Prebake pie crust until fully baked as directed in my post on how to Blind Bake a Pie Crust. When done, remove the crust and adjust oven rack to the lower-middle position. Turn oven down to 300 degrees F from 425 degrees F. (425 degrees F. is the temperature the crust is baked at.)
While the pie shell is baking, in a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes, stirring often. Add the two different milks and whisk to combine and heat through.
Whisk the eggs and yolks together in a medium bowl to blend, then whisk in the pumpkin mixture, a tablespoon or so at a time at first to gently warm the eggs. After a few tablespoons, continuing to whisk, add the rest of the pumpkin mixture.
Whisk well to form a silky texture; use a spatula to make sure all the filling is lifted from the bottom and edges of bowl. (Note: some versions of this pie state to use a blender which creates a rather unattractive top to the pie.)
As soon as crust is done, pour warm filling into still warm, just from the oven, shell. Bake until a thin-bladed knife inserted about halfway from the center comes out clean, about 45 to 55 minutes.
Remove from oven and let cool on a wire rack to room temperature. Refrigerate and after cool cover carefully with foil.
Notes from Pam Anderson:
Keywords: condensed milk, Desserts, evaporated milk, Fruit Desserts, Pam Anderson, Pie, Pumpkin, Pumpkin Pie