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Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Roll out the dough on the work surface into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again. Transfer into a 9 ½- to 10-inch deep-dish pie dish and crimp the edges.
Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 425°F.
Whisk 1 (15-ounce) can pumpkin purée, 1 (12-ounce) can evaporated milk, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt together in a large bowl until smooth. Pour into the pie crust.
Bake for 15 minutes. Without opening the oven door, reduce the temperature to 350°F. Bake until the pie is slightly puffed in the middle with a light jiggle if you gently tap the pan, 45 to 50 minutes more. Check after 30 minutes after you turn the temperature down: If the crust is browning too quickly, loosely cover the pie with aluminum foil. Let cool to room temperature before serving, at least 4 hours.