Roll out your pie dough and press it into a 9-inch pie dish. Crimp the edges however you like — rustic, fancy, or somewhere in between. Pop it in the fridge while you prep the filling.

In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, spices, and salt. Stir until it’s smooth and dreamy. I always give it a little taste (don’t worry, no raw flour here!) and it already feels like fall in a spoon.

Pour the pumpkin mixture into the chilled crust. Smooth the top with a spatula and admire your work. It already looks like pie greatness waiting to happen.

Bake at 375°F (190°C) for 50–60 minutes. You’ll know it’s ready when the center is just set but still a tiny bit wobbly. Don’t panic — it’ll firm up as it cools.

Let the pie cool completely (I know, torture). Then add whipped cream swirls, a sprinkle of cinnamon, or those little pastry leaves if you went for them.