-
Remove the dough from the refrigerator. On a well-floured work surface, roll out the dough into a circle about 12 inches in diameter and ⅛ inch thick. Roll the dough circle around the pin and then unfurl it on top of a 9-inch aluminum pie pan or glass pie dish. Press the dough gently into the bottom and sides of the pan. Evenly pleat the overhanging dough with your fingers to create a decorative edge, or use scissors to trim the overhang, leaving a ¼-inch lip (to allow for shrinkage in the oven). Refrigerate the pie shell for at least 30 minutes. (The pie shell can be tightly wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 2 weeks. Bake directly from the refrigerator or freezer.)
-
Position a rack in the center of the oven, and heat the oven to 350 degrees F.
-
Line pie shell with parchment paper, fill with pie weights, and blind bake for 35 to 45 minutes, or until the entire shell is light brown all the way through.
-
Meanwhile, scrape the pumpkin purée into a medium saucepan and stir in the brown sugar. Place over medium-low heat and cook, stirring occasionally with a wooden spoon, for 40 to 45 minutes, or until the pumpkin has reduced to a somewhat thick paste and darkened. Remove from the heat and whisk in the ginger, cinnamon, nutmeg, cloves and salt. Then whisk in the sweetened condensed milk and evaporated milk.
-
In a large bowl, whisk together the eggs and egg yolk until blended. Slowly whisk in the cream and vanilla, then gradually whisk in the pumpkin mixture and continue whisking until thoroughly mixed.
-
When the pie shell is ready, remove from the oven and leave the oven set at 350 degrees F. Remove the weights and parchment, and pour the pumpkin custard into the shell.
-
Bake for 55 to 60 minutes, or until the custard is just set. The edges of the custard will puff up a little and the center should still have a little wiggle in it. Let cool on a wire rack for at least 2 hours. Serve at room temperature or chilled. (We had a difficult time waiting 2 hours - it was delicious slightly warm)
-
The pie can be stored in an airtight container in the refrigerator for up to 3 days.