Homemade Pumpkin Pie

In a medium saucepan, combine the pumpkin puree and egg yolks.

Add the granulated sugar and pumpkin pie spice to the saucepan.

Stir everything together and place the saucepan on the stove over medium-high heat. Heat the mixture, stirring constantly, until it gets hot.

In a separate small bowl, whisk together the evaporated milk and cornstarch until smooth and no lumps remain.

Add a dash of salt to the pumpkin mixture in the saucepan.

Gradually pour the cornstarch and milk mixture into the hot pumpkin mixture, stirring constantly.

Continue to cook, stirring constantly, until the mixture comes to a boil and thickens to a pudding-like consistency.

Once thickened, remove from heat and pour the hot filling into the pre-baked pie crust. Spread evenly.

Allow the pie to cool completely at room temperature.

Once cooled, transfer the pie to the refrigerator and chill for at least 2-3 hours, or until fully set.

Serve chilled, with a dollop of whipped topping if desired.