Step 1: Preheat the Oven

Preheat oven to 425°F (220°C). This high heat helps set the pie’s structure before reducing the temperature for even baking.

Step 2: Mix the Pumpkin Filling

In a large bowl, whisk together pumpkin puree, eggs, sweetened condensed milk, cinnamon, ginger, nutmeg, cloves, and salt. Stir until smooth and well combined.

Step 3: Prepare the Pie Crust

Place the pie crust in a 9-inch pie dish. If using homemade crust, roll it out and crimp the edges as desired. Optionally, blind-bake the crust for 5 minutes to help prevent sogginess.

Step 4: Fill the Pie Crust

Pour the pumpkin filling into the prepared crust, spreading evenly. Tap the pie dish lightly on the counter to remove air bubbles.

Step 5: Bake the Pie

• Bake at 425°F (220°C) for 15 minutes.
• Reduce oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
• The edges should be slightly puffed, but the center may still have a slight wobble.

Step 6: Cool and Serve

Let the pie cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.