Step 1: Preheat your oven to 425°F (220°C). Prepare your 9-inch pie crust by blind baking it according to instructions in the blog post above, or package directions, and let it cool slightly.
Step 2: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk vigorously until all ingredients are thoroughly combined and the mixture is fragrant.
Step 3: Add the lightly beaten eggs to the pumpkin mixture, whisking until just incorporated. Be careful not to overmix, as this can introduce too much air, which may cause cracks in the pie during baking.
Step 4: Gradually whisk in the evaporated milk (or heavy cream) until the filling is smooth and uniform. Ensure there are no lumps.
Step 5: Carefully pour the prepared pumpkin filling into the blind-baked and slightly cooled pie crust.
Step 6: Bake the pie at 425°F (220°C) for the first 15 minutes. This high heat helps to set the crust and the outer edges of the filling quickly.
Step 7: Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes. The pie is done when the edges are set, but the center still jiggles slightly when gently shaken. A knife inserted near the edge should come out clean. If the crust edges begin to brown too much, you can loosely cover them with aluminum foil.
Step 8: Remove the pumpkin pie from the oven and transfer it to a wire rack to cool completely at room temperature for at least 2-3 hours, or longer. This crucial cooling period allows the custard to fully set. Do not slice while warm.