How To Know When Pumpkin Pie Is Done
Another slightly controversial issue with pumpkin pie is knowing when its done. Most recipes will tell you until a knife or toothpick inserted in the center comes out clean.
However, pumpkin pie is a custard, similar to how a cheesecake is also custard-based. That means the toothpick will not come out clean. If it does, you likely overbaked it.
Your pie will also slightly wiggle in the middle, although it shouldnt be too noticeable.
The best way to know when your pumpkin pie is done? Use a digital thermometer. The internal temperature should be between 160F-170F, which I found to be true after 40 minutes in a gas oven.
Sure, theres a hole in the middle but then you can cover it up with homemade whipped cream.
Pumpkin Pie Crust Recipe
Because were making a 6 inch pumpkin pie, youre going to need a 6 inch pie crust.
Unfortunately, thats not something you can buy so you will be making my Small Pie Crust recipe by hand. I promise its easy, especially if you have a food processor!
However, I can hear some of you panicking. Maybe youre a mess when it comes to homemade pie crust.
Or maybe its the night before Thanksgiving and you needed to get that pie in the oven an hour ago.
No worries! You can buy premade pie dough then roll it out and cut to fit your pan. Youll need about an 8 inch circle so youll have enough to decorate your crust.
How To Make A Small Pumpkin Pie
There are two parts to making your pumpkin pie from scratch the crust and the filling.
First, make the crust. As mentioned earlier, I used my small pie crust recipe. I have step by step photos and tips on that post, so I wont rehash it here.
However, there is one controversial method we need to discuss, which is
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American Metalcraft 744 Details
This American Metalcraft 744 pie pan is perfect for creating signature pies at your restaurant, cafe, bakery, or diner! Made of 18 gauge aluminum, this classic round pan is great for filled pies, such as your signature apple or pecan pie. Its aluminum construction offers quick and even heat distribution, as well as quick cooling, making this pan perfect for pre-baking or blind-baking your crusts. This pan features a perfectly symmetrical design with angled sides that prevent the crust from slumping, while its wide rim allows for simple fluting. In addition, the closed bead on its outer rim adds extra durability and cleanliness. Use this pan to bring superior quality that will last in your high volume kitchen! Overall Dimensions:
Attention CA Residents: Prop 65 Warning
WARNING: This product can expose you to chemicals including lead, which are known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, go to www.p65warnings.ca.gov.
This item was made in the United States of America.
Can You Freeze Pumpkin Pie
Yes, you can freeze your freshly-baked pumpkin pie. After it cools for 2 hours, wrap in plastic wrap then place in a freezer-safe bag. Freeze for up to 1 month. The texture may be compromised if frozen longer.
To serve your frozen pie, thaw it overnight in the refrigerator. If you thawed it at room temperature, the filling may weep and result in a soggy crust.
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Can You Freeze Small Pie Crust Ahead Of Time
Yes, you can freeze your small pie crust ahead of time. There are three ways to do this:
Whichever method you prefer, wrap thoroughly in plastic wrap, place in a freezer-safe plastic bag, and freeze for up to 6 months.
If youre worried about your crust getting ruined, you can place the plastic bag in a container to protect it.
If you freeze your pie crust inside your pie pan, place your pan on a room temperature baking sheet before transferring to the oven.
Cold glass cannot be put directly onto a hot oven rack or hot baking sheet because the sudden change in temperature will shatter it.
How To Roll Out Pie Dough Without Sticking
After your dough has chilled for an hour, its time to roll it out!
I personally keep it between the plastic wrap while I roll. It doesnt stick to my rolling pin and the plastic wrap peels off easily. Win win.
Plus if it does start sticking, you can easily put it back in the fridge without having to scrape it off the counter.
If you dont want to do that, make sure your surface and rolling pin are lightly floured.
For a 6 inch pie plate, roll your dough out to about 7-8 inches wide, roughly between 1/8 1/4 inch thickness. This gives you enough dough to cover the plate as well as a little extra to flute your crust.
You may have to trim off excess dough, especially if youre making it in a disposable pan.
Poke your dough with a fork to allow steam to escape then place it back in the fridge to chill at least 30 minutes. At this point, you can preheat your oven.
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Do You Need To Bake The Crust First For Pumpkin Pie
When I first made my 6 inch pumpkin pie, I followed Libbys pumpkin pie recipe but reduced the ingredient amounts.
However, I noticed you poured the filling into an unbaked pie crust and bake both parts together. I knew based on experience this would happen:
For testing purposes I continued with the recipe. As predicted, it cracked and had a soggy pie crust.
To fix both of these issues, I blind baked the pie crust. That means you bake the pie crust on its own without any filling inside.
This allows the crust to crisp up and become flaky because its not absorbing the wet filling.
Plus you can now bake the filling at a lower temperature without overcooking it.
Pie Pans Come In A Variety Of Sizes From 3 To 12 Diameter So There Is A Pan For Every Baking And Dessert Application From Individual Tart Pans To The Largest 12 Pan
Here is a list of all of our pie and tart pans by ounce.
