Add everything except the pie shell to a blender in the order given. Puree until smooth, or whisk it all together by hand. Pour the filling into the unbaked pie shell.
Bake for 20 - 30 minutes or until the filling is almost set in the centre. At this point, turn the oven off and leave the pie inside for 30 minutes for the filling to firm up without over-browning the crust. (When a knife inserted into the centre comes out clean, your pie is done.)
Meal prep tip: Prepare the pie crust a day ahead and keep it in the refrigerator. Serve pumpkin pie with whipped cream, if you wish.Store cooked, cooled pie in the refrigerator until an hour before serving.