Post # 1
OK, so I tried to make a pumpkin pie today. I have made plenty of pumpkin pies before, and they all turned out fine. I followed the directions on the back of the Libby’s can to the letter.
I baked at 425 for 15 minutes. Then I turned it down to 350 for 40 minutes (directions said 40-50 min).
When I checked it, the filling had puffed up, and the top of it was burned, and the crust was burned, but the inside wasn’t set it all when I checked with a toothpick.
I spent the next 30-40 minutes checking it every 10-15 minutes, and the inside never set. The top was burned, the crust was burned, but the inside stayed mushy. Finally I gave up.
What did I do wrong? Why wouldn’t it set? Help!
Post # 3
You added all of the ingredients right? Was the pumpkin expired? Just possible problems
Post # 4
I would check to see if any of your ingredients were expired. Pumpkin pies generally don’t puff up that much…at least in my experience!
Post # 5
TBH it sounds like your oven temps are off. I’d get an oven thermomemter and see what the internal temps actually are.
Post # 6
@Mrs. Honeybee: Did you get pumpkin pie mix or pure pumpkin? That may have affected the pie? Also did you use a new pan or a different oven?
Post # 7
Maybe expired products (but I don’t really think that would be it) or the oven temps are off. Baked in the middle of the oven I assume? New pan?
Post # 8
@Hyperventilate: +1. Also, I find that keeping a pizza stone on the bottom oven rack evens out the temperature throughout the oven, resulting in less burning/undercooked inside issues.
Now I need pumpkin pie.
Post # 9
Sounds like your oven is off. Have you moved/changed appliances since last time you made a pumpkin pie? I’d get an oven thermometer and keep it in there. Also, make sure the pie is in the center of the oven.
Post # 10
@Hyperventilate: +1 what she said
Op this has happened to me before and it was my oven.
Post # 11
Besides what PP said, if your pie is well done on top, but not inside, cover it loosely with foil. I do this when I make pecan pie, because it takes FOREVER to bake but the pecans will burn if it’s uncovered.
Oven temp, expired ingredients, rack too close to the top, and/or cover your pie.
Side note: The first time I made brownies from scratch, I was ~12. My friend and I didn’t read the recipe right and added 1/3 C flour instead of 1 1/3 C. We baked them for 2 hours and then never set. So we grabbed spoons and at them out of the pan.
Post # 12
Thanks, everyone! Same oven, same ingredients, and I checked the cans and they weren’t expired. I am totally at a loss!
I’ll try an oven thermometer. Our oven has always been a bit weird, so maybe that explains it. Usually it wants to cook things too quickly.
Next time I’ll use foil around the edges to keep them from burning.
Post # 13
I once “baked” something when I’d accidently turned the oven to broil. Burned outside, not cooked inside, but given the length of time you had the pie in the oven doubt this is what happened.
Post # 14
- Wedding: June 2014 - British Columbia
@Mrs. Honeybee: 425F is too hot.
I preheat my oven to & bake my pies at 400F for 30 to 45 minutes, depending on the moistness of the filling. I don’t think I’ve used Libby cans for pumpkin pie though.
– Brush eggwash onto your crust? (1 egg + 1 cup of water or milk mixture)
I’ll test-run a pumpkin pie recipe and get back to you. I need to update my food blog anyway.