PRE-BAKE (“BLIND BAKE”) YOUR CRUST:

1. Preheat oven to 375 degrees F.
2. Gently press a large square of parchment paper into the unbaked pie shell.
3. Pour in about 1 cup of dried beans or rice or a set of pie weights to weigh down the crust.
4. Bake the pie crust for 20-25 minutes, or until the edges of the crust are turning golden. (This is called “blind baking”)
5. Carefully remove the parchment paper and weights/beans (I gather all four corners of the parchment in my hand and lift so the pie weights/beans come with it).
6. Bake an additional 5 minutes to help set the bottom a bit more.
7. Remove from oven and lower the temperature to 325 degrees F.

MIX UP THE FILLING & BAKE THE PIE!

1. While the crust is pre-baking, mix up the pumpkin pie filling.
2. In a medium bowl, combine pumpkin puree, eggs, syrup, vanilla, cinnamon, nutmeg, cardamom, and salt.
3. Whisk until completely smooth (so you don’t get any eggy or uneven bits in your filling).
4. When the crust is pre-baked and the pie weights/beans are removed, carefully pour the pumpkin pie filling into the crust.
5. (For security, you may want to put your pie plate on a baking sheet, in case any of the filling sloshes as you put it into the oven)
6. Place pie in the oven (temp should be lowered to 325 degrees F.) and bake 40-45 minutes, or until edges are set and the center is just slightly wobbly.
7. Let the pie cool completely before slicing and serving (the residual heat will set the center of the pie as it cools).
8. Top with whipped cream or whipped coconut cream, or serve with a scoop of vanilla ice cream!