“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.Let it cool in the oven.
That’s right: not on the counter, not on the windowsill, and definitely not in your fridge. Cooling the pie slowly and gradually in your oven ensures that the top won’t crack; it’s a trick Saffitz learned from baking holiday pies for years in her parent’s home kitchen. “My dad never turns on the heat, so it’s always very cold in their kitchen,” she says.
This oven-cooling technique—which Saffitz calls a “more gentle way” of cooling your pie—is used frequently when baking
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