In addition to the usual pecan pie, this year, I took a stab at pumpkin, just the basic Better Homes & Gardens recipe from an ancient cookbook I’ve had all my life.
1 16 oz. can pumpkin
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2/3 cup evaporated milk
1/2 cup milk (I used 1/2 and 1/2)
Bake at 375 in an unbaked pie shell.
The recipe indicated 50-55 minutes, but I find the cooking time on pumpkin pies is usually longer. I expected an hour, but since I’d used a deep-dish pan, it ended up being more like 80 minutes. I checked it at 50, and it was nowhere near done, so I set it for 15 more minutes—twice.
So, whatever recipe you use, don’t push your timing. Don’t open the oven too much (maybe once in the middle to check), and then be prepared to add more time at the end.