22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Perfect Pumpkin Pie

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Pumpkin pie: seemingly simple, yet often a challenge! This recipe promises success with a buttery, flaky crust and a delicately spiced, smooth pumpkin filling that stays perfect—no unsightly cracks!—as it cools.

Slice of pumpkin pie on a plate with a fork.

For such a seemingly simple dessert, pumpkin pie can be tricky to get right. Over the years, I’ve tested at least a dozen recipes and have encountered every pitfall: fillings that won’t set, unsightly cracks, and soggy crusts. Whoever coined the term “easy as pie” had obviously never baked a pumpkin pie! Part of the challenge with pumpkin pie is that there are a lot of variables. First, there’s the type of pan you use: ceramic, glass, and metal all behave differently. Second, no homemade pie crust is ever the same. Finally, similar to cheesecake or flan, pumpkin pie filling is a custard, which means you have to remove it from the oven while it’s still a little jiggly, which makes it difficult to gauge doneness. Take it out too early and it never sets up; cook it too long and it cracks down the center. Sometimes, even perfect timing doesn’t prevent that dreaded crack!

“I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time. And, not only does the the pie look great, its absolutely delicious! Thank you.”

Kathleen

In this foolproof recipe, I use my favorite homemade pie crust, which is deliciously buttery and easy to work with. To avoid a soggy crust, I blind bake it until it’s thoroughly dry before adding the filling. To prevent those unsightly cracks in the filling, I’ve tweaked the traditional recipe: a bit of flour for stability, replacing some whole eggs with yolks for richness, and baking at a low temperature for even cooking. The result? A perfect pumpkin pie that’s forgiving, even if you leave it in the oven a tad too long.

What you’ll need to make Pumpkin pie

pumpkin pie ingredients

Step-by-Step Instructions

Step 1: Blind Bake The Pie Crust

If using a homemade crust, roll it out and fit it snugly into a 9-inch deep dish pie pan, then chill for at least 30 minutes. Meanwhile, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven).

pie crust on baking sheet

Cover the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.

crust filled with beans

Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.

removing the beans

Bake for another 15 to 20 minutes, until the dough is dry and golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, taking care not to puncture it. Reduce the oven temperature to 325°F.

If using a store-bought crust, simply follow the blind-baking instructions on the package.

blind baked pie crust

Step 3: Make The Filling

While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.

pumpkin pie filling ingredients in bowl

Whisk until smooth.

smooth pumpkin pie filling

Step 4: Bake the Pumpkin Pie

Pour the filling into the pre-baked crust.

pumpkin pie ready to bake

Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.

baked pumpkin pie

Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Enjoy!

Slice of pumpkin pie on a plate with a fork.

Video Tutorial

You may also like

“This is my new go-to pumpkin pie! I was a bit skeptical of the black pepper, but decided to include it, and to follow the recipe exactly…This pie is absolutely delicious, not too sweet, not too spicy, just perfect!”

Mary Kate

Perfect Pumpkin Pie

Pumpkin pie: seemingly simple, yet often a challenge! This recipe promises success with a buttery, flaky crust and a delicately spiced, smooth pumpkin filling that stays perfect—no unsightly cracks!—as it cools.

Servings: 8 to 10 (Makes one 9-inch deep-dish pie)
Prep Time: 30 Minutes
Cook Time: 1 Hour 45 Minutes
Total Time: 2 Hours 15 Minutes, plus time to chill the dough and cool the pie

Ingredients

  • 1 Homemade Pie Crust or 9-inch deep-dish frozen pie crust shell (thawed)
  • 1 (15-oz) can pure pumpkin (about 1¾ cups)
  • 1 large egg
  • 3 large eggs yolks
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground black pepper
  • 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)

Instructions

Blind Bake the Crust

  1. For homemade crust: Roll out the dough and gently fit it into a (9-inch) deep-dish pie pan, ensuring it's snug against the pan's edges and bottom. Chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Remove the chilled pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
  2. For frozen crust: Follow the instructions for blind-baking on the package.
  3. After blind-baking the crust, reduce the oven temperature to 325°F.

Make the Filling

  1. In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
  2. Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
  3. Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
  4. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 335
  • Fat: 15g
  • Saturated fat: 8g
  • Carbohydrates: 45g
  • Sugar: 27g
  • Fiber: 2g
  • Protein: 6g
  • Sodium: 287mg
  • Cholesterol: 103mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • Jenn – do you feel this pie can be made a day (or two) ahead, or should it be made same day? Could the crust be baked off early and finished day of?

