Preheat oven to 425°F. Roll out the pie dough on a floured surface to about 1/8 - 1/4" thick. Then carefully transfer to a pie pan. Make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork.
Beat eggs in a large bowl. Add vanilla, sugar and spices and mix until combined. Stir in pumpkin. Gradually stir in evaporated milk until the mixture is smooth. Pour filling on top of the pie dough.
Place the pie pan on a baking sheet and place in the oven to bake for 40-55 minutes, or until the center is done. Place a knife in the center to make sure it comes out clean. Also, I usually cover the crust with foil the last 20 minutes of baking so it doesn’t get too brown.
Transfer pie to a cooling rack and allow to cool completely (about 3 hours). Top with homemade whipped cream when ready to serve.
Pie crust: While a homemade pie crust is preferred, I've also find the ones in the freezer section work great. You can even try this recipe with my graham cracker crust. Storage: Store in a covered container for up to 5 days in the refrigerator.Recipe adapted from Libby's.