I found a pumpkin pie recipe years ago that I love. It has several different ingredients added that set it apart: one is apricot jam spread on the partially pre-cooked crust before adding pumpkin filling- I use simply fruit, about 1/3 cup- it goes surprisingly well with the pumpkin; the other is the crust is made with flour, powdered sugar and butter- it tastes amazing, but it is really delicate and difficult to control. I love your recipes and advice, PJH, and glad to find out why my most recent pies cracked (We've moved since the last time I made one, and my oven is completely different than my old one)

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