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Oh, I meant I wanted my pumpkin pie crust to have the texture like a cheesecake pie crust would have. I'm not sure how to describe it. Like I want the graham cracker crumbs to stay crumby, not like how they sell the pre-made pumkin pies at the grocery store. Am I making sense?

hi, you know how when you make pumpkin pie and the graham cracker crumbs will mold into a solid pie crust after the pie is baked? Is there a way to keep the crust from doing that? Like how the crust for cheesecake usually is.