topic Re: Pumpkin Pie Pie Crust ? in Recipes

Pumpkin Pie Pie Crust ?

cuddlesmama — Wed, 26 Jun 2024 09:39:22 GMT

Hi Ladies,

I know it is summer,but I have a question. Yesterday I was watching a youtuber making a crust for a pumpkin pie and she did not bake it. In fact I saw 2 videos doing the same thing. I had always baked my crust first then added the custard and baked it. Do any of you ladies not bake you crust for a pumpkin pie? If so does it cook alright and not become soggy? Thanks.

Re: Pumpkin Pie Pie Crust ?

honeybeagle — Wed, 26 Jun 2024 09:49:13 GMT

I use the Pillsbury ready made crusts that are premade and are rolled up. You just unroll them and place in your pie plate. I have made pumpkin pies for 40 years and have never pre-baked the crust. It has never been soggy. The box says to pre-bake only if you are making a cold pie that doesn't need baking.

Re: Pumpkin Pie Pie Crust ?

AuntMame — Wed, 26 Jun 2024 09:57:00 GMT

I've done both. I've baked the crust first and then added the pumpkin, and I've also skipped the pre-baking. It doesn't seem to make much difference. I've read articles in cooking mags/online sites that have said the same thing. It often doesn't make much difference and is just a hassle.

Re: Pumpkin Pie Pie Crust ?

PA Mom-mom — Wed, 26 Jun 2024 11:46:48 GMT

@cuddlesmama I make pumpkin pie every year for Thanksgiving and Christmas. I use my usual crust - flour, Crisco, salt and water. I have never pre-baked it, and it always turns out great. The crust is never soggy. For filling, I use pureed butternut squash instead of canned pumpkin.

Re: Pumpkin Pie Pie Crust ?

RespectLife — Wed, 26 Jun 2024 12:00:49 GMT

@PA Mom-mom wrote:
@cuddlesmama I make pumpkin pie every year for Thanksgiving and Christmas. I use my usual crust - flour, Crisco, salt and water. I have never pre-baked it, and it always turns out great. The crust is never soggy. For filling, I use pureed butternut squash instead of canned pumpkin.

Ditto @PA Mom-mom

Never prebake pumpkin pie crust.

My crust is similar, but it is a combo of butter and crisco.

Re: Pumpkin Pie Pie Crust ?

Sakuya — Wed, 26 Jun 2024 13:00:12 GMT

I use the premade frozen Pillsbury Ritz deep dish pie crust. I do not prebake and it is delicious. I do put tinfoil around the edges and if I remember, take it off the last 10 minutes or so. No biggie if forget.

Re: Pumpkin Pie Pie Crust ?

SaveTheTurtles — Wed, 26 Jun 2024 15:32:37 GMT

@cuddlesmama I make my own pie crust and I never bake it before adding the pumpkin mixture. It is not soggy.

Re: Pumpkin Pie Pie Crust ?

cindyNC — Wed, 26 Jun 2024 15:34:29 GMT

I often use Pillsbury crusts and do prebake a pumpkin pie. I also cook my pumpkin on the stove a bit before filling the crust.............I haven't made a pumpkin pie in quite a few years.

I did have a recipe for using gingersnaps as a crust. It was an utter failure....not matter what I tried, the crust always burned.

Re: Pumpkin Pie Pie Crust ?

Icegoddess — Wed, 26 Jun 2024 15:52:36 GMT

I use a Pillsbury crust that is layered with ground gingersnaps. That's cooked for 10 minutes and cooled before adding the filling and then baked again.

Re: Pumpkin Pie Pie Crust ?

RedTop — Wed, 26 Jun 2024 17:12:21 GMT

I do not prebake the crust for pumpkin pie; my family never lets it sit long enough to get soggy anyway.

Re: Pumpkin Pie Pie Crust ?

Sakuya — Wed, 26 Jun 2024 18:49:15 GMT

This gingersnap crust idea intrigues me.

Re: Pumpkin Pie Pie Crust ?

candys mine — Thu, 27 Jun 2024 10:40:01 GMT

@cuddlesmama I'm another one for using the Pillsbury ready crust. No pre-baking.

My recipie calls for Starting the bake at t highter temp. I guess to get a start on Browning the crust, then turning the temp down part way through the bake. I've never had a soggy Pumpkin pie crust. ( P.S. I'm in the Squash pie camp )

Re: Pumpkin Pie Pie Crust ?

RespectLife — Thu, 27 Jun 2024 19:24:26 GMT

@cindyNC wrote:
I often use Pillsbury crusts and do prebake a pumpkin pie. I also cook my pumpkin on the stove a bit before filling the crust.............I haven't made a pumpkin pie in quite a few years.

I did have a recipe for using gingersnaps as a crust. It was an utter failure....not matter what I tried, the crust always burned.

@cindyNC

A long time ago, I read from some Chef I can't remember, to roast your pumpkin first.

Add all your spices, but NOT the eggs or the liquid.

Spread out in a baker and roast at 375 for about 20 mins. Cool completely, then continue....

It really deepens the flavor! So rich and fragrant.

I do it all the time now.

Re: Pumpkin Pie Pie Crust ?

ECBG — Thu, 04 Jul 2024 15:47:03 GMT

I use the Pet Ritz deep dish frozen shells.