This creamy pumpkin pie leans on warm spices—cinnamon, ginger, nutmeg, and allspice—paired with rich pumpkin puree and sweetened condensed milk for a filling that bakes up silky and smooth, no cornstarch lumps in sight. Poured into a chilled, crimped crust and baked in two stages, it sets into a firm, sliceable custard with just the slightest wobble in the center when it comes out of the oven. Cooling it fully on a wire rack is the key step here, letting the filling firm up into that classic dense, spoonable texture pumpkin pie is known for. A dollop of whipped cream on top finishes it off beautifully, though it's just as good served plain. This one is a natural fit for a vegetarian table, whether it's the centerpiece of a holiday spread or a simple weeknight treat. Make it a day ahead if you can — the extra chill time only makes those spiced flavors deepen and settle in.
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Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no cornstarch lumps remain.
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