Nothing but the filling.
Do you you know anyone who really likes pumpkin pie? I don't think so. See, I think people like the idea of pumpkin pie more than the pie itself. In my mind, what people really like is pumpkin pie filling, because the crust on a pumpkin pie is almost always soggy. I’m not saying pumpkin pie crust can’t be done well, but it rarely is, and Thanksgiving is no time to try to perfect a new skill.
The whole business is absolutely divine. People always ask me for the recipe . So here I am to give the big reveal. It's quite a simple recipe, and absolutely foolproof. Ultimately, I decided that the higher temperature was meant to get a fast start and prevent a soggy crust, so I bake the pudding at 350° F from start to finish. One year, my attempt to bake even more gently, in a water bath, resulted in the following note to self: “Your know-it-all attempt to improve on mom’s method made the pudding less wonderfully creamy and flavorful. Go figure!”
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