Preheat your oven to 350°F (175°C).

Place the pie crust into a 9-inch pie dish if it isn’t already fitted, and flute the edges if desired.

In a large bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir until smooth.

Add the milk, heavy cream, and vanilla extract to the pumpkin mixture. Stir gently until fully combined and silky.

Pour the custard filling into the prepared pie crust, smoothing the top with a spatula.

Place the pie on the center rack of the oven and bake for about 45–60 minutes. The edges should be set and the center should still jiggle slightly when rocked.

Remove the pie from the oven and let it cool completely at room temperature.

Once cooled, refrigerate the pie for at least 3–4 hours (or overnight) so the custard fully sets and slices cleanly.

Just before serving, you can add a dollop of whipped cream if desired.