"This was my first attempt with a pumpkin pie recipe. I used a premade crust to save time and baked the pie and covered it in the refrigerator last night. I brought it to room temperature today about 2 hours before we ate it. Making sure the ingredients were all at room temperature made a big difference in the end product. I followed the ingredients list exactly and it turned out great. I did bake it for 60 minutes instead of 50. I will definitely make this again. It did make more filling than one pie pan's worth so I used another pie crust and cut 4 small circles of dough and baked mini pies in a cupcake pan so we could preview the recipe the night before.