I've got a pumpkin pie recipe that calls for baking at 425F for 15 minutes, then 30-40 minutes at 350F. When I bake it in my countertop oven, the crust comes out underdone in the middle.
I think this might be because my oven cools to the lower temperature in just a minute or two, while the recipe assumes a slower cooling rate and more cooking at the higher temperature. How much time should I add to get the effect of slower cooling? (I assume there's no benefit to stepping the temperature down gradually.)