Pumpkin Pie (Updated)

Ingredients 

Crust

• single pie crust

Filling

• 15 ounces of butternut squash purée 
• 3 large eggs
• 1 1/4 cups of evaporated milk or cream
• 1/2 cup (99g) granulated sugar
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1 tablespoon AP flour
• 1/2 teaspoon table salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/8 teaspoon freshly ground black pepper, optional

Instructions

For the Crust

1. If the dough has been in the refrigerator for a long time, set out at room temperature before you roll it out.
2. Lightly flour your work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough—don’t press down too hard on the dough; you’re not mad at it! When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking; don’t be afraid to use a little more flour. If you notice the dough becoming a lopsided circle as you’re rolling it out, put down the rolling pin and use your hands to help mold the dough back into an even circle. Roll the dough into a very thin 14-inch circle. You can use the largest stainless steel mixing bowl as a guide. It is 13 inches in diameter. Once you get it to the size you want, invert the stainless steel bowl on top of the crust. There shoukd be an extra inch of dough. Trim off the excess dough, so you’ll have more of a proper circle.
3. Because your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish and then nestle it down into your pie pan.
4. Fold the excess dough on the rim of the pie plate over onto itself,  and press it down/mold it down with your fingers and a bit of ice water. Then, using a knuckle and two fingers, crimp it. Carefully cover with plastic wrap and refrigerate until you’re ready to add your filling. Refrigerate for at least an hour.

For the Filling

1. In a large lidded bowl, whisk together the sugars, flour, salt, and spices.
2. In the bowl of a stand mixer, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

When It’s Time To Bake

1. Place your oven rack on the lowest setting and preheat the oven to 400.
2. Place your chilled pie shell on a sheet pan. Give the filling a good whisking and then poor it into the pie shell.

3. Bake for 45 to 50 minutes on the bottom oven rack, turning the sheet pan 180 degrees about halfway through. Remove the pie from the oven and cool on a rack; the center will continue cooking as the pie sits. Store leftover pumpkin pie, covered, in the refrigerator for up to five days.