Baking

An “Egg-cellent” Pumpkin Pie

It’s really all about the eggs in a pumpkin pie. Well that is if you want your pumpkin pie to have the texture of a typical pumpkin pie. This type of pie is different from other pies. It’s almost a blend between a custard and a mousse. Light, but dense enough to hold it’s form. The texture of the pie contributes just as much pizzazz as the aroma from the spices and flaky, buttery crust. All are equal contributors into making the perfect pumpkin pie.

So how exactly does a pumpkin pie mixture transform from cinnamon and nutmeg pumpkin “soup” into this delicate pie? The trick is all in the eggs. As pumpkin pie cooks, eggs coagulate, or change to a solid state. The proteins in the eggs shrink as they continue to cook. Therefore, it is important to remove the pie when it is done cooking, or the pie will crack, and will not be as tender and moist.

This pie is a bit tricky to determine when it is done. The pie should still jiggle a small amount in the center. One way to ensure it doesn’t overcook is to immediately place the bottom of the pie pan in a cool tub of water for roughly 30 seconds. This process will stop the egg proteins from continuing to cook.

So there you have it. The eggs in a pumpkin pie recipe really are the stars of the show. Without them, we all might just end up with pumpkin soup!

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What is your favorite pie?

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