The Best Pumpkin Pie
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 shell and filling for our pumpkin pie recipe were hot when we assembled the pie, so the custard could begin to firm up almost immediately rather than soaking into the pastry. Finally, we baked the pie quickly, in the bottom of the oven, exposing the bottom of the crust to the most intense heat. We avoided curdling by taking the pie out of the oven immediately once the center thickened to the point where it no longer sloshed but instead wiggled like gelatin when the pan was gently shaken.