Prepare the pie crust: Fit the dough into a 9-inch pie pan, crimp the edges, and chill it for 15 minutes so it holds its shape in the oven.

Blind-bake briefly: Preheat the oven to 375°F and bake the empty crust for 8-10 minutes to keep the bottom from turning soggy under the filling.

Mix the filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.

Add the milk and vanilla: Whisk in the evaporated milk and vanilla extract until the mixture is fully combined and lump-free.

Pour into the crust: Pour the filling into the warm, par-baked crust, filling it close to the top edge.

Bake at high heat first: Bake at 375°F for 15 minutes to start setting the edges of the custard.

Lower the temperature: Reduce the oven to 350°F and continue baking for 40-45 minutes, until the edges are set but the center still jiggles slightly.

Cool on the counter: Remove the pie and let it cool at room temperature for about 2 hours; this slow cooling helps prevent cracks.

Chill before slicing: Refrigerate the pie for at least 3 hours, or overnight, so the custard firms up fully before you cut into it.

Slice and serve: Slice with a clean, sharp knife and serve chilled or at room temperature, with whipped cream if you like.