I am baking a pumpkin pie 16 oz. of fresh pumpkin puree and the associated
eggs, spices and milk/cream.

I baked the crust first, brushed egg white on the bottom, then filled the
pie. I did heat the pie filling over steam to about 160º instead of pouring
it into the pie crust shell without even warming up.

Most recipes called for 425 for 10-15 minutes, then reducing the temperature
to 350 for the rest of the time (40-50 min).

I've decided that all the tricks I've used do not keep my crust from burning
to a degree that is unpleasant to me, so this time I'm baking all the way at
375º.

But I'm wondering what is the reason for the 425 degrees at the very
beginning. I can understand possibly if the pie shell hadn't been
pre-baked in order to give it a good start, but --

Thanks for any comments.
But I will let you know how it turns out.
Dee