Ingredients 1x2x3x

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 can (12 ounces) evaporated milk
• 2 large eggs + 1 large egg yolk
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (or allspice)
• 1/2 teaspoon fine salt
• 1 teaspoon pure vanilla extract
• Optional for serving: Whipped cream, vanilla ice cream, or a dusting of cinnamon

Method

1. Preheat and prep: Heat your oven to 425°F (220°C). Place your unbaked pie crust in a 9-inch pie dish.Crimp the edges and chill it in the fridge while you mix the filling. Cold crust helps prevent shrinking.
2. Mix dry ingredients: In a large bowl, whisk together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. This helps the spices distribute evenly.
3. Add wet ingredients: Whisk in the pumpkin puree, eggs, and egg yolk until smooth.Stir in evaporated milk and vanilla. The mixture should be silky and pourable.
4. Assemble: Place the pie dish on a baking sheet for easy transfer. Pour the filling into the chilled crust.If the edges brown quickly, have foil or a pie shield ready.
5. Bake high, then low: Bake at 425°F for 15 minutes. Without opening the oven too long, reduce heat to 350°F (175°C) and bake 35–45 minutes more. The center should jiggle slightly like gelatin, not slosh.
6. Check doneness: A knife or thermometer inserted 2 inches from the edge should come out clean or read around 175°F (79°C).Avoid overbaking to keep it creamy.
7. Cool completely: Let the pie cool on a rack for at least 3 hours. This sets the custard so it slices neatly.
8. Chill if needed: For best flavor and texture, cover and refrigerate for 4–24 hours. Serve cold or at cool room temperature with whipped cream.