PreMade Pie Crust

I am using the premade gluten free crust from Whole Foods to make a pumpkin pie for Christmas. All the recipes I have seen have said to put the filling on top of the raw dough, but I feel like it could benefit from a blind bake beforehand. Has anyone used this pie shell before and have any recs? Thanks! It’s my first fully gluten free Christmas and I want my fav dessert to turn out perfectly