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Pumpkin pie is a insanely popular dessert. Trying to make one perfectly can be quite frustrating because of these common mistakes. Once you fix them, your pumpkin pie will be completely irresistible!

The Mistakes To Stop Making With Pumpkin Pie Are:

1. Using a Too-Wet Pumpkin Purée

Homemade purées will be much wetter than the canned variety. Combat the excess moisture, which would make for a soggy crust and dribbly filling, by taking two steps. First, before puréeing, roast the pumpkin in a low oven rather than boiling it. Roasting encourages evaporation while concentrating the flavors. Second, after puréeing it in a food processor, cook it in a sauce pot until it reduces and thickens.
2. Not Knowing What Kind of Crust You Like

If you want flaky layers, par-bake the crust and let it cool before adding the filling. But don’t dock it. This will cause the custard to seep out into the bottom crust, defeating that whole “flaky” thing.

3. Using the Wrong Pie Pan

The test kitchen’s vessel of choice for pie is a 9″ glass Pyrex pan. Not only will it allow you to see just how golden-brown your crust is getting, it is also the most efficient conductor of heat for this purpose.
4. Over-baking the Custard

The combination of eggs, dairy, and sugar means it will set up smooth and silky like a traditional pudding. The addition of the pumpkin purée stabilizes it, making it less jiggly once it has fully cooled. But as with all custards, you should remove the pie from the oven while there is still a little jiggle in the center of the pie.

Finished!

Now that you know what mistakes you have been making, your pumpkin pie will be divine all the time- Have you been guilty of these mistakes?

Let Us Know Your Thoughts!

Article Source: Bon Appetit