Step 1

Preheat the oven to 425ºF. Roll out your first pie crust and place into your pie plate. Make the edges fancy using your method of choice.

Step 2

In your medium mixing bowl, whisk together the white pumpkin purée, eggs, sweetened condensed milk, salt, cinnamon, and nutmeg. Pour the filling into your pie crust. Use a toothpick to pop an big air bubbles.

Step 3

Place the pie into the oven for 15 minutes. Then, leave the pie in the oven, and turn the temperature down to 350ºF for another 30 minutes.

Step 4

While the pie is baking, optionally cut shapes out of your additional pie crust. Brush with milk and sprinkle with sugar. Place on a baking sheet.

Step 5

Your pie is ready to come out when it's set in the middle. Don't turn the oven off yet if you're making the cutouts.

Step 6

Let your pie cool to room temperature.

Step 7

While your pie is cooling, bake the cut outs at 350ºF for 15 minutes or until golden brown.

Step 8

Decorate your pie with your cutouts, and then place the pie in the fridge to chill for at least an hour or up until you're ready to serve.