Preheat and prep. Heat the oven to 375°F (190°C). Place a rack in the lower third of the oven. Set your pie crust in a 9-inch pie dish, crimp the edges, and chill it in the fridge for 20 minutes.

Blind bake the crust. Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake 5–7 more minutes until the bottom looks set and just lightly golden. Cool slightly while you make the filling.

Mix dry ingredients. In a bowl, whisk together brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. This helps the spices distribute evenly.

Whisk the filling. In a large bowl, whisk the pumpkin puree, eggs, and extra yolk until smooth. Add the sugar-spice mixture and whisk again. Pour in evaporated milk, heavy cream, and vanilla. Whisk until the mixture is silky and well combined.

Optional smoothness boost. For an ultra-smooth pie, blend the filling with an immersion blender for 10–15 seconds, or pass it through a fine-mesh sieve.

Fill and bake. Reduce oven temperature to 350°F (175°C). Pour the filling into the warm crust. Place the pie on a baking sheet for easy handling and bake for 45–55 minutes.

Check for doneness. The edges should be set, and the center should still have a slight wobble—like gelatin, not liquid. If the crust browns too quickly, tent the edges with foil.

Cool completely. Set the pie on a rack and let it cool at room temperature for at least 3 hours. This helps the custard set and prevents weeping.

Chill before serving. For the cleanest slices, chill for 2–4 hours. Serve with lightly sweetened whipped cream, if you like.