I'm trying to make a pumpkin pie in a crust I normally use for cheesecake, it's about 1/8th inch thick, and bakes for 25 min @ 325 and I usually top it with a nonbaked cheesecake filling of cream cheese and gelatin.
I want to top it with a pumpkin pie filling recipe that cooks at 350 for almost an hour.
Will it burn or overcook inside a springform with the filling completely covering it?
Is it possible to reconcile the two? Should I just plan on somehow baking them separately and then stacking?
This is the crust:
115 grams unsalted butter at room temperature 30 grams dark brown sugar 30 milliliters honey 125 grams all-purpose flour 35 grams whole-wheat flour 7 grams unsweetened cocoa powder 3 grams kosher salt 1 gram ground cinnamon