Classic. Makes 2 pies, so you'll need 2 crusts. Alternatively, baking without a crust also works totally fine, but you have to watch the cook time because you'll probably want to bake in individual ramekins rather than in a pie plate.

Substituting oat milk and Miyoko's butter works just fine.

Ratios below the recipe for batches based on a single egg/scant cup of pumpkin puree. (Downscaling the recipe is a great way to use up leftover pumpkin.)

Ingredients Step
Preheat oven to 450 degrees.
4 eggs, beaten slightly
3½ c. pumpkin (the big can)
1⅓ c. sugar
1 t. nutmeg
1 t. cinnamon
1 t. ginger
1 t. salt		 Mix well.
4 T. butter, melted
1¾ c. milk, scalded		 Heat together until butter is melted, either stovetop or in microwave. Add to the pumpkin mixture and stir together thoroughly.
2 pie shells, uncooked Pour into uncooked pie shells. Bake at 450 degrees for 15 minutes, then without opening the oven door, reduce the heat to 350 degrees and bake up to another 35 minutes. Remove from oven when there is a roughly 4"-diameter ring of seemingly-uncooked filling in the center. Cool completely before cutting or serving.

Source: my great grandma

For each scant cup of pumpkin puree, you'll produce enough filling for two 7-oz ramekins plus one 4-oz ramekin. You'll use: 1 egg, scant 1 cup pumpkin, ⅓ c. sugar, heaping ¼ t. of each spice, 1 T. butter, scant ½ c. milk. Bake for 5 minutes at 450, then 8 minutes at 350 before checking every few minutes until just the center 1½ inches is still unset.