Prepare a 7-inch springform pan by spraying with non-stick spray and lining with parchment paper.
In a large bowl, combine the pumpkin pie mix, evaporated milk, and eggs. Beat (or stir by hand) on medium until fully incorporated.
Carefully line the springform pan with pie crust. It should fit perfectly inside with the crust coming up to the edge. Carefully press it into the pan so that it is flat and even.
Pour the pumpkin pie mixture into the prepared pie crust pan.
Bake at 425°F for 15 minutes. Reduce the temperature in the over to 350°F and bake for an additional 50-60 minutes.
Cool on wire rack to 2 hours. Refrigerate until ready to pipe.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
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When ready to serve, carefully run a paring knife around the springform pan to loosen. Unclasp the pan and remove the pie. Set the entire pie on a cake stand and cover with whipped cream rosettes.