Pumpkin pie is done when the edges are set, the center has a gentle jiggle (not sloshy), and the internal temperature is in the safe range for custards. Simple checks in the last minutes of baking will keep it creamy instead of dry or runny.

Jiggle test

• Open the oven and gently nudge the pan; the outer 1–2 inches should look firm, while only the very center moves in a tight, Jell-O‑like jiggle, not like a liquid wave.

• If the whole pie wobbles or the center looks soupy, keep baking and check again every 5–10 minutes.

Thermometer or knife test

• Insert an instant‑read thermometer into the center (avoid the crust); most baking and food‑safety sources recommend around 160–180∘F160\text{–}180^\circ \text{F}160–180∘F for a fully cooked pumpkin custard.

• If you do not have a thermometer, insert a thin knife near the center; it should come out mostly clean or with just a bit of moist custard, not wet filling stuck to it.

Visual signs

• The crust should be golden and firm, not pale or doughy, and the filling surface may be slightly puffed with small bubbles near the edges but not heavily cracked all over.

• Remember it continues to cook as it cools, so take it out once the center is just set with a slight jiggle, then cool it at room temperature until fully firm before slicing.