Step 1: Blind bake the crust. If you’re using a store-bought crust, just follow the package directions. For homemade dough, fit it into a 9-inch deep-dish pie pan and chill it. Line the chilled crust with parchment, fill it with pie weights (or dried beans), and bake at 375°F until the edges look set. Remove the weights and bake a bit longer until the bottom looks dry and lightly golden. Then drop the oven temp to 325°F and you’re ready for the filling.

Pro Tip: Blind baking—or baking the crust before the filling goes in—gives it a head start so it stays nice and crisp once the wet pumpkin filling is added.