Speaking of crusts--a lady stopped by to pick up some pie crust mix before she went on trip. "It's like magic--add water, mix it for a minute and I have a pie crust." The fillings are easy.
No more soggy crusts! Pumpkin pie filling is heavy and wet. So the bottom crusts can get soggy if the bottoms aren't fully baked. Use a dark pan, it'll hold heat rather than reflect it.
How to make neat cuts like in the image above! Slide the pie out of the pan onto a cutting board before cutting it. You can do that with a good nonstick surface. Twist the pie in pan a little to break free any sticky spots, then tip the pan up and gently slide the pie onto a cutting board.
