Anyone else tried the Pumpkin/Yam Pie recipe from America's Test Kitchen?
- gmm Oct 24, 2010 07:32 PM
Wanted to bake a "test" pie to try out the recipe before the holidays. I'm a very experienced baker and have had great success with almost every Cook's Illustrated recipe I've tried, but this one is trying my patience. First, I used a 9-inch pie crust as the recipe states, and ended up with about 1 1/2 cups of excess filling. And second, after filling the parbaked crust, the recipe calls for cooking the pie for 10 minutes at 400°, and then lowering the temp to 300° and baking for an additional 20 to 35 minutes. I've got the pie in the oven now, checked the pie after the maximum cooking time, and it was still completely liquid. Cooked it an additional 15 minutes at 300°, and the center was still very liquid. So now I'm giving it an additional 15 minutes and am hoping it will be set. Probably won't be trying it until tomorrow, so I can't comment on the flavor right now, but I have to say I'm not impressed with the recipe so far. I put the additional filling in a small casserole dish and threw it in a hot water bath to cook, since it's not enough to make an additional pie. If the flavor is worth the extra trouble, I'll do a 10-inch crust next time and increase the cooking time up front. Just wondered if anyone else has tried the recipe with better results?
The pie was good, but I don't think it was worth the extra effort and babysitting. I'm planning to use the Libby's recipe, but heat the pumpkin and spices and parbake the crust as in the CI recipe. I do like the CI regular pumpkin pie recipe, but it annoys me a bit that it calls for a 16-oz can of pumpkin, because I've only ever found 15-oz cans.
I tried this yesterday. Made the dough 2 days in advance. Followed instructions to the tee, and also had a bunch of problems: 1) same problem with way too much filling; 2) in the oven, my beautiful crimped pie shell sank down the edges of the plate (even with pie weights and aluminum foil), and then probably because it hadn't cooked enough after 10 minutes at 400, the bottom puffed up after the pie weights were removed. 3) Took much longer to cook, and not having an instant read thermometer available, I ended up taking the pie out too early (seemed "set" at the edges, and was definitely still "jiggly" in the center... but evidently TOO jiggly, as it never did set up, and I had pumpkin pudding inside a pie shell instead.
That said, the flavor really was wonderful - and the crust (though sad looking) was outstanding.
Definitely needs tweaking, but I'm not sure where to start.
i am having similar issues as well. My mixture seemed way too loose/watery. I did sub one cup evaporated milk for the heavy cream because that was what I had on hand. I ended up adding more canned pumpkin than the recipe called for to thicken the mixture up a bit. Pies are in the oven now and it does seem that I will need to cook them longer than the recipe suggests.. And yes, I said pies because once I added more pumpkin I had enough for 2 pies.
I made this pie yesterday and even tho I used beans on crust, to the rim, still shrank a bit.
I took temp of middle of filling .. it was a bit over 175 and seemed really loose in middle but recipe said residual heat would finish it. NOT SO.
Next time I will bake it longer (how long?). I did not trust my common sense on this. Only the outer part of pie is edible, rest is woozy.