I use 10 inch glass deep dish pyrex pie pans, and to get the bottom crust browned, just butter the pie pans before putting in the pastry. I do a high crimp, since I use most of a large can of pumpkin for 2 pies, just using the Libby recipe on the label. The left-over filling goes into an oven proof bowl to bake for a cook's reward or a nice crustless breakfast treat.

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