The Common Pumpkin Pie Mistake To Avoid During Thanksgiving

For many people, it wouldn't be Thanksgiving without a delicious slice of perfectly cooked pumpkin pie. Although it might appear simple to those who've never made one, crafting a pumpkin pie with the right combination of flavor and texture isn't always easy. For those who go the truly homemade route, there's one potential pitfall it's essential to be aware of.

The critical mistake to avoid is using a pumpkin puree that's too wet. One with too much moisture will result in a soggy crust and a filling that never achieves that perfect, custardy texture and instead dribbles out when sliced. No matter how tasty your pumpkins are or what combination of spices you use, that's enough to have your fellow diners eyeing other parts of the holiday dessert spread instead.

This generally isn't an issue when using canned puree, which has an ideal and consistent texture for piemaking. The real risk comes for those who craft their own puree. These ambitious home cooks need to be careful to cook off as much moisture as possible, using techniques such as gently roasting the pumpkin and cooking down the homemade puree in a sauce pot until it reaches the proper consistency.

If, even after taking these steps, the puree remains too watery, home cooks can strain the pumpkin through a cheesecloth-lined strainer for up to an hour, allowing the excess moisture to naturally drain away. However, while it might seem like a sophisticated touch, using homemade puree is actually among the most common and unexpected ways people screw up their pumpkin pie. Bakers also need to be cautious to avoid others, like accidentally using pre-spiced and seasoned pumpkin pie mix instead of an unadulterated pumpkin puree, failing to blind bake their crust, or not using a thermometer to check the pie's progress.

For the best dessert possible, bakers should also be aware of a common dairy mistake that will completely ruin their pumpkin pie. That's using low-fat milk or milk alternatives like almond milk, both of which can dramatically alter the flavor or mouthfeel of the filling. The preferred condensed milk provides the proper thick and creamy texture, while also adding sweetness. 

So, when designing your Thanksgiving menu this year, save yourself some time and grab the canned puree for your pumpkin pie. However, if you're dead set on the homemade route, keep these potential pitfalls and solutions in mind to ensure your pie turns out just as delicious as you imagine.