15ounces440 mL pumpkin puree, canned/boxed or homemade
2large eggslightly beaten
1unbaked 9" pie shellSuper Easy Pie Crust recipe here
Sweetened whipped creamfor serving
Position oven rack to bottom third of oven and place a baking stone or large baking sheet on top; preheat oven (and baking stone/sheet) to 400ºF.
Whisk all ingredients together in a large bowl, then scrape into an unbaked 9" pie shell. Bake 15 minutes, then reduce to 325ºF and bake 40 minutes more, or until pie is set (it'll still be a bit jiggly, but not loose). Cool on wire rack and serve warm, room temperature, or chilled, topped with whipped cream. Store cooled pie (and any leftovers) in the refrigerator.