Preheat your oven to 450°F (232°C) and lightly spray a 9-inch pie dish with nonstick spray. Place the pie crust in the dish, pressing it against the sides and bottom.

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice. Whisk vigorously until the batter is smooth and creamy, about 1-2 minutes.

Gently pour the filling into the prepared pie crust and spread it evenly with a spatula, ensuring every corner is filled.

Bake the pie in the preheated oven at 450°F for 15 minutes, watching for the edges to start bubbling slightly.

Reduce the oven temperature to 350°F (177°C) and bake for an additional 30-35 minutes until the center is set with little to no jiggle.

Let the pie cool to room temperature on a wire rack for about an hour before slicing.