I am baking a pumpkin pie 16 oz. of fresh pumpkin puree and the associated eggs, spices and milk/cream.
I baked the crust first, brushed egg white on the bottom, then filled the pie. I did heat the pie filling over steam to about 160º instead of pouring it into the pie crust shell without even warming up.
Most recipes called for 425 for 10-15 minutes, then reducing the temperature to 350 for the rest of the time (40-50 min).
I've decided that all the tricks I've used do not keep my crust from burning to a degree that is unpleasant to me, so this time I'm baking all the way at
375º.But I'm wondering what is the reason for the 425 degrees at the very beginning. I can understand possibly if the pie shell hadn't been pre-baked in order to give it a good start, but --
Thanks for any comments. But I will let you know how it turns out. Dee