Preheat your oven to 425°F (220°C) and gather your ingredients.

Lay your unbaked pie crust into the pie plate and crimp the edges. Chill in the refrigerator for about 15 minutes.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, evaporated milk, vanilla extract, and spices. Whisk until smooth.

Pour the pumpkin filling into the chilled crust and create a smooth layer.

Bake at 425°F for about 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 40-45 minutes until the center is set but slightly jiggly.

Let the pie cool on a wire rack for at least 2 hours before serving.

Whip the heavy cream with powdered sugar until stiff peaks form. Optionally add ground cinnamon.

Slice the pie and top each slice with freshly whipped cream.