Crock Pot Crustless Pumpkin Pie - Recipes That Crock! (2024)

FAQs

When making pumpkin pie Why is it important to let the filling sit overnight before baking? ›

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

The key to stopping those cracks in pumpkin pie is baking it until it's just done and nicely set — any longer and the surface will split. While inserting a toothpick into the center is a common way to check doneness, taking the filling's internal temperature after the minimum bake time offers more precision.

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.

WHAT IS THE DIFFERENCE BETWEEN LIBBY'S® PUMPKIN PIE MIX AND LIBBY'S® 100% PURE PUMPKIN? LIBBY'S® 100% Pure Pumpkin is just that – pure pumpkin with nothing added – no salt, no sugar, no artificial flavorings, colorings or preservatives.

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

Why should you cut slits in the pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Some things that may be going on: Crust is shrinking because you are not blind baking it before filling it with the custard. You may be over baking the custard. Pumpkin pie, and other custard type pies, need to be baked until they are done around the outside, but still slightly wobbly in the center.

Now if your pie tends to come out bland, you may not be letting your spices hit their full potential. Joy Wilson of Joy the Baker suggests, "To get the most festive flavor out of the spices in your pumpkin pie, bloom the spices with the pumpkin puree in a small saucepan before incorporating into the filling.

And while they don't affect the taste of the pie, cracks aren't all that pretty––and we all love to see an unblemished, smooth pumpkin pie. From baking the pie at the right temperature to properly cooling it, here's how to avoid cracks and what to do if your pie, despite your best efforts, cracks nonetheless.

FDA says to leave pumpkin pie out no more then 2 hours and then put it in the refrigerator. It's a good idea to cover it up also.

Let the pumpkin pie cool at room temperature for up to 2 hours. Once the pumpkin pie is cool to the touch, loosely wrap it in plastic wrap. Place the pumpkin pie in the refrigerator and store it there for up to 4 days.

Or you can make the crust dough ahead, wrap, and chill or freeze. Or roll it out, stick it in its pie pan, and freeze or chill. And you can definitely make the filling up to 4 or 5 days ahead, and stash it in the fridge; or even farther ahead, and freeze it.

9. Let them rest in the fridge for at least 2 hours, but ideally overnight. Resting them in the fridge allows the gluten to settle and the moisture to despurse evenly throughout the pie crust.