Half Baked Harvest Pumpkin Pie (2024)

FAQs

Can I eat 7 day old pumpkin pie? ›

According to FoodSafety.gov, homemade pumpkin pie can be stored in the refrigerator for 3–4 days. To keep your pie as fresh as possible, be sure to wrap it loosely in plastic wrap or aluminum foil.

But if you sigh in disappointment when your first bite reveals a bottom crust that's pale and pasty rather than golden brown, try this: Prebake your crust before adding the pumpkin pie filling.

It's also worth considering the depth of your pie plate, as this can also affect baking time. "The deeper the dish, the longer the bake time," notes Bishop. For example, a deep-dish pie will take much longer to bake and may require a lower temperature or foil tent to prevent the crust from burning, she says.

Apple and other fruit pies keep at room temperature for up to two days, then in the fridge for two more. Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days.

Toss the pie if it has a foul smell, looks like it has excessive separation or weeping, or has grown mold. Homemade pie that has been left out for longer than two hours should be thrown away. If you left any pumpkin pie out for too long, don't be tempted to roll the dice.

The outer edges of the pie should be firm while the center will be a little jiggly, but not sloshy or unsteady. As the old adage goes, "It needs to jiggle like Jell-O but not wiggle like a wave." If the entire pie is wobbly, continue baking.

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Why Didn't My Pumpkin Pie Set? You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make.

If it reads at least 175°F it's done. (Hot tip: Cover the spot the thermometer broke through with a dollop of whipped cream and no one will be the wiser.) If the center of the pie registers below 175°F, then stick it back into the oven and check on it every 5-10 minutes until baked through.

Any oven setting over 350 degrees F is likely overdoing it for a pumpkin pie. Baking in a too-hot oven makes the custard puff up like a soufflé and then fall when it cools.

Does pumpkin pie continue to cook while resting? ›

Overcooked pumpkin pie can happen, so it's important to keep in mind that custard pies (including pumpkin pie) can continue to bake once they're out of the oven.

Cream and chiffon pies must be stored in the refrigerator. These pies can be kept three to four days. Fruit pies such as cherry and apple can be stored at room temperature one to two days or seven days in the refrigerator.

While this is certainly true for food safety reasons, McDowell reiterates that all pies—even those that have been refrigerated—should be eaten within two days for ideal texture and optimal crust flakiness.

The pumpkin pie will keep in the fridge for three to four days. When you have a giant pumpkin pie like I do and not a ton of room in your refrigerator, you may want to look to the freezer instead. Pumpkin pie is easy to freeze and it tastes just as great after it thaws.

According to the USDA website, opened low-acid canned goods (such as pumpkin puree) last for up to four days in the fridge. That's truly not much time to use the rest up, so at this point you might want to check out our handy guide, Delicious Recipes That'll Make You Thankful for Leftover Pumpkin Puree.