Reply
Respected Contributor
Posts: 2,638
Registered: ‎03-11-2010

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.

Frequent Contributor
Posts: 90
Registered: ‎10-19-2011

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.

Trusted Contributor
Posts: 1,047
Registered: ‎10-16-2010

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. 

Esteemed Contributor
Posts: 6,416
Registered: ‎05-27-2015

@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.

Honored Contributor
Posts: 15,930
Registered: ‎02-27-2012

@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.

Respected Contributor
Posts: 2,289
Registered: ‎02-15-2011
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.
Respected Contributor
Posts: 3,669
Registered: ‎10-09-2023

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

Respected Contributor
Posts: 2,765
Registered: ‎08-01-2019

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. 

Honored Contributor
Posts: 13,623
Registered: ‎03-19-2010

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.  

Honored Contributor
Posts: 16,337
Registered: ‎09-01-2010

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