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Respected Contributor
Posts: 2,296
Registered: ‎02-15-2011
This gingersnap crust idea intrigues me.
Respected Contributor
Posts: 4,283
Registered: ‎08-20-2012

@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 Woman Happy)

Honored Contributor
Posts: 15,935
Registered: ‎02-27-2012

@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. 


 

 

@cindyNC 

 

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.

Honored Contributor
Posts: 44,347
Registered: ‎01-08-2011

I use the Pet Ritz deep dish frozen shells.