First things first—preheat your oven to 425°F. This initial blast of heat helps to set the crust, giving you that golden, flaky base.

In a sizable mixing bowl, break the two large eggs and whisk them together until they’re blended. Then, add in the pumpkin puree. Whisk until smooth; together, they create the foundation of your filling.

In another bowl, gather the granulated sugar, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt. Whisk these dry ingredients together until they’re well mixed. This step ensures that the spices distribute evenly throughout the pie.

Add the spiced sugar mixture to the pumpkin and eggs. Gently fold it in using a spatula or whisk. Next, pour in the evaporated milk and vanilla extract. This will give your pie that creamy richness—mix until just combined. No need to overdo it!

Carefully pour the filling into the unbaked pie crust. It should fill up nicely, almost to the top. Don’t worry about a little sloshing; it'll all set perfectly in the oven.

Place the pie in the oven and bake at 425°F for the first 15 minutes. This high temperature jumpstarts the cooking process. After 15 minutes, reduce the oven temperature to 350°F. Allow it to bake for an additional 40-50 minutes. As it cooks, the pie will puff up a little and start to smell delightful.

To check if your pie is done, give it a gentle shake. The center should jiggle slightly but not be liquid. Alternatively, a knife inserted in the center should come out clean.

Once out of the oven, set it on a wire rack to cool completely. This chilling time helps the pie set up nicely, making slicing much easier.

Serve your pumpkin pie on its own or jazz it up with a dollop of whipped cream or a drizzle of caramel sauce.