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9-inch deep-dish frozen pie crust shell (thawed)

1 (15-oz) can pure pumpkin (about 1¾ cups)

1 large egg

3 large eggs yolks

½ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons all-purpose flour

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon ground black pepper

1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)

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1. Follow the instructions for blind-baking the frozen pie crust on the package.

2. After blind-baking the crust, reduce the oven temperature to 325°F.

3. In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.

4. Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.

Notes

Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.

Freezer-Friendly Instructions: The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.