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Nov 26, 2008 05:12 AM

avoiding the "grand canyon" pumpkin pie

Hi All,
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.
Many thanks!

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