The main mistakes of making pumpkin pie: why you can't make it delicious

Autumn is a time for cozy family tea parties and delicious pastries. Pumpkin is especially popular. But even experienced housewives do not always manage to make a really high-quality dessert from this product.

The FoodOboz editorial team will tell you about some of the most common mistakes that are often made when making pumpkin pie. The recommendations are very simple.

Do not use pumpkin puree that is too wet

Homemade puree is often more moist than canned, which can lead to a soggy crust and unstable filling. To reduce moisture, bake the pumpkin instead of boiling it. After pureeing, further evaporate excess moisture by boiling it in a saucepan.

Which baking dish is not suitable

It is best to use glass pie pans because they bake the dessert evenly. Aluminum pans heat up quickly, which can lead to burnt crusts, and ceramic pans retain heat longer, so you should carefully monitor the baking temperature.

Make sure the pie does not overcook

Pumpkin pie filling is custard, and it is important not to overcook it. Take the cake out of the oven when the center is still slightly movable - after a while, you will notice that the pastry stabilizes. If the cake happens to crack, you can cover it with whipped cream for an aesthetic look.

Do not use stale spices

The good flavor of a pumpkin pie depends on the freshness of the spices. Older spices lose their flavor, so make sure your spices, such as cinnamon or nutmeg, are fresh and of good quality before baking.