From 1 pumpkin pie lover to another: How come my homemade pie has a bad texture that borders on mush?

I have been trying to make a decent pumpkin pie since before Thanksgiving and have yet to succeed. I start out with a 9" Ritz frozen pie shell and let that thraw to room temp. For my last attempt, I bought a 1 pound 13 oz. can of Libby's Pumpkin pie filler--the one where you add the spices and a can of Carnation evaporated milk. I mixed all the ingredients well by hand in a large bowl. The mixture did not appear to be too thin, nor too thick. I poured the pumpkin mix in the pie shell and following the can's directions, I first baked the pie at 425 degrees for 15 mins, then at 350 degrees for 50+mins. I had put the pie directly on the wire rack in my gas oven. When a knife inserted in the middle FINALLY came out clean after almost an hour at 350 degrees, I carefully removed the pie and let it completely cool on a wire rack. Again, when I went to cut it, the crust was hard, the filling was borderline mush, and it stuck BIG TIME to the bottom of the pan. What am I doing wrong?

From 1 pumpkin pie lover to another: How come my homemade pie has a bad texture that borders on mush?
The first thing I would do is go buy a cheap oven thermometor and verify that your oven is heating correctly. Your oven temp could be too low and you need to make an adjustment.



Second, did you put the correct amount of eggs in? Eggs are critical in making the mush turn into pie.



Third, don't overfill the shell. The two main causes for pie sticking to the bottom are 1) temp is too low or 2) slightly overfilled pie leaks out and seaps under the pie shell during baking.
Reply:Hmmm... You didn't mention adding the eggs, and I don't recommend using pie filling, look for the unseetened pumpkin puree I use the recipe on the back of that can and never had a problem. I'm not sure but you might be placing the oven rack too close to the element. You can reduce the time to 10 mins @ 425 degs.
Reply:It sounds like you did everything correctly so I don't quite understand why your pumpkin pie is not turning out right. I use Oronoque frozen crusts (think they are the best.) I use a hand mixer but don't think that could make such a difference. I think the pumpkin filling that you bought makes 2 pies, if I remember correctly. Try putting the pies on a cookie sheet first, and then in the oven. I do that all the time. You may want to put some foil around the crust edge to protect it from getting too well done. You didn't mention eggs. Use large, not extra large, or if extra large, use 1 less egg. Personally, I don't bake the pie first at 425 degrees even if the directions say so. It doesn't seem necessary. Make sure you don't take it out of the oven when the top is jiggly. And when it's out, definitely let it set. Hope this info helps. Wish I could have a piece!!
Reply:did you put you eggs out in room temperature first before adding to your mixture? or the is the wire rack placed in the middle inside of your oven which they cook evenly that way...you may have it on higher rack and it won't bake the crust if not close to the heating element. Remember when it says Preheat 425 for 15 minutes...it means you need to put your pie in during that time and then reduce to 350 for 50 minutes or so.



You don't want to add anything else..it will firm up in oven by doing this~room temperature eggs in mix and put in the oven when it is preheated according to the recipe. Have the rack in the oven..in the middle.

hope this helps =)

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