I should have read this before I baked the pumpkin pie today. I reduced the sugar from 3/4 C to 1/2 C. It did take longer to bake, and although the knife is clean, there is still liquid bubbling up from the cracks.

Next time, would it help to add a little cornstarch or wheat flour to the pumpkin filling?

I usually try to have the knife come out slightly "not clean" since the pie keeps cooking. But I'm indulging family members who like their pumpkin pie more cooked.

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