Preheat your oven to 350°F (175°C) and place a baking sheet on the middle rack.

Lightly grease your pie dish with cooking spray, then roll out the pie dough into a 12-inch circle.

Cover the crust with plastic wrap and chill for at least 30 minutes.

Blind bake the crust by lining it with aluminum foil and filling it with pie weights. Bake for 15-18 minutes.

In a mixing bowl, whisk together the eggs, pumpkin puree, brown sugar, heavy cream, pumpkin pie spice, vanilla extract, and kosher salt until smooth.

Pour the filling into the baked crust and bake for 45-50 minutes, until the center has a slight jiggle.

Cool the pie for about 30 minutes with the oven door slightly ajar, then transfer to a wire rack to cool completely.

Slice and serve the pie with whipped cream if desired.