Recipe(tried): Bob Evans Fall Harvest Pumpkin Pie

The Bob Evans pumpkin pie is a premade pie that is shipped frozen from the factory to the store. It is a product of Bob Evans Farms, but is not a recipe that is provided in the kitchen prep menu. Based on the ingredients Bob Evans often uses in their recipes, I would suggest trying the following ingredients:

~Pastry pie shell
Bob Evans does not use the graham cracker crust pie shell for this dessert, but it is used in other pumpkin pie recipes that are usually cold pies or pumpkin cheesecake...and may taste just as good if you're careful not to burn the crust.
~Pumpkin Puree
Most likely 15 to 16 oz, as in 2 cups of homemade puree or a 15/16 oz store bought can.
~Milk
Most likely 1 cup. Bob Evans usually uses milk in the dessert pies, however cream/half&half/evaporated milk are often used in other pumpkin pie recipes. Bob Evans pumpkin pie is high in fat grams/slice, which may suggest the use of a heavy cream. Maybe a closer copy of the original recipe would be 2/3 cup milk AND 2/3 cup heavy cream, but I'm just guessing.
~Eggs
Most likely 3 to 4 beaten softly, as in 3 large or 4 small sized eggs. Tho eggs are not an essential ingredient and can be substituted, or 4 large eggs would be okay as well if desired.
~Sugar
Most likely 1 to 2/3 cup, I'd assume Bob Evans favors the 1 cup portion or more b/c the pie is very high in sugar carbs...43g/slice. Tho I doubt they use more than a cup and a half. Some recipes call for brown sugar and you may consider adding a little of that as well, it may be why the Bob Evans pie is high in sugar carbs. Regardless there are the same amount of carbs in white and brown sugar, but brown sugar simply has a little molasses in it. Half of each may be a simple way to get closer to the taste since its unknown whether white or brown sugar is used. Consider up to 2/3 of each if you enjoy sweeter pies.
~Cinnamon
Most likely a teaspoon is used, however more could be added if you enjoy a stronger pumpkin spice flavor, some pies call for 2 or 3 teaspoons.
~Nutmeg
Most likely a half teaspoon, but double can be added if desired. Bob Evans boasts of the cinnamon and nutmeg in their pumpkin pie and doubling both may be a closer match to the original recipe.
~Ginger
Half teaspoon, again more can be added to taste, although I wouldnt go any further than doubling the amount, too much ginger can taste like a hot spice
~Cloves
Quarter teaspoon, I wouldnt add much more to the pie, but if you're doubling the other spices then doubling the cloves would be fine.
~Salt
Most likely a quarter teaspoon, if any is used. Similar pies usually call for atleast a half teaspoon, but Bob Evans pie is very low in sodium and I doubt much is used if any at all.
~Vanilla
If using vanilla extract, most likely 1 teaspoon would be good, but more can be added to taste or double if you are doubling the other spices. Bob Evans uses vanilla mousse(Jello Whip n Chill) in many of the cold pies. Vanilla mousse or even vanilla pudding powder mix (maybe 6-7 oz) could be used instead of the extract. Using the mousse or pudding would allow you to cut out the eggs if desired.

Sorry this isn't an exact recipe, but its the best guess I can make after working at Bob Evans for a few years when I was younger. If making a cold pie with this recipe, the graham crackers crust is best. Also cut out the eggs, and I wouldnt really suggest doubling the spices in the cold/no bake pie. Otherwise, with the hot pie I'd use the average baking temp nothing higher than 400 degrees, and depending on the temp 15 minutes or a little longer if baking in the 300s. Bob Evans keeps their pie chilled until ordered, heats the slice in the microwave 20-30 secs depending on the watts, and then tops the dessert with cool whip. Hope this helps.