Preheat your oven to 350°F (175°C). Place the prepared 9-inch pie shell onto a baking sheet for easy transfer. Blind bake the crust for 10-12 minutes to ensure it has a head start and does not get soggy from the filling.

In a large bowl, whisk together the eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and well combined. I like to whisk thoroughly to make sure the spices get evenly distributed for maximum flavor.

Pour the pumpkin pie filling (from Step 2) into the pre-baked pie shell (from Step 1). Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. To prevent the crust from overbrowning, you can shield it with a pie shield or strips of foil if desired.

After the initial 15 minutes of baking, reduce the oven temperature to 325°F (165°C) without removing the pie. Continue to bake for another 30-40 minutes, or until the filling is set but still has a slight jiggle in the center. Once finished, remove the pie from the oven and let it cool on a baking rack. For best results, chill the pie until ready to serve. I find chilling the pie really helps the flavors come together and makes slicing much easier.