We're eating at 1:00PM on Thanksgiving. So, I need to make the pumpkin and pecan pie the day before. Please give me some advice regarding the following:
How do I keep the pumpkin pie's crust from getting mushy when refrigerated overnight? Is it better to cover with plastic wrap or foil? How early should I take it out of the fridge to serve? Should it be ice cold or at room temperature?
Last year I made pecan pie and it was terrific the first day....however, by the next day the filling was rather gummy. Do I heat it right before serving to prevent that? Am I correct that I don't have to refrigerate it overnight?
I really appreciate your help!