How to Make It
Preheat the oven to 325°. Lightly coat a 9-inch glass pie plate with nonstick cooking spray.
In a medium bowl, stir the brown sugar with the pumpkin pie spice, salt and cinnamon. Add the eggs and vanilla and whisk until smooth. Add the pumpkin puree and evaporated milk and stir until no streaks remain. Scrape the filling into the prepared pie plate and bake for 1 hour, until set.
Transfer the pie to a wire rack and let cool for 45 minutes, then refrigerate until firm, about 1 hour. Serve with whipped cream.