Ooh -- thank you for the "how to tell if it's done" tips! My pumpkin pie recipe just gives a range for the bake time and says something vague about the center being "almost set." There's nothing worse than going to all the trouble of baking a pie from scratch only to end up with an undercooked, liquid gooey mess. I am looking forward to my next pumpkin pie, and this time I'll be using a knife and a thermometer to know when to take it out of the oven. Thank you!

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