Halloween Pumpkin Pie

Directions

1. Preheat your oven to 425°F.
2. Roll out one disk of black pie dough and fit it into a 9-inch pie pan.
3. Place the pie pan on a baking sheet for easy handling. Lay a large sheet of aluminum foil over the crust, making sure it extends beyond the pan edges, then fill with pie weights or dried beans.
4. Bake the crust for 12 minutes. While it bakes, prepare the filling: in a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and eggs until smooth.
5. Remove the crust from the oven and carefully lift the foil with the weights by pulling the edges toward the center.
6. Return the empty crust to the oven and bake for another 5 minutes.
7. Take the crust out and immediately pour the pumpkin filling into the hot crust.
8. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25–30 minutes. The center should still wobble when you remove it; it will set as it cools.
9. Let the pie cool completely on a wire rack.
10. Optional: While the pie cools, use leftover dough to cut out decorative shapes. Bake them at 350°F for 12–15 minutes, depending on size.
11. Once the pie is fully cool, arrange the baked cutouts on top for decoration.