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To make a tasty topping for pumpkin pie, put marshmallows on the bottom of the pie crust and top with the filling, as it bakes the marshmallows come to the top.
By Linda from Oceanside, CA
My pumpkin pies never crack. I use one can of sweetened condensed milk, 1/4 cup of sugar, 2 eggs,1 tsp. cinnamon,1/4 tsp. ginger, 1/4 tsp.ground clove, and 1/4 tsp. nutmeg and one regular size can of pumpkin puree. Mix all and pour into frozen pie shell. Bake at 450 for 15 minutes then lower temp to 350 and bake for 40 minutes. No cracks.
Last night, I found myself making a pumpkin pie and realized I was out of cinnamon AND nutmeg and had no premixed pumkin pie spice. Not wanting to run to the store, I rummaged through my spice cabinet in search of alternatives and found Chinese 5 spice blend.
Chinese 5 spice blend contains Star Anise, Fennel, Cinnamon, Cloves and Pepper. It gave an interesting spicy flavor to the pie which offset the sweetness.
This is a guide about keeping pumpkin pies from splitting. Baking pies that contain a lot of moisture can be a challenge to cook without any cracks.
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Why do my pumpkin pies have a skin like top after I baked them?
The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes. Also, for best results, bake the pie in the lower third of the oven.
(I found this on a website)