Lightly flour a surface and unroll the pie crust onto it. Roll it into a 12-inch circle then press the crust into a 9-inch-deep pie plate. If you want to go ahead and crimp the edges. Make sure to lightly poke holes into the bottom of the dough once fitted firmly into the plate.
Next in a large bowl beat the sugar and eggs with an electric mixer at medium speed until well mixed. Add the evaporated milk, water, rum and salt to the mixture, then beat at a low speed until it’s well mixed. After it is all well mixed pour it into the crust and sprinkle the top of the pie with nutmeg and cinnamon. Place it into a rimmed baking sheet that has a depth of ½ inch; make sure to add hot water to the baking sheet.
Bake the pie for 55 minutes or test it with a wooden pick from time to time until it comes out clean from the center of the pie. Then cut the pie into slices and garnish it with whipped cream and powdered sugar and serve.