My pumpkin pie is always liquid in middle
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Anonymous
| I use the easy Libby recipe and put it in a frozen deep dish pie shell. I have a new oven and it works well and curious why I always have a liquidy middle. |
Anonymous
You cooking long enough? Don’t take it out until a knife in the middle comes out clean. Every oven is different. Maybe yours just takes longer. |
Anonymous
| Are you defrosting the pie shell before putting the pie together? |
Anonymous
| You can also use an instant read thermometer if data helps - 175/180 degrees is done. |
Anonymous
| Just cook it longer … |
Anonymous
| Mine always takes way longer in the oven than the recipe says. |
Anonymous
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Anonymous
This. It's not done yet. Also, defrost the pie shell before adding the filling. |
Anonymous
| A frozen shell? Use a shell that is at room temperature. Wrap the crust in tin foil to keep it from burning while the middle gets done. |
Anonymous
| Learn to make your own crust, too. Flour, water, salt, and butter. That's the recipe. So much better than those icky store-bought shells. Yuck. |
Anonymous
| You could consider making two pies with the same amount of filling. Because I make an awesome pie crust, I like to have a high ratio of pie crust to filling. I even do mini pies in large cupcake tins and the crust is so flaky and they are always a big hit. |
Anonymous
|
It's the frozen pie crust. I always make the Libby's recipe and use thawed or fresh made pie crust.
If it is soft then cook it longer. Brand of pumpkin also matters, some are more watery than others |
Anonymous
| Cook it longer, cover the edge of the crust so it doesn't burn while the pumpkin part is cooking. |
Anonymous
|
Thaw crust.
Cook the pie under the edges of the crust are just the right amount of golden brown. Carefully wrap crust edges in foil. I take a sheet of foil, cut out the middle before I ever start baking. Then lay the foil over the pie when the crust is golden, and carefully curl the foil under over the edge. Bake until your knife comes out clean. |
Anonymous
| ^^^ Bake the pie UNTIL the edges of the pie crust are golden brown. |