So I made my pumpkin pie a couple of days late. AND wondered if my copy of The Joy of Cooking c 1964 had a serious typo: It doesn't tell you to BAKE the pie after you'ved cooked the crust and made the filling. The recipe did call for more eggs than I remember and for cooking a sort of pumpkin custard to use for the filling. Would it "set" if I didn't bake it longer? Fortunately DH's 1975 edition DID say to cook the pie.. as well as what temperature and time setting to use. It was yummy.
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