There is not a lot you need to do for the pie crusts in Libby's pumpkin pie recipe for 2 pies. However, if you want to decrease the chances of a soggy pie crust, you should look into baking the pie crust for about 15 to 20 minutes at 400 degrees Fahrenheit.

Since the pie crusts are precooked and premade, you don't have to worry about eating raw dough. However, always keep an eye on your pie crusts as they can start to burn in the long heat.

During step 2 of Libby's pumpkin pie recipe for 2 pies is when you mix the ingredients listed above. You can either do this by hand or by using a blender. I like to use a blender as it causes a smooth consistency. The thing though about blending these ingredients, is that it causes a froth.

When pouring the filling later, you want to make sure that the froth or 'bubbles' do not end up in the pie crust. This can cause air bubbles in your filling and airy spots as it cooks. Although this won't mess with the flavor, it can significantly change the texture.

Then, after you have made the filling in Libby's pumpkin pie recipe for 2 pies, take each pie crust one at a time. First, fill the first pie crust with the filling you have made carefully. I like to also smooth it out with a butter knife or spoon at the top. If you still see chunks of ingredients, feel free to whisk them smoothly inside of the pie crust.

Once the filling is in both pie crusts, you can focus on baking the pies. At 400 degrees Fahrenheit, add both pies side by side in the oven. For thirty minutes, let the pies bake. However, once you have 15 minutes left until the pies are done, let the temperature drop to 350 degrees Fahrenheit so the top of the pie does not burn.

I am not sure about you, but I am not a big pan of a warm pumpkin pie. When it is too hot, the flavor and texture change. Instead, during the last and final step in this Libby's pumpkin pie recipe for 2 pies, you should focus on cooling the pies of a cooling rack or by a window.