Pumpkin Pie

Ingredients

• 1 disk Actually Perfect Pie Crust
• ⅓ cup sugar
• 1 tsp. ground cinnamon
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ½ tsp. ground ginger
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg
• 2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
• 2 cups unsweetened pumpkin purée
• ⅔ cup sweetened condensed milk
• ⅓ cup heavy cream
• 2 Tbsp. maple syrup
• 2 tsp. vanilla extract
• Whipped cream (for serving)

Instructions

1. Preheat oven to 425°. Roll out 1 disk Actually Perfect Pie Crust on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
2. Line dough with parchment paper or aluminum foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with 1 large egg, beaten to blend, and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
3. Preheat oven to 325°. Whisk ⅓ cup (67 g) sugar, 1 tsp. ground cinnamon, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground ginger, ¼ tsp. ground cloves, and ¼ tsp. ground nutmeg in a large bowl until no clumps remain. Add 2 large eggs plus 1 large egg yolk, room temperature, beaten to blend, 2 cups unsweetened pumpkin purée, ⅔ cup sweetened condensed milk, ⅓ cup heavy cream, 2 Tbsp. maple syrup, and 2 tsp. vanilla extract and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.