Why Blind Bake: Blind baking gives the crust a head start, allowing it to firm up before filling is added. This prevents the crust from getting soggy. Dried beans or pie weights help it keep its shape.
Don't be tempted to skip chiling the crust before blind baking it.
You can substitute pumpkin spice for ground ginger, cinnamon and nutmeg.
To make fresh pumpkin puree: Clean and cut the ripe pumpkin, boil in water until it is tender drain it in a colander and puree it in the blender. You could freeze any excess puree for future use.
Don't worry if the edges of the pie gets over browned, it tastes good too.