Why would pumpkin pie form a clear custard layer?

Why would pumpkin pie form a clear custard layer? - White leaves placed on wall

My PA Dutch grandma's pumpkin pie always had a thin layer of custard on the bottom. We have her recipe but none of us has been able to get the filling to separate... Anyone have any idea what might cause this? We've experimented with cooking temps, ingredient temps, amount of mixing, beating the eggs more or less etc.... Any ideas????



Best Answer

I believe that your aunt is right and Grandma added cornstarch. Quite a few times in the past when I've made sauces using cornstarch in a saucepan, bubbles of clear gel have formed when I've neglected to stir constantly. It seems quite possible to me that a thin layer of this gel would form when making a pie, rather than the bubbles that I have seen.

I understand that you want to come as close to Grandma's recipe as possible and keep this layer. Bearing in mind that I've not tried this, I would mix 1 to 2 tablespoons of cornstarch with just enough milk to make a pourable, non-lumpy paste and whisk it gently into the custard . If the recipe involves any heating of the custard before baking, be sure to incorporate the cornstarch mixture only after heating.




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Why is there white stuff in my pumpkin pie?

The pumpkin can be roasted, pureed and refrigerated ahead of time, even frozen for up to a year. After whisking all of the filling ingredients together, a frothy white foam might float on the top. I learned the hard way that this froth will quickly burn and ruin the look of the pie.

Why is there a film on my pumpkin pie?

Have you ever noticed what looks like condensation on top of your baked pumpkin pie? Though you might logically think that this weepiness is a sign that your pie needs more time in the oven, it's actually an indicator that you've overbaked it. Specifically, the overcooked eggs in the custard filling are to blame.

How do you keep a pumpkin pie from weeping?

Watery Filling Use an oven thermometer to ensure the right oven temperature (if your dial isn't accurate). Cover the pie with aluminum foil, place it back in the oven and bake it at 350 F for about 20 minutes. Wait until the pie cools/sets (about 2 hours at room temperature) before cutting into it.

Why does my pumpkin pie look watery?

Over-baking/High Heat As with any custard, over-baking or baking at too high of a temperature can cause the pie to become watery and curdled. Remove the pie from the oven when it is still slightly jiggly in the center. It will continue to set as it cools.



PUMPKIN PIE 🧡 MADE BY AN ITALIAN FOOD LOVER | QUICK AND EASY CLASSIC THANKSGIVING RECIPE




More answers regarding why would pumpkin pie form a clear custard layer?

Answer 2

This just happened to one of my pies. It happened because I poured the filling into the crust and let it sit for an hour before baking giving it time to seperate.

Answer 3

Mine always separates (I was wondering how to make it homogeneous).

I am wondering if it is in the puree process. I do not run my pumpkin through a blender because my mom never had one growing up. Instead, I bake my pumpkin till soft, scoop it out into a bowl, and mash. I then freeze it in 2 cup quantities for later use.

Because the pumpkin isn't pureed, it doesn't mix in with all the other ingredients, and tends to float to the top. The pie is delicious and using fresh pumpkin makes it so much better than store bought pie.

Answer 4

I have the opposite problem, I want my pie filling to be homogeneous but it always separates and forms a thin clear or white custard (without the pumpkin and spice) layer at the bottom topped by the normal pumpkin and spice custard layer. I have tried mixing it different ways and for varying times with the same end result. Any suggestions? The proportions are 1c. of pumpkin, 3 eggs to 1 1/4 c. whipping cream with sugar and spices.

Answer 5

This just happened to me. I didn't let the filling sit. Some differences to the "normal" receipe I used (Betty Crocker's cookbook) were (1) using our own, homegrown pumpkin, and (2) making evaporated milk substitute from powdered milk.

Bottom line is that I wouldn't worry about it if your doesn't separate. :-)

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