Old-Fashioned Pumpkin Pie

Ingredients

• 1 chilled 9-inch pie crust, unbaked
• 1 can (15 ounces) pumpkin puree
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 large eggs
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract

Before you cook

• Fit the crust into a 9-inch pie plate, crimp the edge, and freeze it for twenty minutes.
• Crack the eggs into a small bowl.
• Measure out all the spices together into one dish.

Steps

1. Heat the oven to 400 degrees Fahrenheit.
2. Line the frozen crust with parchment and fill it to the rim with pie weights or dried beans.
3. Bake the shell for 18 minutes, then lift out the parchment and weights.
4. Return the shell to the oven for 6 more minutes, until the bottom looks dry and pale gold.
5. Whisk the pumpkin, both sugars, all the spices, and the salt together in a large bowl until smooth.
6. Beat in the eggs one at a time.
7. Pour in the evaporated milk and the vanilla and whisk until the filling is completely smooth and pourable.
8. Set the hot pie shell on a rimmed baking sheet and pour the filling in, stopping about a quarter inch below the rim.
9. Bake at 400 degrees for 15 minutes.
10. Lower the oven to 350 degrees and bake 35 to 45 minutes more, until the outer two inches are set and the center still wobbles like loose gelatin when you nudge the pan.
11. Cool the pie completely on a rack, about three hours, before slicing.