In this brief article, we will address the issue of “How long is pumpkin pie good for in the fridge?” and will demonstrate how to cook one.
How long is pumpkin pie good for in the fridge?
Pumpkin pie keeps well for 3 to 4 days in the refrigerator, according to the USDA.
However, in general, freshly produced pumpkin pies, whether at a restaurant or grocery store, will abide by this general rule. Preservatives in some store-bought pumpkin pies may have an impact on this.
What exactly is a pumpkin pie?
Pumpkin, eggs, evaporated milk or sour cream, and spices, most frequently cinnamon, nutmeg, ginger, cloves, and vanilla, are the main ingredients in pumpkin pipe, a sort of custard.
This pie is one of the traditional Thanksgiving and Halloween sweets during the fall pumpkin harvesting season.
The Cucurbita moschata kind of pumpkins, that have a pulp that is yellowish or orange in colour and contains a slight fibrous or gritty texture, is used to make the pie.
Pick cultivars with a gritty texture, like butternut squash, to create the pie filling smoother texture and velvetier.
Citrouille pumpkin pulp is fibrous, hence it is not usually used. The pie crust is made using a basic pastry technique known as the “sabler method,” which is French for blending butter and flour.
When the mixture is homogeneous and crumbly, cold butter is added to the flour. Sablage is the name for the mixture that is produced using this manual processing method. The French word sable refers to sand.
How are pumpkin pies made?
For the recipe and instructions on making your pumpkin pie, see below:
- Cold butter weighing 100 g
- 1 3/4 cups of wheat flour (tea)
- 1 egg
- Sugar, 3 tablespoons
The preparatory process:
- Combine the sugar and the flour in a large basin. To create a thick crumb, add the cubed butter and stir by hand while pinching with your fingertips.
- When the dough is smooth and soft, add the egg and continue to knead. Create a disc by gently rolling the mixture into a ball.
- Put it in the bowl, cover it with plastic wrap, and chill for at least 30 minutes to harden (if you prefer you can make the dough one day before).
- Five minutes before opening the fridge, take the dough out. Separate two food-safe plastic bags and a fluted circular mould with a detachable bottom that has a diameter of 22 cm.
- The sweet dough is much flakier, and the open plastic bags help to preserve the shape as you open the dough by sandwiching it between them.
- Roll out the dough with the rolling pin. If this occurs, gently push the dough with your hands to patch the cracks and maintain the shape because the dough is first resistant and the sides have a tendency to break.
- The dough should be rolled out to a circle that is 6 cm bigger in diameter than the mould.
- Turn the dough over the form all at once after removing one of the plastic covers. Gently push the dough into the bottom and sides of the pan with your fingertips to firm it up.
- Cut the remaining extra dough with a tiny knife (you can reserve these leftovers and bake cookies).
- Because the dough is very buttery, place the pan with the dough in the refrigerator for at least 20 minutes to firm up. This will prevent the sides from falling in while baking. Prepare the filler in the interim.
- 350 g of Japanese pumpkin, peeled, and around 2 12 cups of medium-sized chunks
- 3 eggs
- 1 1/2 teaspoons of ground cinnamon
- 3/4 cup demerara sugar for tea
- 1/4 teaspoon ground allspice
- 1/4 cup fresh cream for the tea
- 1/4 teaspoon of ginger powder
The preparatory process:
- Set the oven to 180 ° C. (medium temperature).
- Place the pumpkin and 1/3 cup (tea) of water in a medium saucepan and heat on medium heat.
- In order to prevent the squash from becoming watery during cooking, cover the pan after it begins to boil, reduce the heat, and let it simmer for approximately 15 minutes, or until the squash is tender.
- It must not be too hot when combined with the eggs, so transfer the cooked pumpkin to a big bowl and mash it thoroughly with a fork (or potato masher) until it becomes a homogeneous puree.
- Use the time to prebake the dough in the interim.
- The dough should be covered with a circle of baking parchment that has been cut slightly larger than the pan. The parchment paper should then be filled with uncooked beans, which act as a weight and stop the dough from expanding and cracking when baked.
- The pie crust should be baked for 25 minutes, or till the edges begin to brown.
- After removing the paper and beans, put the dough back in the oven for an additional 10 minutes, or until the bottom is just starting to turn golden brown and no longer looks raw.
- When the puree is hot, combine it with the sugar and spices using a silicone spatula.
- One egg at a time should be cracked in a small bowl and then transferred to a deep dish so that you don’t lose the recipe if one goes bad.
- Just to combine the whites and yolks, whisk the eggs with such a fork.
- With a wire whisk, combine the cream and beaten eggs with the pumpkin puree until well combined and no air is present.
- Place the pumpkin filling within the pie crust after removing it from the oven.
- The filling should puff up and solidify around the edges but remain creamy and lustrous in the centre after 30 minutes of baking in the oven. The pie will fracture and loses its creamy consistency if you overbake it.
- Before removing the pie from the pan and serving, let it cool slightly at room temperature. Serve with whipped cream, ice cream, or meringue.
In this brief article, we addressed the issue of “How long is pumpkin pie good for in the fridge?” and have also demonstrated how to cook one.