    Thanks,

    Valerie

    • Yes, you can bake the crust in advance and then finish it off the day you’re serving. The whole pie can be made one day ahead and refrigerated. Hope that helps!

      • Best pumpkin pie recipe I’ve ever made and eaten – hands down. We had leftover filling so we made a second “pie” (more like custard as some of the other reviewers said) and it was incredible.

        • — Melissa Mertsis
        • Reply
  • Jenn…just curious about salt content. Are you referring to kosher salt or fine table salt when you mention the measurements in your recipes? You’ve probably addressed this question before…one more time for me please!

    • — Scott (notachef)
    • Reply
    • Hi Scott, When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope that helps!

      • It does indeed! Thank you for such a quick response! I just posted a review of your pumpkin pie…FANTASTIC!

        • — Scott (notachef)
        • Reply
  • I’ll echo Brian’s comments below. This will be my fifth year making this pie for the holidays. The spices are perfect (don’t skip the black pepper!) and it has a lovely custardy texture. I have always used fresh pumpkin purée from a blue hubbard, and it always turns out great. I make sure to simmer the purée first to evaporate any extra liquid. Thanks for the wonderful recipe!

  • I read once that canned pumpkin puree should be used to make pies rather than homemade puree. Do you have an opinion about this, and if homemade pumpkin is used, are there ways to ensure that it works for pies.

    Thank you,

    • Hi Mary, Homemade pureed pumpkin is fine as long as you get rid of any excess moisture in it before incorporating it into the recipe. Hope that helps!

    • I have used this recipe for Thanksgiving the past two years and it has been a huge hit both times! It is without a doubt the best pumpkin pie recipe I’ve ever tried. The blend of spices is perfect and it is so creamy! Absolutely delicious! 😋

  • The pie crust I purchased doesn’t say to blind bake it. Should I just go with 325 for 60 minutes or should I still bake it alone for 20?

    • I would still blind bake it. 🙂

  • I am going to try out this pie before Thanksgiving and possibly bring it to my family’s. I only have dark brown sugar, is that alright? Or should I buy light?

    • Dark brown sugar will be fine. Enjoy!

  • I used half the sugar, is that ok?

    • Hi Diane, while technically it should work, it may impact the texture of the filling a bit. Please LMK how it turns out!

  • This is it. This is the one. I’ve made this pie every year since I found the recipe and it’s the pumpkin pie you’ve always knew was possible but never quite achieved. If Norman Rockwell were a baker, this is the pie he would make. It makes you remember your Thanksgivings growing up on the farm in the 1920s (which isn’t a memory I actually have, but that’s how good it is).

    I think what makes Chef Segal’s pumpkin recipes so outstanding is that she’s not afraid to put spice in them. Too many recipes have like 1/2 tsp cinnamon and call it a day. This has a real spice to it (adding the black pepper is genius) but it’s perfectly balanced with the sugar and condensed milk. Same can be said for her pumpkin bread.

  • Fabulous pie that had us going back for more! We used a pie shell bought at a farmers market and made the filling using half and half cream and a bit of milk instead of the evaporated milk. We had leftover filling as the pie shell was a scant 9″. Will try a deep dish next time! Your recipies are always wonderful and reliable. I also enjoyed the clear instructions and step by step pictures. Thanks so much for your guidance! I had a great afternoon making this pie!

  • Wonderful recipe! Thank you so much for brightening my day with this amazing dessert!

  • I’ve made a lot of pumpkin pies in my life and this one is honestly the best I’ve made. First, the crust. I usually make all-butter crusts and, although tasty, they often end up tough. I used lard in place of shortening (It’s what I had in my pantry and I don’t like to use hydrogenated shortening). It was a very unmanageable mess when I was rolling out the dough, so I was concerned. It ended up more like a pat-in-the-pan crust or pate sucre. But the end result…fabulous! Flavourful and tender! The filling was so delicious and no cracks! This will be my new go-to recipe! Thanks!

  • This was an amazing pie, one that I’ll now be baking often during the season. I didn’t have a food processor so I tried to use a hand blender. I didn’t get the crumbly texture, it was a smooth dough – but it still turned out amazing. Thank you!

