Preheat and prep: Heat oven to 350°F (175°C). Grease a 9-inch pie dish with nonstick spray or butter.

Mix dry ingredients: In a small bowl, whisk sugar, brown sugar, pumpkin pie spice, salt, and cornstarch until no lumps remain.

Whisk the wet base: In a large bowl, whisk pumpkin puree, eggs, milk (or evaporated milk), vanilla, and melted butter until smooth.

Combine: Sprinkle the dry mixture over the wet ingredients and whisk until fully blended and silky.

Pour and smooth: Pour the batter into the prepared pie dish. Tap gently on the counter to release any bubbles.

Bake: Place on the middle rack and bake 45–55 minutes. The edges should be set, and the center should wobble slightly like gelatin.

Cool: Set the pie on a rack. Let it cool at room temperature for at least 1 hour to finish setting.

Chill for best slices: Refrigerate 3–4 hours or overnight for clean cuts and deeper flavor.

Serve: Slice with a sharp knife, wiping between cuts. Top with whipped cream or a sprinkle of cinnamon.