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Heat oven to 425º Fahrenheit. Line a 10-inch pie plate with pie dough and flute the edges.
In a large bowl, beat the eggs using an electric mixer. Beat in remaining ingredients and whisk until smooth.
Pour the pumpkin pie filling into the unbaked pie shell.
Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350º F. Bake for an additional 55 minutes or until the center is set and a knife inserted comes out clean.
If the edges are getting too brown, cover them loosely with aluminum foil.
Allow the pie to cool on a wire rack. Serve with whipped cream.