The Best Pumpkin Pie

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Appears in Cook's Illustrated November/December 1993, America's Test Kitchen TV

For the best of both worlds—pumpkin pie with a smooth, delicious filling and a crisp crust—precook both before baking.

SERVES8

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WHY THIS RECIPE WORKS

For a pumpkin pie recipe that produced a pie with a crisp crust and a soft, custard-type filling, we began baking our crusts almost completely before filling them; that way we knew they would start out crisp. Next, we made sure that both sh...

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