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06-26-2024 02:49 PM
06-27-2024 06:40 AM
@cuddlesmama I'm another one for using the Pillsbury ready crust. No pre-baking.
My recipie calls for Starting the bake at t highter temp. I guess to get a start on Browning the crust, then turning the temp down part way through the bake. I've never had a soggy Pumpkin pie crust. ( P.S. I'm in the Squash pie camp )
06-27-2024 03:24 PM
@cindyNC wrote:I often use Pillsbury crusts and do prebake a pumpkin pie. I also cook my pumpkin on the stove a bit before filling the crust.............I haven't made a pumpkin pie in quite a few years.
I did have a recipe for using gingersnaps as a crust. It was an utter failure....not matter what I tried, the crust always burned.
A long time ago, I read from some Chef I can't remember, to roast your pumpkin first.
Add all your spices, but NOT the eggs or the liquid.
Spread out in a baker and roast at 375 for about 20 mins. Cool completely, then continue....
It really deepens the flavor! So rich and fragrant.
I do it all the time now.
07-04-2024 11:47 AM
I use the Pet Ritz deep dish frozen shells.
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