How do I cook Pumpkin Pie and Turkey in the same oven?
Topic: How do I cook Pumpkin Pie and Turkey in the same oven?
June 16, 2019 / By Davina Question:
All the pumpkin pie recipes call for a 400 or 425 degree oven. How can I reconcile this with the Turkey in the oven the whole day at 350 degrees? I don't want to cook it the night before. This seems like a problem that everyone must have already solved.
Best Answers: How do I cook Pumpkin Pie and Turkey in the same oven?
Brenda | 9 days ago
Do the pumpkin pie early in the morning because it only needs to run for about an hour. Then the turkey (depending upon it's weight) can run up to 4 hours.
👍 206 | 👎 9
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Originally Answered: How to cook multiple items that need the oven?
You should be letting your Turkey rest a good 20 minutes before you carve it anyway. By the time the turkey is ready to eat you can take your potatoes from the oven.
Enjoy, Happy Thanksgiving
depending on how long the pie has to cook (mine cook at least 50 min.), and whether it is frozen or homemade there are several plans of attack here make sure you plan carefully.
I do my pies the day before, that's how I solved the problem, lol. This is not what you want to do.
The others have already given the basic opinions, so here's my elaboration.
First thing in the am: You are gonna get up earlier than you would have before, ACK!
The Solution: I've cooked allot, and I mean allot of turkeys. It will not hurt the turkey, as long as he's in one of those bags, or if you really baste the heck out of him to cook for an hour or less at 400 degrees. Just be very sur the bird doesn't dry out during this time, and reduce the temp. when your pie comes out.
Right as the turkey comes out: the oven is not hot enough, and it will be an hour before the pie is done. Solution:
My grandmother INSISTS that this is THE WAY to cook the pumpkin pies. Put the pie in 15 to 20 minuets before you take the bird out, when the bird comes out turn the oven up to the highest recommended temp. making sure the pie does not burn while you enjoy dinner. The drawback to this is that the pie may not be done when dinner is over.
Good luck, and enjoy that pie!!
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Pumpkin pie should be served cool put it on today's to-do list. You can however raise the cooking temp of the turkey with NO ill effects in the first hour. If cooking it for an hour at 400 reduce the total cooking time of the turkey. In any case a turkey is done when the breast is 165 degrees and the leg is 175. I normally cook my turkeys unstuffed breast down @ 400 degrees for about 15 minutes a pound. Then lower it to 350 after an hour. Cooking it breast side down sends all the juices to the breast and cooks the legs better. I turn it over the last 30 minutes to brown.
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The turkey needs to sit for a bit AND the dessert comes after the meal. So put the pie in when the turkey comes out.
👍 64 | 👎 -12
One at a time... That's how you do it. If you were to cook the pie at 350, you'd need to cook it longer... but in doing so, you risk drying it out or worse. Just cook it the night before. I know it's not what you want to do, but it's the best solution. Besides... Do you really want your pie smelling like turkey?
👍 56 | 👎 -19
you either have to do the pie early, before the turkey goes in, or you can put it in the oven after the turkey comes out.
👍 48 | 👎 -26
I would NOT recommend. You do not want to mess with your cooking time on a turkey. to risky and puts you at risk of not properly cooking your turkey. I would recommend either cooking the pie the night before or early in the morning. Plus...your pie can take on the taste of your turkey...Not yummy
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The standard for stuffing is ordinary white bread. In Greece you would want to look for a pale bread that uses standard bread or white flour. It should also have a decent but not a thick crust. If it has a thick crust, you'll probably have to cut it off and use just the soft center. If you want to, you can also try some other breads, such as french-style bread, whole-wheat bread, or one of the higher priced gourmet white breads available from some bakers. But standard white bread should be your first choice, as it will not interfere with your recipe. You definitely want to avoid breads that have things in them, like raisins, seeds, etc. You also want to avoid dark or strongly flavored breads like pumpernickel, rye breads, pita and other flat breads, tsoureki, etc. Check your recipe to be certain, but many recipes for stuffing do not call for perfectly shaped bread cubes. Many people (myself included) simply tear the bread into pieces. The pieces should be roughly the size of your finger from the tip to the first knuckle. Many people in America also like to include at least one starch on the table. For most, this is simply mashed potatoes. Peeled and cubed baking potatoes are boiled in water until they are folk tender, drained, and then mashed with a little milk and some salt and pepper. Besides the starch, we tend to like other vegetables at the table as well. Most serve corn, usually removed from the cob. Peas are also quite common. At our house, pitted and canned black olives make an appearance at every family gathering at this time of the year. This would be your opportunity to utilize local produce as long as it isn't too offbeat. Some sort of festive cake is usually present for dessert. This is also another fine opportunity to use a local specialty. Pies and gelatin molds also appear often. The standard pie is usually either a fruit pie or pumpkin pie. Gelatin is often brought to the table in a shaped mold with fruit cocktail or other chopped fruit added to it.
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Originally Answered: What type of pumpkin do I use for pumpkin pie?
Technically you can use any pumpkin at all. since they mostly taste the same- almost very sweet, kind of mashed flesh, like a potato and with a medium amounnt of sugar in them.
I love using the tiny ones that sell for a dollar, but just because that's easy.
Acorn and turban, and hubbard squash ( they are the decorative looking ones with 100's of knobbly bits and limps and pimples all over the outer rind) are vwery good- they bake very easily, all you do is cut them into inch square pieces and take the very outside rind off, they are avail at any supermarket, all the sizes are edible.
Some people get aranoid you can't eat the small decorative ones, but you can indeed.
They taste just as good.
For the sweeter types of pumpkin, a few of them are sweeter than the others- Kabocha ( or Japanese squash- it has the orangest flesh and is so sweet, it's lovely, also pretty iugle and dark green outside with lots of scabby bits), turban, and sweet sumpling sqaush or aocrn squahs. They are usually in the same place, all together in the supermarket and all the same price. If you can get Kabocha squah ( the ugliy scabby dark green outside one) get that.
Take as much rind off as you please, although that is where a lot of nutrients are. Cut into small squares and put into a pie crust with whatever sugar, cinammon you please. This is the BEST squahs IMO