The tantalizing aroma of homemade Pumpkin Pie baking in the oven is a well-loved part of all of my holiday memories! This easy-to-make pie is a staple of holiday traditions that you should definitely try your hand at!
Place pie crust pasty in a 9 inch pie pan. Flute the edges or use a fork on the edges if desired.
Line the pie crust pastry with tin foil or parchment paper. Add in pie weights, dry beans, or rice to weigh it down making sure that the weights are evenly distributed.
Par-bake the pastry pie crust for 10 minutes at 375 degrees F (190 degrees C).
Remove the foil and pie weights (careful - they will be hot!). Set aside.
Pumpkin Pie Filling
In a large bowl combine together the pumpkin, sweetened condensed milk, egg and spices. Whisk till well combined.
Pour the batter into the par-baked pie crust. Only fill the crust to about ¾ full with the filling.
Bake your pumpkin pie at 375 degrees F (190 degrees C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly, but that's OK. *If your crust edges are browning too quickly, use aluminum foil strips to wrap the pie crust edges around the 25-30 minute mark during baking.
Remove from oven and place on a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible. *Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.