PJ is absolutely spot on about telling when your pumpkin pie is done by how it looks. I used to use the "insert knife one inch from edge and if it comes out clean it is done" method. It worked but it also left me with a slit in my beautiful no crack pie. But as PJ says looks are everything when it comes to seeing if the pie is done. A raised, slightly puffy, ring around the outside and a sunken soft looking center to me means a perfectly baked pumpkin pie. I use the 425 for 15 minutes and 350 for 45 minutes approach and put the pie three racks up from the bottom in my oven. I put a crust shield over the crust after the first 15 minutes. Thanks PJ. I love your pie baking posts.

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