Preheat the oven to 425°F.

Roll out pie crust and place in a pie pan. Poke the bottom with a fork several times and scallop the edges or crimp with your fingers.

Bake the pie crust for 10-15 minutes or until the crust just begins to turn light brown in color. Remove from the oven and set aside.

In a large bowl add the pumpkin puree and sweetened condensed milk and mix until combined. Add the remaining ingredients and whisk until smooth.

Pour the filling into the prepared pie crust.

Reduce the oven temperature to 350°F and bake for an additional 40-50 minutes Cover the pie crust edges with foil or pie crust shield if it browns too quickly.

The pie is done when the center slightly jiggles less than a dime in circumference or a knife inserted near the center comes out fairly clean. Turn off the oven heat, open the oven door and let the pie cool for 20 minutes.

Remove the pie from the oven and let it cool completely.