1. Preheat your oven to 425°F (220°C) to create a crisp base for the pie filling.
2. Beat two large eggs in a large mixing bowl.
3. Add 15 oz of pumpkin puree, 3/4 cup of sugar (either granulated or brown), 1 1/2 to 2 1/2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt. Mix well until smooth.
4. Gradually stir in 1 1/4 to 1 1/2 cups of evaporated milk, half and half, or sweetened condensed milk. Mix until the filling is creamy and thoroughly combined.
5. Pour the filling into your prepared pie crust, whether it’s a store-bought or homemade option. Place it on a baking sheet to catch any drips.
6. Bake the pie at 425°F for 15 minutes to help set the crust.
7. Reduce the oven temperature to 350°F (175°C) and continue baking the pie for 40 to 50 minutes, or until the center is almost set with a slight jiggle.
8. Remove the pie from the oven and cool it completely on a wire rack to allow the filling to set.
9. Once cooled, serve with your choice of toppings like whipped cream, caramel pecans, or streusel for added flavor and texture.
10. If storing, refrigerate the pie tightly wrapped for up to three days or freeze it for up to one month, reheating if needed before serving.