My pumpkin pie is always liquid in middle

[Anonymous]

Anonymous wrote:Thaw crust.
Cook the pie until 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.

Oh that is smart!
I always feel like I am such an expert baker ever since I learned about 5 years ago to do the aluminum foil thing around the edges of the pie. Like, "Look at me! I know what I am doing!"

[Anonymous]

Op here- wow I didn’t know I had to thaw the pie crust. Will try again this year and cook it longer too!

[Anonymous]

This is why I do a gingersnap crust.

[Anonymous]

Anonymous wrote: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.

NP, and thank you for this idea! Whenever I try to wrap a crust in foil when it is browning, my foil “strips” always fall off as soon as I put the pie back in the oven. I will try your idea!

[Anonymous]

Or buy a pie crust shield - magic!

[Anonymous]

Anonymous wrote:Or buy a pie crust shield - magic!

These- such a simple fix. Can't believe how long it took me to buy one.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

NP, and thank you for this idea! Whenever I try to wrap a crust in foil when it is browning, my foil “strips” always fall off as soon as I put the pie back in the oven. I will try your idea!

I bake all the time and just yesterday did the foil strips on my pumpkin pie, which, of course, fell off as soon as I put it in the oven. Making a hole in the foil before baking is the best tip EVER! Thanks!

[Anonymous]

Cook till the internal temperature at the center of the pie is 175.