Pumpkin Pie

1 unbaked 9" pie crust
1 15-oz can Libby's pumpkin puree
3/4 cup sugar
1 1/2 teaspoon cornstarch
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1 teaspoon pure vanilla extract
1 1/2 cup whole milk or evaporated milk ( 1 can )
2 extra-large eggs
Preheat oven to 450 degrees.
Put pumpkin, sugar, cornstarch, salt, spices and vanilla in bowl of mixer with paddle attachment. Paddle at low-med speed for approximately 2 minutes.
With the motor running, pour in the milk in two additions. Stop the motor, scrape the sides of the bowl with a spatula, restart, and paddle for an additional 2 minutes.
Pour the mixture into a 9" pie crust and bake for 15 minutes, then lower the heat to 375 degrees and bake until a finger dabbed onto the surface emerges clean, 30 - 40 minutes.
Remove the pie from the oven and let cool for 1 to 2 hours. Slice and serve right away, or cover with plastic and refrigerate for up to 3 days.