Preheat oven to 400°F.
In a small bowl, prepare the egg wash. Beat 1 egg with 2 teaspoons of water. Set aside.
Place pie dough into an ungreased 9 or 10-inch pie dish. If using an already prepared pie crust in a tin, skip to step 7.
1 unbaked pie crust
Gently press the pie dough into the bottom and up the sides of the dish.
Trim any excess crust from the edges.
Pinch the edges of the dough around the pie dish. Brush the pie dough edges with the egg wash.
In a large bowl, whisk together the pumpkin, 2 eggs, evaporated milk, and brown sugar.
15 ounces pumpkin purée, 2 eggs, 12 ounces evaporated milk, ¾ cup brown sugar
Add the cornstarch, pumpkin pie spice, vanilla extract, and salt. Stir to combine.
1 tablespoon cornstarch, 2 teaspoons pumpkin pie spice, 1 teaspoon pure vanilla extract, ½ teaspoon salt
Pour the filling into the pie shell.
Bake for 15 minutes. Reduce the oven temperature to 350°F, cover the crust with tin foil or a pie shield, and bake for another 40-45 minutes.
Let the pie cool for 2 hours before serving.