Pumpkin Crisp Recipe - The Cookie Rookie® (2024)

FAQs

How do you know when pumpkin crisp is done? ›

Why Didn't My Pumpkin Pie Set? You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make.

Baking time varies with the size and depth of the pie pan, as well as the material it's made of (metal, glass, or ceramic). The type of pumpkin used (fresh or canned) and the altitude you're baking at also affect baking time.

The most common cause of a watery pumpkin pie is over baking. Take it out of the oven while the centre of it is still soft and jiggly.

Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.

If you're new to making pumpkin pie, a wobbly custard might seem like a sign to bake the pie for longer. However, this increases the risk of overbaking, which can make the filling dry and pull away from the crust, says Leal. A finished pie should be wobbly in the middle, according to Bishop.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

The outer edges of the pie should be firm while the center will be a little jiggly, but not sloshy or unsteady. As the old adage goes, "It needs to jiggle like Jell-O but not wiggle like a wave." If the entire pie is wobbly, continue baking.

The classic knife test is the easiest and most foolproof way to tell if your pumpkin pie is done. Simply insert a knife near the center of the pie. If the knife comes out clean, your pie is done.

Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.

Should you prebake pie shell for pumpkin pie? ›

No, if the pie is a baked pie. Pumpkin custard (the filling) takes a long time to bake, your pre-baked crust would be burned and not tasty. However if the pumpkin filling is more like pudding or a mousse with whipped cream and no raw eggs and after whipping the pie is refrigerated then yes, prebake the crust.

If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.

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.

The pie will look a little puffed when it comes out of the oven, but it will settle as it cools. Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.

Use a paper towel to blot off the moisture. This usually happens because the pie was overbaked or put in the fridge before it was fully cooled. Luckily, it's mostly cosmetic. To prevent weeping, cool on the counter 2-4 hours before moving to the fridge.

The classic knife test is the easiest and most foolproof way to tell if your pumpkin pie is done. Simply insert a knife near the center of the pie. If the knife comes out clean, your pie is done. The only downside to the knife test is that it leaves a crack where the knife was inserted into the filling.

The most accurate way to test bread doneness is to use a digital thermometer like this. Gently insert the thermometer into the center of your loaf. For most bread recipes, you're looking for a temperature of at least 190° F.

Bake– Bake for 20-30 minutes at 325 degrees, or until the pumpkin seeds are crisp and light golden brown. Smaller seeds will need less time than larger ones. Let cool– As the seeds cool, they will crisp up a little more. Make sure to let them cool completely before transferring to a sealed container.