I think I had the same problem with my pumpkin pies but I am not sure if it is the same as what you are describing. The crust on the bottom of my pies would raise up like a volcano in the middle of the pie. It left a big hole under the center of the pie and the bottom crust was close to the top of the filling. Weird! My theory is that the crust on the bottom lifted because of steam building up under it. I solved my problem by using less water in my piecrust dough and placing the pie up a little higher in the oven so the heat was a little less intense and produced less steam. I still place it low in the oven to get the nice browned bottom - but not low as I do fruit pies. Up one rack... Every time I bake a pumpkin pie now I hold my breath hoping there is no pumpkin pie volcano in the making!

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