This classic pumpkin pie starts with a flaky, buttery-tasting crust and a smooth, spiced filling built from real pumpkin puree and warm notes of cinnamon, ginger, nutmeg, and cloves. Eggs and evaporated milk give the custard its signature silky set, so every slice holds together with that classic gentle wobble in the center. The two-stage bake — a hot start followed by a slower finish — is what creates the deep golden top and clean, custardy slice you're after. Whether you top it with a swirl of whipped cream or serve it plain, this one delivers all the cozy, spiced flavor of a holiday classic. It's a solid pick for anyone keeping an eye on added sugar without giving up pie season.
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Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Fold any overhang under and crimp the edge.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined, about 1 minute.
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