Easy Pumpkin Pie (Print Version)

# Ingredients:

01 - 1 pre-made or homemade pastry for pies.
02 - 1 standard 15 oz tin of plain pumpkin.
03 - 1 whole egg and 3 yolks only.
04 - Half a cup of granulated sugar.
05 - Half a cup of brown sugar, packed.
06 - 2 tablespoons of plain flour.
07 - Half a teaspoon of salt.
08 - 1 teaspoon of ground cinnamon.
09 - 1 teaspoon of ground ginger.
10 - Half a teaspoon of nutmeg.
11 - 1/8 teaspoon of ground cloves.
12 - 1/8 teaspoon of black pepper.
13 - 1 and 1/4 cups of evaporated milk.

# Instructions:

01 - Fit the dough into a 9-inch pie plate. Leave it in the fridge for 30 minutes.
02 - Set the oven to 375°F. Place the pie pastry onto a baking tray.
03 - Lay parchment paper over the dough and pour in weights or dried beans. Bake for 20 minutes.
04 - Remove the paper and beans. Wrap foil around the edges. Keep baking 15-20 minutes longer.
05 - Drop the heat down to 325°F.
06 - Blend pumpkin, eggs, both sugars, flour, spices, and milk until it’s smooth and silky.
07 - Pour the filling into the crust. Bake for 50-60 minutes, just until the center’s a bit wobbly.
08 - Allow the pie to cool fully before slicing.

# Notes:

01 - Better made a day early for the best texture.
02 - The dough lasts two days chilled, or a month frozen.
03 - Wrap the whole pie well, and it’ll freeze up to a month.

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