Traditional Pumpkin Pie with a Fluted Crust

This is our go-to pumpkin pie recipe for all fall/winter holidays. It's a nice mixture of spices, a good ratio of egg to pumpkin to condensed milk, and I always get compliments on the flavor of it. It's not hard to make (one bowl) and I often cheat and use a frozen pie crust if I'm in a hurry.

I do find that with a frozen crust, even a deep dish one, I have some filling left over. I make several ramekins full of it, bake them for 25 minutes or so, and my daughters prefer them to the pie itself.