Step 1

Prepare the Pie Crust:

• Preheat your oven to 375°F (190°C).
• Take out your store-bought pie crust from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
• Dust a clean surface with flour and roll out the pie crust until it fits a standard 9-inch pie plate.
• Carefully place the rolled-out pie crust into the pie plate, gently pressing it into the bottom and up the sides.
• Trim any excess dough from the edges and crimp them decoratively with your fingers or a fork.
• Place the pie crust in the freezer for about 15 minutes to firm up.

Step 3

Prepare the Filling:

• In a large mixing bowl, crack the large egg and add the three egg yolks. Whisk them together until smooth.
• Add the pumpkin puree, whole milk, heavy cream, and vanilla extract to the bowl with the eggs. Whisk until well combined.
• In a separate small bowl, mix together the sugar, cinnamon, nutmeg, ginger, pumpkin spice, salt, black pepper, and ground cloves.
• Gradually add the dry ingredients to the pumpkin mixture, whisking continuously until smooth and evenly combined.

Step 3

Assemble and Bake the Pie:

• Take the pre-baked pie crust out of the freezer and line it with parchment paper.
• Fill the pie crust with pie weights or dried beans to prevent it from puffing up during baking.
• Bake the pie crust in the preheated oven for 15 to 20 minutes.
• Remove the parchment paper and pie weights, then bake for an additional 5 minutes until the crust is golden brown.
• Reduce the oven temperature to 325°F (160°C).
• Pour the prepared pumpkin filling into the pre-baked pie crust.
• Carefully transfer the pie to the oven and bake for 45 to 60 minutes, or until the edges are set and the center is slightly jiggly.
• If you have an instant-read thermometer, the center of the pie should measure 175°F (80°C).
• Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours.
• Once cooled, cover the pie with plastic wrap and refrigerate until ready to serve.