Why did my pumpkin pie crack on top?

Cracking means overbaking or cooling too fast. Pull the pie when the center still jiggles in a 2 inch circle; it finishes setting as it cools. Then let it cool slowly for an hour in the oven with the door cracked instead of moving it straight to a cold counter.

Can I make pumpkin pie two days before Thanksgiving?

Yes, and it improves. Bake it fully, cool it slowly, then refrigerate covered for up to 2 days. The spice deepens and the custard slices at its cleanest. Keep the whipped cream separate and add it at serving time.

Can I freeze a whole baked pumpkin pie?

Yes, for up to 1 month. Cool it completely, wrap the whole pie tightly in plastic and then foil, and freeze. Thaw overnight in the refrigerator, still wrapped, so condensation forms on the wrapping and not on the surface of the pie.

Can I use evaporated milk instead of heavy cream in pumpkin pie?

You can, and the pie will set a little firmer with a slightly lighter body. The cream version in this recipe is silkier and richer. If you swap, keep everything else identical and expect the same bake time and the same 2 inch jiggle test.

My pumpkin pie is still liquid in the middle the next day. What went wrong?

Either the center was pulled before the edges truly set, or fresh puree was used without draining. The pie should leave the oven with set, matte edges and only a small trembling center. If it sloshes rather than jiggles, give it 5 more minutes and check again.

Pumpkin Pie Recipe: Silky, Spiced, Perfectly Sliceable

Ingredients

Scale

1 1/4 cups all-purpose flour (160 grams), for the crust
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt, for the crust
8 tablespoons cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
3/4 cup dark brown sugar (165 grams), packed
1 tablespoon molasses
2 large eggs plus 1 egg yolk, at room temperature
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon finely ground black pepper
1/2 teaspoon fine sea salt, for the filling
1 cup heavy cream
1 teaspoon vanilla extract

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Instructions

Make the crust: rub the cold butter into the flour, sugar and salt until pea sized. Add the ice water, toss until the dough holds when squeezed, press into a disk, wrap and chill 1 hour.
Roll the dough into a 12 inch circle, fit into a 9 inch pie plate, trim and crimp the edge tall. Freeze 15 minutes.
Heat the oven to 375°F (190°C). Line the frozen crust with parchment, fill with pie weights, and blind bake 18 minutes. Remove the weights and bake 5 minutes more, until dry and pale golden.
Whisk the pumpkin, brown sugar and molasses until smooth. Whisk in the eggs and yolk just until combined, then the cornstarch, spices, pepper and salt.
Whisk in the heavy cream and vanilla until the filling pours like a thick, glossy ribbon. Do not whip in air.
Pour the filling into the hot crust and shield the crimped edge with foil or a pie shield.
Bake 45 to 50 minutes, until the edges are set and the center jiggles in a circle about 2 inches wide.
Turn off the oven, crack the door, and cool the pie inside for 1 hour. Finish cooling on a rack, then refrigerate at least 4 hours or overnight.
Slice with a hot, dry knife, wiping between cuts. Serve with cinnamon whipped cream.

Author: Chef Rita
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes