Smooth and spicy pumpkin pie from King Arthur Flour

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Notes about this recipe

  • anya_sf on November 29, 2020

    I used the maximum amount of spices, mixed a day ahead. There was a good amount of filling without needing a super deep dish pie pan like my usual recipe. Per the blog instructions, I used a shield towards the end of the baking time rather than placing it around the pie crust initially. Placing the pie on a baking sheet makes switching racks easier. As promised, the filling was very smooth and spicy - a good amount for our tastes. When testing the edge with a knife, a little bit of pumpkin clung to the blade, even though the center temperature was 180; I baked the pie an extra 5 minutes. The pie did not crack from baking, but there were gouges from testing the center and sides, so it didn't look that pretty.

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