1. Preheat the oven to 375°F and place the middle rack in the oven.
2. If you’re going to make use of your own crust, using parchment paper, cover the cold crust. Fill the crust with dried beans or pie weights up to three-quarters filled, then bake for 20 minutes. Take away the parchment paper and beans/pie weights from the pie crust, then fold a couple layers of foil in half lengthwise to tent the sides (this will prevent the edges from getting too dark). Bake for 20 minutes more, or until the dough is dry and brown. If the bottom puffs up, use a flat spatula, such as a pancake turner, to gently press it down, being careful not to pierce it. Remove the foil but keep it; you might need it again.
3. If you’re using a frozen crust, follow the instructions in the package for the blind-baking process.
4. Reduce the oven temperature to 325°F after blind baking the crust.
5. To make the pumpkin pie filling, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk in a large mixing bowl. Pour the contents into the pre-baked crust after whisking it until smooth.
6. Bake for 50–60 minutes, or until the filling is barely set. It should seem dry around the sides, but the center should jiggle slightly if you nudge the pan. Keep an eye on the pie while it bakes; if the crust begins to brown too rapidly, tent the edges with foil strips once more.

Allow a few hours for the pie to cool down to room temperature on a rack (keep it on the baking sheet). Serve immediately after slicing or chill in the refrigerator until you’re ready to eat.

If you need more great ideas for pumpkin pie recipes, you can watch this video recipe.