Size in inches /Wholesale foil pans sku# / fluid ounce capacity
12″ pie pan – deep – #1257 – 57 oz12″ pie pan – shallow – #1243 – 43 oz
11 pie pan – #2411 – 44 oz
10″ pie pan – #10305 – 33 oz10 pie pan – deep – #1042 – 30 oz10 pie pan – medium depth – #1041 – 26 oz10 pie pan – deep – heavy foil – #510 – 36 oz10 pie pan – medium depth – heavy foil – #310 – 28 oz9 pie pan – deep heavy foil – #977 – 30 oz9 pie pan – medium depth – heavy foil – #922 – 24 oz9″ pie pan – medium depth – #920 – 23 oz9 pie pan – extra deep – #940 – 32 oz 9″ pie pan – deep – #960 – 28 oz9 pie pan – deep – #912 – 28 oz9 pie pan – medium depth – #901 – 23 oz
8″ pie pan – deep – #816 – 20 oz8 pie pan – perforated – deep – #816perf – 20 oz8″ pie pan – medium – #850 – 16 oz
7″ pie pan deep – #1500 – 17 oz
6″ pie pan – shallow – #601 – 8 oz6″ pie pan – #600 – 9 oz6″ pie pan – heavy foil – #677 – 11 oz6″ pie pan – heavy foil – #622- 9 oz
5¾” pot pie or tart pan – deep – #2400 – 14 oz 5¾” pot pie/tart pan – #4007 – 12 oz 5¾” pot pie/tart pan – #575 – 12 oz5″ tart pan – #501 – 6 oz also available with clear plastic lid: #501P
4″ tart pan – deep – #1152NL – 5 oz also available with clear plastic lid: #1152P4½” tart pan – #475 – 4 oz4¼” tart pan – deep – #425 – 4 oz4½” tart pan – #450- 3.5 oz4¼” tart pan – #416 – 3 oz
3 tart pan – #301 – 2.5 oz also available with clear plastic lid: #301P
3″ tart pan- #A90 – 2.5 oz
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Do You Need A Pie Dish To Make A Pie
With the springform pan, you can remove the pan side and slice as normal.
However, with the cake pan its challenging to cut and serve your pie. Because pumpkin pie is a delicate custard filling, you cant invert the pan like you would with a cake.
Instead, you can remove the pie one slice at a time.
How To Make A Small Pie Crust
The easiest way to make a small pie crust is to use a food processor because all you do is dump and pulse.
First, add your flour, sugar, and salt to the bowl. Pulse 1-2 times to mix it together.
Next, add your cold butter and shortening to your bowl. Its important your fat is super cold or your dough is going to get soft and sticky.
I personally keep a stick of shortening in the freezer since I mostly only use it for dough. Butter Ill freeze if I remember, but Ive used it straight from the fridge and it stays cold enough.
Pulse until the fat is cut into the flour and looks like little pebbles.
Now its time to add cold water. Once again, you want to work with cold ingredients so your dough doesnt get too warm.
Pulse until a dough forms. If it still looks crumbly, give it another minute or so to come together.
If its really dry, you can add a teaspoon of water, but you dont want to add too much because then the dough will puff too much in the oven.
Next, gather your dough and place on a sheet of plastic wrap. If you dont have plastic wrap, use a lightly floured surface.
Gently knead the dough together then form a round disk. Cover the top with another sheet of plastic wrap then refrigerate for at least 1 hour.
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To Bake A Filled Double Pie Crust:
Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 450 degrees F .
Prepare the pie filling of your choice.
Roll out the double pie crust on a floured surface then place the bottom crust into a 6 inch pie pan.
Pour the filling into the unbaked bottom crust.
Lay the top crust over the filling, then seal and crimp the edges of the crust using either your fingers or a fork.
Cut 4-5 vent holes in the top of the pie crust.
Brush the top crust with beaten egg, and then sprinkle a half tablespoon of sugar over the crust.
Carefully place the pie on the hot baking sheet in the oven then reduce the temperature to 425 degrees F . Bake at this temperature until the top crust is golden brown. This should take 20-25 minutes.
Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees F . Bake another 30-35 minutes, until the top crust is a deep golden brown.
Remove the pie from the oven and allow it to cool a bit before serving.
What Is A Substitute For Evaporated Milk In Pumpkin Pie
Lets talk about evaporated milk and why you dont really *need* it.
Canned products are especially difficult to use in small batch baking because most of the time, you dont need the whole can. This leaves you with leftovers and no clue on what else to make.
My 6 inch pumpkin pie recipe uses half of a small 5 ounce can. However, you can also substitute 3 tablespoons heavy cream + 2 tablespoons whole milk for evaporated milk.
The fat content is important, so please dont use skim milk.
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Inch Foil Pie Dishes Recipes
Provided by Ree Drummond : Food Network
Yield 4 six-inch pies or 8 muffin-size pies
Number Of Ingredients 14
|4 tablespoons butter|
|1 medium onion, finely diced|
|2 medium carrots, finely diced|
|1 stalk celery, finely diced|
|1/4 cup all-purpose flour|
|3 cups low-sodium chicken broth, plus more as needed|
|1/4 cup dry white wine|
|2 cups shredded or chopped cooked chicken breast|
|1/4 teaspoon ground turmeric|
|Kosher salt and freshly ground pepper|
|1/4 cup half-and-half|
|2 rounds refrigerated pie crust|
|1 large egg|
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Does Pumpkin Pie Need To Be Refrigerated
Yes, you need to refrigerate your pumpkin pie. Cool your freshly-baked pie to room temperature for 2 hours then carefully cover and refrigerate.
Do not put plastic wrap directly on the pie surface or itll rip it up. Trust me.
If you really need to use plastic wrap, place a toothpick in the center then tent the wrap over it.