Pumpkin pie is done when the edges are set and the center still has a slight jiggle, not a sloshy wave, when you gently nudge the pan.

Visual signs

• The outer 1–2 inches of the filling should look set and slightly puffed, with only the very center moving a little when shaken.

• The surface should look matte, not wet, and the crust should be golden brown rather than pale.

Jiggle and thermometer test

• Give the pie a gentle shake; if just the center jiggles like firm gelatin while the rest stays still, it is done.

• For a more precise check, insert an instant‑read thermometer into the center; pumpkin custard is typically done around 175°F–185°F.

Time and after-bake setting

• Most recipes bake around 350–375°F for roughly 40–60 minutes after an initial higher-heat phase, but start checking 10 minutes before the recipe’s suggested time.

• The pie will continue to set as it cools, so remove it once the center is just slightly jiggly to avoid cracks and a dry texture.