Classic Paleo Pumpkin Pie {with Crust Recipe!} - (2024)

FAQs

Should you prebake a pie crust for pumpkin pie? ›

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Custard pies = pumpkin pies.

Pumpkin Pie

And like all orange foods, pumpkins are packed with carotenoids, which can help tackle free radicals and decrease inflammation. Of course, to turn that vegetable into a pie, we add sugar and a crust, so the pumpkin's not quite as pure as it was in its original vegetable state.

Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling.

If your pumpkin filling cracks or separates, it's probably overcooked. And that's not your fault: It can be hard to nail the perfect level of doneness for pumpkin pie, since most recipes have you pour the custard into an unbaked pie shell, and by the time the crust is perfectly golden brown, the filling is overcooked.

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.

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.

And pumpkins are also great for our gut: They are full of fibre, which helps to form stools, keep us regular and feed our gut bacteria. Potassium supports normal cell function throughout the body and low levels may lead to constipation and fatigue.

When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar.

Supports heart health

Pumpkin is recommended as part of a heart-healthy diet that may help lower your risk of heart disease. It offers a long list of nutrients that protect and support the heart, such as vitamins A, B1, B6, and C, copper, fiber, folate, and manganese.

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

What is done on the bottom crust before adding the pie filling? ›

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.

Most recipes for the pumpkin custard ask for both white and brown sugar or molasses. The molasses and brown sugar will make the pie darker brown. Also some canned pumpkin flesh can be darker.

For a guaranteed browned bottom, prebake the pie crust.

While a wobbly, runny pie is a telltale sign that a pumpkin pie is undercooked, an overcooked pumpkin pie is a bit harder to spot. When you've overcooked a pumpkin pie, you may see: The filling separating from the crust. The filling has visible cracks.

Why Is My Pumpkin Pie Weeping? Another common problem that occurs when baking pumpkin pie is when you notice water on the top of the pie or leaking out from the filling. Why this happens: Either the pie was overbaked, or it was placed in the fridge before cooling completely.

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.

Mealy pie dough is perfect for baking pies with a very liquid filling like pumpkin pie or other custard pies. This is how you prep your mealy pie dough for a single-crust pie with a liquid filling. Make your filling and let it cool (this is a good thing to do the day before you make your pie).

Tip 4: Bake Low and Slow

High heat encourages the pie dough to shrink and puff, reducing its capacity for filling, distorting the decorative border, and creating air pockets all over the bottom and sides of the crust. I vastly prefer blind-baking for an hour at 350°F (175°C), with pie weights in place the entire time.

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.