1. Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch pie dish, crimping edges decoratively. Chill for 15 minutes.

2. Optional but recommended: Blind-bake the crust by lining with parchment paper, filling with pie weights or dried beans, and baking for 10 minutes. Remove weights and parchment.

3. In a large mixing bowl, whisk together pumpkin purée, sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth. Use gentle, consistent whisking to avoid incorporating too much air.

4. Slowly mix in the evaporated milk until fully combined. Add vanilla extract if using. The mixture should be silky and pourable.

5. Carefully pour the filling into the prepared pie crust, filling to about ¼ inch from the top edge. Smooth the surface gently with a spoon.

6. Bake for 45-50 minutes, until the edges are set and the center jiggles slightly like gelatin (not sloshing like liquid). A toothpick inserted 2 inches from the edge should come out clean.

7. Remove from oven and place on a wire cooling rack. Let cool completely at room temperature for at least 2 hours to allow the filling to set properly.

8. For best results, refrigerate for at least 4 hours or overnight before serving. This allows flavors to meld and makes slicing easier.

9. Serve chilled or at room temperature with whipped cream, vanilla ice cream, or your favorite topping.