Perfect Pumpkin Pie
 Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert! Ingredients 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell (thawed) 1 (15-oz) can pure pumpkin (about 1¾ cups) 1 large egg 3 large eggs yolks ½ cup granulated sugar ½ cup light brown sugar, packed 2 tablespoons all-purpose flour ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground nutmeg ⅛ teaspoon ground cloves ⅛ teaspoon ground black pepper 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it) 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell (thawed) 1 (15-oz) can pure pumpkin (about 1¾ cups) 1 large egg 3 large eggs yolks ½ cup granulated sugar ½ cup light brown sugar, packed 2 tablespoons all-purpose flour ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground nutmeg ⅛ teaspoon ground cloves ⅛ teaspoon ground black pepper 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it) Instructions Blind Bake the Crust For homemade crust: Roll out the dough and gently fit it into a (9-inch) deep-dish pie pan, ensuring it's snug against the pan's edges and bottom. Chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Remove the chilled pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again. For frozen crust: Follow the instructions for blind-baking on the package. After blind-baking the crust, reduce the oven temperature to 325°F. For homemade crust: Roll out the dough and gently fit it into a (9-inch) deep-dish pie pan, ensuring it's snug against the pan's edges and bottom. Chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Remove the chilled pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again. For frozen crust: Follow the instructions for blind-baking on the package. After blind-baking the crust, reduce the oven temperature to 325°F. Make the Filling In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust. Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. Bring to room temperature before serving. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving. In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust. Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. Bring to room temperature before serving. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving. Nutrition Information Powered by Per serving (10 servings) Calories: 335 Fat: 15g Saturated fat: 8g Carbohydrates: 45g Sugar: 27g Fiber: 2g Protein: 6g Sodium: 287mg Cholesterol: 103mg Per serving (10 servings) Calories: 335 Fat: 15g Saturated fat: 8g Carbohydrates: 45g Sugar: 27g Fiber: 2g Protein: 6g Sodium: 287mg Cholesterol: 103mg