Pumpkin Pie should quiver, shiver, and shimmer.
If your pie is solid and unmoving--like old jello-it's overdone or old. If the filling is pulling away from the crust, it's too old. If it's cracked, well, that just happens once in a while (it's overbaked)--but next time bake it for less time. Stay away from store pies. While, big, easy, available, and portable, they were baked....when? And are in the stores how far ahead? This pie, full of eggs and cream, should be absolutely fresh. Nearly right out of your oven. Almost warm. And, if not, at least at room temperature. It's custard. Plain and simple. And, if you don't want to make pie dough or want a Gluten-Free Pumpkin "Pie," you can bake the filling in a greased pie pan or casserole without any pastry. Just call it pumpkin custard; that's what it is.
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