Preheat the oven to 300 degrees Fahrenheit and spray a 9 inch pie pan with a non-stick cooking spray.

In a small bowl combine sugars, salt, pumpkin pie spice.

In a large separate bowl, beat eggs then stir in pumpkin puree followed by the dry ingredients. Slowly stir in the evaporated milk and mix to combine.

Pour the mixture into the prepared pie pan. Gently knock the pie pan on the countertop carefully to remove any air bubbles from the mixture.

Bake for 60-70 minutes, rotating the pie pan halfway through the baking time.

Remove the pie from the oven when the edges of the pie are set but the middle of the pie will still appear a bit jiggle.

Let the pie rest at room temperature until it has cooled completely.

Then refrigerate the pie, covered, for at least 6 hours or overnight.

Once the pie is chilled, the pie is ready to slice, serve and enjoy topped with whipped cream.