If the crust has browned on the edge then put foil around the edge and bake again. I haven’t had a problem re-cooking like that.

Perhaps the microwave may be better since it cooks internally from inside out.

Recooking them in the oven may dry out and toughen the surface which is already cooked.

I would try what @gemiwing suggests.

I don’t know if I’d even worry about the foil. The problem is judging the time. You have to reheat the whole thing before it starts cooking. Keep cooking until you can stick in a toothpick and pull it out clean.

Beware, too. The crust at the bottom may not be cooked. I guess you can’t find that out until you serve it, and by then, it’s too late. That’s what happened to me this year. Bottom crust was doughy, although the side crust was nice and crispy.

You can always just go to Luby’s and get a couple to go.

What do you do, when the center of your pumpkin pie is runny? After it has been cooked for the amount of it calls for, and it has been cooled? Can you re bake it or is not no good?