Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute.
Freeze for 15 minutes.
To make filling, combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.
Remove pie shell from freezer and fill with pie filling.
Bake at 350°F for 50-60 minutes, until set in the center with barely any wobble when gently shook.
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