Preheat your oven to 425ºF (220ºC). Gather your ingredients and have a 9-inch pie dish ready.

In a large mixing bowl, whisk the eggs until frothy, about 2-3 minutes.

Combine the pureed pumpkin, granulated sugar, sea salt, and spices in the bowl. Mix until smooth.

Gradually incorporate the evaporated milk while mixing until the filling is creamy.

Place your unbaked pie shell on a baking sheet. Pour the filling into the shell, distributing evenly.

Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350ºF (175ºC) and bake for another 40-50 minutes.

Insert a knife into the center of the filling to check doneness; it should come out clean.

Cool the pie on a wire rack for at least 2 hours before serving.