  • Hi,
    This by far THE best pumpkin pie recipe I’ve made! Wondering if you think I could substitute in some maple syrup somehow? Would love to add my son-in-law’s syrup to this!

    • So glad you like it, Sandra! I wouldn’t recommend incorporating maple syrup into the filling — sorry!

    • How about Maple whipped cream for serving?

      • Sounds like a great option! 🙂

  • Hi Jenn,
    I love this recipe and have made it the past 2 years for Thanksgiving. I was just wondering what your thoughts are on using lard instead of shortening for the crust? Just wondering if one outperformed the other or if one was better for you over the other?

    • Hi Cathy, when I developed this recipe, I tried it with both lard and shortening. I found that I liked it better with shortening but it would be perfectly fine for you to swap the shortening out for lard if you’d prefer. Hope that helps!

  • I have tried multiple different recipes for pumpkin pie. This is the best recipe I ever made. I was short on time so I bought a store bought pie crust but I followed the advice to prebake the pie crust and it turned out 100% intact !!! This will be my ongoing recipe. Also I want to add the pie is not sweet. You really taste the pumpkin and its true spices. Everyone loved it.

  • Hi, could I change the crust to a graham cracker crust? If so, would I need to Pre-bake it some before the filling gets poured in? Btw, delicious very spiced pie! Unbelievable NO cracks!!

    • Hi Bri, A graham cracker crust would work here. Yes, you’ll still need to blind bake it but that initial bake time will definitely be a lot quicker than that of the pastry crust. I’d love to hear how it turns out!

      • I’m planning to try your recipe, and wondering if you or anyone else have used fresh puréed pumpkin, instead of canned??? Advice quickly as I plan to make in the next few days. Thanks

        I’ll rate when done but it looks fabulous

        • Hi Bekka, A few readers have commented that they’ve used fresh pumpkin successfully, but I’ve never prepared it that way. Please LMK how it turns out if you try it!

          • Love pumpkin pie and can’t wait to make this with my children 🧡🧡🧡🧡🧡

            • — Karolina Bobek
  • I would like to change my rating to two stars, but I’m apparently not able to. The filling itself tasted OK, although we (wife and I) both noted that it tasted more like milk than pumpkin. The crust itself was SUPER hard, almost impossible to cut with a fork (required two hands and a good portion of my body weight). I honestly don’t understand why this recipe is rated so highly. I find it mediocre, with an emphasis on appearance over flavor.

    • — Timothy Krzywisseau
    • Reply
    • I really want to try this recipe but I don’t have evaporated milk on hand. Can I substitute with milk and heavy cream? Thank you for all the great recipes!!

      • Hi Maryam, I haven’t tried it with anything but evaporated milk so I’m not sure it would bake up perfectly, but it’s worth a try. Please LMK how it turns out if you try it!

        • I did use milk and heavy cream, as I always did before. I did everything else as indicated, and it turned out OK, except that the pie did crack when cooling down. It looked perfect out of the oven, but the cracks appeared after a few minutes, and deepened. Could it be because I did not use evaporated milk?

          • Hi Anne, I haven’t tried this without evaporated milk, so I can’t say for sure, but I suspect that’s what caused the problem.

            • — Jenn
  • I wouldn’t say it was the perfect pie, but I did love it! I had a fun time making it, but I did run into some problems (maybe a fault of my own). I love the pictures and step by step instructions, those were helpful, thanks! At first, the pie crust really did crumble a lot and had to add extra water before it started to hold shape, but it tastes great anyway, so I can’t complain too much. For the pie filling, it could be my own taste, but i taste too much of the evaporated milk and also, the filling rose, a lot. By the end, it was an entire inch taller than it originally was, not sure why that was. Either way, great pie! 9/10 would make again!

  • I reviewed the “perfect pumpkin pie” last season as it was the best I have tasted. This review is to let your readers know how easy it is to make this pie and how it is successful each and every time. My 11 year old grandson (Roman) loves to cook and pumpkin pie is his favorite. Although he used a premade crust, he followed your filling recipe and made this pie for our dinner dessert. It was so delicious, light, creamy, with perfect blend of spices. So pumpkin Pie isn’t just for the fall. It is perfect on a summer night with whipped topping. You have a new follower now and he is maybe your youngest!?

