I opted to use a premade crust for this because I didn't really have the time during the week to make one. I was disappointed that the bottom crust didn't cook very much at all by the time the filling was near set. The recipe specifically said to not blind bake unless it was being cooked in glass, this was cooked in a metal pan so it should have been an issue. The side and top crust still cooked through and had a really nice brown color to them. The filling was really smooth and didn't crack on top, giving me the nicest looking pumpkin pie I've ever made. Thankfully the filling and parts of cooked crust tasted very good, so I was able to salvage it by just not eating the raw bottom crust. In the future I'll definitely cook the pumpkin again and just do a par-bake on the cruse to ensure the bottom fully cooks. I could always just use my homemade recipe and have it not be an issue at all.
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