We think you're completely right, Marjie. We've recently heard from one of our test kitchen bakers that if you add a small about (1/2 teaspoon) of olive oil to your pumpkin pie filling, it also can help prevent cracking. It keeps the proteins from binding tightly and cracking during the end of the bake time. It's worth giving it a try the next time you bake pumpkin pie! Kye@KAF

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