American Cinnamon-Ginger Deep-Dish Pumpkin Pie

Preheat the oven to 190°C. Roll the chilled crust to around 30cm wide, fit it into a deep 23cm pie dish, and fold or flute the edge.

Beat the one egg for brushing with 15ml milk and lightly brush the rim of the pastry.

Line the crust with parchment and pie weights; bake at 190°C for ten minutes. Remove weights and paper, prick the base with a fork and bake another 7–8 minutes.

Whisk together 425g pumpkin puree, three filling eggs and 250g brown sugar until uniform.

Add 8g cornstarch, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp pepper, 240ml cream and 60ml milk; whisk smooth.

Pour filling into the warm par-baked crust to only about three-quarters full. If any remains, bake it separately in a small oven-safe ramekin.

Bake at 190°C for about 55–60 minutes until the edges are set and the center has only a slight wobble; confirm the egg filling reaches at least 71°C with a food thermometer and bake longer if needed.

Remove from oven, cool at room temperature about one hour (and refrigerate within two hours of cooking), then chill in the refrigerator for at least two more hours.

Slice the fully chilled pie into eight portions and serve; keep leftovers refrigerated and eat within 3–4 days.