Method

tldr

• Blind bake pie crust (if needed) for ~20 minutes at 375°F then uncovered for ~5 minutes
• Whisk together the filling ingredients and add to the pie crust
• Bake at 425°F for 15 minutes
  • Lower to 350°F and bake until set (~30 minutes)

Full Instructions

Blind bake the pie crust (optional)

• If you're using a frozen pie crust you can probably skip this step
• Preheat oven to 375°F
• On a lightly floured surface, roll out the pie dough into a ¹⁄₈″ thick circle
• Line a 9″ pie pan with the unbaked pie crust and crimp its edges
• Cover with crinkled parchment paper and add baking weights
• Bake for ~20 minutes
• Remove the weights and parchment paper
• Bake uncovered for another ~5 minutes
• Remove from the oven and let cool

Make the filling

• In a medium mixing bowl
  • Add the pumpkin, egg, and egg yolks and whisk until smooth
  • Add the condensed milk and spices and whisk until smooth
• Pour pumpkin filling into the pie crust and tap to remove air bubbles

Bake the pie

• Bake at 425°F for 15 minutes
• Lower heat to 350°F and bake until set, ~30 more minutes