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. Meanwhile, in a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and eggs until combined.
5. Remove the crust from the oven and carefully lift the foil with the weights by pulling the edges toward the center and lifting up.
6. Return the empty crust to the oven and bake for another 5 minutes.
7. Take the crust out and, while it's still hot, pour the pumpkin filling into it.
8. Bake at 425°F for 15 minutes.
9. Reduce the oven temperature to 350°F and continue baking for 25 to 30 minutes.
10. The pie should still be quite wobbly in the center when you remove it; it will set as it cools.
11. Let the pie cool completely.
12. Optional: While the pie cools, bake decorative cutouts from extra pie dough at 350°F for 12 to 15 minutes, depending on size.
13. Once the pie is fully cool, arrange the baked cutouts on top.