Great tips here! Since my family doesn't eat the crust on pumpkin pie, I've long since done away with crust in favor of a pumpkin custard (double recipe) made in a large Pyrex pan. My recipe uses molasses. I love the rich, deep color and taste the molasses renders to the filling.

Would you still recommend baking this in the lower part of the oven, or stick with the center shelf? I've had the custard come out absolutely beautiful and I've had it crack too. Any tips would be greatly appreciated.

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