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.
Well, let me think for a minute - I'm not a baker but I'm going to guess totally here LOL
I've never done a pumpkin pie in a graham cracker crust - I always use a regular crust - but the way the graham cracker crust is on a cheesecake is due to the shape of the pan - spring form pan to be exact. A cheesecake has straight sides; a pie crust has sides that slant out.
It could be also that the graham cracker crust you are talking about is already bought in the pie shell and formed already.
Does this help? Do we need to call in the true experts?
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?