This classic pumpkin pie comes together with a rich, custardy filling of pumpkin puree, warm cinnamon, ginger, nutmeg, and cloves, all whisked smooth with brown sugar and evaporated milk before it's poured into a flaky, unbaked crust. The two-stage baking method — a hot start followed by a gentler finish — gives you that perfect balance of a set, firm edge and a slightly wobbly, creamy center. Cooling it fully before slicing is the secret to clean, picture-perfect wedges every time. Top each slice with a cloud of whipped cream for the ultimate holiday finish. It's a comforting, spice-forward dessert that fits beautifully into a vegetarian spread, no matter the occasion. Simple pantry staples and a straightforward method make this one you'll want to bake again and again.
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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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