First, get your oven warmed up to 375°F (190°C) so it’s perfectly prepped for baking your pie. Next, take your store-bought pie crust and carefully press it into a 9-inch pie dish, no need to be perfect. For easy cleanup, place the pie dish on a baking tray to catch any spills.

In a big mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt, then add the whole milk and give it a good whisk until everything is smooth and well blended. Be sure the eggs are fully incorporated to keep the filling silky. Pour this luscious mixture into your crust and loosely cover the crust edges with foil to keep them from over-browning (optional).

Bake your pie for about 70 minutes, but start checking after 60. The filling should be mostly set with a slight jiggle in the center, that’s how you know it’s perfectly creamy inside. Once baked, let the pie cool on a wire rack completely. This might be the toughest part! Wrap it up tightly and chill in the fridge for around 5 hours so it firms up beautifully.

When it’s time to serve, cut yourself a generous slice, add some whipped cream or your favorite topping, and dive into that cozy fall flavor. Enjoy every bite!