Best Pumpkin Pie

Directions

1. Set your oven to preheat at 375°F. Put a baking sheet inside to heat up. Use cooking spray to lightly coat a 9-inch by 1.5-inch pie dish.
2. Dust your work surface with flour and roll out the dough into a 12-inch circle. Lay it over the pie dish, pressing gently to conform without any air pockets. Cut the excess dough so about 1 inch hangs over, then tuck that under itself. Crimp the edges however you like. Place the shell in the fridge until it's thoroughly chilled, at least half an hour but up to 3 hours.
3. Cover the dough with foil or parchment and add pie weights or dried beans. Bake until the top edges and sides are firm and dry, about 15 to 18 minutes. Take off the foil and weights, then continue baking until the bottom feels dry to the touch, roughly 5 minutes more. Allow the crust to cool.
4. Turn the oven down to 350°F. In a large mixing bowl, whisk together the eggs, pumpkin puree, brown sugar, heavy cream, pumpkin pie spice, vanilla extract, salt, and flour until the mixture is smooth. Pour this filling into the cooled crust. Carefully set the pie dish onto the preheated baking sheet.
5. Bake the pie until the center jiggles just a little and the crust turns golden, about 45 to 50 minutes. Turn off the heat, leave the oven door ajar, and let the pie rest inside for 30 minutes. Then move it to a wire rack to cool down completely.
6. If you like, serve slices with whipped cream.