Prep the pie crust: Arrange a rack in the lower-middle position and heat the oven to 425°F. Roll out the pie crust and transfer it to a 9-inch pie pan. Crimp the edges. Chill for 30 minutes while the oven heats.

Blind bake the crust: Line the pie crust with parchment or aluminum foil and fill with pie weights or dried beans. Aluminum should reach over the crust edges. Bake 12 to 15 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and place on parchment lined baking sheet.

Combine pumpkin, salt and spices in sauce pan. Simmer until reduced somewhat then cool a little. This will make a more firm filling. While cooling, whisk sugars, eggs, milk and vanilla. Mix in cooled pumpkin mixture. Pour into pastry shell.

Reduce oven to 375 degrees and bake for 50 minutes or until the pie is puffed in the middle. A knife inserted halfway between center and edge should come out clean. Cover the crust with a ring of foil if becomes too dark. Cool.