When working with a store-bought crust, allow it to warm at room temperature for 10-15 minutes. Gently put it into a 9-inch pie dish and crimp the edges using your fingers or a fork to make it look homemade. Meanwhile, put it in the fridge and prepare the filling.

Combine pumpkin puree, both sugars, and eggs in a large bowl and blend until smooth. Stir in the cinnamon, ginger, nutmeg, clove,s and salt. Gradually add the evaporated milk and vanilla extract and stir until smooth and thoroughly mixed.

Preheat your oven to 425°F (220°C). Pour pumpkin mixture into your prepared crust. Bake for a quarter of an hour, then lower the set point to 350 o C (175 o F) and bake an additional 40 to 45 minutes, or until the middle is just set and a knife inserted in the middle of it comes out clean.

Allow the pie to rest on a wire rack for a period of 2 hours. The aroma is going to be very nerve-wrecking, but it is the necessary step that makes the filling set. To enhance the best taste, refrigerate for at least 3 hours or overnight.

Cut, serve, and garnish with a dollop of whipped cream or a sprinkle of cinnamon. And that is it! — true perfection on a plate.