Originally from Cook's Illustrated, I tweaked this by eliminating the step where they had you heat the canned pumpkin in a saucepan for a while to get rid of that "canned taste." Never could tell the difference so why do it?
It seems to me that this pie always takes longer to bake than the directions say (but I don't have my notes here at the moment) so if it does just keep on going until it matches the description they give.
2 cups (16 ounces) pumpkin puree
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
Mix all filling ingredients and pour into pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — filling will have settled.)
Unbaked 9” pie shell, brushed with beaten egg white and let sit in fridge until dry (approximately 30 minutes ... this helps keep it crisp later ... skip the egg white if you don't care about that)
Bake at 400° until filling is puffed, dry-looking, and lightly cracked around edges and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.