Preheat your oven to 425°F (220°C). If using a homemade pie crust, blind bake it according to your recipe's instructions, then cool slightly. If using a store-bought unbaked crust, simply place it on a baking sheet.

In a large mixing bowl, whisk together the granulated sugar, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until well combined and no lumps remain.

In a separate medium bowl, whisk the pumpkin puree, lightly beaten eggs, evaporated milk, and vanilla extract until smooth.

Gradually add the wet pumpkin mixture to the dry sugar and spice mixture, whisking constantly until the filling is completely smooth and evenly colored.

Carefully pour the pumpkin pie filling into the unbaked 9-inch pie crust. Tap the pie plate gently on the counter a few times to release any air bubbles.

Place the pie on the baking sheet in the preheated oven. Bake at 425°F (220°C) for 15 minutes.

After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the center is just set but still slightly wobbly. A knife inserted near the edge should come out clean. If the crust edges are browning too quickly, loosely tent with aluminum foil.

Carefully remove the pie from the oven and transfer it to a wire rack to cool completely for at least 2-3 hours. The pie will continue to set as it cools.

Once cooled to room temperature, cover the pie loosely and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving. This allows the pie to fully set and enhances its flavor.