Classic Pumpkin Pie

Ingredients

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 15 ounces pumpkin puree
• 11 ounces evaporated milk
• 125 grams light brown sugar
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• Pinch of kosher salt
• 2 eggs, 2 egg yolks

Directions

1. Set the oven to 425 degrees F, and if you have a baking stone, place it on the rack in the lowest position while the oven heats.
2. In a saucepan, combine all of the filling ingredients except the eggs and yolks. Whisk over medium heat for 4-5 minutes, until the mixture starts to pop and give off steam, and the texture looks glossy and even.
3. Take the pan off the heat and move the mixture into the bowl of a food processor. Process for 1 minute, scrape down the sides, then process for 1 minute more.
4. Turn off the processor and lift off the lid. Let the mixture cool for 5 minutes. Put the lid back on, run the processor, and add the eggs and yolks 1 at a time, processing for 5 seconds after each addition.
5. Pour the pumpkin filling into the prepared, chilled pie crust. Set the pie on the stone on the lowest rack of the oven.
6. Bake for 15 minutes at 425 degrees F, then turn the pie and reduce the oven temperature to 350 degrees F. Bake for 20 additional minutes, watching carefully for any puffing. Pull the pie from the oven when the filling is set, before it has a chance to puff, since puffing can lead to a dry texture and cracks.
7. Let the pie cool completely. Chill it before serving, or serve it at room temperature.