Best Pumpkin Pie

Recipe Found Here

1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs, beaten
Canned  pumpkin (15 oz)
1 1/4 cups light cream (half & half)

In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

In a large measuring cup, beat together the eggs, pumpkin, and cream. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

TIPS
This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.

Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.

Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.