-Pie Crust -Pumpkin Puree -Brown Sugar -Cinnamon -Nutmeg -Ground Ginger -Salt
-Sour Cream -Whole Milk -Vanilla -Eggs -Butter -Flour -Heavy Cream
Place a rack on the lowest part of your oven. Top it with a sheet pan. Place a cast iron pan, bottom side up, in the sheet pan. Preheat your oven to 400°F. Grease a pie dish with butter, dust it with flour, and place in freezer. Dust your work surface and roll your pie Crust into a rectangle.
Fold the top short side towards the center of the rectangle so that the short edge touches the center point. Fold the bottom short side over the center so that it touches the outer edge of the top short side. Roll the dough into a 9×3 rectangle and repeat twice. Then chill your pie dough.
Set a medium heavy-bottomed pot over medium heat. Add pumpkin puree, brown sugar, cinnamon, nutmeg, ground ginger, and salt to the pot.
Stir the puree constantly until it begins to thicken and sputter and becomes glossy. Remove from the heat and cool for about 10 minutes.
Once the filling has cooled, add it to a blender with the sour cream and milk. Process until it has lightened.
Add the vanilla and the eggs to the blender. Mix until the puree is velvety.
Dust your work surface with flour and roll out the pie dough into a circle. Roll the dough circle onto your rolling pin and unfurl it into the greased and floured pie plate. Press the dough into the pie plate. Fold the overhanging edges of the dough under to create a thick lip. Dock the pie crust with a fork. Chill the dough for 10 minutes in the freezer.
Pour the filling into the pie crust. To ensure there are no bubbles in the puree, allow it to settle for a minute, and then gently pick the pie plate about an inch off the counter and drop it. Continue picking it up and dropping it gently until no more air bubbles come to the surface of the puree.
Crimp the edges of the pie. Add the pumpkin pie filling. Lightly brush the edges of the crust with cream.
Place the pie in the preheated 400° oven on top of the overturned cast iron pan—lower the temperature to 350°F. Bake until the outer edges have solidified, but the middle of the pie still has some jiggle, about 50 minutes. Remove the pie from the oven and allow it to cool in a warm spot for at least two hours before serving, so it has time to set.