Prep the Pie Crust

• Roll out bottom crust and fit it into a 9-inch pie dish. Take a fork and lightly dock the bottom crust. (this will help when we blind bake)
• Chill or freeze for 20–30 min to get the pie dough cold again.
• Preheat oven at 425°F (220°C). Line the cold pie crust with tinfoil ensuring to get into every crevice and fill with pie weights or raw beans/rice. We want to weigh down the crust to prevent it from puffing in the oven while we blind bake.
• Place the pie dish on a sheet tray (to catch spills) and bake in the preheated oven for 15 minutes or until the edges start browning.
• Remove the tinfoil and weights (don't throw it out, reuse the weights for your next pie), and bake for 5 more minutes or until it gets just slightly more color. We do not need to fully bake the crust since it will be cooked again with the pumpkin pie filling. Let cool while you make your filling.

Make the Pumpkin Filling:

• Preheat oven to 325°F / 165°C.
• In a large bowl, whisk pumpkin, brown sugar, and maple syrup until smooth.
• Add eggs and egg yolk whisking until fully combined.
• Mix in the remaining ingredients: cream, evaporated milk, melted butter, spices, pepper, salt, and vanilla. The mixture should be nice and smooth.
• Pour filling into warm crust and tap gently to remove air bubbles. Bake 55–70 minutes, until edges are set and the center jiggles slightly. The internal temp should reach 170–175°F / 77–79°C.
• Cool at room temperature for 3 hours, then refrigerate at least 4 hours or overnight before slicing.
• Serve slightly chilled or at room temperature with whipped cream.