Written By
Sanjeev Vekariya
Neglecting to pre-bake the pie crust, leading to a soggy bottom.
Using canned pumpkin pie filling without enhancing it with spices or flavorings.
Overmixing the filling, resulting in a dense and gummy texture.
Baking the pie at too high a temperature, causing the filling to crack or curdle.
Adding too much sugar, overpowering the natural sweetness of the pumpkin.
Undercooking the pie, leaving the center raw or runny.
Cutting into the pie too soon, causing it to collapse or lose its shape.