Yesterday's pumpkin pie was finished off for breakfast this morning and not yet having my fill of pumpkin pie along with a half bowl of Cool Whip still remaining in the fridge, another pie was made today. Unlike all pies before, I precooked the pie shell before adding pie filling.
Wanting a crisper crust, the pie shell was cooked at 350° for ten minutes and allowed to cool before filling was added. Filling was the same as yesterday's pie with less sugar and added nutmeg.
Scaled for Likability: Great
What a difference those ten precooked minutes made towards the crusts final taste. Going to try this again with the next pumpkin pie to ensure it wasn't a fluke.