I would like to bake a pumpkin pie with a graham cracker crust. Some recipes say to prebake the crust for about 10 minutes in a moderate oven then cool before filling, others say to just chill the crust for at least 20 minutes before baking. What is the likelihood that the crust, if not prebaked, will not hold, dispersing into the filling before I've gotten it into the oven? Will chilling really prevent this from happening? Also, at what temp should I bake the pie with a graham cracker crust? I don't want to have burnt graham crackers on the edges of the pie. Last question, I tasted some organic pumpkin puree from a can with an expiration date of 2014. It tasted a little bitter. Does this mean the puree is a bit off, maybe too old to use? Most likely, I won't do anything until I (hopefully) hear back from some of you experienced pumpkin pie makers. Sorry for the long post and thanks for any advice.