... roll the pâte brisée into a circle 1/8 inch thick. Place your pie pan over the rolled out dough to make sure it is big enough.
Peel off the top layer of waxed paper and center the pie pan, upside down, on top of the dough.
Flip the pan and dough over, so the dough is now on top of the pan.
Press the dough into the pan and peel off the second layer of waxed paper.
Trim the ragged edges off the crust.
Roll out these trimmed scraps of dough between two new layers of waxed paper. Cut them into strips about 3/4" wide.
Wet the perimeter of the crust with water and piece the strips down around the border.
Pinch the edges to ruffle them (alternately, press down radially with the times of a fork). This action is decorative, but is also sticking the edges to the main part of the crust and giving the pie a higher lip so the filling doesn't spill over.
Prick the bottom of the dough all over with a fork.
Freeze the pie dough for 15 minutes.
Cut a circle of parchment, at least 16 inches wide, and fit it over and into the pie shell. Pour dried beans or rice or actual pie weights onto the parchment paper. This keeps the crust from puffing up as it initially cooks. Do not get the beans/rice/weights directly on the dough: they will not come off/out.
Bake until the edges of the crust begin to turn gold, about 15 minutes. Remove the beans and parchment.
Continue baking until the crust is golden brown, 15 to 20 minutes more. Transfer the pie pan to a wire rack (I tend to put it out on the porch), and let it cool.
Meanwhile, whisk the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and cloves in a large bowl.
Reduce the oven temperature to 325°F.
Transfer the pie dish to a rimmed baking sheet, and pour the pumpkin mixture into the cooled crust.
Bake the pie until the center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, protect the edges with a strip of foil folded in half lengthwise.)
Let the pie cool in its dish on a wire rack.
Refrigerate the pie until it's well chilled, at least six hours (preferably overnight).
Serve with whipped cream if desired.
November 2015 Lately when I make this, I make it in a deep 9" glass pie pan that requires I use the full batch of pâte brisée (instead of half), and a double batch of the filling. There is some extra filling left over, so I put it in a small glass baking dish and cook it beside the pie. No one complains about extra leftover pie innards. 🙂 NOTE: when doubling the pie size, it takes significantly longer to cook. Remember that it's cooking at a pretty low temperature. It can take 90 minutes to 2 hours to be solid enough. Plan accordingly and bake with patience.
November 27, 2008 I make this every Thanksgiving. Tasty and classic.