Pumpkin Pie Bars Recipe - Crunchy Creamy Sweet (2024)

FAQs

What makes pumpkin pie gritty? ›

Pumpkin Pie Problem 3: Grainy Filling

Second, even the smoothest pie filling will become grainy if it overcooks. The egg proteins in pumpkin pie filling form a loose net that traps moisture. As the egg proteins are heated, they begin to contract.

Luckily, Carson says there's a simple way to avoid a cracked-pie catastrophe: Don't overbake it. “For a custard like that, you want it to bake on a lower temperature,” says Carson, who bakes her pumpkin pies at 325 degrees F. (Convection ovens may require an even lower temperature, she says.)

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

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. Use a piecrust shield if it's browning too fast.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them.

You'll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend.

If you overcook a pumpkin pie in an oven, the crust can become too hard and the filling can become burnt or dry. The crust can become almost like a hard cookie, with a strong flavor and possibly a charred color. The filling can become dry and crumbly, with a burnt taste and a dark color.

Sweetened condensed milk is thicker and contains added sugar, so you won't have to add extra sugar and the filling will be very rich. Evaporated milk is unsweetened and has a thinner consistency. This means that you will have to add some extra sugar and that your pie will have a lighter, airier filling.

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

What is the best canned pumpkin pie filling? ›

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

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 Are Store-Bought Pies Not Refrigerated? So that brings many of us to the question: Why are the pumpkin pies at the grocery store sitting out? Store-bought pumpkin pies include shelf-stable ingredients such as preservatives which allow them to last longer, even at room temp.

Check for a Jiggle, Not a Wiggle

When it comes to a home-baked pumpkin pie, the famous old ditty, "jiggle like jello, not wiggle like a wave," is funny, but true. "You can tell it is done when the edges are set and the center has a little jiggle to it," explains Luck.

That graininess you're looking at is essentially scrambled eggs because you baked the pie too hot or too long or both. Again, low and slow is the order of the day. You can learn to make perfect cream pies like this one with Ken's new course, Great American Cream Pies.

Try to use a good quality brand that is fairly smooth and thick. Also we would mention that you should not use pumpkin puree that has been previously frozen as foods should not be thawed and re-frozen without cooking and also defrosted pumpkin puree can sometimes turn a bit grainy.

This suggests the grittiness is lactose crystals (from the milk or from cooking at too high a temperature).

Two possible problems here: First, it could be that you aren't processing your pumpkin filling sufficiently. I recommend spinning it in a food processor until it's completely smooth, or even using a standing blender with a plunger for more blending power (just make sure it doesn't overheat while blending).