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A Blind-Baked Crust for a Pumpkin Ricotta Pie

I decided to see how much of a difference blind-baking the crust made to my pumpkin ricotta pie. I made a batch of dough; after a rest in the refrigerator I rolled it out and put it in the pie pan. I lined the crust with foil and weighed it down with my pie beads. I baked it for 20-25 minutes.
While it baked, I mixed the filling: pumpkin, ricotta (filled out with a little yogurt), eggs, freshly ground nutmeg and cinnamon, a little store-bought ground ginger.
The resulting pie took only perhaps five minutes less time to bake---the baked crust made very little difference in baking time. The bottom of the pie was definitely firmer. But overall, blind baking didn't make a huge difference in my enjoyment of the pie.
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