Roll out the pie dough on a well floured work surface, rolling it to a 12-inch round. Gently place the dough in a 9-inch pie pan and either trim the edges or crimp them decoratively; place in the fridge while you prepare the filling.
In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted the whisk attachment, combine the pumpkin, sweetened condensed milk, eggs, brown sugar, vanilla, and spices; beat at medium speed for 2 minutes, or until well combined.
Remove crust from fridge and pour the filling in.
Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 50 minutes, or until the edges are set and the center is almost set (it will still be a little wobbly).
Cool on a wire rack for at least one hour before slicing. Serve with whipped cream or ice cream.
After 30 minutes of baking, be sure to cover the crust with a pie crust shield or some aluminum foil to avoid over-browning the crust.
The filling may be made up to 48 hours in advance.