1-First, preheat your oven to 425°F (220°C) and get all your ingredients measured out. This sets you up for success and makes the process smoother. In a large bowl, beat the 2 large eggs and the 15 ounce can pumpkin puree (or 12 ounce can pumpkin) together until well mixed.

2-Next, in a separate bowl, combine the 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Add these dry ingredients to the pumpkin mixture and stir them in gradually. Then, pour in 1 2/3 cups evaporated milk (or your substitute) and mix until smooth.

3-Pour the filling into the 1 9-inch deep dish unbaked pie crust, making sure it’s evenly spread. Bake at 425°F (220°C) for 15 minutes to give the crust a good start, then lower the temperature to 350°F (175°C) and bake for another 40 to 50 minutes. The pie is done when the center jiggles just a bit give the pan a gentle shake to check.

4-Let the pie cool completely on a wire rack before serving, which helps it set up nicely. For an extra treat, top it with whipped cream and that optional caramel pecan topping. Remember, this method ensures your pumpkin pie recipe with flaky crust turns out just right every time.