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Pie Dough for 1 crust

1 15-ounce can (425g) pumpkin puree

1 (14 ounce) can Sweetened Condensed Milk

2 large eggs

1 Tablespoon (8g) cornstarch

½ teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground or freshly grated nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon fresh ground black pepper

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1. Preheat oven to 375°F (190°C).

2. Remove disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep). Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers.

3. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is starting to brown.

4. Whisk the pumpkin, sweetened condensed milk, and 2 eggs until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and pepper. Vigorously whisk until everything is combined.

5. Pour pumpkin pie filling into the warm crust. Only fill the crust about ¾ of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.) After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that’s ok. A knife inserted 1 inch from the crust should come out clean. Check for doneness at minute 50, and then 55, and then 60, etc.

6. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before serving.

7. Cover leftovers tightly and store in the refrigerator for up to 5 days.

**Recipe is combination of Sally’s baking addiction and