How to stop a pumpkin pie from sweating?

[grasswire]

Got any hints? I don't remember that they used to sweat on top -- just recently I have noticed it. I don't want them to sweat on top.

[Arkansas Granny]

1. I found a couple of things that might help.

Is water on top of a cooled pumpkin pie normal?

The wet appearance on the top of the finished, cooled pie is normal. Blotting the top of the pie with a paper towel will eliminate this.


Fast cooling of a custard pie can cause any small cracks, if present, to enlarge and may encourage the formation of beads of moisture ("sweating") on the pie's surface. Slow cooling will help to prevent this. As soon as the baked pie is removed from the oven, place it on a wire rack in a draft free spot to slowly cool.
http://www.verybestbaking.com/libbys/faq.aspx

Here's another hint that I had not heard before.

Prepare the custard ahead of time, if you can, and store it in the refrigerator for several hours or overnight before baking. This allows the ingredients to blend thoroughly and may help prevent "weeping," or the release of extra moisture, once the pie has been chilled.
http://allrecipes.com/HowTo/Pumpkin-Pies--Custard-Pies/Detail.aspx

I have blotted the moisture with a paper towel before and that does work. Don't apply any pressure and don't "wipe" and it shouldn't disturb the surface of the pie.

[grasswire]

2. thanks for doing the footwork

I was looking in a book for professional bakers last night and it said to put a T of flour in the custard and let it sit for half an hour before baking so the flour would absorb liquid. Don't know if I want to try that, but it's a thought.

Thanks.

[Warpy]

3. I've used the paper towel method and one more

I've done the custard pie (pumpkin or whatever) as the last item of the day and left it in the oven with the door ajar to cool. The residual heat of the cooling oven seems to provide enough to evaporate any drops on the surface and the oven itself protects the custard from drafts.

If you do disturb the surface of the pie with a paper towel, whipped cream hides all sins.

Remember, no matter how you screw something up, there's always a fix.

[The empressof all]

4. Don't sweat it ...just a quick blot will work but

For a really beautiful pie I do a quick pecan strusal top with flour, sugar, butter, spices and chopped pecans. Not only is it beautiful it lends a lovely little crunch to the pie

[grasswire]

5. how long can pumpkin pie filling be kept refrigerated?

I have quite a bit left over. I'd like to use it Thursday if it will hold that long with eggs and 1/2 1/2 in it.

Whaddya think?

[The empressof all]

6. Do you mean uncooked filling?

If it's uncooked with eggs in it--I'd bake it up today. I take no chances with anything with raw eggs in it. Baked pumpkin pie freezes really well btw.

[grasswire]

7. yeah, uncooked

I have about three gallons of it left...LOL

Do you think it could freeze in pie plates with no crust, and then be slipped into a shell and baked later that way? I'm sick to death of rolling pie crust today.

[sandnsea]

8. I read a recipe like that

for apple pie filling. That's exactly what it said to do. So I bet it would work for pumpkin too.

How many pumpkins did you cook to get 3 gallons of filling?

[hippywife]

9. We freeze raw pumpkin filling all the time.

I wouldn't keep it in the fridge too long, tho.

[grasswire]

10. the pies didn't sweat at all!

I let the filling sit while making all the crusts, about 45 min. Two days later, all the pumpkin pies are gone, and there was NO SWEATING.

Very cool.