Preheat oven to 425F.

Whisk eggs well in a large bowl, making sure to get them all well broken up. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.

Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 30-40 minutes, or until slightly puffed and set around the edges. Note: See my notes in the post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.

Cool the pie on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.