Step 1: Preheat + Prep.
Set your oven to 325°F. Make sure your pie crust is pre-baked and waiting patiently for its star moment.

Step 2: Whisk, Don’t Stress.
In a large bowl, whisk together pumpkin, eggs, sugars, flour, salt, and all those cozy fall spices. Add the evaporated milk and keep whisking until smooth and velvety — like a PSL’s older, more sophisticated sister.

Step 3: Pour + Bake.
Pour the filling into your crust. Pop it in the oven and bake for 80–90 minutes, until the edges are set and the center still gives a little wiggle. You want “graceful wobble,” not “soupy regret.”

If the crust starts to brown too fast, tent the edges with foil — we’re going for golden, not charred.

Step 4: Cool Your (Pumpkin) Jets.
Let the pie cool on a rack for at least a couple of hours before slicing. This is crucial — cutting early means instant collapse. Think of it as the spa portion of the recipe.

Serve at room temp or chilled, with whipped cream and a dusting of cinnamon that says, I am the main character of Thanksgiving dessert.