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Most pie recipes that begin with a high-temperature setting and then lower it are to bake the crust. It isn't necessarily for frozen crusts only, but also for fresh-baked crusts that often need high heat to set and create the "flaky" pastry texture that many people desire. (Also, unbaked crusts can absorb too much liquid on the bottom before they set ...


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Mine always separates (I was wondering how to make it homogeneous). I am wondering if it is in the puree process. I do not run my pumpkin through a blender because my mom never had one growing up. Instead, I bake my pumpkin till soft, scoop it out into a bowl, and mash. I then freeze it in 2 cup quantities for later use. Because the pumpkin isn't pureed,...


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