Toast the Pumpkin Pie Filling Before Baking for a More Decadent Pie
After filling the Thanksgiving pumpkin pie you are planning, bake it in the oven for a few minutes. It enhances the nutty, roasted flavor and releases the spices that make pumpkin pie a classic Thanksgiving.
Emma Christensen, writing for The Kitchn, tested this tip in two different ways: frying only pure pumpkin puree and then frying the finished filling, mashed potatoes, and spices mixed together. She likes the results of both dishes, but suggests finishing the filling, adding the spices and browning. That’s why::
The first option — with added sugar after toasting — was good, but had an intense sweetness; I tried the sugar first and then the pumpkin. On the contrary, I felt that the second version – the one fried with the sugar already mixed – seemed richer, more balanced and richer in spice flavor. I’ll stick with this second version for Thanksgiving.
Add sugar and spices to the puree, then place on a baking sheet. Bake in oven for 15 minutes at 400 degrees Fahrenheit (204 Celsius). You end up with a thicker custard-like filling with a caramelized flavor that allows your spices to shine rather than just being too sweet.