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Baking Pumpkin Pie

December 9, 2005

A slice of pumpkin pie.To make a tasty topping for pumpkin pie, put marshmallows on the bottom of the pie crust and top with the filling, as it bakes the marshmallows come to the top.

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By Linda from Oceanside, CA

 

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Bronze Tip Medal for All Time! 86 Tips
November 13, 20160 found this helpful
Top Comment

My pumpkin pies never crack. I use one can of sweetened condensed milk, 1/4 cup of sugar, 2 eggs,1 tsp. cinnamon,1/4 tsp. ginger, 1/4 tsp.ground clove, and 1/4 tsp. nutmeg and one regular size can of pumpkin puree. Mix all and pour into frozen pie shell. Bake at 450 for 15 minutes then lower temp to 350 and bake for 40 minutes. No cracks.

 
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January 6, 2009

Last night, I found myself making a pumpkin pie and realized I was out of cinnamon AND nutmeg and had no premixed pumkin pie spice. Not wanting to run to the store, I rummaged through my spice cabinet in search of alternatives.

 
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Questions

Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.

December 24, 2011

Why do my pumpkin pies have a skin like top after I baked them?

By Rita

Answers

February 13, 20120 found this helpful

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes. Also, for best results, bake the pie in the lower third of the oven.

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October 19, 2016

Baking pies that contain a lot of moisture can be a challenge to cook without any cracks. This is a page about keeping pumpkin pies from splitting.

Photo of a pumpkin pie with small cracks in it and one slice being taken out.

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