Skip to Content

Ditch the Dome! 6 Reasons Your Pumpkin Pie is Rising (and How to Fix It)

Ditch the Dome! 6 Reasons Your Pumpkin Pie is Rising (and How to Fix It)

Share this post:

This post may contain affiliate links. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. In addition, as an Amazon Associate I earn from qualifying purchases.

Pumpkin pie is fairly easy to bake. Preparation is simple once you have the right ingredients and follow the procedure to the tee.

However, the challenge lies in knowing when the pie is done. One reasonable question you may ask is: does pumpkin pie rise?

Pumpkin pies rise slightly during baking. Yet as it cools down, the puffiness subsides to create a smoother top.

All the same, the choice of ingredients and baking mistakes can make a pumpkin pie rise more than usual.

In the following sections, let’s discuss why pumpkin pies don’t rise as much. Plus, we’ll list down the possible reasons why they look fluffy.

How High Does Pumpkin Pie Rise?

The main ingredients of pumpkin pie filling include pumpkin puree, milk, spices, eggs, salt, and sugar. Needless to say, these components have different moisture contents.

Naturally, the liquid will expand when subjected to a higher temperature during baking. As a result, the pie will look puffier than its pre-baked appearance.

Even then, you’ll notice only a minimal rise. Plus, it’ll sink back once the pie is out of the oven and begins to cool.

On that note, remember to cool the dish for about four hours. That way, you can prevent unappealing cracks and maintain the pie’s pristine look.

Additionally, gradual cooling will allow the center to cook thoroughly.

What Causes Pumpkin Pie to Rise?

If you observe your pumpkin pie rising significantly, one or a combination of factors may be to blame. That includes the following:

1 – Too Many Eggs

Eggs play an essential role in baking by holding the mixtures together. Their protein content thickens and lends stability to the structure.

However, placing too many eggs in your recipe may prove problematic as it contributes additional moisture. This can increase the pie’s volume during baking, which can create cracks upon cooling.

2 – Choice of Pumpkin Puree

The pumpkin puree you use can affect how much your pie will rise. You can opt for a store-bought puree or a homemade version.

In this case, a canned puree is ideal as it has less moisture content and better consistency. On top of that, it saves time and effort in preparation.

If you decide on creating your puree from scratch, be prepared to allot time for it. You’ll need to skin the pumpkin, remove the seeds and pulp, roast, then process.

Additionally, your biggest concern will be its higher moisture level. Again, this will make your pie rise more.

3 – The Filling Is Not Pre-cooked

Pre-cooking the filling is recommended, regardless if you use a homemade or canned puree.

Doing so draws out the moisture and thickens the mixture. Plus, it enhances the flavor and aroma of your pie.

When the filling isn’t cooked, more water expands during baking so the pie rises more.

4 – Overcooking

The custard filling in your pumpkin pie thickens as the temperature inside increases. That’s because of changes in the egg and milk proteins.

At the right baking temperature, these structures bond the liquids and enable a creamy, but firm, pumpkin filling.

Once your pumpkin pie reaches 175°F at the center, you should take it out of the oven. You can also do the jiggle test or the classic knife test to check.

Prolonging its time in the oven will cause protein denaturation and over-coagulation. The filling will then start to pull apart and trigger water release.

As a result, the pie will rise and fall, then crack unnecessarily.

5 – Over-whisking

Whisking the filling is another critical step in baking a pumpkin pie. Overmixing leads to a tougher texture and allows too much air within the mixture.

This needs to be avoided as air bubbles expand in the same manner as liquids do when heated.

6 – The Pie Crust Is Not Pre-baked

The crust of pumpkin pies is often blind-baked to keep it from going soggy. In this process, it’s pre-baked to dry it out a bit.

Afterward, you can pour the warm filling into the crust to retain the pie’s shape.

If the crust isn’t pre-baked, water may transfer to the warm filling and cause expansion while baking.

Final Thoughts

Does pumpkin pie rise? They do, but only minimally. When the fillings rise more than usual, too much moisture or baking mistakes are to blame.

Thus, always remember to place the right amount of eggs and choose your pumpkin puree wisely. Avoid overcooking and over-mixing as well.

For that perfect pumpkin pie, don’t forget to blind bake the crust and pre-cook the filling.

Share this post: