Perfect Pumpkin Pie (Print Version)

# Ingredients:

01 - 1 1/4 cups evaporated milk.
02 - 1 pie shell (store-bought or homemade).
03 - 1 egg + 3 yolks.
04 - 15 oz canned pumpkin puree.
05 - 1/2 cup brown sugar.
06 - 1/2 cup granulated sugar.
07 - 2 tablespoons all-purpose flour.
08 - 1/2 teaspoon ground salt.
09 - 1 teaspoon ground cinnamon.
10 - 1 teaspoon ginger powder.
11 - 1/2 teaspoon nutmeg.
12 - 1/8 teaspoon black pepper.
13 - 1/8 teaspoon ground cloves.

# Instructions:

01 - Transfer crust to deep pie dish. Stick it in the fridge for half an hour.
02 - Set oven to 375°F. Place pie dish on a baking tray.
03 - Add parchment to crust and pour in weights or beans. Bake for 20 minutes.
04 - Remove beans, wrap edges of crust in foil. Put back in and bake another 15-20 minutes.
05 - Drop heat to 325°F.
06 - Combine pumpkin, sugars, eggs, flour, spices, and milk until smooth and creamy.
07 - Pour the filling mixture into baked crust. Bake 50-60 minutes until center slightly wobbles.
08 - Let it cool completely before slicing.

# Notes:

01 - Make it a day early.
02 - Dough keeps 2 days in fridge, or a month in freezer.
03 - Freeze the pie for up to 1 month if well wrapped.

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