Q: Can I use canned pumpkin pie filling instead of purée?
A: No, use pure pumpkin purée. Pie filling contains added sugar and spices that will alter the recipe.
Q: Can I make these ahead of time?
A: Yes! Prepare a day in advance; chilling overnight enhances the flavors and makes slicing easier.
Q: How do I prevent cracks on top?
A: Bake at a low temperature (300°F / 150°C) and avoid overmixing the batter. Cool gradually in the oven before chilling.
