Preheat oven to 475F. Prepare chosen pie crust/pastry shell - only one crust is needed. Roll out the dough on a floured surface and place in pie plate. Crimp edges and place prepared pie plate onto a cookie sheet to contain spills.

In a mixer, beat eggs. Add all remaining ingredients; mix thoroughly. The resulting mixture will be very fluid.  

Pour into the prepared pastry shell and bake in hot oven 20 minutes. Reduce heat to 350F and bake approximately 40 minutes, or until a knife inserted in the center comes out clean. It may be damp, but as long as globs of pumpkin do not cling to the knife it is ok. Check your crust as it cooks and cover with foil as needed or cover with a pie shield to ensure it does not burn.

Turn off the oven, prop open the oven door with the handle of a wooden spoon, and allow pie to cool in the oven to help prevent cracks from forming on the surface. Decorate as desired with pastry cut-outs or whipped cream. Slice and serve when cool.