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Pumpkin Pie Temperature

gridder Oct 22, 2006 03:22 AM

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. Carb Lover RE: gridder Oct 22, 2006 03:36 AM

    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
      gridder RE: Carb Lover Oct 22, 2006 03:58 AM

      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
        Robert Lauriston RE: Carb Lover Oct 23, 2006 05:34 PM

        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. k
        Kelli2006 RE: gridder Oct 22, 2006 06:09 AM

        cool with barvarian whipped cream

        1. pancake RE: gridder Oct 22, 2006 08:46 AM

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

          1. m
            morebubbles RE: gridder Oct 22, 2006 06:57 PM

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

            1. s
              scott123 RE: gridder Oct 23, 2006 02:37 AM

              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.

              1. rabaja RE: gridder Oct 23, 2006 02:50 AM

                Room temp for all pies, if not warmed. Refrigerating (most)baked goods is just wrong in my book. Refrigeration=Stale.

                1. b
                  browniebaker RE: gridder Oct 23, 2006 02:00 PM

                  Very slightly warm or room temperature, equally good.

                  Never cold. The texture of cold crust is like cardboard. Chilled filling is not as falvorful as it could be.

                  BTW, I never refrigerate a pumpkin pie, even overnight.

                  1 Reply
                  1. re: browniebaker
                    toodie jane RE: browniebaker Oct 23, 2006 05:10 PM

                    it's an egg custard; shouldn't it be refrigerated? Granted, I don't like it refigerated--the custard weeps--but for safety if it's not all consumed fresh?

                    My vote is for slightly warmer than room temp.

                  2. j
                    Janet from Richmond RE: gridder Oct 23, 2006 02:02 PM

                    I like it both room temperature and cold. When it's cold I like to slice it and eat it like a piece of pizza without a plate. Perfect breakfast food.

                    1. TexasToast RE: gridder Oct 23, 2006 02:09 PM

                      Room Temp, but certainly never cold.


                      1. m
                        morebubbles RE: gridder Oct 23, 2006 03:30 PM

                        Re: crust. Maybe it depends on the crust that's used. I always make my whole wheat crust & it's lovely & crisp even right out of the fridge. But agree pumpkin pie is ideal freshly-made and cooled down enough for it to still have a tiny bit of heat.

                        1. LindaWhit RE: gridder Oct 23, 2006 03:46 PM

                          Room temp or just barely warm, but never cold. And like browniebaker, it's never refrigerated. Just cover the pie plate with foil and leave it out.

                          1. s
                            sugarbuzz RE: gridder Oct 23, 2006 05:40 PM

                            Always room temp or better..about an hour after it's out of the oven. Slightly warm with a good crunch in the crust & a dollop of cinnamon chantilly & some caramel sauce

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