Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
Preheat your oven to 425 F degrees.
In a large bowl combine the sugars, pumpkin pie spice, cinnamon and salt. Add the rest of the filling ingredients and mix well until well incorporated and smooth, using a mixer or whisk. Set aside.
If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
Pour the pumpkin mixture into the pie shell and bake at 425 for 15 minutes. Reduce temperature to 350 F degrees and bake for another 45 minutes, or until a knife inserted near the center comes out clean.
Cool before serving. Top with whipped cream if preferred.
Check out the recipe to make this easy pie crust with video and step by step instructions here.
Pumpkin pies will last 3 to 4 days stored in the fridge.
To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.
To defrost, place the pie in the fridge overnight and let it thaw slowly.