Pumpkin Pie

Instructions

1. Prepare the oven
   Preheat your oven to 425°F (220°C). Place the rack in the lower third of the oven to ensure the pie crust bakes properly.
2. Prepare the pie crust
   Place the unbaked pie crust in a 9-inch pie dish, pressing it firmly against the bottom and sides. Crimp the edges decoratively and refrigerate while preparing the filling.
3. Mix the wet ingredients
   In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, and egg yolk until smooth and well combined. Gradually stir in the evaporated milk until the mixture is uniform.
4. Add the spices
   Add the cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture. Whisk thoroughly to ensure the spices are evenly distributed throughout the filling.
5. Fill the pie crust
   Pour the pumpkin filling into the chilled pie crust. Tap the dish gently on the counter to release any air bubbles that might have formed in the filling.
6. Bake the pie
   Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted 1 inch from the edge comes out clean. The center should be slightly jiggly but will set as it cools.
7. Cool completely
   Transfer the pie to a wire rack and allow it to cool completely, about 2 hours. The filling will continue to set as it cools. For best results, refrigerate for at least 4 hours or overnight before serving.
8. Serve
   Slice the pie and serve with a dollop of whipped cream if desired. Store any leftover pie covered in the refrigerator for up to 3 days.