Ingredients:

  • 1 chilled 9-inch deep-dish pie crust
  • 1 large egg white, beaten
  • 15 oz pure pumpkin purée
  • 14 oz sweetened condensed milk
  • 2 large eggs, room temperature
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 tbsp light brown sugar, packed

Instructions:

  1. Preheat your oven to 425°F (220°C). Roll out your chilled dough and fit it into a 9-inch deep-dish pie plate, crimping the edges high.
  2. Brush the bottom and sides of the crust with a thin layer of beaten egg white to create a moisture barrier.
  3. In a large glass mixing bowl, whisk the pumpkin purée with the brown sugar, cinnamon, ginger, nutmeg, cloves, and sea salt until the spices are fully bloomed.
  4. Add the eggs one at a time, whisking until fully incorporated after each addition.
  5. Stream in the sweetened condensed milk and vanilla extract. Whisk until the custard is smooth and emulsified.
  6. Pour the filling into the prepared crust. Bake at 425°F for 15 minutes to flash-set the custard and crust.
  7. Reduce the oven temperature to 350°F (175°C). Bake for an additional 35 minutes until the edges are set but the center 2-3 inches still jiggle slightly like firm gelatin.
  8. Transfer to a wire cooling rack and allow to cool completely for at least 2 hours to allow residual heat to finish the set.