Creamy pumpkin custard is baked in a buttery, flaky pie crust for the perfect holiday pie! It's rich, creamy, and full of autumn spices.
Blind bake the pie crust: Line the pie crust with parchment paper or aluminum foil, crunching up the parchment paper if necessary. Fill with pie weights, dried beans, or dried rice and make sure the weights/beans are evenly distributed around the pie dish to hold the parchment paper or foil in place. Parbake the crust for 10 minutes, and then carefully remove the parchment paper and pie weights. Using a form, prick the bottom of the crust all over to prevent the crust from puffing up, and return the crust without pie weights or breans to the oven for 8-10 more minutes, until the bottom is starting to look golden brown.
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.