I work in a bakery. Typically, you don’t have to refrigerate pumpkin or pecan. Graham cracker crust is perfectly okay to use for a pie you’re going to bake, too. Adding cinnamon, nutmeg or allspice would be a nice addition to the graham cracker. :)

Another alternative is a streusel crust, which I especially recommend for your pumpkin pies.

I refrigerate pumpkin pies but i do not do so for pecan. Graham crackers make great pie crust!

I was just about to go to bed, with the pumpkin pie I just made sitting on the counter. I’m not sure if I have to refrigerate it, with the mixed opinions in here, but I am now. Just in case. :)

I promise, pumpkin pie doesn’t need to be refrigerated. :) Unless, of course, you already added whipped cream or whatever.

mmmm streusel

You could try an oreo cookie crust or a chocolate graham cracker crust depending on the pie :-)

My pumpkin pie recipe (well, it’s not mine…it’s right of the back of the Libby’s Pumpkin can!) says to serve immediatley or refrigerate.

@DD: Do you have a recipe for a streusel crust? Also, for the graham cracker crust…I was thinking of those pre-made ones you can buy at the grocery store. (I am quite a lazy cook.) Can you bake a pie in those?

Try a gingersnap crust with your pumpkin pie. Do it exactly as you would a graham cracker crust, but use gingersnaps. It’s great!

PUMPKIN PIE!!! MMMMMM!!

Sorry, I got just a bit excited.

@Soap: That sounds yummy…I’ll try that next year.

@Allie: Come on over tomorrow and I’ll fix you up a slice : )
‘Till then: Virtual Pumpkin Pie!

I think I lurve you, augustlan.
Hmm.. where are you located?

Sadly, I am clear across the country from you, in the wilds of West Virginia : (

Boo. Virtual pie will have to suffice.

If you’re ever in the area, let me know and I’ll be sure to make you one!

Lard.
A great texture. Crispy, flakey, rich and foolproof. Lard (or manteca, which comes in little tubs) is REALLY bad for you!! But how often do you eat a pie anyway?

I only know about Cake Pie.

For the crust, try this:

1 1/2 cups of pastry or all purpose flour
1/2 cup packed brown sugar
3/4 cup hazelnuts or almonds (crushed, obviously) ;)
2/3 cup butter – at room temperature

Preheat the oven to 350 F. Use a wooden spoon to mix the ingredients together until coarse crumbs are formed. Press down streusel to form bottom crust. Bake at 350 F for 15 to 20 minutes – or until edges start to brown. Let the crust cool completely at room temperature.

Fill with canned pumpkin or homemade pumpkin filling and cook as usual.

(This recipe is for a 9×13-inch baking dish, by the way. Not typical, but when cut into squares and topped with whipped cream sprinkled with chocolate shavings, it looks pretty damn cool. You can actually get creative with whatever you choose to top it with, but no matter what, it will look pretty.) :)

Thanks!

CAKE PIE!!!!!!

http://i38.photobucket.com/albums/e104/00xj54/IMG_3519.jpg

and my turk…
http://i38.photobucket.com/albums/e104/00xj54/IMG_3516.jpg

My one weak point. I make a horrible pie crust so I cheat! Every time I use the Pillsbury Pie crust everyone raves. So I give up I just use that. Also I once tried to cut corners and use a cheaper generic brand. DON’T!!! That was horrible, even my husband said it was worse than my scratch attempts.

@cooksalot: Me too! I figured out long ago that it wasn’t worth my effort to try and make a sucky one, when I could buy a fairly good one. Even then though, I still don’t really like pie crust, so I may try my hand at the suggestions mentioned here.