Pumpkin Cream Pie

Instructions

1. First pre-bake your pie crust. Roll it out into an 11 inch circle and drape it over your pie dish. trim/fold over the edges and crimp/decorate them as desired. Use a fork to prick the bottom all over. Stick the crust into the freezer for about 5 minutes while you preheat the oven to 375F.
2. Fit the crust with a piece of foil or parchment and fill it with pie weights or dried beans.
3. Bake for 15-20 minutes or until the edges start to turn golden. Remove the foil/parchment/weights and bake for another 5-15 minutes or until the crust has dried out a bit and is golden all over.
4. Allow the crust to cool while you make the filling.

For the Filling:

1. Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/2 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
2. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a heat proof bowl or measuring cup.
3. Slowly pour 1/2 cup of the warm milk mixture into the yolk mixture, whisking constantly. Gradually add in the remaining milk, continuing to whisk.
4. Return the entire mixture to the pan. Cook over medium heat, whisking constantly, until very thick and bubbling like lava,, 3-6 minutes. Turn off the heat and whisk in the pumpkin and butter.
5. Pour the filling into the pie shell and cover with plastic wrap, pressing it directly onto the top of the custard.
6. Chill for at least 4 hours or overnight.
7. When ready to serve, dollop on the whipped cream*, drizzle with caramel sauce if desired and sprinkle on the pecans.