Does any have a recipe[temps. and times] for pumpkin pie baked in a convection oven. The fan in mine doesn't turn off. I've been burning the top while the middle is runny. Should I lower temp. and shoren baking time? Help!

By Chefrick (Chefrick) on Friday, September 01, 2000 - 11:59 pm: Edit

Try lowering the temp to 300 degrees f, and if they are still getting too dark cover with parchment paper when they reach the right color.

By The Baker on Saturday, September 02, 2000 - 03:57 pm: Edit

I never have a problem baking stuff like that in my convection oven
i just lower the temp about 25 to 50 degress
and shorten the cooking time.

By W.DeBord on Sunday, September 03, 2000 - 11:47 am: Edit

Ditto, pecan and all custard pies also work nicer lowering the temp. in a convection. But otherwise they bake fine in a confection with a fan that won't turn off. I also like glass pie plates better than tin/or foil and find placing them on lower racks in the oven gives you a crisper crust.


P.S. The Baker I think you meant lengthen the baking time.

By Thebaker (Thebaker) on Sunday, September 03, 2000 - 07:47 pm: Edit

no not really
any time I use the convection oven I find that the items get done faster. on average then when I use a still oven....

By vbean on Thursday, September 07, 2000 - 03:16 am: Edit

Tent your pies with foil. Puff up the tops. Turn the temp to 300.
A convection oven is not ever an ideal choice for a custard. The top will cook too fast before the custard is set.

By W.DeBord on Friday, September 08, 2000 - 08:46 am: Edit

Foil blows around too much in the convection with a fan that won't turn off. It's a fight I'll only take on when there's no other solution. When you get the foil tight enough to not blow off then it sticks to the filling (not a good look on a finished pie).

Work on your oven temp.