Question 1

CAN YOU USE REGULAR PUMPKINS TO MAKE PIE?

Accepted Answer

I have tested this recipe with both canned and fresh pumpkin, and honestly, the canned wins every time. Canned pumpkin tends to be a little sturdier and flavorful. Fresh pumpkin always tastes a little too earthy for me, but you’re welcome to use it if you’re familiar and comfortable with using fresh pumpkin.

Question 2

SHOULD I PRE-BAKE MY CRUST FOR PUMPKIN PIE?

Accepted Answer

Yes, you will need to pre-bake or blind bake the crust for this recipe.

Question 3

SHOULD I POKE HOLES IN MY PUMPKIN PIE CRUST?

Accepted Answer

Pricking your pie crust with a fork will help steam escape, as will pre-baking it. Be sure you’re baking the pie until it is completely finished. I often prefer using a glass pie plate so I can see the sides and bottom of the pie crust to insure doneness.

Question 4

HOW DO YOU KEEP PUMPKIN PIE FILLING FROM PULLING AWAY FROM THE CRUST?

Accepted Answer

Be sure you’re baking your pie in the middle of the oven so it isn’t too close to the top heating element and can get even heating all around. If it’s too close to a heating element at the top, it can bake too quickly and lose moisture that will keep it nice and snug against the crust.

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