I have never made a pumpkin pie (hard to believe!).
A recipe from Cook's Illustrated (Nov/Dec 1993) has you cook the crust blind, then cook the pumpkin filling in a saucepan, then pour into the crust and bake for 25 mins.
Has anyone done both the plop the pumpkin mixture into the crust (all uncooked) AND the method mentioned above? If so, which made the better pie?
Updated 2 years ago | 8
Updated 4 months ago | 4
Updated 2 years ago | 4
Updated 9 months ago | 5
Updated 1 year ago | 6