Why does pumpkin pie take so long to bake?

[beni]

Every time I whip up pumpkin pie, can't help wondering why baking takes ages. Oven's warmth slowly cooks filling, ensuring flavors meld perfectly. Dense texture of this holiday favorite necessitates prolonged exposure to heat, allowing center to set without burning edges. Curious, does anyone else ponder over prolonged baking times?

 

[buzzybee]

From what I know, the moisture content in pumpkin puree also contributes to the longer baking time.

 

[beni]

From what I know, the moisture content in pumpkin puree also contributes to the longer baking time.

Ooooh.... I see Pumpkin puree does indeed add moisture to baked goods. Thanks for sharing this insight!

 

[IceTray3]

Based on my experience, I believe that the extended baking time of pumpkin pie is essential to the custard setting without curdling. It takes a while, but the end product has a smooth, creamy texture.

 

[ChocoJay]

Pumpkin pie takes a while to bake because it's all about getting that perfect custardy texture. I think the slow baking allows the flavors to develop and the filling to set just right.