Share a little about the ingredients and techniques used to create this dish/item. The pumpkin mix was left overnight in the refrigerator, so the flavors could meld together. I wanted to add leaves to this pie, however, the filling is a liquid custard: it could not possibly hold the leaves without sinking. Lo and behold, I baked the leaves on another cookie sheet, and placed them on top of my finished pie. What are you most proud of? The crust is more brown than how it appears in the picture. Sorry for the lighting. The recipe asks for one to bake this pie for 15 minutes at 450, then at 350 for 35-40 minutes. Because of this class, I learned how to visually check to see if the crust is browned enough. I ended up baking this pie for another 35 minutes! What advice would you give someone starting this project? Understanding when a pie is completely done or not is a secret weapon a woman would benefit from: being a slave to a recipe limits one's baking potential.