Followup: I had a serious craving for pumpkin this year, so I've been experimenting and refining. My latest pie came out near perfect. I used 2 eggs and 2 yolks, but my recipe is slightly different than one posted on KAF. At 350º and 40 minutes, the center registered 180º on a ThermoWorks. IMO, the center looked quite undone at 180º, however, as the pie slowly cooled, it began to look more perfect. I just had a trial slice completely cooled, and I couldn't imagine pulling the pie out less than 180º in the center. The center holds together when sliced, but it is extremely creamy, ready to collapse at the point of each slice. Proceed with caution.

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