Make the pie crust or use a premade crust like Pillsbury. Place the crust in a 9-inch pie plate, like the picture above, and set aside.
Add the eggs to a large bowl and whisk them together. Add the canned pumpkin, both types of sugar, orange zest, evaporated milk, and spices. Mix well.
Pour the pumpkin pie filling into the prepared pie crust. Carefully place the pie in the preheated oven and cook for 50 - 60 minutes. I test the pie to see if it is done by shaking it slightly. If the center doesn't wiggle a lot, it is done.
Let the pie cool and serve topped with whipped cream.
Once cooled pumpkin pie should be stored in the refrigerator. It should last 3 - 4 days.
*If you would rather use pumpkin pie spice, substitute the above spices with 2 teaspoons of your favorite pumpkin pie spice.