In a bowl, mix together the dry ingredients – flour, baking powder, cinnamon powder, pumpkin pie spice and salt until well mixed.

In another bowl, add the pumpkin puree and sweetened condensed milk, mix well to combine.

In a different bowl, beat the eggs very well and add the melted butter, stir well to combine.

Make sure the eggs are whisked very well to blend with the butter to form a smooth mixture.

Add the egg butter mixture to the pumpkin condensed milk mixture and stir everything well to combine evenly.

Transfer the wet ingredients mixture to the dry flour mixture slowly and mix well to combine the ingredients without forming any lumps. You can use a balloon whisk to mix it nicely.

Preheat the oven to 350 degree Fahrenheit.

Grease a pie pan with butter and transfer the pie batter to the pan. Sprinkle the extra cinnamon powder on top, if using.

Bake for 55 to 60 minutes, just make sure to check after about 50 minutes of baking since oven temperatures can slightly vary for different ovens. In some ovens, you will need to bake for few more minutes (about 10 more minutes or so) for the pie to be completely baked.

You can insert a toothpick at the center of the pie to see if any uncooked batter is sticking to the toothpic, if that is the case, you may bake the pie for few more minutes so it's completely cooked in the inside.

I have noticed that while making pies, the toothpick may be slightly wet when inserted into the pie, unlike a cake where it will come out dry. So, unless you have uncooked batter sticking on the toothpick, the pie should be done!

Once the pie is baked, quickly transfer the pan from the oven to avoid the pie from burning.

Allow the pie to cool down, once the pie is cooled enough, refrigerate for a couple of hours.

Slice and enjoy the chilled pumpkin pie as it is or with whipped cream or any topping as you like!

Store refrigerated any leftovers for few more days!