Classic Pumpkin Pie

I found a bunch of different recipes that all sounded good but had subtle differences. I decided to take the simplest one and add some modifications I saw in the other recipes. I think it was the right choice.

1 disk Our Favorite Pie Crust

All-purpose flour, for surface

2 large eggs

note: I used 1 whole large egg, 3 large egg yolks for a richer, more custardy filling

1 (15-oz.) can canned solid-pack pumpkin (about 2 cups)

1 cup heavy cream

¾ cup packed light brown sugar

note: I used maple syrup

½ cup whole milk, room temperature

note: My spices are modified from the original. I like a spicy pie so it actually has more spice than the original overall

1 tsp pumpkin pie spice

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp cloves

¼ tsp cardamom

½ tsp salt

Sweetened Whipped Cream , for serving

Note: Ingredients may have been altered from the original.

Directions at epicurious.com

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