Achieve flawless pumpkin pie results by steering clear of these typical baking errors.
Pie will have an ugly soggy bottom if pumpkin custard is poured into an unbaked crust.
Furthermore, even if the custard is cooked to perfection, the crust will be underbaked.
pre-baking the crust, or blind baking, allows you to fully bake the pastry so it's golden and crispy."
Fortunately, blind baking is a simple solution to steer clear of this pumpkin pie dilemma.
Roll out the dough and line a pie plate for blind baking. After chilling for 30 to 60 minutes, bake your crust, advises Bishop.
custard filling slowly once the crust has entirely baked, which is essential to prevent overcooking and curdling.
Deep vs. Shallow Dishe
Using Inappropriate Milk A lot of recipes for pumpkin pie use evaporated milk, some call for a combination of heavy cream and milk