From 13e838766106db50d71bc9b6d12994bdc1d75988 Mon Sep 17 00:00:00 2001
From: Alan Orth <alan.orth@gmail.com>
Date: Wed, 9 Dec 2020 20:51:03 +0200
Subject: [PATCH] pumpkin-pie.md: Add last baking step

---
 pumpkin-pie.md | 5 +++++
 1 file changed, 5 insertions(+)

diff --git a/pumpkin-pie.md b/pumpkin-pie.md
index 0fae371..82e5b10 100644
--- a/pumpkin-pie.md
+++ b/pumpkin-pie.md
@@ -50,6 +50,11 @@ Allow the pie crust to cool to around room temperature before adding the filling
 1. Whisk in the dry spices and corn starch.
 1. Pour the custard into room temperature pie crust, lightly tapping the tin on the counter to get rid of air bubbles and make the custard more uniform (or blow — carefully — with a hair drier!).
 
+## Bake the Pie
+
+1. Pre-heat oven to 162°C (325°F).
+1. Bake for 1 hour or until a toothpick inserted in the custard comes out clean.
+
 
 [^1]: roughly the amount in a 15oz can of pumpkin purée.