To make homemade pumpkin pie, beat two eggs and one can of pumpkin in a bowl. Add 1 tablespoon of pumpkin pie spice and 1/2 teaspoon of salt. Blend in one can of evaporated milk. Pour the mixture in a frozen pie shell, and bake it at 425 F for about 15 minutes. Then, lower the heat to 350 F, and bake the pie for approximately 50 minutes. Let the pie cool for about two hours before serving.
Alternatively, pulse 1 1/4 cup of all-purpose flour, 1/4 teaspoon of salt, 10 tablespoons of unsalted cold butter in a blender for homemade pie crust. Add about 2 to 4 tablespoons of ice water until dough forms. Refrigerate the dough for about 2 days.
Peel one small pumpkin to make your own puree. Cut it into pieces, and boil it for about 30 minutes. You can also bake the pumpkin for one to two hours or until done. Place the boiled or baked pumpkin in a food processor and pulse it to puree. Add 1 tablespoon of pumpkin pie spice, 1 teaspoon of vanilla, 1 can of condensed milk and salt to taste.
On pie-baking day, roll the dough into a circle, place it in a pie dish and trim the edges. To blind bake, or prebake, the pie shell, cover it with a piece of parchment paper and cover the bottom with dry beans. Bake the pie shell at 425 F for 15 minutes or until the dough turns a very light brown. Then, remove the parchment paper and beans and bake the pie shell for an additional 5 minutes.
Add the pie filling to the shell. Bake the pumpkin pie at 425 for 15 minutes and at 350 F for an additional 50 minutes.