Best Pumpkin Pie

Directions

1. Set your oven to 375°F and put a baking sheet inside to heat. Lightly coat a 9-inch by 1.5-inch pie dish with cooking spray.
2. On a surface dusted with flour, roll the dough into a 12-inch circle. Lay it over the pie dish and gently press it into place, eliminating any air pockets. Trim the excess dough to a 1-inch overhang, then fold it under itself. Crimp the edges as you like. Refrigerate until firm, at least 30 minutes or up to 3 hours.
3. Line the chilled crust with foil or parchment and fill with dried beans or pie weights. Bake until the top and sides are dry and set, 15 to 18 minutes. Remove the foil and weights, then continue baking until the bottom feels dry to the touch, about 5 more minutes. Let the crust cool.
4. Lower the oven temperature to 350°F. In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, heavy cream, pumpkin pie spice, vanilla, salt, and flour until smooth. Pour this filling into the cooled crust. Carefully place the pie dish on the preheated baking sheet in the oven.
5. Bake until the filling is slightly jiggly in the center and the crust is golden brown, 45 to 50 minutes. Turn off the oven, prop the door open, and let the pie cool for 30 minutes. Then transfer the pan to a wire rack and cool completely.
6. If desired, serve with whipped cream.