Just made pumpkin pie ahead to freeze then thaw and serve for Thanksgiving. I took it out when the custard temped at 175F like the recipe said. I made an extra one and when it cooled I cut a couple slices to test only to find that the custard was not quite set and the crust is underdone. Is it possible to reheat on Thanksgiving to finish the coking or is it too late once the custard has cooled?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)