Place the pie crust onto a lightly floured surface and roll out into a 12-inch circle.
Once your circle is rolled out, fold the dough in half and pick it up and place it into a 9-inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.
Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork.
Poke the inside of the crust with a fork 6 to 8 times and weigh down the crust with a piece of parchment paper and pie weights. Make sure the weights and parchment paper are gently pressing against the sides of the crust so the crust doesn't fall while baking.
Place in the preheated oven and bake for 15 minutes. Remove the crust from the oven and pull out the parchment paper full of the pie weights.
Lower the oven to 350 degrees F. Work on the pie filling.
In a large bowl, add in the pumpkin puree, the egg and egg yolks, brown and granulated sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract. Whisk until the egg and egg yolks are blended into the filling.
Pour in the evaporated milk and whisk until combined.
Pour the pie filling into the par-baked pie crust.
Place the pie in the preheated 350 degrees F oven and bake for 60 to 65 minutes or until the edges are set up and the center moves like set up jell-o.
Remove from the oven and let it cool completely.
Transfer to the refrigerator and chill overnight to set up.
Store in an airtight container in the refrigerator.