Question 1

Why did my pie crack?

Accepted Answer

Custard pies can crack if they have been baked too long, thanks to the tightening of the eggs. Small cracks also tend to open up more once the pies are chilled.

Pumpkin pies continue to cook as they cool, which is why a pie that is perfect upon removing from the oven can end up with cracks.

Remove your pie from the oven when the edges are set but the center is wobbly like jello, but not runny.

Cracks don't make the pie taste any less delicious! You can always hide them using dollops of whipped cream.

Question 2

How to remove pie from springform pan

Accepted Answer

Want to showcase your pie on a pretty stand without the pan bottom attached?

First, let the pie cool completely. I recommend chilling it before attempting to remove it from the springform pan.

Run a butter knife or offset spatula around the inside of the pan between the crust and the pan to loosen.

Unlatch the springform, then gently lift off the ring and set aside.

Slide a butterknife or spatula (a thin one works best) underneath the pie between the crust and the pan bottom. Work carefully all the way around, loosening the pie.

Once the pie is completely loose, carefully slide it onto your cake stand or plate. If you have a large spatula or cake turner, this will make the task much easier.

Question 3

Making graham cracker crumbs

Accepted Answer

When I make this pie, I always make extra graham cracker crumbs. It takes just a couple of extra minutes, but saves me the work of cleaning the food processor again later.

Break your graham crackers into squares and add to a food processor. Whizz until the crackers are completely broken up into small crumbs.

Store extra graham cracker crumbs in an airtight container like a resealable plastic bag or deli container.

Question 4

Can I use a premade graham cracker crust?

Accepted Answer

If you don't have a springform pan or don't want to make your own crust, you can use a premade crust.

Note that the store-bought graham cracker crusts are slightly smaller in capacity, so you might have extra pumpkin pie filling that won't fit into the pan. You can bake the extra in a loaf pan or muffin pan, reducing the time for those smaller pans.

Question 5

Can I use a standard pie pan?

Accepted Answer

While this pie is easier to serve using a springform, you can use a regular 9-inch pie dish for this recipe. I recommend a deep-dish one if you have it.

As noted in the previous question, you may have extra filling, which you can use to make a crustless pumpkin pie in a loaf pan.

Season

Pumpkin Pie with Graham Cracker Crust

50+ Best Persimmon Recipes

Cranberry Orange Bread

Raspberry Jam

Apple Pie Filling

Green Chile Sauce

Apple Slaw

Apple Danish

Dried Apples

How to Freeze Tomatoes

Bread and Butter Pickles

Creamy Pesto Pasta

Blueberry Scones

How to Dry Basil

Blueberry Bars

Chocolate Zucchini Muffins

As seen in:

Get the latest in your inbox!