avoiding the "grand canyon" pumpkin pie
I have a great pumpkin pie recipe that everyone demands each Thanksgiving. Of course, it always gets a nice big crack in it after it has been baked. The cracking is not such a big deal, because it gets scarfed up regardless, but I would love to have a crackless pie for a change. Any ideas on how to avoid a big crack?? The recipe is the "Ultimate pumpkin pie" from epicurious.