Step 1: Get That Crust Ready (30 minutes) Roll out your crust and press it into your pie dish – don’t worry about making it perfect, rustic looks homemade! Crimp those edges however you like (I just use a fork because I’m not fancy), then stick it in the fridge for 30 minutes minimum. Cold crust = flaky crust.

Step 2: Blind Bake (15 minutes) Heat your oven to 375°F. Line that chilled crust with parchment paper and fill with pie weights or dried beans – anything heavy works. Bake 12-15 minutes until the bottom starts browning. Remove weights and parchment. This step saves you from soggy bottom syndrome.

Step 3: Mix the Magic (10 minutes) In a big bowl, whisk pumpkin, eggs, brown sugar, cornstarch, salt, and all your spices (don’t forget that pepper!). Slowly add cream and milk, whisking until smooth. No lumps allowed – they’ll show up in your finished pie.

Step 4: Bake It (60 minutes) Pour filling into your warm crust. Bake 25 minutes, then cover crust edges with foil strips to prevent burning. Continue baking 30-35 minutes more. The center should jiggle slightly when you shake the pan – it’ll finish setting as it cools.

Step 5: The Hardest Part – Waiting (3 hours) Let it cool completely at room temperature. I know it smells amazing, but cutting too early means runny filling. Set a timer and find something else to do. Maybe prep your whipped cream or clean up – anything to distract yourself!