Perfect Pumpkin Pie

Ingredients:

1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate

2 large eggs
3/4 cup firmly packed light-brown sugar
1/2 tsp vanilla extract
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp all spice
1 can pumpkin puree (1 1/2 cups)
1 cup half-and half

Directions:

Trim the dough to a 1-inch overhand. Lightly flour your fingers and fold overhang under itself to form a rim, pinch between thumb and forefinger to form a crimped edge all the way around the pie plate. Refrigerate until filling is ready.

Preheat oven to 450 degrees.

In a large bowl, mix eggs, brown sugar, vanilla, salt, cinammon, all spice, cumin and pumpkin. Whisk in half and half. Pour mixture into the pie crust. Bake at 450 degrees for 15 min, then reduce the heat to 350 and bake until set, about 45 min, until a knife inserted in the middle comes out clean. Refrigerate to cool completely.

Serve with whipped cream.

Serves 8.