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Hot Tip: For a Pumpkin Pie That Doesn’t Crack, Cool It in the Oven

Hot Tip: For a Pumpkin Pie That Doesn’t Crack, Cool It in the Oven

Claire Saffitz has made a lot of pumpkin pie. As a lifelong lover of pumpkin pie and then as a food editor in the Bon Appétit Test Kitchen, she’s cooked through more iterations of the Thanksgiving classic than you can imagine. “What I don’t like,” she told me in a recent phone call, “is when pumpkin pie tastes like baked purée with too many spices and not enough eggs.” Good pumpkin pie, she says, is custardy, but not stodgy: The slices should have a “slight quiver.” Her recipe gets you there. But even if you already have a go-to recipe you love, Saffitz has a tip that can be applied to any pumpkin pie: Let it cool in the oven. Saffitz also says you should keep your pumpkin pie out of the refrigerator at all costs—at least until after you slice it.

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Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.


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