If your pie is solid and unmoving–like old jello-it’s overdone or old. If the filling is pulling away from the crust, it was made too many days ago. Is it cracked? Well, that just happens once in a while (probably overbaked)–but next time bake it for less time and see if you can avoid that.
Whatever you do ..stay away from store-bought pies. While, big, easy, available, and portable, they were baked….when? And are in the stores how far ahead? This pie, full of eggs and cream, should be absolutely fresh–nearly right out of your oven. Almost warm. And, if not, at least at room temperature. It’s custard. Plain and simple. And, if you don’t want to make pie dough or want a Gluten-Free Pumpkin “Pie,” you can bake the filling in a greased pie pan or casserole without any pastry. Just call it pumpkin custard; that’s what it is.
NOTE: For thorough pie-making and baking instructions, see my Pie 101 Post.
I’ve been making this pumpkin pie since I was married. It’s been baked in a dozen states and in Europe. At sea level and at altitude. (Altitude will take a little longer.) If you have canned pumpkin from last year, it will make better pie. Don’t use fresh pumpkin; your pie will be stringy. Don’t use organic pumpkin; your pie will be less tasty and somewhat watery. Just use plain old canned pumpkin like Libby’s. They know from pumpkin and you’ll just have to get over your feelings about processed food if you want to bake this pie. Help yourself to a piece for breakfast the next day. Pumpkin is the healthiest pie available.