Preheat your oven to 375°F (190°C). Blind bake the pie crust for 15 minutes with weights, then remove weights and bake for another 5 minutes.

In a large mixing bowl, combine canned pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and cinnamon. Whisk until smooth.

Pour the filling into the prepared pie crust and bake at 350°F (175°C) for 50-60 minutes until edges are set.

Remove from oven and cool at room temperature for about 1 hour, then refrigerate for a few hours or overnight.

Garnish with whipped cream before serving.