperature? Pie crust gains its flaky texture from the fat in the dough melting and producing steam — which happens most quickly and effectively at a higher temperature. Reducing the oven temperature after about 15 minutes allows the pie to bake fully without danger of burning.

What temperature do you bake pumpkin pie?

The Instant-Read Thermometer Test According to the Food and Drug Administration (FDA), the internal temperature of pumpkin pie should be at least 180°F at its coolest point.

Why does pumpkin pie take so long to cook?

Add a Swirl. Pumpkin pie, like many other custard-style pies, will continue to finish cooking after it has been removed from the oven. This makes cooking your pie touchy because you don’t want to take your pie out too early or too late.

Why do you cook pumpkin pie at 2 different temperatures?

The high temperature “sets” the filling, lower temp allows to cook through. If the high temp. was skipped, your pie will be runny. Another hint, once the edges are done, gently take the pie out, using several strips of foil about 2” wide.

Why do you bake pumpkin pie at two different temperatures?

Because the filling is already warm, there’s less drastic temperature difference between the center of the pie and the edge of the pie. This helps the pumpkin filling cook more evenly, which prevents cracks. Use a rolling pin to help you carry the dough to your pie dish.

Does pumpkin pie set as cool?

Because pies are dense, their edges and bottoms might feel cool to the touch, but the center is still quite warm. Follow this tip: Pumpkin pie sets as it cools so for a perfect pie slice, let it cool for at least four hours.

What happens if you overcook pumpkin pie?

Chowhound reports that Wayne Gisslen, author of Professional Baking, explains in his book, “an overbaked custard becomes watery because the moisture separates from the toughened protein.” Unfortunately, you can’t go back in time once you’ve overbaked your pie, but you can ensure the next one is just right by looking …

Why did my pumpkin pie bubble up?

It could be that when you mix your ingredients for pumpkin pie, you do so either too vigorously or too quickly. That causes unstable air bubbles to form: when you bake the pie it puffs up and as it cools and the air bubbles collapse, the pie caves in or splits.

Why is my pumpkin pie rising?

If you put too many eggs into the filling, it will souffle (meaning it will rise), then it will fall, creating cracks in your pie. If you’re not a seasoned baker, follow a recipe exactly for a perfectly smooth top.

Can you bake two pumpkin pies at once?

Yes, baking two pies at once is fine, as long as the recipes for both pies specify the same oven temperature. If you are baking them on the same oven shelf, make sure that there’s plenty of space around each pie, and that they are not too close to each other or to the oven walls.