Roll your pie crust out to 12-inches in diameter and roughly 1/4-inch thickness. Place it over your 9-inch pie plate and gently press to fit. Trim the dough so you have a 1-inch overhang, fold the overhang underneath and then pinch the dough to form and edge.
Next move your oven rack to the lowest position of your oven. Then preheat your oven to 375°. Meanwhile place the dough in your fridge for 20 minutes before placing a piece of parchment in the center and filling it with pie weights or dried beans.
Partially bake the crust for 15 minutes and then remove and cool.
FOR THE FILLING/PIE:
Preheat oven to 425°.
Whisk together the pumpkin puree, eggs, pie spice, salt, vanilla, milk and cream in a bowl until smooth.
Pour the filling into the partially baked pie shell. Place the filled pie into a preheated oven for 15 minutes.
Then reduce the heat to 350° and continue baking for 35-40 minutes. The pie should have a slight wiggle but will firm up as it cools. Or use a knife and insert in the middle, it should come out clean.