    • So glad it’s a family favorite and I love that your 11-year-old grandson made it! 🙂

  • Way too much dough for a pie pan. Maybe mention you need a really deep pan before I make the whole thing.

  • Whenever I want a recipe that turns out perfect…..I always turn to ☆Once Upon a Chef☆ and am always thrilled with the results. You are in my kitchen along with me each time as I follow your easy to follow steps and wise tips. This pumpkin pie and crust was such a success. Thank you for offering all of us with fabulous well tested recipes.
    PS We love your Caesar salad and have made it over and over and over again.

  • Tastes wonderful!

    Made this today and it turned out great, I did use pre made crust as I had one in the freezer, the filling was delicious as written and was nice a firm when cooked and cut.

  • The best pumpkin pie we have ever had. Don’t change a thing. Several were made over the holidays with many visitors taking some home. Love this recipe.

  • This was our first time ever making pie , and we couldn’t believe how amazing it turned out and that we made it !
    I want to make it again as a gift , can I split it up and bake it in four smaller pie tins ?

    • Sure, Vivian – you’ll need to reduce the baking time so keep a close eye on it. 🙂

  • We made this and it is delicious!

  • YUM. I made this exactly according to the directions, and it turned out beautifully. This is honestly the best pumpkin pie I’ve ever tried!

  • Used this recipe after googling the best rated recipe. For time saving purposes I chose a ready made crust but the filling and baking method is superb esp as only tried making one pumpkin pie before. All the things that went wrong first time went SO right this time. It really is the perfect clearly tried and tested recipe with just the right balance of consistency and spice too. Thanks for saving our pie experience and making a new family tradition possible.

    • — Suzen Gregersen
    • Reply
  • THIS IS EXCELLENT!! Followed every step, and the pie came out perfect & yummy!! Great crust, AND, no cracks in my pumpkin filling…YEAH!!

    Thank You!!

  • This pie was amazing. I used fresh sugar pumpkin which makes it even better! I had enough to make 2 pies (one decent sized baked sugar pumpkin). I used one ceramic dish and one glass both 9 inch deep dish. The ceramic cooked faster than the glass, just an FYI. I baked the pumpkin and prepped the pie crust the day before. I let the pie crust sit for 30 minutes from the fridge before rolling. I pre-baked the crust for 20 minutes with weights and 10 without and that seemed long enough. I pureed everything but the eggs and milk until smooth then hand mixed from there. I used white pepper and had a little bit of pumpkin pie spice left so I added that as well. It was truly the best pumpkin pie I have ever had and my son said it was “FIRE”. I have tried many recipes and this by far is the best I have come across. The texture, spice and crust were all on point. This is my new go to recipe for pumpkin pie. Thank you Jenn!

  • Made this for Thanksgiving 2019. I used a refrigerated Pillsbury pie crust and made the filling per instructions, omitting pepper (just sounded weird). Everyone raved about this pie and everyone wanted the recipe printed off before they left my house!!! (and no cracks, just as promised). Thanks!
    (I went straight to this blog after finding the pumpkin bread recipe and loving that)

    • — Kathryn in Michigan
    • Reply
  • Just the pumpkin pie I wanted. Perfect recipe! FYI – don’t try making the crust without dried beans or pie weights. My first one shrunk and the sides sunk down to the bottom.

    • — Lauren Rosenbaum
    • Reply
  • I made this with a store bought crust it was fantastic. I doubled the recipe and used homemade pumpkin puree and everyone raved about the pies.

  • I can’t recall if I posted a comment last year about this perfect pumpkin pie. I’ve sent in many reviews because I have such success with your recipes. This pie is a family favorite and the only recipe for pumpkin pie that I will ever try. I made fresh whipped cream as a topping and piped it on each slice as I served it. You inspire me to strive not only for perfection in my cooking but for lovely presentation. Thank you for the enormous time and effort involved in sharing these recipes with your followers.

  • Many thanks for a delicious pie! Third time making it, and always devoured.
    I mix filling and refrigerate the night before. Sure am thankful for you.
    Penny

    • Glad it was a hit! ❤️

  • Very Very good! I was assigned the pumpkin pie this year. Not my normal choice of pie but I will certainly use this recipe in the future. It was a hit with the pumpkin fans. I was concerned about baking the shell that long prior but I am glad I did. It held so well with the moist pumpkin.
    Thank you for sharing and I am very happy to have found your recipe.

