Pumpkin pie: underbaked, overbaked and perfectly baked

Pour the custard into the crust, smooth it flat, and tap a couple of times to release air; bake.

Check at the first timer: a watery wiggle in the center means underbaked; return about five more minutes.

Pull it when the crust is golden and the center has a set, jello-like jiggle, about 160 to 175 internal; it finishes setting as it cools.

Baked 10 to 15 minutes past that point, the custard sets fully and cracks with mealy, overdone edges as it cools.

Cover the cracks of an overbaked pie with whipped cream; an underbaked pie cannot be rescued by rebaking.