How do I keep a pumpkin pie from splitting down the middle?
I’m baking a pumpkin cheesecake and every time i’ve made one before it will stay set until I put it in the fridge, while it’s in there overnight it will split down the middle. I usually put the pie crust lid on top before I put it in the fridge. Is that why it splits? How do you finish it without splitting?
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January 27th, 2011 at 7:32 pm
Be sure your pumpkin pie or cheesecake is completely cooled before refrigerating. I have found that works good (at least 2 hours cooling time)
January 27th, 2011 at 8:19 pm
When it cools down the pie will start to contract so it’s pulling from the crust that’s stuck to the side of the pan. So, use a knife to loosen the crust and then cool it at room temperature before you put it in the fridge – that should do the trick.
Good luck!
January 27th, 2011 at 8:46 pm
It needs to be completely cool before you refrigerate it. It is the uneven cooling that causes the split. If you make it late in the evening just lightly cover and leave overnight on the counter then refrigerate in the morning. This should eliminate the split. If a split does occure use some whipped cream flavored with ginger and cinnamon and decorate the top of the pie, no one will ever notice. Happy Thanksgiving.
January 27th, 2011 at 9:34 pm
Crystal A and Jane are right…let it cool completely first, and loosening the sides as it cools will help. If all else fails, decorate the top just before serving with whipped cream, white chocolate curls, fresh orange slices and berries, etc…get creative, and everyone will think you planned it. Good luck.
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