Prep
1. Preheat the oven to 425°F.
2. Fit the pie crust into a 9-inch deep-dish pie plate, if needed, and crimp the edges as desired. Place the prepared pie shell on a rimmed baking sheet to make it easier to transfer to and from the oven.
3. In a small bowl, whisk together the granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt until evenly combined.

Make the Filling
4. Add the pumpkin puree and eggs to a large mixing bowl and whisk until smooth.
5. Add the sugar and spice mixture and whisk until fully incorporated.
6. Slowly pour in the evaporated milk while whisking until the filling is smooth and uniform.
7. Pour the pumpkin mixture into the unbaked pie crust, taking care not to overfill the shell.

Bake
8. Bake at 425°F for 15 minutes.
9. Without removing the pie from the oven, reduce the oven temperature to 350°F. Continue baking for 40–50 minutes, or until the outer portion of the filling is set and the center has only a slight jiggle when the pie is gently moved.
10. If the crust begins browning too quickly, loosely shield the edges with aluminum foil or a pie crust shield during the remaining baking time.
11. Transfer the pie to a wire rack and cool completely for at least 2 hours before slicing.

Serve
12. Slice the cooled pumpkin pie and serve at room temperature or chilled. Top with whipped cream, if desired.