This recipe makes an easy, no-wrap pumpkin pie using pumpkin and frozen pie crust. Mash a pumpkin that has been heated in the microwave, then add butter, sugar, milk, and vanilla extract to make a smooth pumpkin filling. Divide the thawed pie crust into three equal parts, place the pumpkin filling on a baking sheet, and sandwich it between the two crust pieces. Seal the edges tightly with a spoon and fork, brush with egg yolk, and bake in a toaster oven. The key is to cover it with aluminum foil halfway through baking to prevent it from browning too much. It's easy to make and perfect for a snack or tea time treat.