A pumpkin pie is done when the edges are set and the center still has a slight jiggle. Many bakers also look for a center temperature around 175°F. Because the filling is an egg custard, it should reach at least 160°F for safety. This page is the doneness test, not a second recipe; for the method itself, see how to make pumpkin pie. See also the Thanksgiving guide, Thanksgiving desserts, and how to keep pie crust from getting soggy.
Use the jiggle test, then a thermometer if you have one
Open the oven and gently nudge the pie plate or the rack. The outer two-thirds of the filling should look set. The very center, about the size of a quarter or a bit larger, should wobble as one piece, like gelatin, not ripple like liquid. If the whole surface sloshes, keep baking and check again in 5 minutes. An instant-read thermometer, inserted in the center without touching the crust or the pan, is a useful second check. Many bakers pull the pie around 175°F. If you see a large crack across the top, the pie is a little overbaked; it will still taste fine.
Cool it fully before you slice
The pie continues to set as it cools. Set it on a rack and let it come to room temperature, then refrigerate it. A warm pie will look loose even if it was baked enough. Shield the crust with a ring of foil if it is browning too fast while the center is still liquid. For storage, see whether you can freeze pumpkin pie. Related: sweet potato pie uses the same jiggle test.
What about a pie that is still loose after cooling?
If the pie has cooled and the center is still soupy, it was underbaked. You can return it to a 350°F oven and bake it a little longer, then cool it again, though the texture may be a bit softer than a pie pulled at the right moment. Do not keep slicing a loose pie and hoping it will set on the plate. A knife inserted about an inch from the center should come out mostly clean, with thick custard, not raw filling. Once the pie is properly baked and cooled, refrigerate it and serve it cold or just cool.
Frequently asked questions
Should the center of pumpkin pie be firm in the oven?
No. The edges should be set, and the center should still jiggle slightly. It firms as it cools. If the center is liquid, keep baking.
What temperature should pumpkin pie be in the center?
The filling is an egg custard, so it should reach at least 160°F. Many bakers look for about 175°F in the center, then cool the pie completely.
Why did my pumpkin pie crack?
It was likely baked a little too long, or it cooled too quickly. A small crack is cosmetic. Next time, pull the pie when the center still jiggles.
Helpful kitchen tools
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check the center of the pie; many bakers look for about 175°F, and the custard should be at least 160°F.
- MALACASA Ceramic Pie Pan Set of 2, 9-Inch — A light-colored 9-inch pie dish makes it easier to watch the crust while the filling sets.
- OXO Good Grips Bent Icing Spatula — Helpful later, when you loosen a slice from the pan after the pie has cooled.
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