I prefer to keep my crusts from over browning. The gluten free pie crust tends to brown quickly, so I keep my pie crust low, even with the pumpkin I pour in, this helps keep the crust from over browning. I also use a pie shield to help prevent further browning. I put the pie shield on after about 15 minutes and leave on for the remaining baking time. Adapted from Libby's Famous Pumpkin Pie.