  • The best pumpkin pie I’ve ever had!! Made exactly as suggested and it was perfection! There were no leftovers!

  • Tried this recipe for Thanksgiving. I used dark brown sugar instead of light and added 1 tsp of molasses. I thought the batter tasted a little too spiced but baked the pie anyway. Served it on Thanksgiving to my family. Usually members of my family take small slices of 3 or 4 flavors of pie so they can taste them all. Much to my surprise This pumpkin was the favorite pie of the day

    • — Martina Williamson
    • Reply
    • I used a store-bought crust and I used 1 cup of brown sugar. Pie is perfect, not undercooked nor overcooked. One thing I want to ask though, is it just me, does the pie needs more sugar.
      Hubby wants this with one scoop of vanilla ice cream or whip cream.

  • This pie really is the “Perfect Pumpkin Pie”. I’ve been making pumpkin pies for 30+ years always playing around with recipes to get the perfect one. Well, this is it! Thanks Jenn

  • This is the best pumpkin pie I’ve ever made..and the best crust! I didn’t change anything except for the amount of sugar used in the filling (by about 2-3tbs) and it was still absolutely delicious! Thank you Jenn!

  • This was my first try at a pumpkin pie and it turned out amazing!! The debate in my family is always between apple and pumpkin, and this time even my dad who always favors apple said he preferred the pumpkin pie! It stayed together perfectly, no cracks, great flaky crust. Definitely a winner!

  • Oh.My.God! This is the very best pumpkin pie I have ever had! It is so very, very good. It was gobbled up at thanksgiving to rave reviews! It is gone but I will be making another one, because I keep thinking about it!

  • First time making a pumpkin pie this Thanksgiving and it turned out perfectly and it was a hit!! The filling has just the right amount of seasonings that give it spice, but not too much! The crust is baked all the way through which my guests expressed how impressed they were because they said that’s the reason they don’t like pumpkin pie! Thank you again for the step by step, clear instructions on this perfect, pumpkin pie!

  • This is the best pie I’ve ever made. Hands down. No question. I’ve now stored it in my own files for future reference. I used a pie puck because I’m short on time and followed the recipe for the filling and it was simple and quite, well, perfect. I’ve never left a review online before either, but feel compelled to share and to say thank you so much for making this available. Jenn you are a pie genius.

  • I have been baking for “my whole life” and I wanted to try a neqw pumpkin pie recipe…girl!! that pie is TO DIE FOR! Thank you for such a great recipe….that crust!! Really good!

  • Best pumpkin pie I’ve ever had! I used a Pillsbury pie crust and I used a recipe for whipped cream that is flavored with pure maple syrup and it was wonderful!

    • — Patricia Ann Holden
    • Reply
  • Unfortunately, I had my pie in the oven for almost an hour and a half now (including the last 15 mins at 350), and it is still raw as can be in the center. The outside edges are firm as can be, the “middle ring” is mostly firm, but the very center – about a 2” diameter – is like soup. I let it sit at room temperature for 3 hours and ended up re-baking it (even though I’m sure that isn’t recommended)…. My oven usually runs hot so I was expecting the 50 minute timing on this pie, but not at all the case. The pie crust baked like a dream, so I had high hopes for the rest of it, but not to be 🙁

    • I’m sorry that this was so unpredictable in the oven! Did you make any changes to the recipe?

  • This is indeed the best pumpkin pie I’ve ever made! The consistency is perfect and the flavor is just right! My husband and son agree. Thank you so very much! Happy Thanksgiving

  • Tenting the crust with foil was the hardest part of this recipe! Very pleased with the results. Thank you.

    • Use a piece of foil that will cover the pie pan from underneath the bottom, up and over. Easiest way to keep the crust from getting too brown.

  • I baked the pie for 60 mins and it never set up. And the dough cracked a lot when I was rolling it out so I couldn’t get it big enough. What did I do wrong?

    • — Cameron Holzer
    • Reply
    • Sorry you had so many problems with the pie, Cameron — did you make any changes to the recipe?

  • I baked the pie for 60 mins and it never set up. I was hoping it would look fine the next day but its obviously undercooked. Can I cook it longer today before serving it?

    • — Cameron Holzer
    • Reply
    • Hi Cameron, I’m sorry you had a problem with the pie. I’m not sure how putting it back in the oven will impact the texture, but if it’s not right now, it can’t hurt!

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.