Classic Pumpkin Pie

Instructions

1. Prepare the oven
   Preheat your oven to 425°F (220°C). Place the oven rack in the lower third position of the oven to ensure the bottom of the pie crust cooks properly.
2. Prepare the pie crust
   Place the unbaked pie crust in a 9-inch pie dish, crimp the edges decoratively, and refrigerate until ready to fill. If using a homemade crust, roll it out to fit the pie dish with a slight overhang, then trim and crimp the edges.
3. Mix the filling
   In a large bowl, whisk together the pumpkin puree, sugar, eggs, egg yolk, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth and well combined. Make sure there are no streaks of egg visible in the mixture.
4. Fill the pie crust
   Pour the pumpkin filling into the chilled pie crust. Tap the pie dish gently on the counter a few times to remove any air bubbles and ensure the filling is evenly distributed.
5. Bake the pie
   Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes more, or until a knife inserted 1 inch from the edge comes out clean. The center may still look a bit wobbly but will firm up as it cools.
6. Cool and serve
   Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. The pie needs this time to fully set. Serve at room temperature or chilled with a dollop of whipped cream if desired.