We misplaced our pie weights, so we weren’t able to blind-bake (prebake) a frozen pie crust. We decided to try this recipe, which calls for a frozen crust: https://startcooking.com/pumpkin-pie-for-beginners.
Our modifications: first, we placed a foil-lined rimmed baking sheet in the oven before preheating to 425.
Second, in lieu of 1 Tbsp pumpkin pie spice, we used 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground clove, 1/4 tsp kosher salt, and 1/4 tsp each mastic gum and malepi (crushed with a mortar and pestle).
Finally, once we finished preparing the pie filling, we prepped the frozen pie crust by placing it on a kitchen counter (not the heated baking sheet) and covering the edges with foil (three 3-4” wide strips that we folded lengthwise to wrap around the rim). We placed the frozen pie crust on the heated baking sheet, and then we poured in the filling.
We baked at 425 for 15 mins, then reduced the temperature to 350 until a knife came out clean (about 30 mins). We then removed the foil from the pie crust, and then placed under the broiler on the Low setting until browned (3-4 mins). (Oct. 2025)
Cooking Adventures 