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Pumpkin pie is a spiced custard in a pastry case, and like any custard it rewards a little patience. Here is how to get a crisp base, a smooth set filling, and no crack across the middle.
Blind bake the case
A wet filling on raw pastry gives a soggy bottom. Line the tin with pastry, prick the base, cover it with baking paper and baking beans (or dry rice), and bake it before the filling goes in. Shop-bought shortcrust is completely fine here.
Pumpkin purée, not pie filling
Use plain tinned pumpkin purée, or your own roasted and puréed pumpkin (see our pumpkin soup for roasting). Sweetened “pumpkin pie filling” already contains sugar and spice and will throw the recipe out.
Take it out while it still wobbles
The filling is ready when the edges are set and the centre still has a slight wobble, like a set jelly. It carries on cooking as it cools. If you wait until the centre is completely firm, the custard overcooks and the pie cracks.
For certainty, check the centre with a probe thermometer. It contains eggs, so it should reach at least 71C (160F), the temperature USDA gives for egg dishes. Most pumpkin pies are set at around 80C.
Let it set, then refrigerate
Cool it for at least 2 hours before slicing, or the slices will not hold. Because the filling is an egg custard, it must then go in the fridge rather than stay on the side: it keeps for 3 to 4 days chilled, in line with USDA guidance for custard pies. Our leftovers guide has the rest of the storage times.
