First make the pie pastry and line a 9 inch pie pan with the pie pastry. Prick the pastry with a fork.

Pumpkin pie is a custard filled pie so the pie crust needs to be partially baked before being filled. To partially bake the pastry you will need to press aluminum foil onto the pastry and weigh it down with something like dried beans or rice. This will prevent the crust from falling into the pan.

Bake at 425 degrees for about 10-15 minutes. Once it is starting to look flakey and no longer wet it is ready.

While the crust is in the oven make the filling. Start by beating the eggs until they are well combined.

Add the remaining ingredients and mix well.

Once the crust is partially baked pour the filling into the crust.

Put it back in the oven and bake at 425 degrees for 15 minutes. Then reduce the heat to 350 degrees and bake for an additional 45 minutes. If you bake it too long the filling will begin to split. You can remove the pie from the oven when the filling has started to firm up, it will still jiggle slightly in the center.

Cool completely. Serve topped with whipped cream.