Take a greased pie pan, in our case with a diameter of 9 inches (Glass pans have the convenient advantage that you can also cut the cake in them; with coated pans, you might need a plastic knife). Place a pie crust, the pastry base, into it. For this purpose, you can either use a cake mix according to your preference (e.g. Pie crust cake mix by Cup4Cup) or make it from scratch (make sure to use cold butter and cold water). A cookie crust is not used for pumpkin pie - more about this in another blog article.
Afterwards, prepare the filling. As I'm quite spontaneous and sometimes have the urge to bake, I keep various cans of pumpkin from Farmer's Market at home. Good pumpkin isn't always available, and sometimes you need things to be quick. For this, I take a spiced pumpkin mixture or pure pumpkin puree from the can. The pumpkin is grown in Oregon under local "organic" regulations (USDA Organic).
The spiced pumpkin mixture is mixed with two eggs and 3/4 cup (180 ml) of condensed milk using a whisk, and then poured onto the pastry base. In a preheated oven, the pumpkin pie is baked for 15 minutes at 220 degrees Celsius, followed by 35 to 40 minutes at 175 degrees Celsius. Afterward, allow it to cool down, as the cake will firm up further.