I highly recommend bling baking the pie crust before adding the filling. You can skip this step and proceed to the next step, but note that without baking the crust first, the crust will be more mushy than crisp and bright in color at the bottom (also if you skip this step, bake the pie in the lower third of the oven). To blind bake the crust, press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice. Bake crust for 15 minutes. Transfer crust to a wire rack and remove weights and foil. Bake crust for 5 minutes longer, then transfer to a wire rack.
Pour the pumpkin filling into the warm pre-baked crust, filling until you come close to the edge of the crust (You might not need to use all the filling. You can bake the rest of the filling later in mini pans).
Bake until the pie is puffed in the middle but still jiggles when you gently shake the pan, 50 to 60 minutes. When the crust edges start to brown too deeply, be sure to use a pie crust shield or aluminum foil to cover them. Transfer pie to a wire rack and let cool completely.
Store pie in the refrigerator for up to 3 days. Serve at room temperature, with whipped cream if desired.