Pumpkin Pie With Pepper

Directions

1. Set your oven to 425°F. Roll out the pastry dough and fit it into a 9-inch pie dish, creating a tall, fluted edge. Lightly poke the bottom with a fork, cover with foil, and fill with pie weights or dried beans. Bake for 13 minutes, then turn the oven down to 400°F, remove the foil and weights, and continue baking for another 7 minutes. Take the crust out and raise the oven temperature to 450°F.
2. Pour the light cream into a small saucepan and warm it over medium heat until tiny bubbles appear along the sides. Take it off the heat and set aside.
3. In a large bowl, gently beat the eggs. Stir in the vanilla, brown sugar, salt, black pepper, ginger, mace, and nutmeg until combined. Add the pumpkin purée and mix thoroughly. Slowly pour in the warm cream while stirring continuously. Transfer this filling into the pre-baked pie shell. Place the pie in the oven at 450°F and bake for 10 minutes. Then reduce the temperature to 350°F and bake for about 40 minutes more, until the center is set and doesn't jiggle when you gently shake the pie.
4. Take the pie out of the oven. Serve it warm or at room temperature, topped with whipped cream.