Perfect Pumpkin Pie (Print Version)

# Ingredients:

01 - 1 1/4 cups evaporated milk.
02 - 1 ready-to-use pie shell (store-bought or homemade).
03 - 1 small can of pumpkin puree (15 ounces).
04 - 1 egg plus three extra yolks.
05 - 2 tablespoons of flour.
06 - 1/2 teaspoon salt.
07 - 1/8 teaspoon black pepper.
08 - 1 cup of mixed sugars (half brown, half white).
09 - 1 teaspoon ground cinnamon.
10 - 1/2 teaspoon nutmeg.
11 - 1 teaspoon ground ginger.
12 - 1/8 teaspoon clove powder.

# Instructions:

01 - Pop the pie shell into a 9-inch pan and leave it in the fridge for half an hour.
02 - Set your oven to 375°F and place the crust on a baking tray.
03 - Cover the crust with parchment and pour in dry beans as weights. Let it bake for around 20 minutes.
04 - Take away the beans and paper. Wrap the crust edges with foil and bake again for 15–20 minutes.
05 - Reduce the oven temperature to 325°F.
06 - Blend pumpkin, eggs, both sugars, flour, spices, and milk until completely smooth.
07 - Fill the crust with the mixture and bake for 50 to 60 minutes until the center jiggles slightly.
08 - Let it cool before slicing and serving.

# Notes:

01 - Pre-make this a day early if needed.
02 - Chilled dough stores for 2 days; freeze for a month.
03 - Wrapped tightly, the baked pie stays in the freezer for a month.

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