salt Directions Preheat oven to 425F. Pie crust: Roll out pie crust between 2 pieces of waxed paper, about 1/4" thin. Arrange in pie plate and trim off excess around edges. If decorations are desired, roll out excess dough (or, if too soft, chill for a couple of minutes, then roll out) and cut into shapes with cookie cutters. OR, if you somehow end up with a lot of excess dough, try making these Miniature Chocolate Pudding Pies). Bake pie dough 7-10 minutes, until slightly firm. Remove from oven. If using decorations, bake those on a cookie sheet 10-12 minutes, until golden brown. Filling: In a large bowl, whisk together all filling ingredients, from pumpkin puree to salt, until smooth. Pour into prepared crust. Bake @ 425F for 15 minutes, then reduce heat to 350F. Bake for 30 minutes, or until a knife inserted in the centre comes out clean (I find an extra 15 minutes usually does the trick).