Ingredients

· 1 disk dough for cream-cheese crust

· All-purpose flour, for dusting

· 1 can pure pumpkin

· 1 cup evaporated milk

· 2/3 cup sugar

· 2 large eggs

· 1 tsp ground cinnamon

· ½ tsp ground ginger

· ¼ tsp freshly grated nutmeg

Method

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a nine-inch pie plate; fold the overhang under itself and crimp. Chill for 30 minutes. Preheat the oven to 350.

Prick the bottom of the crust with a fork. Line with foil, fill with dried beans and bake until the edges are golden, about 20 minutes. Remove the beans and foil and bake 10 more minutes. Cool on a rack.

Whisk the pumpkin, evaporated milk, sugar, eggs and spices in a bowl; pour into the crust. Bake until the center is just barely set, about an hour. Cool on a rack.