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Pumpkin Pie Temperature

I just made my first pumpkin pie of the season, and was wondering how you chowhounds like it temperature-wise -- cold or room temperature? (I imagine there are a few of you that may even like them warm out of the oven.)

As for us, hubby likes it at room temp, and I like it cold.

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  1. Order of preference:

    1. room temp.
    2. slightly warm
    3. cold *shudder*

    Non-negotiable: soft whipped cream

    BTW, did you use canned pumpkin or fresh roasted? How did it taste?

    2 Replies
    1. re: Carb Lover

      Too funny -- I feel the same ("shudder") with room temp; it is just wrong!

      I actually quartered, seeded and then steamed it, which I worried was going to make it a little watery, but it didn't. I have baked them in the past as well, but it has been a while, so I can't say which is better.

      1. re: Carb Lover

        Same here, room temperature or still slightly warm from the oven (never refrigerated, not reheated).

        Of course, by pumpkin pie I mean butternut squash pie.

      2. cool with barvarian whipped cream

        1. room temp or warm with lots of whipped cream from the can. . . . . mmmm mmmmm

          1. All-temperature pumpkin pie consumer here! No cream necessary.

            1. Refrigeration doesn't do the crust justice. Texturally, I find warm pumpkin pie filling a little too 'loose'. Also warm pumpkin pie tends to melt the ice cream I have with it. I'm going to say room temp.