(Closed) Pumpkin pie disaster! What did I do wrong?

posted 5 years ago in Cooking
Post # 3
3468 posts
Sugar bee
  • Wedding: July 2015

You added all of the ingredients right?  Was the pumpkin expired? Just possible problems

Post # 4
8394 posts
Bumble Beekeeper
  • Wedding: August 2012

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
9082 posts
Buzzing Beekeeper
  • Wedding: December 2012

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
601 posts
Busy bee
  • Wedding: March 2013

@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
9578 posts
Buzzing Beekeeper
  • Wedding: September 2013

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
987 posts
Busy bee
  • Wedding: June 2013

@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
10367 posts
Sugar Beekeeper
  • Wedding: September 2010

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
6824 posts
Busy Beekeeper
  • Wedding: June 2011

@Hyperventilate:  +1 what she said

Op this has happened to me before and it was my oven. 

Post # 11
330 posts
Helper bee
  • Wedding: September 2011

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 # 13
1783 posts
Buzzing bee

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
2076 posts
Buzzing bee
  • 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.

Did you:
– 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.

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