Why does my pie crust fall away from the pumpking pie filling after its baked?
I have this problem (but I don’t worry about it) and I think that the pumpkin filling sets up like a custard and the pie crust does not get crispy like it does with some fruit pies. You might try prebaking the pie crust for about 5 minutes before adding the pumpkin filling and then bake the pie. If you do this you might have to tent the edges with aluminum foil to prevent over browning. This is just a suggestion. When I make quiche I always prebake the crust and it turns out better, have never tried it with pumpkin pie though.
