14 oz can + 1 tbsp sweetened condensed milk (about 1 1/3 cups)
1/2 cup hot water
1 egg, beaten
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
Preheat oven to 375F/190C.
In a large mixing bowl, mix together pumpkin and milk until thoroughly combined. Stir in remaining ingredients, mixing well. Pour into the unbaked pie shell.
High altitudes3: Bake for about an hour, give or take 5 minutes.
Low altitudes: Bake for 45 - 50 minutes.
The center will still jiggle a little bit, but not much. Cool on a wire rack to room temperature, then refrigerate overnight.
Blind-baking the crust isn't necessary for pumpkin pie. Some folks blind-bake, others half-blind-bake, it's your choice. I don't blind-bake my pumpkin pie shells, because with Alton's recipe I haven't had a pumpkin pie turn out soggy2.
Along with the above, I have to note that if your pie pumpkin puree has come out somewhat watery, DRAIN IT. Otherwise, you WILL have a soggy pie. Yuck.
I live approximately 5,000 ft above sea level, so my recipes are adjusted for high altitudes. Baking time should be reduced for those living closer to sea level.