Ways You're Screwing Up Your Pumpkin Pie

Have you ever noticed what looks like condensation on top of your baked pumpkin pie? Though you might logically think that this weepiness is a sign that your pie needs more time in the oven, it's actually an indicator that you've over-baked it. Specifically, the overcooked eggs in the custard filling are to blame.

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 over-baked your pie, but you can ensure the next one is just right by looking for a few telltale signs of doneness. 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. And if you don't trust those methods, use the old standby: Insert a knife into the filling close to the crust. It should come out "moist but clean."

You're the hostess with the mostest and there is not a chance that you'll be grabbing a can of pumpkin puree when you could whip up a homemade batch. You go to your "From-scratch Thanksgiving" Pinterest board and get to work with those fresh pumpkins, because homemade pumpkin puree has to result in a superior pie, right? Wrong.

Bon Appétit cautions that homemade puree contains much more moisture than canned puree, and that extra wetness could lead to a soggy crust or a loose filling... probably not the results you're hoping for. But if you're a homemade-or-bust kind of pie maker, you'll just want to take a few steps to ensure you get as much moisture out of the puree as possible. For starters, instead of boiling the pumpkin, roast it in a low oven until softened but not browned. Then, once it's pureed, reduce the mixture on the stovetop until thickened.

Or, you know, skip all that and just open a can.

We get it. After a long day of cooking, even one less dish to wash seems significant. But if you're taking the shortcut with disposable pie tins, you're probably not putting your best pie foot forward.

While the lightweight aluminum pans are definitely good for giving pies away, they're not so great for baking pies in, and that's because the thin metal doesn't transfer enough heat to allow the crust to bake as evenly as heavier pie plates. According to Cook's Illustrated, this will most certainly lead to soggy bottoms and undercooked sides. Because of this, they recommend glass pie plates which conduct heat evenly, and get bonus points due to the fact that you can actually see the color of your crust through the plate, eliminating any guesswork.

If you just can't quit the disposables, The Kitchn has a tip: Place the aluminum pie tin inside a glass pie plate, then bake as usual. The glass dish will transfer the heat more evenly through the aluminum and result in a better pie, and with any luck there won't be any spillage to clean up.

Now that we know the importance of blind baking, let's move on to all those other pie crust woes.

Shrunken crusts are a common problem. Things seem great when you put the pie dough into the oven, but for some reason, it's a shriveled up version of itself when you pull it out again. What gives? Shrinkage is a telltale sign that you are an impatient baker. If you don't let your pie dough rest in the refrigerator for at least 15 minutes before rolling it out, chances are very good that the unrelaxed gluten will seize up on you, producing that shrunken shell.

Then there's dry, crumbly crust. If you can't roll it out without it breaking into pieces, that's a sign that your dough needs water. But easy does it. A little at a time will prevent you from having to add more flour. You don't want to get into a vicious water-flour cycle.

And what about a tough, decidedly not flaky crust? That's the number one reason not to overwork your pie dough. The best pie crust is handled as minimally as possible.

Let's face it: Making perfect pie dough and baking the perfect crust can be a bit of a pain. Sure, you can buy pre-made crusts, but why not skip the crust altogether? 'Tis the season to focus on pumpkin, is it not?

Making a pumpkin custard is no different than making pumpkin pie filling — you're just omitting the crust. Grab some ramekins or other small oven-safe bowls and pour the filling in those to make individual custards. Baking time will vary depending on the size of the dish, but the same rules apply for doneness as with a pie. To ensure super creamy dreamy custard though, you'll want to use a water bath while baking. Don't worry, it's not complicated. Just place the ramekins in a larger oven safe baking dish, then pour hot water into the dish until it comes about halfway up the ramekins, and bake as usual. That's all there is to it.

Whipped cream is necessary for good pumpkin pie — many think it might be more important than the pie itself. Fresh whipped cream is a matter of a few simple ingredients and a whisk or mixer. Whether you decorate your pie with whipped cream, use it to camouflage a cracked top, or dollop it on each slice as it's served, there's no doubt that whipped cream and pumpkin pie is a perfect match.

But what if you could improve perfection? Dedicated recipe browsers have seen endless additions and variations on pumpkin pie, from praline topping to flavoring the filling with chocolate, peanut butter, or Fireball whiskey. While we love experimenting in the kitchen, the holiday dessert table might not be where you want to start, and that's okay. A quicker solution? Keep Grandma's classic pumpkin pie recipe and flavor the whipped cream instead.

So many flavors can take the pumpkin to the next level: cinnamon, honey, chocolate, orange, ginger, caramel, maple, or even lemon. If you choose a sweet addition like honey, caramel, or maple syrup, omit the sugar and use it to sweeten basic whipped cream. Citrus zest, extracts, cocoa powder, and spices can be added to taste, and it's up to you whether they replace the vanilla or enhance its flavor. Cocktail bitters can add a sophisticated edge to whipped cream. And if you love decorating with flavored canned whipped cream, the holiday season is the time to look for them.

There's no doubt that the crust can make or break any pie. No matter which pie crust method you use, whether you buy a crust or make it from scratch with butter, lard, or oil, it needs to be delicious and flaky, or the entire pie is a flop. However, there are ways to heighten the flavor and texture of your pumpkin pie that many home cooks never consider.

Adding spices, citrus zest, extracts, nuts, cookie crumbs, or cocoa powder to your pie crust will add layers of flavor to pumpkin pie that will excite your taste buds and leave your guests in awe of your baking prowess. Remember, a little goes a long way; you want to boost the flavor, but pumpkin should still be the star ingredient. Shortbread crumbs add extra buttery sweetness, while cinnamon and a bit of sugar (or any combination of pumpkin pie spices) complement the pumpkin filling beautifully.

Use cocoa powder instead of a tablespoon or two of the flour in your crust recipe for a decadent crust that will completely revamp pumpkin pie. Use lemon zest to brighten the pastry's flavor, or, if you'd like crunch and sweetness, try crushed pecans, graham crackers, gingersnaps, or chocolate biscuits. There are endless possibilities depending on your preferences, but a flavored pie crust will make your pumpkin pie unforgettable.

Many people see cooking as a creative outlet, and dedicated home cooks often improvise with ingredients and spices to suit their tastes or what they have at hand. Experimenting with flavor and textures is always a good thing for food — except in the case of baking, where the first rule is to follow recipes without fail.

Pumpkin pie filling is a custard; it uses eggs to thicken and set the filling. Eggs can cause several common mishaps with pumpkin pie filling; the wrong number of eggs can make the filling soupy even before considering any bake-time issues, notes Insider.

Pumpkin pie isn't too hard to master, so it's easy to wonder when it goes wrong, especially if you believe you followed the recipe. Recipes can be deceiving regarding eggs, however. Eggs are sold according to size, and most recipes in the U.S. assume you are using large chicken eggs. For each extra-large or jumbo egg you use, you're adding up to an extra half-ounce of egg to the filling, says Sauder's Eggs, affecting your pumpkin pie. Since a perfect pumpkin pie relies on the fat in the yolk to thicken the custard and provide a rich texture and relies on the whites for the filling's structure, getting the proportions exactly right is critical. For an exquisitely tasty pumpkin pie, follow the recipe precisely, including which size eggs it calls for.