Megan's Pumpkin Pie

It's easy! I found this on the internet years ago.

Ingredients

• Pie crust (make or buy)
• 15 oz (425 g) pumpkin puree
• 3 large eggs
• 1 ¼ cup brown sugar (light or dark)
• 1 tbsp cornstarch
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ⅛ tsp black pepper
• ⅛ tsp cloves
• 1 cup heavy cream
• ¼ cup milk

Directions

1. Preheat oven to 375 degrees F.
2. Roll out crust (make sure to make it dip under the edge cause it will shrink during the blind bake).
3. Blind bake with pie weights (or beans) for 7–8 min (avoid soggy bottoms @ Mary Berry).
4. Whisk pumpkin, eggs, and sugar together.
5. Add other ingredients and spices (it's that easy).
6. Pour into pie filling.
7. Bake for about an hour. It'll come out slightly wobbly in the middle and that is ok! It'll firm up when cooling, but don't let it be too wobbly. Just the top.
8. Cool for at least 3 hours. I usually make it the night before an event or it's the first thing I make in the morning for Thanksgiving.

Note — make sure to store this in the fridge not on the counter cause ya know… food poisoning.