Prepare Pie Crust Use a store-bought or homemade pie crust. Press it into a 9-inch pie pan, then chill it in the fridge for 15 minutes before filling.
Mix Pumpkin Filling Combine 1 can pumpkin puree, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 2 eggs, and 1 cup evaporated milk in a bowl.
Pour Filling into Crust Pour the pumpkin mixture evenly into the chilled pie crust. Smooth the top gently with a spatula to ensure even baking.
Bake the Pie Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 40-50 minutes, until the filling is set but still slightly jiggly.
Cool Completely Remove pie from oven and let it cool completely at room temperature. Then refrigerate for at least 2 hours to fully set before serving.
Make Whipped Topping Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Keep chilled until ready to serve.
Top the Pie Just before serving, generously dollop or pipe the whipped cream on top of the chilled pumpkin pie for a creamy, fluffy finish.
Serve and Enjoy Slice the pie and serve with extra whipped topping on the side. Store leftovers covered in the fridge for up to 3 days.