question about pumpkin pie

**pop goes the weasel** · 11-25-2009, 02:33 PM

My pumpkin pie is fine the first day, but after that it seperates from the outer crust. Is there a way to prevent that? HappyThanksgiving everyone

**nodmicks** · 11-25-2009, 02:35 PM

You mean it doesnt get gobbled right up? Oh wait thats me that does that! LOL

I would decrease the liquid in your recipe just a tad. At least that's the solution MIL taught me.

**pop goes the weasel** · 11-25-2009, 03:34 PM

Mine is usually gone in the first day except for the last piece. Nobody want to eat the last piece in case someone else wants it sooo......I eat it lol. I never thought about decreasing the liquied. Makes sense. Sometimes I can't see the forest for the trees.

**MaryCarney** · 11-25-2009, 03:53 PM

Don't refrigerate it. That usually solves it. (I seriously cannot believe there even is such a thing as leftover pumpkin pie!!)

**pop goes the weasel** · 11-27-2009, 06:38 AM

Well I tried not adding as much liquid but this time it seperated before it came out of the oven. It tastes ok but doesn't look very good. I just used that as an excuse to cover it in whipped cream lol

**sinopa27** · 11-27-2009, 06:43 AM

wow.....leftover pumpkin pie. I know......send it to me and it won't bother you anymore!!

**nodmicks** · 11-27-2009, 06:48 AM

Originally Posted by pop goes the weasel

Well I tried not adding as much liquid but this time it seperated before it came out of the oven. It tastes ok but doesn't look very good. I just used that as an excuse to cover it in whipped cream lol

Oh no! I've never had that happen. Sorry my advice gave you a goofy looking pie but it's a great excuse for more whip cream like you said.

**Grainlady** · 11-27-2009, 09:26 AM

Impossible Pumpkin Pie
http://www.cdkitchen.com/recipes/rec..._Pie4069.shtml

I've switched from traditional pumpkin pie and make Bisquick Impossible Pumpkin Pie (using my homemade multi-grain version of Bisquick), and leftovers keep MUCH better in the refrigerator. You don't have to contend with that soggy crust everyone leaves on their dessert plate on day two.

I also bake it in 8- or 9-inch (your choice) square pans because square things fit in the refrigerator better than round. If it's going to be a large crowd, I double the recipe and bake it in a 9x13-inch pan (which also has a plastic cover for it).

I started using this recipe years ago because our son was lactose intolerant and I could use our lactose-free whey-based milk substitute, make it double-strength (double the dry powder) and make a substitute for canned evaporated milk in the recipe.

My mother was on a gluten-free diet and I was able to use GF baking mix (homemade mix, but Bob's Red Mill GF baking mix works well in the recipe as well).

**Contrary Housewife** · 11-27-2009, 09:45 AM

Weeping (the moisture) is caused by overbaking the pie. Take it out 5 minutes earlier next time.

**piney** · 11-27-2009, 12:58 PM

Mine didn't do that this time, but i have had them seperate, but i just add extra cool whip and dont see it it tastes good. I dont know why it didn't seperate this time because i didn't do any thing difference.

**pop goes the weasel** · 11-27-2009, 01:34 PM

I figure it tastes good and the crust isn't soggy or wet so use lots of whipped cream or maybe....just put the pie slice in the bowl of coo whip!! Works for me lol. I don't like whipped topping or anything now where did I put that spoon

**Thevail** · 11-27-2009, 11:29 PM

I cheat and add a teeny amount of clear gelatin. It makes the pie firmer and makes it look really glossy, like those magazine pictures.

Of course I also add 2tsp of ginger powder to mine.. I like a very bright flavor.

I occassionally get tiny cracks in the top on day two... but I bake 4 pies so I can keep one for the next day!