This pumpkin custard pie is an old-fashioned favourite. We love it because it's so simple to make. Mix the custard in minutes, pour it directly into an unbaked pie shell, and bake! The hardest part is waiting for the pie to cool and chill before slicing.
Preheat the oven to 450ºF (230ºC). Place the unbaked pie shell on a baking sheet.
Add the pumpkin purée to a mixing bowl. Mix in the eggs. Add the pumpkin pie spice, molasses, vanilla, and salt. Whisk to combine.
Add the sugar and evaporated milk to the bowl. Whisk until smooth.
Pour the custard into the pie shell. Place the pie in the preheated oven and bake for 12 minutes. Reduce the oven temperature to 350ºF (180ºC) and continue to bake for 38 to 40 minutes more or until the pie is almost set (wobbly in the middle but not wet).
Transfer the pie to a wire rack to cool for at least 2 hours, or better yet, until it cools to room temperature, then place it in the fridge to chill for 2 to 3 hours more. Serve slices topped with a dollop of Chantilly cream.