Pumpkin pie 1.0 is made of fail.

[gurdymonkey]

Recipe said to crisp the pie crust in the oven before adding filling, bake at 450 for 15 minutes, then reduce to 350 for 45.. I now have a pie with a burned, black crust, though the filling looks OK.

Version 2.0 went in to crust that was not previously put into the oven. Came out with crust is dark, dark brown, but at least doesn't look like a pumpkin filled lava tube. .

I don't have this problem with my fruit pies, they haven't required the lengthy cooking time the pumpkin filling seems to need to set up. And possibly the aluminum plates are giving me a different result than my ceramic pie dish does.

I am now out of premade crust and I don't have any shortening in the house to make it. I'll have to make a store run early tomorrow - the persimmon is going in the pie dish.

Comments

[mamapduck.livejournal.com]

If pie crust doesn't happen, pumpkin puddings are also good. If you have a couple small glass bowls, I've got four. You can always bring the pumpkin here and we can make it go.

Metal does cook at a different rate than ceramic. It holds heat differently but I'm fuzzy on the science.

[danabren.livejournal.com]

You can purchase an overpriced metal ring at a kitchen supply store, but I find that tinfoil works just as well. Take two strips of tinfoil and loosely cover/crimp the filled pie crust edge before putting it in the oven. Halfway through the baking process, remove the tinfoil and your crusts should be nicely golden while the filling is completely cooked.

[ladycelia.livejournal.com]

And if you're cheap, like me, you'll keep the tinfoil ribbon folded up and ready to use again and again and again.