• Roll ½ recipe Perfect Pie Crust to a 12" round and use it to line a 9" pie pan. Fold the overhanging dough under to form a neat border. Use your fingers or a fork to crimp the border. Use a fork to dock the bottom of the crust 3 or 4 times. Refrigerate the pie shell while you preheat the oven, at least 20 minutes.
• Preheat the oven to 375 °F. Line the chilled pie shell with aluminum foil and fill the foil with pie weights, dry beans or granulated sugar (see note).
• Bake the pie shell for about 15 minutes, until the dough is set but still pale. Remove the pan from the oven and remove the foil. If there are underbaked sections of the dough return it to the oven just until it's baked through. Place a sheet pan onto the bottom rack of the oven to preheat.

Filling

• In the bowl of a food processor, pulse 6 oz light brown sugar, ⅛ teaspoon table salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg and ¼ teaspoon ground allspice to combine. Add 15 oz canned pumpkin puree, 4 oz milk, 4 oz heavy cream and 1 teaspoon vanilla extractand puree 30 seconds. Add 3 large eggs and puree another 15 seconds.

  ***Alternately, the filling can be mixed by hand, adding the ingredients in same order and using a hand whisk to mix.
• Pour the custard through a fine strainer into the pie shell. Set the pie onto the preheated sheet pan in the oven.
• Bake until the custard is set, about 45 minutes. The surface of the filling should gently shimmy as a solid mass when you move the pan. The temperature of the center should be 175F.
• Remove the pan from the oven and cool to room temperature. Chill the pie in the refrigerator at least 1 hour before serving.

Serving

• Whip 8 oz heavy cream with ½ oz confectioner sugar and ½ teaspoon vanilla extract until full peaks form.
• Serve a slice of pie with a dollop of cream on top.