1 (9-inch) Homemade Pie Crust or deep-dish frozen pie crust shell (thawed)
1 (15-oz) can pure pumpkin (about 1-3/4 cups)
1 large egg
3 large eggs yolks
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
1-1/4 cups evaporated milk (you'll need one 12-oz can but you won't use all of it)

For such a seemingly simple dessert, pumpkin pie can be tricky to get right. Over the years, I’ve tested at least a dozen recipes, and each one was plagued with either a filling that wouldn’t set properly, a massive crack down the center, or a lousy crust (i.e., soggy, doughy or shrunken). Whoever coined the term “easy as pie” had obviously never baked a pumpkin pie!

Part of the challenge with pumpkin pie is that there are a lot of variables. First, there’s the type of pan you use: ceramic, glass, and metal all behave differently.
Second, no homemade pie crust is ever the same — and crust by nature is finicky. Finally, pumpkin pie filling is a custard, which means you have to remove it from the oven while it’s still a little jiggly, which makes it difficult to gauge doneness.

Take it out too early and it never sets up; cook it too long and it cracks down the center (or, take it out at just the right time and still have it crack down the center!).

Step 1: Blind Bake The Pie Crust
Preheat the oven to 375°F. Remove the 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 it about three-quarters full with dried beans or pie weights.
Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.

Bake for another 20 minutes, until the dough is dry and 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. Reduce the oven temperature to 325°F.

Step 3: Make The Filling
While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.

Step 4: Bake the Pumpkin Pie
Pour the filling into the pre-baked crust.
Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan.

The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.

Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Enjoy!