Pumpkin Custard Pie

Step 1

Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch deep dish pie plate. Reduce oven temperature from 375 to 350 degrees F and place a baking sheet on the rack.

Step 2

In a blender or the bowl of a food processor, combine pumpkin puree, eggs, vanilla, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Blend until combined, about 5 seconds. Scrape the bowl or blender canister. Add milk and cream and blend (low speed, if using a blender) for an additional 5 seconds, until smooth.

Step 3

Pour filling into the prepared crust. Place the pie plate on the heated baking sheet and bake for 45-50 minutes, until the edges are puffed and set and the center jiggles. The center of the pie should register 175 degrees F on an instant read thermometer.

Step 4

Let pie cool on a wire rack to room temperature. Pie will continue cooking and firming up as it cools. Refrigerate until chilled. Slice, and serve with lightly-sweetened whipped cream.