Roll the pie dough into about 15-inch circle. Carefully place the rolled dough into 9-inch springform pan. Refrigerate while preparing the pie filling.
Separate egg yolks and egg whites.
In a large bowl, mix together pumpkin puree, condensed milk, egg yolks, brown sugar, flour, cinnamon, all spice and salt.
In a separate mixing bowl with whisk attachment, beat the egg whites till hard peaks form. Fold in beaten egg whites into the pumpkin mixture and carefully mix everything until well combined. Transfer the filling into chilled piecrust. Reduce the oven heat to 350°F (175°C). Bake for about 50-60 minutes.
Cool completely on wire rack before serving. Serve with whipped cream.
For step-by-step photos and additional notes, read the post above.