A classic spiced pumpkin custard pie baked in a par-baked crust - blind-baking the crust first is what keeps the bottom from turning soggy under the wet custard filling, a step most quick versions skip.
1.Preheat oven to 425°F, fit the pie crust into a pie dish, then line it with parchment and pie weights and blind-bake for 10 minutes - this par-baking is what keeps the crust from turning soggy under the custard filling.
2.Remove the weights and parchment.
3.Whisk together the pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla, and salt.
4.Pour into the crust.
5.Bake for 15 minutes, then reduce heat to 350°F and bake for another 40-45 minutes until the edges are set and only the center jiggles slightly.