• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground black pepper (optional)
• 3 large eggs, beaten
• 2 cups (or one 15-ounce can) pumpkin
• 1 1/4 cups light cream or evaporated milk

The crust is a traditional American pie crust made from 3 cups of King Arthur Unbleached All-Purpose Flour, one and a half teaspoons salt, ½ cup shortening or cold lard, ½ cup (1 stick) cold unsalted butter, and 6-9 tablespoons ice water.

For best results, King Arthur Flour’s advice is to make the filling a day ahead of time so that the spices have a chance to blend and be sure to remove the pie from the oven while the center is still wobbly, as overcooking it will cause the filling to crack.

For the full recipe, click here.