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Pumpkin Pie Tips
How can you keep your pumpkin pie from cracking?
To prevent pie cracking, make sure to not overbake your pie filling—when you take it out of the oven, there should still be a slight jiggle at the center of the pie. Also, make sure to allow the pumpkin pie to rest and cool at room temperature—not in the refrigerator.
How do you store pumpkin pie?
Pumpkin pie can be stored in the refrigerator for up to 3 days after baking, and 3 days before baking, too. Either way, don’t keep it out at room temperature for too long at any point, because the custard filling contains eggs and you don’t want to risk bacteria buildup.
What are some substitutions you can make in this pumpkin pie recipe?
You can use fresh pumpkin puree instead of canned pumpkin if you want, but know that the texture and flavor will differ from a traditional pie. Make sure you know the differences between canned pumpkin and fresh pumpkin
before you decide! Or, try this fresh pumpkin pie recipe
if you’ve already made up your mind.
How do you keep the crust from getting soggy in this pumpkin pie recipe?
To prevent a soggy crust, make sure to bake the pie on the lowest oven rack. Or, blind bake the crust first! Even when a recipe doesn’t call for blind baking, feel free to do it anyway to ensure a crispy crust. Follow our guide on how to blind bake
as you go. —Sarah Fischer, Taste of Home Culinary Assistant
1 slice: 249 calories, 8g fat (2g saturated fat), 32mg cholesterol, 295mg sodium, 40g carbohydrate (26g sugars, 3g fiber), 6g protein.