My pumpkin pies are in deep dish crusts, the filling is jiggling a little, bubbling at the edges, and is about 10 mins over the specified time for the recipe I always follow, but I thought usually there is a glossy "center" while the outer borders are drier looking. Right now the filling is all glossy. Part of the oven gasket has fallen off, worried a little about heat loss ( the repair place says things will take a little more time, to bake)
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)