Prepare the pie crust, place into pie plate, and crimp edges in the style of your choosing. Set in the freezer for 30 minutes to 1 hour to chill.
Adjust oven rack to 2nd level position (just above center), place a jelly roll pan or baking sheet on the rack, and preheat oven to 425ºF.
In a large mixing bowl, whisk together the canned pumpkin puree, evaporated milk, 2 eggs, granulated sugar, salt, pumpkin pie spice, and cinnamon until well combined combined.
Pour the pumpkin pie filling into the chilled pie crust, then with a pastry brush, lightly brush the crimped edges of crust with egg wash. You won't use the entire amount of egg wash.
Place the pie on directly top of the heated jelly roll pan or baking sheet in the oven. Bake for 425ºF for 15 minutes.
Reduce the oven temperature to 350ºF and continue to bake for another 40-45 minutes. At this time, you can choose to add a silicone pie crust shield or strips of aluminum foil (or a sheet of aluminum foil with a hole cut out) to avoid over baking the crust.
Your pumpkin pie will be ready to remove from the oven when there is still some jiggle in the center.
Remove from oven and allow pie to cool and set on a wire cooling rack for at least 2-3 hours. Then cover lightly with plastic wrap and place in the refrigerator to chill.