pumkin pie baking problem!! help!?

Question

i am baking a pumkin pie, according to the recipe i bake it at 425 *F for 15 min then reduce the heat to 350 *F then bake for 45 min, but now after more than an hour the pumkin still seems not really cooked, they r still somewhat watery so i still leave it in the oven at 350 *F but what if the pumkin mixture doesnt condense and get hard, while the crust get overcooked? what should i do???

Answer 1

You should of bought a ready to eat pie.

Answer 2

One of the biggest problems with pumpkin pie baking is that a person will buy cans of pumpkin pie mix, then use that to make a separate recipe for pumpkin pie that calls for plain canned pumpkin. This error is easy to do, because the cans are usually near each other at the grocery store and they look almost the same.

Check your pumpkin cans and see if this is what you did. Pumpkin pie mix has added sugar, spices and other ingredients. If you have made a from-scratch recipe using pre-sweetened pie mix, it is going to taste very sweet and over-seasoned.

Another problem would be if you put too much liquid in the recipe by accident. Another problem would be if your oven's temperature isn't correct (in your case, your oven is running cooler than the thermostat says).

Don't worry about the crust overcooking. If the edges are getting too brown, take several 3" to 4" wide strips of aluminum foil, and wrap them around the edge of your pie. This will stop the edges from browning any more.

Your pie is done if just the center few inches is a bit jiggly, but not the whole thing. A knife inserted dead-center of the pie should have some streaks of liquid and a bit of pumpkin on it, but shouldn't be covered with wet pumpkin.

Give the pie up to 90 minutes. If it's not done then, you need to find out what the problem is, either the recipe or the temperature of your oven (borrow or buy an oven thermometer, and check to see if your oven is really the temperature your thermostat says it is).

Answer 3

The pumpkin will condense, in the meantime you might want to put some aluminum foil over the edges of the crust. The crust inside the pie and at the bottom won't burn, so don't worry about them. I'd only recommend another 15 min or so in the oven. If your pumpkin is still too runny, you might have to scrap it and make new. The pumpkin will also seem a little gelatinous when you take it out, that's ok. Then center will hardly ever be fully cooked. The pie will settle when it is cooled.

Make sure you double check all measurements when making the pie! Too much milk will make it watery like this.

Answer 4

You forgot to mix the egg into the batter. I did the same thing last year. There's no good way to fix it if you've already started baking. Have you got enough stuff to just make another?

You can try just leaving it in the oven for a long, long time. Use a pie shield to keep the crust from burning. If you haven't got a pie shield, drape some aluminum foil over the edges.


Ive always had to cook a pumpkin pie for at least 1 1/2 hours, try that, only take it out if it begins to turn dark brown. you have to let it sit out of the oven for usually an additional hour. keep it at 350 degrees

Answer 5

I just discovered late last week that our oven is running about 50 degrees hot. No wonder the brownies didn't cook in the middle and burned on the top/edges. You may have an incorrect temperature inside the oven. You can buy an oven thermometer at the grocery store for about $8. Adjust the oven accordingly.
As for the pie you've got going now, cover the edges of the crust with aluminum foil. This will prevent it from burning while the rest of the pie is cooking. And if worst comes to worst, eat the parts that aren't burnt and have a good laugh!

Answer 6

You say the pie is still jiggly, but the real test of done or not done is "Does a knife come out clean when you put it in the center of the pie". Also, have you calculated for Altitude?

Here is my recipe:
On pie Crust,
On can of Sweetened Condensed milk
2 eggs
a pinch of salt
pumpkin pie spice to taste.

Put the pie crust in your pan, Mix the other ingredients together and pour them into the crust.

I bake the pie at 350 degrees for about and hour, or an hour and a half in the middle of the oven. It takes longer at the lower temprature, and I've discovered that the center will be not done, first tiem I check - but then completely done five minutes later.

Also, Most recipies call for extra sugar - you don't need it and it can alter cooking time.

Bon Appetite!

Answer 7

Sometimes you have to let the pie cook for over an 1 hr. This is what I do I put it back in oven for 10 min. then I check it with a knife if your knife comes out clean then its done if not cook it again for about another 10 min. until your knife comes out clean and if your crust gets overcooked the next time try wrapping a 2 inch foil around the top of the crust this will keep it from burning. Your pie will set up firm as it cools.

Answer 8

Are you using a mix or real pumpkins? Real pumpkins is pretty hard to use and turns watery like this. Using canned pumpkin works much better. Also using regular milk instead of condensed milk can cause this problem. Finally, I normally cook it at 400 *F for 40 minutes and its fully cooked all through.

I think people have hit on everything else already - the eggs may not have been mixed in correctly, and the pie crust may not be covered correctly with foil.

Answer 9

It shouldn't require more than 75 min in a large and deep pie shell, but you can have up to 15 min difference depending on your oven, your recipe, your altitude.

When done, the center will still be jiggly. The classic test for doneness is to insert a metal knife (straight up and down) into the center of the pie, then take it out. If it's clean, the pie is done, take it out and cool. If it still has filling clinging to it, it's not done. Return to oven for another 8 min and try again. If it's still not done and the pie has been cooking for an hour and twenty minutes, take it out and call it pudding. Still good with whipped topping.:o)

Next pie, make sure you've put in all ingredients. You'll get it!

Good luck!!!!

Answer 10

Well during this mishap, not sure if you can do anything about it, but the next one you can be more prepared. First of all, put aluminum foil around the edges of the crust if you have baked it in a pre made pie crust, for about the first 20 minutes, after lowering the temp you can probably take it off. Be careful not to burn yourself. Secondly, you can make sure that this time you use evaporated milk in the mixture, and use less water in the milk then normally asked for, about an 1/8th of a cup less. per cup of the milk mixture. But be sure to follow the directions accurately in measure, etc. since the directions were made with specific amt. of ingredients for a very specific purpose. To bake a pie with success. GL and GB

Answer 11

I would turn the temp down a little bit again (320F) and put some foil around the edges to keep the crust from getting too dark. It probably is just that your pie is a bit deeper than what the recipe did which happens to me often. Eventually, the pie will firm up though I've had to wait an extra 30 minutes or more so just protect your crust and keep a close eye on it... you'll be fine! Wish I could have a piece!!!