why does my pumpkin pie rise

Pumpkin pie, a member of the custard pie family, is sometimes challenging to bake correctly. No, I don’t mean getting the perfect pie crust or the right spices — although those things certainly don’t hurt — I mean that custard pies are most often under- or over-baked. Pumpkin in particular is hard to read because of its dark filling. We tend to avoid poking and prodding pumpkin pie so that we can have a picture-perfect one.

Here’s how to tell pumpkin pie is done — so you can ensure that it’s the star of the dessert table. Quick Overview

If you put too many eggs into the filling, it will souffle (meaning it will rise), then it will fall, creating cracks in your pie. If you’re not a seasoned baker, follow a recipe exactly for a perfectly smooth top.
why does my pumpkin pie rise

How to Tell if Pumpkin Pie is Done

The best way to tell if pumpkin pie is done without ruining a picture-perfect custard is to give it a nudge. If the pie jiggles (but doesn’t wiggle), then it’s done. You should also see that the filling has darkened and the texture of the pie should be a bit puffed up from when you put it in the oven.

If you’re still uncertain, stick a knife (or a toothpick) in the center and see if it comes out clean. You can also stick in an instant-read thermometer in the middle. When it’s done, it will register a temperature of at least 175°F.

It “jiggles” but doesn’t “wiggle.”

This is a technique that they actually teach in baking schools: Gently nudge your pie. The center of the pie should have some give — it jiggles — but it shouldn’t wobble or wiggle. If the whole pie is wobbly, continue baking. When in doubt, bake the pie a little longer rather then risk an under-baked pie.

why does my pumpkin pie rise

6 PUMPKIN PIE Mistakes You Should Avoid


Why is my pumpkin pie rising?

Any oven setting over 350 degrees F is likely overdoing it for a pumpkin pie. Baking in a too-hot oven makes the custard puff up like a soufflé and then fall when it cools.

Is pumpkin pie supposed to puff up?

It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.

Why did my pie puff up?

And as the fat melts, it creates steam. Steam is both good and bad. It creates DELICIOUS layers and flakes, but also causes the pie dough to puff up when there’s no heavy filling weighing it down.

Why do pumpkin pies rise so much?

Pumpkin pies rise slightly during baking. Yet as it cools down, the puffiness subsides to create a smoother top. All the same, the choice of ingredients and baking mistakes can make a pumpkin pie rise more than usual. In the following sections, let’s discuss why pumpkin pies don’t rise as much.

Does canned pumpkin go bad quickly?

Generally, canned food has a longer shelf life. You can find the canned pumpkin’s shelf life from the label on the package. However, canned pumpkin that has been opened will have a shorter shelf life. Because the contact between food and air increases the potential for contamination, food spoils more quickly. The spoilage duration of opened canned food varies depending on the storage treatment of canned food that has been opened, the type of food, and the storage environment.

Why is my Pumpkin Pie watery?

One of the most common problems in baking a pumpkin pie is when there’s water leaking out from the filling or on top of the pie. A perfect pumpkin pie should have a smooth, creamy texture. If it’s watery, most likely it’s terrible. When it comes to cooking, they always say that fresh ingredients make the food taste better.

Why is my Pumpkin Pie soggy?

The most common cause of a soggy pie is a pie filling that is weeping. The liquid then sits on the crust and makes it soggy. As stated above, a weepy pie is caused by putting a hot pie in a cold fridge or by overbaking. If your pie isn’t weeping, but you still feel like your pumpkin pies are turning out too soggy, try blind baking the crust.

Leave a Comment