Traditional pumpkin pie filling is typically made with pure pumpkin puree, heavy cream, eggs, granulated sugar, cornstarch, and spices. If you’re craving the old-fashioned dessert, try our recipe for Classic Pumpkin Pie<\/a>. To avoid a soggy bottom crust, you must blind bake the pie shell until it’s golden and slightly crisp before adding the filling and baking. This will allow the dough to get crispy in the oven before you top it off with the rich pumpkin custard. Using a glass pie plate helps — they brown the bottom of the crust a little better. If the crust shrinks, add whipped cream, crumbled cookies, or chopped nuts around the edge of the pie to cover. Or slice the pie and set pieces on individual plates; the imperfection won’t be noticeable that way.
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{
"@type": "Question",
"name": "How do you keep pumpkin pie from getting soggy?",
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"@type": "Answer",
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,
{
"@type": "Question",
"name": "What if the pie crust shrinks?",
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"@type": "Answer",
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