I’ve never been a big pumpkin pie person. I like it okay. I definitely eat my once-annual slice around Thanksgiving, but you’ll never find me making it voluntarily unless it’s November. That’s because so many pumpkin pies can be disappointing, largely due to the reason I’ve been harping about on this site since way back in 2014: the soggy bottom crust.
Yup, I’m team Mary Berry all the way, and pretty much blame this one faux-pie (see what I did there?) for every slice of pumpkin I’ve passed on since. When pumpkin pie is good: a crisp, flaky crust encasing a silky-smooth spiced custard, it is nutso-crazy good. But when it’s orange mush sitting on top of a thin layer of uncooked pastry, it’s something else entirely.