Pie Crust

1. Make the pie crust according to the Flaky pie crust recipe for a single-crust pie
2. Line the pie tin and dock the base, place in the fridge to chill for 1-2 hours
3. Preheat the oven to 200C/390F
4. Line the inside of the pie crust with a scrunched-up piece of baking paper and fill with baking beans or rice
5. Blind bake the pie crust for 15 minutes
6. Remove the baking beans or rice, reduce the oven temperature to 160C/320F and bake for another 12 minutes, or until slightly golden in color

Pumpkin Pie Filling

1. Preheat the oven to 180C/355F
2. Combine the pumpkin puree, granulated sugar, brown sugar and spices together in a large bowl, and whisk until smooth
3. Whisk in the two eggs and one egg yolk until smooth
4. Stream in the cream and whisk until combined
5. Pour the pumpkin pie filling into the pre-baked pie crust
6. Cut out strips of aluminum foil and cover the pie crust to prevent it from burning when baking
7. Bake the pie for 30 minutes, then remove the aluminum foil and bake for another 15-20 minutes
8. The filling should be set and the crust golden brown
9. Remove from the oven and cool completely
10. Slice and enjoy with whipped cream!