Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in mixing bowl on medium speed of mixer until well combined. Blend in remaining ingredints. Pour over pastry shell.
Bake in preheated 400 degrees F oven 35 to 40 minutes or until knife inserted into center comes out clean. Cool on wire rack. Serve warm or at room temperture. Garnish with light whipped topping, if desired.