On a floured surface, roll the pie crust until slightly larger than your pie plate.
Place the pie crust into the pie plate, lightly press, and cut off the excess.
Crimp the edges of the crust, and chill for at least 30 minutes.
Preheat your oven to 400°F.
Place a crumpled piece of parchment paper into the pie crust, and fill with pie weights.
Bake for 15-20 minutes, weighed down, then remove the weights.
Bake for 5-10 more minutes until golden brown, and fully cooked.
Brush the inside of the pie crust with egg white.
Raise your oven temperature to 425°F.
Whisk all the ingredients for the pumpkin custard until smooth, starting with the eggs.
Pour into the pie crust, and bake for 15 minutes.
Lower the temperature to 350°F, and bake for 30-35 minutes, until the custard is fully set with minimal jiggle in the center.
Cool to room temperature, then chill for at least 4 hours.
Slice, and serve with whipped cream.
Enjoy!
Perfect Pumpkin Pie https://www.closethecooks.com/2020/10/14/perfect-pumpkin-pie/ October 14, 2020