1-First Step: Prep and mise en place* Preheat the oven to 425 degrees F. Place a rack in the lower third of the oven so the pie gets even heat on the bottom crust.* Remove the unbaked 9-inch deep dish pie crust from the fridge and let it sit at room temperature while you mix the filling; this helps prevent cracking of the crust when it hits the hot oven.* Gather and measure all ingredients: 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 2 large eggs, 15-ounce can pumpkin puree, and 12-ounce can evaporated milk.

2-Second Step: Combine pumpkin and eggs* In a large bowl, beat 2 large eggs lightly with a whisk or fork. Add the entire 15-ounce can of pumpkin puree and mix until smooth. This creates the base for the custard filling and makes the spices blend more evenly in the next step.

3-Third Step: Mix dry ingredients and assemble filling* In a separate bowl, combine 3/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Stir well to break up any clumps so the spices distribute evenly.* Add the sugar-spice mixture to the pumpkin and egg mixture, stirring until combined and smooth.* Gradually stir in the 12-ounce can of evaporated milk. Add it slowly so the custard becomes smooth and well incorporated without lumps.* Pour the finished filling into the unbaked 9-inch deep dish pie shell, smoothing the top with a spatula for an even surface.

4-Fourth Step: Bake the pie* Place the pie on a baking sheet to catch any spills and put it in the preheated oven at 425 degrees F. Bake for 15 minutes; this high heat jump helps the crust start to set and gives the filling an initial lift.* After 15 minutes, reduce oven temperature to 350 degrees F. Continue baking for 40 to 50 minutes more. Total baking time typically runs 55 to 65 minutes depending on your oven and the depth of your pan.* Test for doneness by gently shaking the pan. The center should jiggle slightly like soft gelatin, and a thin knife inserted about 1 inch from center should come out clean or nearly clean. If the knife has wet filling, bake 5 to 10 minutes longer and check again.

5-Final Step: Cool, top, and serve* Remove the pie from the oven and place it on a wire rack to cool. Allow it to cool completely at room temperature for at least 2 to 3 hours before slicing. Cooling slowly helps the custard finish setting and reduces the chance of cracks.* If you’re adding the optional caramel pecan topping, make it while the pie cools so it thickens as it cools: In a small saucepan combine 1/2 cup packed light brown sugar, 2 tablespoons heavy whipping cream, 1 tablespoon light corn syrup, and 1 tablespoon butter. Bring to a low boil, then simmer about 5 minutes, stirring frequently. Remove from heat and stir in 1/2 cup chopped pecans and 1/2 teaspoon vanilla extract. Let thicken slightly before spooning over pie slices.* Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in the fridge within 2 hours of baking.