Preheat your oven to 350°F. While it heats, place the pie shell on a baking sheet (this helps with even heat distribution and prevents a soggy bottom). Blind bake the shell for 10-12 minutes until it’s set but not fully cooked—this partial bake prevents the crust from becoming too soft when the wet filling is added. Remove from oven and set aside to cool slightly while you prepare the filling.

In a large bowl, whisk together the room temperature eggs, condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix until smooth and fully combined with no lumps—the condensed milk should be evenly distributed throughout. I prefer to whisk by hand here rather than using a mixer because it prevents overbeating, which can introduce too much air into the filling and create a less dense, less creamy final texture.

Pour the filling mixture from Step 2 into the partially baked pie shell from Step 1. Increase the oven temperature to 425°F and bake for exactly 15 minutes. This high initial heat sets the edges and creates a subtle caramelization, which adds depth to the flavor and helps prevent the filling from being too custardy in texture.

After 15 minutes at 425°F, reduce the oven temperature to 325°F and continue baking for 30-40 minutes more. The pie is done when the edges are set and firm but the center still has a slight jiggle (about 1 inch in diameter)—this residual carryover cooking will set it perfectly as it cools. I like to check doneness by gently shaking the pie; if only the very center wobbles slightly, it’s ready.

Remove the pie from the oven and place it on a wire rack or countertop to cool. Let it cool to room temperature for at least 2-3 hours (this allows the custard to fully set), then refrigerate for at least 4 hours or overnight for the best texture and slice-ability. The cooling process is crucial—rushing this step will result in a softer, less stable pie that’s difficult to slice cleanly.