There are so many opportunities to screw up pumpkin pie. But done right, it can win friends and influence people.
It was the best of pies, it was the worst of pies. I have baked many, many, many pies.
And when I first began making pumpkin pies this autumn, my results were at best inconsistent and, at worst, disastrous.
“One of the problems is most people make it once, maybe twice a year, right around the holidays, so they’re not very practiced at it,” says Dan Souza at America’s Test Kitchen. “And pumpkin pie is a little bit different in that it’s essentially a custard baked into a pie shell.” In trying to juggle both components, even experienced bakers may end up with a grainy, overcooked filling or a soggy crust, Souza says. “There’s a lot of places you can slip up.”
So Souza and J. Kenji Lopez-Alt, a chef and author of The Food Lab: Better Home Cooking Through Science, coached me through the process.
The Ultimate Cust…