Pre-heat the oven to 350 degrees.

First mix all the dry ingredients together. In a small bowl add the sugar, pumpkin pie spice, and salt. Set aside.

In a saucepan add the pumpkin puree and turn the heat to Low.

Add the mixed spices to the pumpkin puree one spoonful at a time and mix.

Cook over low heat until heated through about 5-10 minutes.

Remove the saucepan from the heat and add in the sweetened condensed milk with the pumpkin puree. Sir.

Then add in the evaporated milk . Stir.

Add the eggs and the vanilla extract. Stir to combine everything.

Pour the filling into the pie crust.

Smooth out the top of the pie, then give it a few shakes and a tap.

Place the pie in the oven.

Bake at 350 degrees for 40 minutes .

Turn off the heat and with the oven door closed let the pie sit in there for another 10 minutes.

Then open the oven door slightly and leave the pie in there for 45 minutes to slowly cool.

Take the pie out of the oven and place on the counter or table for 2 hours so that the pie can set.

It is best to chill the pie for 24 hours and serve the next day so that the spices can settle.

When ready to serve top with whipped cream.