Flour Bakery’s Super Pumpkiny Pumpkin Pie

 https://secret-ingredient.net/post/13518981021/flour-bakerys-super-pumpkiny-pumpkin-pie

*See link for pie crust recipe

• One 15oz can pumpkin puree
• 2/3 packed light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly ground nutmeg
• Pinch of ground cloves
• ½ teaspoon Kosher salt
• ½ cup plus 2 tablespoons sweetened condensed milk
• 2/3 cup evaporated milk
• 3 eggs
• 1 egg yolk
• ¾ cup heavy cream
• ½ teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat to 350°F.
2. Scrape the pumpkin puree into a medium saucepan and stir in the brown sugar. Place over medium-low heat and cook, stirring occasionally with a wooden spoon for 40 to 45 minutes, or until the pumpkin has reduced to a somewhat thick paste and darkened. Remove from the heat and whisk in the ginger, cinnamon, nutmeg, cloves, and salt. then whisk in the sweetened condensed milk and evaporated milk.
3. In a large bowl, whisk together the eggs and egg yolk until blended. Slowly whisk in the cream and vanilla, then gradually whisk in the pumpkin mixture and continue whisking until thoroughly mixed.
4. Pour the pumpkin custard into the blind baked pie shell. Bake for 55 to 60 minutes, or until the custard is just set. The edges of the custard will puff up a little and the center should still have a little wiggle in it. Let cool on a wire rack for at least 2 hours. Serve at room temperature or chilled.

Serves 8-10 and keeps very well in the refrigerator for up to 3 days.