For the Crust: Remove the pie crust from the tin. Discard the tin. Roll out the pie dough and transfer to your buttered pie dish. Pinch the edges to whatever form you prefer (I’ll show options) and set aside.

For the filling: Preheat the oven to 425 degrees. In a mixer combine sugar, spices and salt. Add eggs and pumpkin and combine. Slowly add the evaporated milk and slowly whisk until everything is evenly combined and there are no lumps. Transfer mixture into your pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes. When your pie is done a knife should be able to be inserted into the center and come out clean and your pie should not be too jiggly. Allow pie to cool at room temperature for 2-3 hours before serving.

For the Infused Whip Cream: Add the cream and cinnamon to a mixer and whip with whisk attachment until soft peaks have formed. Top pumpkin pie with cream and serve