Instructions

1. Dust a work surface generously with all-purpose flour. Place 1 pie dough on the work surface and roll out into a 13-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again.
2. Transfer it to a 9 1/2 to 10-inch deep-dish pie plate. Use it to line the bottom and sides of the pan, pressing the dough into the sides as needed. Roll the extra dough on the edges underneath itself, then crimp the edges if desired. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 425°F.
3. Whisk 1 (15-ounce) can pumpkin purée, 1 (12-ounce) can evaporated milk, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl until smooth. Pour into the pie crust.
4. Bake for 15 minutes. Without opening the oven door, reduce the temperature to 350°F. Bake until the pie is slightly puffed in the middle with a light jiggle if you gently tap the pan, 45 to 50 minutes more. Check after 30 minutes after you turn the temperature down: If the crust is browning too quickly, loosely cover the pie with aluminum foil. Let cool to room temperature before serving, at least 4 hours.