Pumpkin Pie

pie crust dough
12 oz homemade pumpkin purée
12 oz can evaporated milk
1 egg, room temp
3 yolks, room temp
100 g sugar
110 g brown sugar
1 T cornstarch
1 T pumpkin pie spice
1/2 t salt
1/8 t finely ground black pepper

Make one pie crust dough and blind bake as directed.
Whisk or blend together all ingredients.

Brush baked crusts with extra beaten egg white.
Fill pie crust and cover with pie crust shield.
Bake at 325 for 45-50 mins or until internal temp has reached 175.

Let cool at least 2 hours.

Place in fridge for at least an additional 4 hours.

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