• Preheat the oven to 350°F. Lightly spray a 9” pie plate with baking spray and set aside.

Bloom the Spices

• In a medium saucepan combine evaporated milk, cinnamon, nutmeg and cloves and “bloom” together over medium heat to a low simmer for 5 minutes. Remove from heat and let cool down while you make the filling.
  1 12-oz can Evaporated Milk, 2 teaspoons Ground Cinnamon, ½ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cloves

Pie Filling

• In a large mixing bowl combine eggs, sugar and brown sugar. Add in the heavy cream and mix to combine. Add in pumpkin puree and mix until incorporated.
  3 Eggs + 2 Yolks, ½ cup White Sugar, ⅓ cup Brown Sugar, ⅔ cup Heavy Cream, 1 15-oz can Pure Pumpkin Puree
• Add in salt and pepper, then mix in the cornstarch.
  1 teaspoon Salt, ¼ teaspoon Black Pepper, 1 Tablespoon Cornstarch
• Slowly stream in the mostly cooled spice mixture while constantly whisking.

Pie Crust (recipe here)

• On a clean, floured surface, roll the pie crust into a 12” circle. Transfer onto the prepared pie plate and press down evenly into all the crevices.
• Fold the edge of the dough under itself and crimp around the rim to form the crust edge. Cut off any excess.
• Pour the pie filling into the prepared crust and then place into the preheated oven on the center rack.

Bake

• Bake for 45-50 minutes, until center is set (test by inserting a clean knife in the center, it should come out clean). Once the pie is baked, turn the oven off and open the oven door (use caution if you have kids or pets). Let the pie cool down inside the oven (helps prevent cracking).
• Once the pie has mostly cooled, remove from the oven and place it onto a wire cooling rack to let it finish cooling completely.
• Serve slices of the pie topped with whipped cream.