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Burnt pumpkin pie ... what did I do wrong?

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Hey there,

While cooking my Thanksgiving feast this evening, I tackled by first pumpkin pie for my guests. I used a graham cracker crust and then a simple pumpkin pie recipe. But when I pulled the pumpkin pie out, the crust was badly burnt. Can you tell me what I did wrong?

To start, I did a simple graham cracker crust. I baked it for five minutes to set. Then made the pumpkin pie custard, poured it into the mould. Set the oven at 425 degrees, and cooked it until the middle of the pie stopped jiggling, or about 40 minutes. But then, when I finally pulled it out, it was charred black.

I remembered that I forgot to butter the pan when I had a hard time getting the crust out, but beyond that, why did it turn to charcoal? Help!

Thanks!

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  1. The 425 degrees baking temperature is too high.

    2 Replies
      1. re: SouthToTheLeft

        As another poster stated, need to turn down the oven to 350 degrees after the initial pre-baking of the crust.

    1. Yes, the recipe on the Libby pumpkin can calls for 425 for 15 minutes then down to 350 for the rest of the time. Other recipes typically call for 350 the entire time.