Preheat oven to 425°F. Transfer the pie crust to a 9 inch pie pan and crimp the edges to give a decorated look to the baked pie. Set aside.
In a large mixing bowl, whisk together the pure pumpkin puree, granulated sugar, lightly beaten eggs, pumpkin pie spice blend, ground cinnamon, vanilla extract and salt just until all the ingredients are fully combined.
Slowly add the evaporated milk to the pumpkin puree mixture while whisking lightly. Do not over mix the pumpkin pie filling. You want as few air bubbles as possible so that you have a nice smooth custard texture when baked.
Very slowly, and carefully pour the pumpkin pie mixture into the prepared pie crust.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 35-40 minutes or until fully set in the center and the crust is golden brown.
Insert a butter knife into the center of the pie. When the filling is completely cooked, it should come out clean. If the knife isn’t clean, bake for a few more minutes, and try again.
Allow the pumpkin pie to cool completely on a wire rack on the counter before slicing and adding a garnish of whipped topping for serving.
