0.5 cup granulated sugar
0.5 cup brown sugar
1 tablespoon flour
0.5 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon nutmeg
0.125 teaspoon ground cloves
0.125 teaspoon black pepper
3 large eggs
2 cups pumpkin
1.25 cups evaporated milk
1 pie dough
In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, salt, ground ginger, ground cinnamon, nutmeg, ground cloves, and black pepper(optional).
In a large measuring cup, beat together the eggs, pumpkin, and evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell. Bake for , until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.