During this time of year when you always hear complaints of people's pumpkin pies cracking and then the solution offered on the advice tv or radio show is, "Put whipped cream over the top of the pie!" But listen, there are 3 reasons that things crack--not just pies, but anything--temperature, dryness and violent shaking. So let's apply this principle to your pumpkin pie.
First, temperature. If it's up too high the outside will cook faster than the inside and eventually it will crack. Keep temp at 350 degrees and it also helps to make the filling with room temp ingredients.
Second, dryness. Just add a bit more cream than the recipe calls for, even about 2 tbsps will help but I'd be so bold to add even 1/4 cup depending on how well you know your recipe. Adding this extra cream will make an even softer and creamier filling too.
Finally, violent shaking. I know you have to check the pie to see if it's ready. I do that too. But try to keep it to a minimum. You will see the pie slightly puffing so you know it's about to be ready, then lightly give it a little shake. If the center still swings back and forth then it's not ready but it should jiggle loosely in the middle. It won't jiggle in a springy way, pull it out before then and it will keep cooking outside of the oven because that's when cracking can happen too.
I'll be back out December 13th.. I need a post TG break!
See you soon!
Sunde
