Pumpkin Pie

Pie Crust

• 1 pie crust (9 in.), homemade and pre-cooked (see Tip)

Pie Filling

• 15 oz canned pumpkin purée
• 3 large eggs
• 1 egg yolk from a large egg
• 14 oz canned sweetened condensed milk
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ⅛ tsp ground black pepper (optional)
• ½ tsp salt
• ½ tsp vanilla extract
• whipped cream to serve