Hi Lin, we're sorry to hear your crusts shrunk, even after reading these tips! One thing I've found helps is to stabilize the crust very firmly on the rim. It also helps with butter crusts to exaggerate the crimp design, since this type of crust doesn't maintain the crimp as well. If you'd like to prebake your crusts, this blog shows you how. For pumpkin and pecan pies, a partial prebake would be the way to go. 

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