Whisk the egg in a small ceramic or glass oven-safe bowl.
Add the rest of the ingredients and whisk again.
Shake the bowl to smooth out the top, then bake at 350* for 30 minutes. The pie should be set and not wet on top but still quite soft in the center. (Better underdone than overbaked.) Let cool on the counter, then refrigerate to chill completely before eating for the best pumpkin pie result. I like to top with a dab of Reddi-wip.
