When embarking on the delightful adventure of preparing a pumpkin pie, one might ponder the specifics of pie crust preparation, particularly the necessity of thawing a frozen pie crust prior to the baking process. Is it essential to relinquish the crust from its icy confines before pouring in the luscious pumpkin filling? Could the integrity of the crust be compromised if it remains frozen during the initial baking phase? Furthermore, what impact does the temperature of the crust have on the evenness of cooking and the final texture of the pie? It’s intriguing to contemplate whether a thawed crust may yield a more delectable, flaky exterior as opposed to a frozen one which might present challenges in achieving that perfect golden-brown finish. Additionally, how do the baking times and temperatures alter in relation to the state of the crust? Could these considerations significantly influence the ultimate taste and presentation of this quintessential holiday dessert?