What happens when pumpkin pie is overcooked?

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.

Why does my pumpkin pie look curdled?

The fillings will often curdle if the pie is cooked in too high a heat, or overcooked, producing a filling that separates (really making the crust soggy) and becomes grainy with a thick browned film on the top of the pie.

Is it possible to overcook a pumpkin pie?

If your pumpkin filling cracks or separates, it’s probably overcooked. And that’s not your fault: It can be hard to nail the perfect level of doneness for pumpkin pie, since most recipes have you pour the custard into an unbaked pie shell, and by the time the crust is perfectly golden brown, the filling is overcooked.

What should a pumpkin pie look like when done?

The outer edges of the pie should be firm while the center will be a little jiggly, but not sloshy or unsteady. As the old adage goes, “It needs to jiggle like Jell-o but not wiggle like a wave.” If the entire pie is wobbly, continue baking.

How can you tell if a pumpkin pie is done?

The classic knife test is the easiest and most foolproof way to tell if your pumpkin pie is done. Simply insert a knife near the center of the pie. If the knife comes out clean, your pie is done. The only downside to the knife test is that it leaves a crack where the knife was inserted into the filling.

Can you Rebake a pumpkin pie that is undercooked?

Rebaking Your Pie If you suspect your oven runs cool, you can increase the temperature by 10–15 degrees to compensate. Place your pie back into the oven. If the crust is cooked nicely and it is just the filling that is undercooked, cover the edge of your pie crust with aluminum foil to protect it from overcooking.

How runny should pumpkin pie filling be?

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.