Hi, regarding refrigerating the pie filling the night before use: do you re-heat the filling before you put it into the blind Baked crust? I typically use the cooks illustrated pumpkin pie recipe where the filling is pre-cooked and the crust is blind Baked
Then you put hot filling into hot crust and bake for 20 or so minutes. I like the idea of having some filling pre-made in the fridge but not sure Best way to reheat before baking. Thank you :)

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