Take the pie dough out of the fridge and leave it at room temperature until it's pliable, roughly 15-20 minutes. Dust a work surface with flour and place the dough on it, then lightly flour the top. With a floured rolling pin, flatten the dough from the center outwards, turning it a quarter turn every 10 minutes, until it extends 1-2 inches beyond the edge of your pie pan. Remember to re-flour the pin and the surface under the dough periodically to avoid sticking.

Wrap the dough around the rolling pin, then transfer it into the pie plate. Press it in, trim any excess, and crimp the rim. Refrigerate the crust for 30 minutes.

To make the filling: Preheat your oven to 425°F (220°C). In a medium bowl, combine the eggs, evaporated milk, brown sugar, pumpkin puree, and pumpkin pie spice. Whisk thoroughly until the mixture is smooth and uniform.

Bake the pie: Pour the filling into the chilled crust and spread it evenly. Bake at 425°F (220°C) for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for 45-50 minutes, or until the center is set but still has a slight wobble. To prevent over-browning, shield the crust with a pie shield or aluminum foil after 15-20 minutes of baking.

Cool the pie: Take it out of the oven and let it cool completely on a wire rack for 2 hours. Once cooled, refrigerate it until chilled. Serve with whipped cream and enjoy.