4 Signs That Your Pumpkin Pie Is Perfectly Done

Pumpkin pie is the quintessential Thanksgiving dessert, but knowing when it’s baked to perfection can be a bit of a mystery. Overbake it and the filling cracks like a parched landscape—not pretty. Undercook it, and you’re left with the dreaded soupy middle and a soggy bottom crust that almost guarantees it will be the only pie left standing on the dining room table. 

To help you achieve pumpkin pie nirvana this year, we’ve gathered tips from professional pastry chefs so you can make a great-tasting, great-looking pumpkin pie (plus troubleshooting tips if if things don’t go as planned!). 

Related: The Genius Pie Trick That Will Please Everyone at the Thanksgiving Table

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How to Tell If Your Pumpkin Pie is Done

1. The top is set

Angela Pinkerton, owner of Pinkerton’s in Kingston, NY, swears by the visual cues of a rounded, set top. She recommends baking low and slow at 350°–375° and watching for the center to look firm and not wet. “You can actually press on it gently like a cake, and it will spring back,” she says.

2. It jiggles (but not too much) 

Rochelle Cooper, pastry chef at The Duck & The Peach in Washington, D.C., uses the jiggle test on her pies. “It’s done when it jiggles like Jello when gently tapped,” she says. The outside edges of your pie should be nicely firm and the center can be slightly jiggly, but not soupy. A soft middle indicates that the pie needs more time to set up in the oven. 

3. It passes the toothpick test

“A toothpick or cake tester is your friend,” says Casey Doody, the director of pastry for the BOKA Restaurant Group in Chicago. She says most people are uneasy about using this method but it won’t ruin your pie. Insert a cake tester or toothpick into the center —if it comes out clean, you’re good to go. 

4. It’s the right color and texture

Doody emphasizes the importance of practice. With experience, you’ll learn to recognize the subtle signs of doneness: an orangey-brown color, a flat surface, and a middle just shy of cracking.“If it has that little dip in the middle, it’s not done yet. It soufflés up a little bit right before cracking, then sinks down and becomes all one level,” Doody says, noting that following your recipe’s timing and temperature is crucial for success. 

Related: 15 Ways to Use Leftover Pumpkin Puree That Aren’t Dessert

Do I Really Have to Par Bake My Crust for Pumpkin Pie?

Both Cooper and Doody agree: a flaky crust starts with par-baking. This pre-filling partial bake allows the filling to bake fully without overcooking the crust. “Aesthetically, I love a golden crust,” Doody says, adding that par-baking ensures the filling cooks evenly without leaving a soggy center. “It’s going to take less time to bake the filling than the entire pie as a whole. You want a really nice finish to the bottom of your pie.”

How to Prevent Cracks in Pumpkin Pie

Excess moisture can wreak havoc on your pie’s texture and lead to cracks. Doody’s tip? Squeeze the canned pumpkin (she swears by Libby’s brand and Libby’s brand only) with cheesecloth to remove excess water. “The more moisture you can squeeze out, the less cracking your pie will have,” she says. And if cracks appear? Don’t sweat it. Abigail Navis-Black, a pastry chef at Henrietta Red in Nashville, TN, sees them as a sign of doneness. “Oftentimes a crack in a pumpkin pie is seen as bad or unsightly,” she says. “While it can be a sign of being overbaked, I find that most often a small crack is a definite sign that your pie is done.” So if a tiny crack forms, don’t worry, your pie will still be delicious. 

To lessen the chance of cracking, Pinkerton advises against overmixing the filling. She says too much air in the batter can create those dreaded surface cracks. 

How to Rescue an Overbaked Pumpkin Pie

So you followed all the tips to a ‘t’ and your pie still came out a tad overbaked? It happens. Your pie isn’t a total lost cause! If your pie cracks or overbakes, Doody suggests breaking down your pie in the KitchenAid with the paddle attachment and layering it into a fall-themed trifle with whipped cream and spice cake. She also suggests scooping out the filling and combining it with no-bake cheesecake for a decadent twist on a traditional pumpkin pie. 

As for cracks, a little creative whipped cream design can cover up imperfections and add a festive touch. (It’s also a good opportunity to experiment with a fun piping tip!) 

“My best baking advice is to just not be too hard on yourself,” Navis-Black says. “There’s no reason baking a pie for friends and family should bring you any other feeling than joy.”

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