Preheat the oven to 425 degrees.
In a large bowl, whisk together the pumpkin, eggs, sugar, cinnamon, and evaporated milk until smooth.
Pour the filling into the unbaked pie crust, spreading evenly.
Bake for 15 minutes at 425 degrees, then lower the heat to 350 degrees and continue baking for 40–45 minutes, or until a knife inserted near the center comes out clean.
Transfer to a wire rack and let cool completely before serving. If not serving right away, cover and keep in the refrigerator. Serves 6-8 people. Enjoy!