Whisk all ingredients for pumpkin pie filling together until smooth.
Spray the pie dish with cooking spray and sprinkle some flour over it. Gently shake the dish around to spread the flour, flip it over the sink or trash can, and tap on the bottom of it to shake off excess flour.
Roll out pie dough and fit it into the pie dish, gently pressing to fit the form of the dish. The edges can be scalloped or left rustic.
Pour the filling into the pie pan.
To prevent the crust edges from browning to quickly, cut 4 strips of aluminum foil that are about 2-3 inches wide and gently wrap them around the edge of the pie dish, covering the crust.
Bake the pie for about 60 minutes. Take the pie out and let it cool to room temperature.
Cover the pie with plastic wrap and refrigerate for at least 4 hours.